It’s a rare day when I’m invited to a get-together and don’t bring a hostess gift or contribution to the gathering. This was one of the many lessons ingrained by my Nana, and for her it was usually scones or cookies from scratch or roses from the bushes in her front yard, wrapped in tinfoil. She told me that it was good manners to show appreciation for the invitation and the best way to do so was with something homemade.
On this particular evening, we were invited to our dear friend Lucy’s La Paz home for a Sundowner (Cruiser-speak for sunset cocktails) with two other couples. The three-story house (four, including the rooftop patio) is built on a hill with a breathtaking view of Bahia de La Paz and the Pacific Ocean.
When I was living in California, I could easily pop over to the store for virtually any ingredient I wanted and be home within 15 minutes. Here in Mexico, a trip to the store is an excursion unto itself, and there’s a good chance that some ingredients may not be in stock, so recipes in general can get quite creative and often take the form of whatever is currently in the fridge and pantry.
I’d gotten several craft cheeses at the local Farmer’s Market but no crackers (which are not abundantly available in Mexico). I had a variety of fresh fruit (always in abundance) and fresh herbs. What to do?
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Macaroni and cheese is one of our favorite comfort foods. I’ve made it a kazillion ways using different varieties of cheese, baked, straight from the pot, with a bread crumb topping, and without.
Sometimes my recipes are created out of necessity, as in this case. I bought a 4 lb pork loin that I thought would be great for my hubby to smoke. I’ll be the first to admit that I have no clue as to the fine art of barbecuing, grilling and smoking. He mentioned that this cut might dry out but went ahead and brined and smoked, spending all day tending to our main course for the evening. And lo and behold, he was right. It was far from tender and juicy and instead almost inedible.
Hubby has been doing a ton of meat smoking since we were gifted with a mini-Traegar barbeque from his Dad. We’ve done salmon, whole chickens, corned beef (which makes pastrami), and beef and pork roasts. Roasts end up in recipes for two or three meals and I try to be creative in changing up the flavor profile so we aren’t eating the same thing every night.
Vivo O Sonho 