The Big Update

Friends, readers, total strangers that enjoy my recipes—it has been six months since the last time I blogged. I am shamed!
So much has happened, so I will just have to go in chronological order. I am still living and now working in Mexico City. I live with my boyfriend Sergio, and he has proved to be an excellent roommate. Not too neat, not to messy, and he makes a killer breakfast in bed! In December I started teaching English to pre-schoolers at a private school in a metropolis called Santa Fe. It’s been going well so far! The most important thing that the job has given me is the opportunity to make my own circle of friends, and they are the loveliest ladies that you will ever meet. My Spanish has gotten very cabron (if you will) and I can now manage to drive around Mexico without having panic attacks. Score!
I spent Thanksgiving in San Diego (mmm the best!) and Christmas in Mexico City with my Guero and his family. I spent New Years in Valle de Bravo again, and while I was there my Guero’s cousin’s daughters (whoa!) helped me plan my February trip to Disneyworld! Oh my gosh!
In February, we went to Disneyworld from the 11th to the 16th. Yes! I was the for the most adorable day of the year! VALENTINES DAY! Well, I had no idea that Guero had very special plans for me! Apparently, everybody know but me! He meant to propose to me on Valentines Day, but our hotel didn’t have a safe and you can’t leave something that valuable out for the taking, so he took it with him to our first day at the Magic Kingdom, the 12th. He proposed to me in front of Cinderella’s Castle and made me feel like a Disney Princess! We spent some very happy days at Disneyworld, and then came back to work and life in Mexico.
We are now planning the rest of the year: I’m working my butt off to sell brownies, teach private English lessons afterschool, and teach at my regular job. I’m going to try to find a summer camp to work at here to make extra money. In April I am going to San Diego for Spring Break and I will go wedding dress shopping! I’m working to set a date and organize a couple bachelor/bachelorette party in Las Vegas, my wedding for December, and a honeymoon!
I have a lot to do, but I must say that I am in a very happy place right now. I wish I was making more money yes, but I feel good. I am surrounded by good friends and family, and I have a very happy future ahead of me. I will do my best to write something once a week, whether it is a recipe or tidbit about life!


The Big Update

The Weather This Week

IS AWFUL! Lots of rain means: lots of traffic, greater chances of power outages, more mosquitoes, chilly weather, and wide-spread illness if people start getting the flu. Also, there are delays in football games, cancelations of concerts, market closures, and not to mention crazy flooding. There are some pretty wild economic effects of bad weather here in the big city. I hate the rain.

The Weather This Week

Recipe: Disney's Red Beans and Rice

So, this is probably the thing I am best at making :). I loooove Southern food and Cajun (what I wouldn’t give for there to be a Ralph Brennan’s in Mexico City!). Thanks to the Princess and the Frog Cookbook, I have an amazing and EASY recipe:

Kitchen Weapons:
Huge sauté pan (I think the one I use is like 15 inches wide)
cutting board

Olive oil
1 medium onion, diced
1 large celery stalk, diced
1 small green bell pepper, diced (and seeded)
3 scallions, chopped
2 tbsp chopped parsley
2 15-ounce cans of kidney beans
1 15-ounce can chopped tomatoes
1/2 pound Andouille sausage, cooked and thinly sliced
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne pepper
3 cups white rice

optional: 4 slices bacon, cooked and crumbled

I add:
A Cajun Seasoning that I got in San Francisco (I sprinkle it across the top of my pan)
A sprinkling in Paprika (the sweet, smokey flavor makes me crazy!) (I sprinkle it across the top of my pan)
Old Bay seasoning (I sprinkle it across the top of my pan)

1. Heat the oil over medium heat. Add the onion, celery, bell pepper, scallions, and parsley to the pan and sauté for 5-7 minutes.
2. Add the beans, tomatoes, sausage, bacon (if you are using), Worcestershire sauce and seasonings to the vegetables, and stir until evenly mixed.
3. Cover the pan with the lid or foil and simmer for 30 minutes, stirring occasionally.
4. Serve the beans over white rice, or quinoa.

Recipe: Disney’s Red Beans and Rice

The World Cup, and Mexico's Chances

So the world cup qualification stage is MUCH more complicated than I ever knew, and Mexico’s team is SUCKING right now. Apparently we are only still contending for a spot because of a US victory over Panama (3-2 yeah!). Now we have to depend on one last game, we have one last chance! We have to play two games against New Zealand, one game here in Mexico City, and the other in New Zealand, and the team with the highest total goals wins. I can’t find the dates for the two games, but I hope to go to the one here! I have some recommendations for the coach, based on our teams performance:

1. You should let the players practice together before the game. DUH. The team has ZERO chemistry and that is a reason that they don’t win games.
2. Their offense is MEH. Chicharito has been a huge disappointment so far, play Jimenez instead.
3. Stop firing the coaches. A team that lacks consistent leadership and training won’t do well.
4. As much as I hate to say this, pull the players from their other leagues and have them practice with each other. The players are being overworked and not even correctly.
5. To the players: stop being arrogant little jerks. Just because you score one goal doesn’t mean you switch to “managing the game” instead of being on the offense and trying to score goals. You reserve that strategy for the last 30 seconds of the game. Your opponent will play more intensely because they are behind by one. You should at least match their intensity.

I hear that the economic impact of Mexico’s non-participation in the World Cup would be huge. Imagine, Adidas loses $100 million dollars in jersey sales, and the stadium in Brazil won’t be filled. Tons of Mexicans would go to Brazil to see the Cup, which is needed because we can’t depend on Europeans to fill the stadium this time around. We better beat New Zealand.

The World Cup, and Mexico’s Chances

Día de San Jerónimo

“Saint Jerome (Latin: Eusebius Sophronius Hieronymus; c. 347 – 30 September 420) was a Latin Christian priest, confessor, theologian and historian, who also became a Doctor of the Church. He was the son of Eusebius, of the city of Stridon, on the border of Dalmatia and Pannonia. He is best known for his translation of the Bible into Latin (the Vulgate), and his commentaries on the Gospel of the Hebrews. His list of writings is extensive.[1]
“He is recognised as a saint by the Catholic Church, the Eastern Orthodox Church, the Lutheran Church, and the Church of England (Anglican Communion).[2] Jerome is commemorated on 30 September with a memorial.”

So I live in the neighborhood called San Jerónimo, it’s the time of the year to celebrate our namesake. We’ve had fireworks going off (day and night) for a few weeks now, and saw a spectacular show when we stepped out onto our roof last night. Since Mexico is a very Catholic country (culturally and religiously) a lot of folks are named after the 10,000+ saints that were canonized by the church. When it is their saints day (or “santo”) it’s like they are having a second birthday. You should probably call and wish them a happy “santo” or give them a small gift if you see them. This means me and Sergio owe his nephew Jerónimo a little something 🙂

Día de San Jerónimo

Recipe: SkinnyTaste Eggplant Rollatini....

It is impossible for me to convey just how delicious this dish was. It was AMAZING!!!! In sum, you thinly slice eggplant, bake the slices until they are tender and pliable, spread on ricotta/mozzarella/spinach/garlic, roll and bake! Pretty easy, and very healthy. It was like eating pasta but NOT, because we were eating melt in your mouth, delicious eggplant. I don’t know about other people, I but have very little experience cooking eggplant. I thought this was a guilt-free, delicious way to enjoy a classic Italian dish and experiment with a new vegetable 🙂
The link is below:
Sergio looooooved this dish, and so did I! I think it would probably be really kid friendly, and a kickass fancy appetizer or side for dinner.

Recipe: SkinnyTaste Eggplant Rollatini….