Friday, May 12, 2017

Looking for me?

May 12, 2017

Just in case you are wondering, everythng here is fine.  I'm going to be without a computer for awhile.  I do check things occasionally with my phone.  Behave yourselves and I'll catch up with you in awhile.


Friday, May 5, 2017

Ciinco de Mayo

This is another repost from my old blog.  I was looking for this recipe and remembered it was on my blog.  I thought I would share it again.  Happy Cinco de Mayo everyone.

Today is Cinco de Mayo.  The holiday originated in Mexico but has evolved into a celebration of Mexican culture and heritage by much of the large Mexican-American community here in the Bay Area and other areas.

the glass and the paper mache clown are from trips to Mexico

The following recipe did not come from the book shown. It is one I clipped from the local newspaper some years ago

Serves 4

About 2 cups shredded roasted chicken
1 ½ cups basic tomatillo salsa (see recipe below)
8 corn tortillas softened on griddle or steamed (see note)
½ cup heavy cream
1 cup shredded Monterey Jack cheese

Moisten chicken with ½ C. of salsa. Spoon about ¼ cup of the chicken mix into each tortilla. Roll up tortillas and place seam side down in a greased baking dish. Pour remaining salsa over enchiladas, then drizzle on the cream. Sprinkle cheese over the top. Broil until bubbly and golden brown around the edges. 

Note: Keep softened tortillas warm by wrapping them in foil, cold tortillas do not roll well.


12 small to medium tomatillos (about a pound) husked and rinsed well.
½ tablespoon cooking oil
¼ cup chopped white onion
2 garlic cloves
3 serrano chiles cut in half
¼ to ½ cup chicken broth
¼ cup chopped cilantro
2 teaspoons white wine vinegar
½ to 1 teaspoon salt

Place tomatillos on a rimmed baking sheet, broil on med-high heat for about 4 minutes. Turn the tomatillos around a bit and broil another 4 minutes.

Heat oil in small skillet. Add onions, sauté until limp. Push them aside, add garlic and chiles. Sauté until onions are golden brown around the edges. About 5 minutes.

Combine onion mix and tomatillos in a processor and roughly puree. Add ¼ cup broth and the cilantro. Puree. Add more broth if you would like a thinner sauce. Add vinegar and salt to taste.

Yields about 1 ½ cups sauce

Recipe from the S.F. Chronicle

**NOTE: If you truly want to be "rapido" there are some good versions of Salsa Verde on the supermarket shelves. Not as good as homemade but sure quicker.

Tuesday, May 2, 2017

Tea Stands for Tuesday/Second on the Second - 5/2/17

Tea and the Second on the same day?  I couldn't miss that.  I will be without internet come Tuesday but I don't want to miss this double day with Elizabeth and the gang.  Wishing everyone a very happy Tuesday.  Here's my post from a few years ago.

TUESDAY, JULY 23, 2013

T stands for Tuesday - Sunflowers

Elizabeth at Altered Book Lover is hosting "T stands for Tuesday".  I thought I would be fun to add a poetry reading to the tea party.  Sip your morning cup of tea and read along with me.

hand painted individual tea set

I even have a coordinating tea spoon holder

by Mary Oliver

Come with me
into the field of sunflowers.
Their faces are burnished disks,
their dry spines

creak like ship masts,
their green leaves,
so heavy and many,
fill all day with the sticky

sugars of the sun.
Come with me
to visit the sunflowers,
they are shy

but want to be friends;
they have wonderful stories
of when they were young -
the important weather,

the wandering crows.
Don't be afraid
to ask them questions!
Their bright faces,

which follow the sun,
will listen, and all
those rows of seeds -
each one a new life!

hope for a deeper acquaintance;
each of them, though it stands
in a crowd of many,
like a separate universe,

is lonely, the long work
of turning their lives
into a celebration
is not easy. Come

and let us talk with those modest faces,
the simple garments of leaves,
the coarse roots in the earth
so uprightly burning.