Even from my office upstairs I can tell that my house now reeks of mole.
I am collaborating on dinner tonight. My friend Bill was in the mood for mole and inquired whether someone who makes mole might work together on a dinner party tonight. Hint, hint. Nudge, nudge.
¡Por supuesto!
So a whole bunch of ancho chiles (pictured above) have been toasted, soaked, chopped, blended, and are now simmering with tomatoes, garlic, chocolate, onions, a bit of lard, spices, and toasted and ground almonds and sesame seeds. All this will join sauteed chicken later.
I suppose it's time to transfer the shirts from the washer to the dryer now. Just an ordinary Saturday here at Desert Farne ending with a gathering of friends in Corrales.
--the BB
10 comments:
Paul, that "mole" threw me for a minute there. I thought, "What does mole (el animal) smell like?"
Have a lovely evening.
Good question, Mimi. I wonder what possum smells like too.
Well, not really sure I want to know.
When e-mailing yesterday about today's meal I got a similar response from my friend Kathy, who took the misconstrual and ran with it.
¡Buen apetito!
Gracias, Abuelita.
The menu:
Guacamole and chips
Chicken enchiladas with salsa verde
Chicken in mole
Refried black beans (sounds like an experiment)
Rice
Jícama and orange salad
Mexican chocolate cake
Oooh! I want some.
Hitch up your wagon and come visit us out west.
You trying to make us drool all over our keyboards?
Yum.
(Oh geez. The word verification is "greed." I'm going to assume that is for the Wall Street bankers.)
Enjoy yourselves!
Ooh, ancho chiles!!! I luvs 'em. I use them in my chicken and bean chili with lime juice in just the right amount!
I'm glad it's just a little lard you put in! :-)
Lordy, Susan S., I feel nervous every time I use lard, but sometimes you just gotta use a bit.
Mercifully, my cholesterol is low.
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