Por una mirada, un mundo;
por una sonrisa, un cielo;
por un beso… yo no sé
qué te diera por un beso.
For a glance, a world;
For a smile, a heaven;
For a kiss, I don’t know
what I would give you for a kiss.
Gustavo Adolfo Bécquer (1836-1870) Poeta Español
Romance shouldn’t be on anyone’s “to-do” list, or involve a hurried trip to the mall. As everyone knows, romance starts in the heart, in the mind, the eyes and if you’re like me, in the sharing of a meal. When we first met that special someone, I would bet that it all began at dinner, or at least over a cup of coffee. With a little forethought and planning, you can create a genuine and sincere moment to share with the one you love. For just a couple of hours, you can be Romeo and Juliet, Frida and Diego, or Harry and Sally.
For me, one of the greatest romantic couples of all time is Pedro and Tita in Like Water for Chocolate by Laura Esquivel. Because of complicated family structures in the early 1900’s, Pedro is coerced into marrying Tita’s sister, yet all three, along with extended family members and eventually children, live under the same roof. Tita spends each day for 22 years yearning for the man sitting next to her at the dinner table. (Wow!)
Tita’s cooking has magical effects on those who try her dishes, especially the final recipe she prepares: Chiles en Nogada or Poblano Chiles in Walnut Sauce. Originally created to celebrate the colors of the Mexican flag, Chiles en Nogada are only prepared on the most special of occasions. It’s no wonder that the author crafted the story’s climax to coincide with the serving of this dish: they are that good.
Recipe Point of Interest: The candied pineapple in this recipe is a replacement for the traditional Mexican acitrón, which is a sugared, crystallized barrel cactus.
Grey Day at the Ranch Recently, the weather has been sloppy and cold, drizzling, freezing, and then drizzling again. I can’t recall such a miserable winter here at the ranch. But to be honest, I am never miserable, even in our worst weather. The colors around the ranch turn from iron oxide red to steely […]
Next on my list is a new diet and exercise routine. But first, we have to deal with the left overs. Turkey always seems like a great idea for the armies of people that show up for meals here at the ranch. Inexpensive and plentiful, roasting a turkey over the holidays seems like a natural […]
Mole Poblano is Mysterious and Delicious From the Mexican city and state of Puebla, Mole Poblano is one of the most revered, mysterious and treasured recipes in Latin American cuisine. Many attribute the sauce’s creation to Sister Juana Ines de la Cruz, a cloistered nun that lived in Puebla in the late 1600’s. Legend has […]