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rinueToday I ate so much my stomach is out to here_______________________]. I started with posole* at a farmer's market (which they call growers' markets here, partly because so many people are selling live plants and not just produce). Then we walked around in the mountains for a bit and I ate some kind of Chinese date variation that tastes like condensed milk. After that, of course, it was time for lunch, which featured both chili cheese fries (green and red chili**), and stuffed sopapillas (which they serve unsugared here and use more freely - sort of like beignets crossed with gorditas), and for desert more sopapillas.
From there, it was a brisk drive to the stationery store and an art gallery, which were across the street from a record store and gelateria (one scoop lavender and one thai basil coconut - I like the botanicals). At that point, I had been eating steadily for perhaps eight hours, which meant it was time to go home and take care of the dog. And have salad (with radishes and white balsamic) and a beer (wheat and elderflower, from a local brewery).
For the record, I also weeded another section of the backyard and ran an 11 minute mile barefoot, but really this was not a focus of the day and was pretty much an attempt to stop myself dropping into a food coma, which I shall now drop into.
* A soup made from hominy (soaked/hulled corn), chilies, and meat (usually pork). Found in Texas, Mexico, and New Mexico, with regional variations. Apparently pre-Columbian in origin and in that time sometimes eaten ritually with people as the meat. Although purchased in New Mexico, the posole consumed by me was pretty much Texas style; in other words, it did not feature green chilies, which are seemingly requisite for all New Mexican dishes (which ideally will also feature piñon, a particular kind of roasted pine nut). Which I like - don't get me wrong.
** As mentioned in prior footnote, green chile. There is also red chile, which is a salsa that uses roasted ingredients (or that's how it tastes to me). You can often order things with red or green chili or half and half, which is obviously the way to go as far as I'm concerned. This is called "Christmas."
From there, it was a brisk drive to the stationery store and an art gallery, which were across the street from a record store and gelateria (one scoop lavender and one thai basil coconut - I like the botanicals). At that point, I had been eating steadily for perhaps eight hours, which meant it was time to go home and take care of the dog. And have salad (with radishes and white balsamic) and a beer (wheat and elderflower, from a local brewery).
For the record, I also weeded another section of the backyard and ran an 11 minute mile barefoot, but really this was not a focus of the day and was pretty much an attempt to stop myself dropping into a food coma, which I shall now drop into.
* A soup made from hominy (soaked/hulled corn), chilies, and meat (usually pork). Found in Texas, Mexico, and New Mexico, with regional variations. Apparently pre-Columbian in origin and in that time sometimes eaten ritually with people as the meat. Although purchased in New Mexico, the posole consumed by me was pretty much Texas style; in other words, it did not feature green chilies, which are seemingly requisite for all New Mexican dishes (which ideally will also feature piñon, a particular kind of roasted pine nut). Which I like - don't get me wrong.
** As mentioned in prior footnote, green chile. There is also red chile, which is a salsa that uses roasted ingredients (or that's how it tastes to me). You can often order things with red or green chili or half and half, which is obviously the way to go as far as I'm concerned. This is called "Christmas."
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Date: 2010-05-19 01:26 am (UTC)(no subject)
Date: 2010-05-19 03:46 am (UTC)