The best laid plans . . . . .

That Saturday was going to be a day of chores for Bob and I. The original plan was to finish the chores and then go sailing with friends before returning home for dinner. Of course, nothing ever goes exactly as planned.

Bob was much more effective than I was - the outboard on the houseboat now runs! That is a good thing, it means that we can move when we're ready to. Hooray! Now we can stay home and go somewhere!

On the other hand, my luck was not so good. With the oven still dead I thought I'd give the ol' Flavor Wave Deluxe oven (hey, I didn't buy it - it was a gift!) a shot and bake some brownies in it. I got out the best chocolate, a good friend's recipe for the best brownies in the world and mixed them up. I figured that it would be better to make them in two thin layers and stack the layers (when done) with a wonderful filling and the Jack Daniels Frosting on top. After 45 minutes I gave it up - and gave the rest of the batter to Sarah to take home and bake for her son. The brownies were crispy on top and batter on the bottom. Not good! The day just slid into a giant funk!

I had been so excited about the prospects of having the oven back - of course we had to investigate further. Hmmm. According the the RepairClinic.com website we learned that "while the glow plug may appear to be working correctly it could be defective." Okay, we got the replacement glow plug on order!

Cooking became a hysterical challenge this week. It wasn't enough that everything had to either be stovetop, grill, or "funny oven", Bob needed a medical test that placed some dietary restrictions on us. Turkey, chicken, and fish were on the menu. Broccoli, cauliflower, turnips, etc. were off the menu and spinach, corn, peas, and lettuce were on. Five days of that and the final night - and company for dinner!

We roamed the grocery store trying to figure out a meal that would fill all the requirements! Mexican food! Turkey and cheese enchiladas and a special request for a hominy side that everyone loves. The enchiladas were pretty standard - 4 different cheeses, some diced cooked turkey breast, diced onion and jalapeno rolled into large fresh corn tortillas (softened in coconut oil), topped with enchilada sauce and more cheese.

Now onto the the hominy side! Beans, beans, I've always got a can of black beans in the pantry - but not now! All was not lost - and Bob even said he liked this better.

Even Better Hominy & Pinto Bean Saute

2 tbs olive oil
1 can golden hominy, drained
1 can pinto beans, drained
1/2 cup diced onion
1 clove garlic finely diced
1 med. jalapeno diced
salt & fresh ground pepper to taste
red pepper flakes to taste
2 tbs chopped cilantro
The juice of 1/2 lime

Add olive oil to pan on med high heat. Add onion and garlic and saute just until beginning to soften. Add hominy and cook, stirring, until onion just begins to color. Add pinto beans, salt & pepper, red pepper flakes, and jalapenos. Cook until heated through. Add cilantro and lime juice. Combine well and serve.

I usually make this with black beans, but everyone thought the pintos were better, there was a nice creamy quality that was good with the hominy. In the summer I use corn with the black beans and serve it cold with a drizzle of olive oil and lime juice. My youngest daughter, the picky eater, loves this with the hominy and more jalapenos. It's great with a BBQ too.

A day away from home.

Two weeks ago I was scrambling to put together a marketing plan for the Marina I worked at. The next day I was unemployed - today I'm sitting here wondering what I'm doing attempting to write a blog!
Life is sorta like that! Just before Christmas we discovered a lovely little Thai restaurant near where Bob works. We stopped in for lunch. I had a lovely Red Curry Duck that was so soul satisfying that I think I've been dreaming about it. I was hoping to go back there and fill my mouth with those lovely flavors one more time . . . so that I could recreate it at home.
Alas; it was not to be. It is now a Mexican/Central American restaurant. This is not a complaint! Lunch yesterday was every bit as good as the duck, if not better! The waiter arrived promptly to seat us and bring us chips and a thick salsa with lots of cilantro. The specials were Chili Colorado and Mole con Pollo. If Mole is on a menu I'm all over it no questions asked. My friends and family know that I am not a chicken leg fan - don't eat 'em, don't know why (and really don't care!). My plate arrived with a leg and thigh covered in a thick, rich, homemade Mole, 2 different flavored rice preparations (one red and one white) a realistic serving of refried beans, and two hot fresh tortillas. The mole was deep and chocolaty, with just the right amount of spice and perfectly balanced. I ate both pieces of chicken - and did give thought to licking my plate. Bob chose the Chili Colorado made with luscious, large chunks of pork, rather than beef, simmered in a beautiful, pure chili sauce and served with the same rice, beans, and tortillas. The service was perfect, the plating was as pleasing to the eye as the food was to the mouth.
After lunch we spoke to the owners. They were amazed that pupusas were among my favorite foods - and that I made them at home. It was great fun discussing our love of Mexican and Central American food with them. After a wonderful conversation we agreed that next time we go in we'll just let them pick our food. What fun, I can't wait to get back there for lunch again.
Hmmmmmm, in the meantime . . . . what to eat for dinner?