The only tongue in cheek element about that statement is my tongue checking my cheeks to see if there are any rogue drops of boozy cider that I missed savoring last weekend. Seriously. If Sr. Lennon had seen a recipe for my latest obsession instead of a firearm magazine, I think we would have a very different tune on our hands. Something you curl up with next to the fire and say in a mawkish mom-voice "Isn't that sweet?" (sans traces of irony).
Can I then, in clear conscience, present this recipe? Will I be responsible for a wave of musical production that is more cloying than acidic? More Barney than Oscar the Grouch? More bland smile than cynical smirk?
Several factors support the resounding "no" in my head. I'm fairly certain that if people read this and take inspiration away, it will be to make a boozy cider and curl up next to the fire instead of to write a song. Which, honestly, is all I'm going for. I've about got the edginess of a warm marshmallow which doesn't seem sufficient for musical inspiration . Plus, I figure, read the news and you'll find ample ludicrousness to inspire the strangest and most satirical of tunes.
My inspiration actually came from Thanksgiving. My fellow English teachers, the two lovely Mexicans stuck in the gringo office, and I had quite a lovely Thanksgiving spread for such a motley bunch of crumbums that worked the whole day. It was cool enough that having rich, autumnal-inspired menu items actually tasted good. Creamy spinach dip,fish in a pineapple-cinnamon sauce, orange-glazed beets, carrot-ginger soup, and boozy cider created an impressive cornucopia of fall treats.
Allison brought this inspiring concoction, lovingly spiced and spiked, and two days later I made it myself (as I always say, if someone does something you like, copy it and pretend it was your idea) and then again last weekend when I went with some friends up to the lovely cabañas in San Jose del Pacifico. Chilly mountains, adorable cabins, and fires were made to be drenched in apple juice, spices, and rum. It looks like for those of you in the midwest (Iowa especially), today (6-12 inches of snow, feels like -9°) was also made to be drenched in apple juice, spices, and rum. Maybe it will inspire you to do something creative or at very least not freak out while cut off from the outside world.
Ok, I've mentioned this before, but to reiterate, I'm not a recipe maker who is going to hold your hand and minutely guide you through this (especially for drinks). For that matter I'm not really a hand holder either, but that digresses into issues of clamminess. Anyway, the point is, I'll give you a basic outline and then push you into the swimming pool and see if you can swim. Yes, I am available to watch children.
Boozy Cider
Apple Juice
Cinnamon sticks
Whole cloves
Freshly grated ginger
Spiced Rum
Let the apple juice simmer with the spices for about 30 minutes. Add rum before drinking.
Showing posts with label San José del Pacifico. Show all posts
Showing posts with label San José del Pacifico. Show all posts
Tuesday, December 8
Thursday, November 13
Mountain Breaktrekking
The past two weeks I have been wallowing in the glories of breakfast for dinner. Eating hotcakes at the cemetery lit my fuse, and I've been churning out breakfast for dinner fairly often since. I get home from work after dark, I'm tired, I'm fairly ravenous, and breakfast at dinner time is the only thing more relaxing than having a masseuse waiting for you (or so I tell myself until I can find a masseuse to live in my apartment and wait for me). If you have eggs, potatoes, and a few staples, a delicious meal is in store for you. A thousand different possibilities await. I usually bounce between a garbagey scramble of eggs, potatoes, and whatever random goodies I have in my fridge, or soft-boiled eggs with fried potatoes on the side. Sometimes when I feel ambitious I may throw in a serving of those cornmeal hotcakes.
So in all my breakfast worship, I decided it would be nice to have a delicious breakfast in the morning (wild, I know). My schedule and propensity to sleep until the last minute make this a rarity, so last Sunday I decided to think of a special place to perpetuate my feverish consumption of breakfasty goodness.
San José del Pacifico is a small town in the mountains about an hour from Miahuatlán. It is a famous backpacker spot, because of its beautiful perch, maybe, because of its reputation as The spot for magic mushrooms, definitely. In my mind, however, it is the spot where a few weeks ago Matthew had an incredible breakfast at Comedor de Yazmin. Unfortunately, I had eaten just before heading up the mountain. I did have a taste of the deliciously simple eggs, rice, beans, and tortillas, and have been planning my ravenous return ever since.
San José del Pacifico
Sunday was the day. Matthew and I hopped on a camioneta, rode up the mountain, and disembarked, empty vessels waiting to be filled. We walked down the main road, took in the view, and walked up to a closed restaurant. YAZMIN!!!!
We found another restaurant and had a good breakfast, but it didn't satisfy me the way I imagined Comedor de Yazmin would have. So after hiking around and returning to Mia, I resorted to yet another dinner of eggs and potatoes. This time with rice and beans. Mmmm. I sort of feel foolish putting up a recipe that involves eggs and potatoes, but I will anway, just in case it gives you some kind of idea. This is my take on huevos a la mexicana, I've never seen them here with potatoes, but potatoes are so good! You will often get a side of rice, but I don't believe you can overstarch a breakfast, so do it all if you like.
Huevos a la Mexicana a la Margee
5 Tbsp olive oil
5 garlic cloves, minced
1 medium onion, chopped
1-2 jalapeños, sliced
3 medium potatoes, cubed
6 eggs
1 Tbsp milk
2 roma tomatoes, diced
1 can black beans
corn tortillas
Salt
Heat olive oil in medium skillet over low heat. Add garlic, onion, and jalapeños (add as many as spiciness dictates and include seeds), sauté for 2 minutes. Add potatoes and raise heat to medium. Cook potatoes until tender and golden or to your desired crispiness. You may need to add more oil as they cook, but don't overdo it, because the eggs will go in the same skillet. Crack eggs in a bowl and use a fork to whisk with the milk. Add tomatoes to eggs. When potatoes are finished, turn burner to low and pour egg mixture over potatoes. Flip mixture as needed to cook evenly. Rinse black beans and warm in separate saucepan. In a separate skillet, warm corn tortillas over medium-high heat. Serve eggs with beans and tortillas on the side. Salt as desired. Serve with salsa and Valentina. Eat. Go hiking.
So in all my breakfast worship, I decided it would be nice to have a delicious breakfast in the morning (wild, I know). My schedule and propensity to sleep until the last minute make this a rarity, so last Sunday I decided to think of a special place to perpetuate my feverish consumption of breakfasty goodness.
San José del Pacifico is a small town in the mountains about an hour from Miahuatlán. It is a famous backpacker spot, because of its beautiful perch, maybe, because of its reputation as The spot for magic mushrooms, definitely. In my mind, however, it is the spot where a few weeks ago Matthew had an incredible breakfast at Comedor de Yazmin. Unfortunately, I had eaten just before heading up the mountain. I did have a taste of the deliciously simple eggs, rice, beans, and tortillas, and have been planning my ravenous return ever since.
San José del Pacifico
Sunday was the day. Matthew and I hopped on a camioneta, rode up the mountain, and disembarked, empty vessels waiting to be filled. We walked down the main road, took in the view, and walked up to a closed restaurant. YAZMIN!!!!
We found another restaurant and had a good breakfast, but it didn't satisfy me the way I imagined Comedor de Yazmin would have. So after hiking around and returning to Mia, I resorted to yet another dinner of eggs and potatoes. This time with rice and beans. Mmmm. I sort of feel foolish putting up a recipe that involves eggs and potatoes, but I will anway, just in case it gives you some kind of idea. This is my take on huevos a la mexicana, I've never seen them here with potatoes, but potatoes are so good! You will often get a side of rice, but I don't believe you can overstarch a breakfast, so do it all if you like.
Huevos a la Mexicana a la Margee
5 Tbsp olive oil
5 garlic cloves, minced
1 medium onion, chopped
1-2 jalapeños, sliced
3 medium potatoes, cubed
6 eggs
1 Tbsp milk
2 roma tomatoes, diced
1 can black beans
corn tortillas
Salt
Heat olive oil in medium skillet over low heat. Add garlic, onion, and jalapeños (add as many as spiciness dictates and include seeds), sauté for 2 minutes. Add potatoes and raise heat to medium. Cook potatoes until tender and golden or to your desired crispiness. You may need to add more oil as they cook, but don't overdo it, because the eggs will go in the same skillet. Crack eggs in a bowl and use a fork to whisk with the milk. Add tomatoes to eggs. When potatoes are finished, turn burner to low and pour egg mixture over potatoes. Flip mixture as needed to cook evenly. Rinse black beans and warm in separate saucepan. In a separate skillet, warm corn tortillas over medium-high heat. Serve eggs with beans and tortillas on the side. Salt as desired. Serve with salsa and Valentina. Eat. Go hiking.
Subscribe to:
Posts (Atom)
