Monday, February 18, 2019

February 15, 2019 Breakfast – Ham and Cheese Omelet. Lunch – Egg Salad Sandwich. Dinner – Chicken Mole with Refried Black Beans and Steamed Green Beans

We slept in until 7:30. Then we got up and dressed and I made a ham, Swiss cheese, and red onion omelet, which We drank with a glass of mango nectar and I had a cup of camomile tea.  Suzette also simmered the remaining chicken.

A bit after 10:00 we walked to the river and walked north through the Hippie Market, where I only saw Mexican families selling Mexican souvenirs.  When we arrived at the main road I asked directions and was directed to Sayulita’s Friday Public Market.  We walked by every booth.  There was a combination of organic growers and bakeries as in Santa Fe or Taos plus regional goods, such as coffee and cacao.  We bought a bag of powdered and a bag of processed cacao beans and cups of Nayarit coffee.  We also bought a container of beautiful raspberries.  The other portion of the market was devoted to unusual souvenirs.  Suzette bought colorfully decorated boxed of matches and two Day of the Dead made from Mexican oilcloth.  I tasted and then bought a large cup of iced coffee.   We walked the three blocks back to the room.  We noticed that the tide was out and the rocks exposed so we walked on the beach to the rock outcropping at the end of the river.  We didn’t see any great shells today.

When we returned I picked the chicken off the bones and we read until about 1:30 when Suzette made egg salad with egg, mayo, celery, and onion which she served open faced on a toasted Bolilla under the palapa with a beer.

There is a massage parlor in a tent beside our condo and after lunch Suzette made a reservation for a massage at 4:00.  When she left for her massage I lay down for a nap.

When she returned a bit after 5:00 we rested for a while and then made guacamole with avocado, onion, garlic, salt, cilantro, and lime juice, which we carried to the beach front palapa and ate with chips and brandy and coke cocktails.

We cleaned up and dressed for the evening and went back to the beach at 6:45 for the sunset.  Sunsets in Sayulita are not real sunsets because there is no horizon on the ocean.  Instead the sun sinks behind a hill in the jungle festooned with hotels and houses, but given that the golden afterglow was wonderful.

We then returned to the room and made dinner.  It was easy.  Suzette heated the Oaxaca mole we bought in PV mixed with some chicken stock and added the chicken.  The black mole was a little spicy for us, so Suzette added some honey.  In another skillet, she heated a can of retried beans emulsified with chicken broth. I snapped the green beans we bought yesterday and Suzette steamed them with a bit of water covered with plastic in the microwave for 3 minutes.  I then heated three tortillas for 1 minute in the microwave in a plastic bag to heat them to steaming hot and dinner was ready.

We decided on the bottle of A Chardonnay and Chenin Blanc blend produced by Domenquez.  The Chardonnay was a little overbearing for us non-Chardonnay drinkers, but we both agreed that its slight oakiness complemented the spicy mole nicely.  I filled my three tortillas with beans and chicken mole and loved the soft tacos that I dipped in the remaining mole sauce to further flavor the tortilla. As the wine warmed toward room temperature it’s oakiness subsided and it expressed it sweeter notes more.

After dinner I blogged and Suzette texted.

 Bon Appetit


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