The saga continues. In the back of my mind, I'm making sure I have at least enough time for three other projects today, including tomorrow's YAD and tonight's live-tweet of the Next Iron Chef finale.
1:45 PM: The squash is out of the oven and the fridge is clean. Everything seemed done at an hour twenty (the delicata came out at the one hour mark) so I'm now just letting that cool on the cutting board until I'm ready to deal with it further.
OK. This is kind of a long story. Bear with me.
Yesterday, and honestly, for a chunk of the weekend, I worked on the makings for a large-scale Mexican feast, including elote, for the Monday crew. It was, for various reasons, more elaborate than my usual Monday night large group meal. And one of the things it included was three avocados worth of fresh-made guacamole.
I had two thoughts when something, I think Ruhlman's blog, put the ides of elote, Mexican-style grilled corn, into my head. The first thought was "I must do this." The second thought, however, was that it might be too much, too rich, too excessive, for more than a one-time treat. One of those thoughts was correct.
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