Shame on me… waiting until the last possible day to make sure December 2008 is not entirely void of entries! But wait, don’t get mad — I have a gift for you! Yes! Think of it as a holiday treat! Made just for you! …Are you ready for it?
I present to you, hot off the press, the shiny and new Index of Recipes page!
Ok ok, so I lied a bit about making it just for you, because really, I also wrote it for me. I was getting mighty tired of flipping back through the archives, page by page, to find some recipe I remember posting a while ago. But that’s because this blog has been around for over a year (!!) now – can you believe it??
Anyway, I hope your holiday treat was not a severe disappointment. If it makes you feel better, I’d send each of you a little stack of these ginger cookies I made for Christmas if I knew all your addresses (more about these cookies in a future post). But a brand new index page is almost as good, no?
For Christmas this year, Nathan and I went down to Santa Cruz and cooked up a Mexican feast for his family, who were kind enough to let us try out some new recipes on them. Check out this spread:
Not bad, right? We made some nopales (cactus) salad, fresh guacamole, mashed black beans, red chile rice, wilted greens with chipotle salsa, shredded chicken in red mole, and homemade tortillas. But the star of the whole dinner was the Cochinita Pibil, a Yucatecan slow-roasted pork shoulder wrapped in banana leaves. It was such a hit and so yummy that we proceeded to make it again for our friends Ben, Erin, and Greg a mere 3 days later. As you can imagine, a slow-roasted pork takes a bit of time to make but honestly, other than time, there’s very little effort involved. So there’s no need to be jealous of my very porky Christmas – because a very porky New Year’s is now within your reach.
Recipe is from Rick Bayless’ Mexican Kitchen, an awesome cookbook that Nathan got and now we can’t live without. Actually, every single dish we made for the Christmas dinner is from this book!