At the beginning of this project, my goal was to cook five times a week. That didn’t last very long because I quickly realized I don’t like cooking that much. I enjoy making food and putting meals together but I’m also a little lazy and often times (always) that laziness overpowers my joy. Well, it’s not so much I’m lazy as it is I don’t like working hard. That doesn’t make me sound any better…so anyway, depending on the difficulty of the cuisine, I make between two and four meals a week. There have been a few times I’ve made five, like Chinese and Indian weeks, but for the most part, I take the easy route. Technically Japanese week was an easy week with only two meals, however, this ramen took three days to make so I wouldn’t say it was super easy.

Okay, I’m kind of stretching the truth. It was pretty easy; at least the first two days were. The first day involved placing sheets of seaweed in water (kombu dashi) and making a mixture of soy sauce, rice wine, and sake (tare). The seaweed used wasn’t your typical paper-thin nori seaweed, instead I used kombu seaweed, which is thicker. I would like to say it’s like bark but not exactly that thick. These two items form the basis of the stock, which was made the second day.

Again, this part wasn’t too hard because all I did was boil pork shoulder and some veggies. Oh, and chicken necks. I can’t forget the necks. The recipe said to also use spareribs but I didn’t want to, so I didn’t. I think my stock came out just fine without it. What was interesting about making the stock was using bonito flakes, which is just dried, fermented fish. This, along with the kombu dashi and tare, give the stock the umami flavor that is coveted in Japanese cuisine. Umami has become a big deal in the culinary world the past few years, so much so that it is now considered one of the basic tastes, along with sweetness, saltiness, bitterness, and sourness. The short answer is that it is the taste of savory, the long answer can be found in this great podcast by Stuff You Should Know.

The third day shouldn’t have been that difficult because all it involved was boiling eggs, reheating the stock, slicing the pork shoulder, and boiling the ramen noodles. The recipe said to use prepared ramen noodles but that was way too easy and as much as I enjoy taking shortcuts, every once in a while I get a hankering for the long, winding road. *sings “The long and winding road, the leads to insanity”* Those aren’t the correct lyrics but that’s where this long and winding road lead me because instead of taking the Insta-Noodles Road, I decided to take the Make Your Own Ramen Noodles Freeway. Unfortunately it’s a freeway and filled with all kinds of fast and crazy drivers. Drivers like Making Dough is Dumb and I’m Pretty Sure I’m Going to Get My Hair Stuck in this Noodle Maker and OMFG I Will Never Get All of This Flour Out of My Kitchen. Oh, and who could forget the best driver of them all, The Complete Fucking Fail of Ramen Noodle Making? I’m not bitter.

So yeah, noodle making was not fun. It’s really time consuming, it’s messy, and stressful. I’m just going to show you a picture. (Sorry for the big picture, Squarespace is being difficult)

Thankfully when I bought groceries for this meal, I bought some packets of instant ramen noodles just in case my noodle making didn’t work out. The top bowl are the instant noodles, the bottom is what I made. This was what came out of the colander when I tried to drain my noodles. They came out of the pot of boiling water as individual noodles but sometime between pouring them into the colander and then flipping the colander over, they turned in a big ball of mush. Yeah. Yeah. I don’t know anything about noodle making and I haven’t bothered looking up what went wrong but my initial guess is that I didn’t let the noodles dry out enough before boiling them. I was supposed to let them dry for at least ten minutes but our guests were already on their way and I didn’t think it would make too big of a deal. Clearly it did.

So whatever, my noodle making was a disaster BUT if there’s one thing I’ve learned from this project it’s to have a back up plan so thankfully I bought those instant noodles!

And the ramen turned out great! The pork shoulder I bought was in pieces, not one big piece, so instead of nice round slices, we got bits and pieces but it was still good. It was delicious and I think everyone had more than one bowl so that’s always good. The kids ate cheese sticks, some noodles, and I think a fruit snack pack. You know, something very nutritious.

And that was Japanese week. I’ll make ramen again and I might even try making noodles but not any time soon. No, for now I’ll stay on North Lamar Boulevard, which takes me straight to Chinatown and all the easy ramen I can eat.

Recipe, Recipe



This was the start of Japanese week! I only made two meals during Japanese week because the second meal I made was ramen, which took three days to make. That difficult meal was offset by this really easy one!

Tonkatsu is breaded and fried pork chop. That’s it, pretty easy. It’s one of the most beloved meals in Japan and there are different ways to eat it other than the way I prepared it. You can also eat it as a sandwich or atop rice and curry but I wanted something easy so I went with this. It’s a little odd that this dish is so popular that there are restaurants devoted to making it but then I read this and I understood it a little more.

I chose a cucumber salad to go with the tonkatsu instead of the traditional cabbage because cabbage gives me gas. Sorry if that’s gross but it’s life. I had a little situation with the cucumber because the recipe said to break it up by banging it against the counter top. I guess I had some aggression I needed to get out because I hit the bag so hard against the counter, it busted open. Thankfully most of cucumber stayed in the bag and I didn’t have a huge clean up.

It was a nice meal, nothing too exciting. I forgot to make the sauce that accompanies it but I used some hoisin instead. The meat was a little dry but the sauce helped. The cucumber salad was fantastic and I’ll make that over and over again next summer. Everyone liked dinner that night and I think the four year old even ate some cucumber.

Two days later, I took on ramen making. Fyi, it’s going to be a long post. Be prepared.

Recipe, Recipe

Taiwanese Pork Belly Buns

So after going through what I did in order to get these steamed buns, I thought “THESE BUNS BETTER BE FUCKING FANTASTIC!” Luckily they were.

Obviously I was given some weird steamed buns because these were wrapped strips of dough that I had a tough time unwrapping but they smelled amazing! I couldn’t stop sniffing them because they smelled like sweet vanilla. I don’t even like the scent of vanilla but I liked these! I just realized I probably got all kinds of nose germs on them. Oh well, maybe that contributed to the flavor!

Braising the pork belly for two hours was a test in patience because it also smelled so good and I just wanted to dig in! I think it was around the one hour mark that I was like, “You know, it’s probably cooked and safe to eat, we should just eat them now.” But I didn’t, I waited, and waited, and waited. Those two hours were painful.

But it was all worth it! The pork belly I was given had a lot of fat on it and I was worried there wouldn’t be enough actual meat but there was plenty for six buns. I also made another quick-pickle of zucchini and carrots to offset the sweetness of the meat and powdered peanuts. By the way, I might have eaten a couple of spoonfuls of the powdered peanuts. It was like mazapan, but sweeter and grainier. Who doesn’t like mazapan? It was messy due to the buns falling apart but everything worked together perfectly. If I was going to get groped for any meal, it should have been this one.

This was our last Chinese meal and I can say that it was definitely top five. Aside from the Chinese mushrooms in the Buddha’s Delight, nothing disappointed. I wish the week hadn’t been marred by the events of last Thursday but so it goes. This week we are in Ethiopia, which is another week I have been looking forward to all year. Hopefully it’s as delightful as Chinese week but less messy.


Zha Jiang Noodles

Do you like spaghetti with meat sauce? I like spaghetti with meat sauce. Up until a few years ago, I just called it spaghetti because I didn’t know that the meat was optional. My mother made okay spaghetti with meat sauce but my cousin Susana, and by extension her mother who is the person who taught her how to make it, made great spaghetti with meat sauce. I don’t think you could really classify it as a sauce because it was very chunky but I loved it. My mother’s sauce was runny but Susana’s was basically just ground beef with a bit of tomato paste and some seasoning. Any time she made it, I’d beg my mother to “drop by” so they would invite us to join them for dinner. It never failed; we were always invited in and ate plates of it along with buttery, greasy garlic bread. I’ve often tried to replicate it but like my mother before me, my sauce always ends up runny. James makes great spaghetti with meat sauce, almost as good as Susana’s, so he is the official spaghetti maker in the house.

Zha jiang noodles are basically the Chinese version of spaghetti with meat sauce.

Sidenote: how many times can I say “spaghetti with meat sauce”?

What makes zha jiang noodles so special is the frying of the sauces before adding the meat. Traditionally the sauces are a yellow soybean paste and hoisin sauce. This is what gives it the super desired “umami” flavor that all the foodies are craving nowadays. The ease of customization is also pretty appealing but it’s the umami that gets everyone. It is a traditional Chinese dish, however, when many Chinese left China to Korea during China’s civil war, the dish picked up some Korean flair. This is probably why it reminded me of the Spicy Cold Buckwheat Noodles from Korean week.

Chinese or Korean this dish was spectacular! It couldn’t have been easier to make: fry meat in sauce, boil noodles, eat. I unfortunately didn’t have soybean paste so I just used hoisin sauce but it was still delicious. I can only imagine how much I would have liked it had I prepared it properly. I kept the noodles cold and I think that tricked me into eating multiple bowls. I was in a bit of a food coma afterwards but it was worth it. It had a weird peanut taste, even though there were no peanuts in it, and I couldn’t stop eating it. James had a couple of bowls, the girls were uninterested, so that meant I had plenty of leftovers the next day. Which meant my belly was happy two days in a row.

My mouth is literally salivating at the memory of this meal. Seriously, go make this tonight. Or tomorrow, you probably need to buy the ingredients. Make it tomorrow, you won’t be disappointed.


Breaded Pork Cutlets, Noodles with Cabbage, and Tomato Salad

Now that I’ve gotten all of the feels out of the way, it’s back to posting about food! I was going to apologize for being a Debbie Downer but feeling bad about feeling bad is part of the problem! Moving forward.

This was the second and last meal I prepared for Hungarian week. There was a reason I only did two but I can’t remember what it was, it was over three weeks ago…We actually drove up to Sun City and prepared this meal for James’ grandparents since his grandmother is Hungarian-American. Cooking in another person’s kitchen was an experience. James’ grandmother was very accommodating but taking over someone’s personal space is weird. It felt odd rummaging through cabinets and drawers, looking for a certain pot or spoon, like I was going through their underwear drawer. My kitchen is my space, it is one of the few rooms in the house where I claim complete ownership, and I don’t like people messing with my stuff. I don’t even like James messing with my pantry because he always puts things based on where he thinks they should go and, no! It’s my room! So I was extra respectful of the space I was in and made sure to put everything back from where it came.

Everything turned out great, though. The cutlet recipe said to not crowd the pieces together or to use two pans if necessary. I didn’t want to create an even bigger mess so I stacked the chops on top of each other and followed the rest of the recipe to a T. I think this created some additional moisture and as a result, the chops came out exceptionally juicy considering they were fried. I didn’t really know what to expect with the noodles and cabbage. I’d never had that combination before but I had a small inkling that it would be very bland. Um, it was not. It had a nice richness to it and I think that was because I had to brown sugar in oil beforehand. Had the sugar been missing, I think it would have been pretty forgettable. The tomato salad was fine, nothing exceptional, but it was easy and tasty so I will save that recipe.

Everyone enjoyed the meal, even the girls. James’ step-father took home seconds so I took that as a good sign. GrandMary also asked for some leftovers and believe me, that’s a pretty big deal. I’ll post the recipes tomorrow. Right now I just want to go veg out and watch Empire. I need to know what happened to Andre!


I had posole for the first time about eight years ago. We went to a Mexican restaurant on Burnet (I, cannot for the life of me, remember the name!) in December to have dinner with some friends. Nothing on the menu really stuck out until I got to the posole. So up until then, when I saw “posole,” I thought of the hominy in menudo. Menudo, which is a Mexican soup made with beef stomach and hominy, is one of my favorite things to eat.

It takes forever to make and not Melissa forever, like, actual forever. I want to say it takes something like twelve hours to make because it takes THAT long for the stomach to turn chewy. And it’s also very easy to make crappy menudo. I stopped eating other people’s menudo when I moved to Austin and made the mistake of ordering some at a restaurant and it was basically chili flavored water. That is not proper menudo. Proper menudo has a very distinct flavor and it’s hard to describe it. My cousin said it’s briny and I feel like that’s a good starting place but it’s much more complex than that. There’s the chili powder, that is very present without becoming unbearably spicy; oregano that is all over it and makes it smell heavenly; and the lime juice that brings it all together. Just try it and forget about the stomach.

Which is what I did up until this past January. When my Mom would make it, she would literally add an additional six pound can of hominy to the menudo just for me because I hated the meat. She would then pick out all the meat for me and just serve me the hominy. I remember my family members scolding her for spoiling me but she would always ignore them and say I was her daughter, she could spoil me if she wanted. By the way, who started chopping onions in here? My eyes are so watery!

I’m gonna wrap this up before I become a sobbing mess. I’ve been watching a lot of Jane the Virgin and seeing her relationship with her mom has really made me miss mine. I still have mine, thank goodness, but since the stroke has left her speechless, it doesn’t always feel like it.

Moving on.

Posole. When I finally had posole, I wondered why my Mom didn’t just make it instead of the very laborious menudo the whole time! It has hominy, it has pork (which menudo does as well, in the form of pig feet (I promise! It’s a good soup, it’s not disgusting!)), and it doesn’t take five hundred hours to make. Everybody wins in that situation!

And we all won when I made it! It was really easy to make, took me a little over an hour because I halved the recipe. The recipe called for pork shoulder but I used ribs because I couldn’t anything less than three pounds of shoulder and there’s no way I needed that much. Knowing my love for hominy and the four year old’s hatred of everything, I almost doubled the hominy. And when I was preparing her bowl, I stood there and pulled out every piece of meat for her. Because I can spoil her if I want to. *

*I didn’t have to do that for the baby because she loves everything. That’s her hand in the picture, grabbing more avocado and radishes. She stuffed her face and asked for seconds. I got thirds. She might not have my temperament but she has my big panza and love of food!


Sancocho de Gallina and Tamales de Pipían

As I mentioned before, I had wanted to cook for Caro when she was in town but was unable to do so but thankfully her mother and sister still live in Austin so I was able to cook for them. When meal planning, I asked Caro for input because I couldn’t really find much information on how meals are set up in Colombia. Like, do they do appetizers? How many sides do they typically have? What are the make up of the sides? Are they primarily vegetables or protein? Caro, can I rename you Google??? And as usual, she answered in her calm and honest way “Meli, we eat everything. Don’t stress out.” I still stressed out. She then suggested sancocho (chicken stew), tamales, and empanadas. Since empanadas usually take a lot of work, I settled on the sancocho and tamales. I know what you’re thinking, tamales take a lot of time to make BUT Caro did mention that Colombian tamales are much bigger than Mexican tamales so I thought that would cut my work time down significantly.

Hint: it did not.

I started prepping early in the day to reduce running around like a crazy person. I boiled the potatoes for the pipían, washed the banana leaves for the tamales, washed and peeled the potatoes and yucca for the sancocho, I was on it! Caro’s mother and sister, Patricia and Vane, were set to arrive at seven so I really started working on the meal at 5:30. I thought the sanchocho de gallina, a chicken stew, would be easy enough because it involved chopping up a chicken and veggies and throwing them in a pot. And since I’ve finally learned how to break down a full chicken in about five minutes, I didn’t worry about that. Same with the tamales. I didn’t have to pre-cook the meat like you do with Mexican tamales and I knew the masa would not take very long to mix so I kinda just took my time with everything.

What I did not plan on were the sauces. I had to make ají de maní (spicy peanut sauce) for the tamales, hogao for the masa (tomato based creole sauce), and aliño (a dressing) to put into everything. Those three took up an hour, not even kidding. It was a lot of chopping and blending and boiling and I was not a happy camper. Next thing I knew it was 6:30 and I hadn’t even made the tamales. I then ordered James into the kitchen and we created a mini assembly line. He filled the tamales, I folded and tied them with string. I had also wanted to make some arepas (kinda like a cheese pupusa) and patacones (fried plantain) but there was no time.

Thankfully Vane showed up with patacones of her own, and some extra hogao, and Patricia showed up with pandebono, which is another cheese bread. It was like they read my mind!

Everything turned out amazing, maybe my stress enhanced the flavor. All of the chicken sank to the bottom of the pot but I think that helped with its tenderness. It literally fell apart in my bowl and it was juicy and amazing. Patricia said that my seasoning of the sancocho was perfect and even though I didn’t have much to do with it (thankyou Goya!) I still accepted the compliment. The plantains held together very well and I think that’s because they were super green. I had expected them to turn into mush from being boiled for over an hour but they kept shape.

The tamales, though, oh man. I think pipían tamales have replaced pork tamales as my favorite. Unlike Mexican masa, this masa was not only flavored with spices but with actual veggies in the form of the aliño, which is a paste made up of red and green bell peppers and onions. It was so much richer than the masa I’m used to. The pipían itself, which itself was made of peanuts, potato, and the hogao, was indescribable. It was just fantastic! Vane said the tamales were kinda bigger than normal and I told her Caro had said Colombian tamales are but she clarified that Colombian tamales typically are bigger than Mexican tamales except for the ones made of pipían. I just fell in love with them and I couldn’t have been happier with the meal.

For dessert I made coconut flan. I’d never had homemade flan, it’s always been the instant stuff, so I obviously thought it was gross, but all the Colombian desserts I found were kinda complex so I sucked it up and made the flan. I am SO happy I made the flan! It was so much more amazing than I could have ever expected! It was rich and sweet and OMG I NEED TO EAT THIS FOR THE REST OF MY LIFE! It wasn’t hard to make so I really might make this on a weekly basis.

I’m gonna get so fat. And it will.be.worth.it.

Recipe, Recipe, Recipe

Daeji Kalbi, Gamja Saelleodeu, and Pajeon

This will be a short post and not because I didn’t love this meal but I’m a little grumpy right now. I went out for my afternoon run and I tripped and fell because the sidewalks in our neighborhood are atrocious. I was almost done with my run anyway and took it as a sign that the universe was telling me to go home BUT that’s not the point. Or points. There are two points.

1. Get it together City of Austin! Sidewalk repairs are the city’s business and if this is how they work, maybe they should just close up shop and put up an “Out of business” sign on their door because they are clearly not doing their job. Talking to neighbors it seems that the sidewalk repair department (I don’t know the real name but that’s what I’m calling it) is made up of five employees. FIVE people for all of Austin. Sidewalk repair department: I’m a stay at home mom and have a few free hours a week. Employ me. I’m pretty sure I can figure out how to pour concrete. Our property taxes went up by 10% this year and our limited district is proposing another increase in fees but for what? So people can trip and fall on their sidewalks or so people can have their strollers almost tip over (with children in the stroller!) every time they hit one of the cracked or the uneven spots?

2. Four cars passed me and not a single person slowed down and asked if I was okay. I fell in a school zone, they were already going 20 mph, would it have killed them to stop?! I mean, I just have a scraped knee and was less than half a mile from home but they didn’t know that! This is what people mean when they refer the Californication of Austin, no one cares about their neighbors anymore.

Rant over.

Maybe the memory of this meal will put me in a better mood. The ribs were super yum and not as spicy as they should have been, probably because I only used half a cup of gochujang instead of the full cup the recipe called for. The pajeon (scallion pancakes) were also delicious is not a little burned. I blame it on my cousin Robert. He was our dinner guest and I was too busy talking to him to pay attention to the pancakes. The gamja saelleodeu (potato salad) was hea-ven-ly! Not even joking. I consider myself a potato salad connoiseur and this was probably the best potato salad I’ve ever had. The apples, carrots, and corn added some crunch and just the right amount of sweetness to balance out the bitterness of the mayo. I loved it so much that it will now be my go to potato salad recipe. It changed my life, y’all.

Okay, talking about the potato salad lowered my blood pressure but I’m still shaking my fist at you, City of Austin.

Roast Pork with Rice and Peas

I have started this post about six times in the past two weeks and am hoping today is the day I get to finish it! Last week was an off week for cooking and I had hoped to catch up on my posts but one thing after another came up and by the end of it, I just wanted to sit on the sofa and zone out. There were many distractions: kids who wouldn’t nap, my dysfunctional extended family, the Fourth of July holiday, and the disastrous state of race relations in this country.

Of the four, my kids not napping was the only one I was prepared for. The oldest stopped napping a couple of months ago but the baby still takes a two hour nap on the days she’s home with me. Even then, there are days when she decides that napping isn’t necessary until five p.m. so because of that, I don’t make plans to post on Mondays and Fridays, when she’s home from school. So yeah, I am prepared for fussy kids who demand every ounce of my attention. The others? Ugh, life is what happens when you’re busy making other plans, right? I know I say that often but it’s true.

The last one left me especially drained the past three days. I wasn’t directly affected by it but I think that like a lot of people, I’m tired. I’m so tired. I don’t even have the energy to get into how tired.

But this is a food blog, not a place to whine about the things that bug me. That’s what Facebook is for!

This meal totally made up for the not so impressive meals that preceded it. It was another easy meal, didn’t require a ton of attention, and it was very, very palatable. The pork was delectable although a little dry. I keep running into this when roasting pork shoulder so I need to figure out if it’s something I’m doing or just the way the cut itself roasts. I’m thinking it’s something I’m doing because pork shoulder is used for carnitas and carnitas are anything but dry, however, it is roasted in a thick sauce…yeah, something I need to figure out. Yes, I think/type aloud when I post.

The rice? Oooooh, the rice was goooooood! When preparing it, I didn’t even think about how the coconut milk would contribute to the overall flavor so it was a welcomed surprise when I sat down and ate it. If you removed the coconut milk, it was just basic red beans and rice and not even the cool Cajun kind. Like, literally red beans and rice. Ain’t nothing special about that! But adding in that coconut milk just flipped that thing on it’s backside and went to town! It was smooth and buttery and just mm! I was eating leftover for days!

Both girls ate this meal, I think. It was two weeks ago. I’ve had to process a lot mentally in the past two weeks so unless it was a major meltdown or life defining elation, my memory has not made room for it in its vault. I need my memory to make more room for the latter and tell the former that “Sorry, no vacancy.”

Recipe, Recipe

Pupusa de Queso, Curtido, and Yucca Frita con Chicharron

I mentioned in my last post that everything I found regarding El Salvadorean cuisine mentioned pupusas. Pupusas were the first item on every single list of best El Salvadorean foods. I’ve never had pupusas but I’ve had my fair share of its cousin, the gordita. Actually, they’re more half-siblings than cousins because they’re basically made the same way but just have a couple of extra ingredients; and maybe look a little different. Yeah, that’s how I would describe my half-brother and sister.

Anyway, both are made with masa harina, both look like fat tortillas, and both have fillings. That’s where the similarities end. With pupusas, the filling in incorporated into the dough. You flatten the dough to about palm size, put whatever filling you want (cheese, meat, veggies, a combo of all three), and then fold the dough over the filling. With gorditas, you lightly fry the dough after flattening it, slice it open, and put your filling in there. The filling is typically meat and salad, at least the ones I’ve always eaten are. So yes, very similar but not the same. I love gorditas. I spent many a Cinco de Mayo and Diez y Seis fiestas at the gordita stand, stuffing my face full of tripa gorditas and then walking over to the raspa stand and eating/drinking strawberry raspas. Wow, reading over that sentence, I’m wondering how I wasn’t an obese child. All I did was eat fried shit and sugar and I was NOT active. Luck I guess.

So considering my love for gorditas, I figured I would love pupusas just as much. I won’t keep you waiting for the answer: I totally loved pupusas! Mine came out thinner than they should have because I wanted to make more than the four the recipe said it would make. Mine also weren’t as smooth as they should have been because my dough was a little dry. I had the little one in the kitchen with me and she kept trying to stick her hand in the dough so I kinda rushed it, instead of adding in the additional water to make it more moist and pliable. Cooking the pupusas was probably the most fun part. Because I’m an experience tortilla warmer, cooking the pupusas was easy. I just heated up my skillet, threw the pupusa on there, and flipped with MY BARE FINGERS every couple of minutes. My fingers are so callused from heating up tortillas on the comal, it was no thang. That’s not true, after flipping ten very hot pupusas, the tips of three of my fingers were red and sensitive for the rest of the night. That still didn’t stop me from making up a song to the tune of Drake’s “Started From the Bottom.” My version went “Started with tortillas now I’m here/Started with tortillas now the whole team here” It’s going to be a big hit, y’all.

I also made some curtido and fried yucca with chicharron. This yucca recipe is basically like the Brazilian yucca recipe except it added some annatto and paprika. It gave them some added color but didn’t really affect the flavor too much. I hadn’t ever made chicharrones before because I like to be in denial when it comes to fried foods. Like, I know how they’re made and how bad they are but when you actually see them being cooked and see all that oil get sucked in, it’s depressing. We ate a lot of chicharrones back home, it was one of my dad’s favorite things to eat. The chicharrones I’m used to are big, fat, thick pieces of pig skin with a layer of actual fat that is fried. It sounds gross, I know, but they are so good! You have to cut the fat off because who wants to eat that? But once you do, throw some salt on it, a little chile, and you’re good. The chicharrones I made were just skin, no fat, and very, very thin. They curled up very quickly but were really crispy and almost broke a couple of teeth. I am not selling this very well…

Aside from not being the healthiest meal we’ve had in a while, I loved every single bit of it! It took me back to my childhood and made me miss my hometown. I never miss my hometown but when I do, it’s because of the food. Uvalde is a total shitshow but there’s some good Mexican food there. I will never stop missing that.

I’m taking tonight and tomorrow off from cooking but we have friends coming over for brunch on Saturday and I’m making carne deshilada, shredded beef. Hopefully it comes out better than the Cuban version.