/blog

I planted some herbs in some cheap dirt I bought at Menards. It’s only been four days, but something already sprouted. I think it’s almost ready to eat.

Now, the children of Mexico will have one less bunch of basil to pick because I won’t be going to the grocery store for herbs anymore. Hooray!

Some flight attendants gave this to me a couple years ago. It’s cute. My favorite part is the salsa dollop.

I know this doesn’t have anything to do with food, but…seriously?

This is a rambutan. To me, just like a lychee except the outside is way more awesome. What else can I say? Maybe it’s also like a sea urchin that I don’t find disgusting to eat. They sell them for cheap on the streets in Costa Rica.

It’s most assuredly edible.

I don’t really like eggs, but they seem so convenient. Here’s a recipe for huevos rancheros adapted from the accidental vegetarian. Everything I’ve made from this cookbook has been awesome…except for the banana tarte tatin, which was probably my fault…I’ll be writing about that tragedy soon.

Huevos Rancheros, serves 1

Ingredients:

• oil for frying
• 2 tablespoons butter
• 1 (or 2) eggs
• 2 warm corn tortillas
• for the salsa
• 1/4 onion, small dice
• 1/2 mild pepper of some sort
• a little hot sauce
• 1 clove garlic, minced
• 1/2 cup crushed tomatoes
• salt and pepper

Instructions:

1. mix all the salsa ingredients in a bowl
2. put some oil in your pan and add the salsa
3. make a hole in the middle of the salsa, or rather, create a “ring of salsa”
4. melt the butter inside the ring of salsa
5. break the egg (or two eggs, if you have room) into the ring
6. cover the pan and let cook for about 3 minutes, until the whites are set and the yolk is to your preference
7. attempt to slide the salsa-egg onto a place and accompany tortillas

If you want to make more than one serving, you have to repeat the process or get a couple pans going.

This is how they cook: