August 30, 2020 Brunch – Sausage, Egg, onion, and Potato Burritos Dinner – Pork, bean, Hoja Santa, and Tomatillo Enchilada Sauce Stew with Rice

 August 30, 2020 Brunch – Sausage, Egg, onion, and Potato Burritos  Dinner – Pork, bean, Hoja Santa, and Tomatillo Enchilada Sauce Stew with Rice  

Today’s menu turned toward New Mexican and Mexican Cuisine.

I woke up a bit before 5:00 and watched the entirety of Stage 2 of the Tour de France starting at 5:00.  It was a brilliant ride by Julien Allaphillipe who broke away from a lead group of seven riders with the other riders 50 kilometers from the finish and finished the race about 5 seconds ahead of the peloton in a sprint finish with the other two riders.

We ate brunch after 10:00. I diced onion, Potato.  Suzette sautéed Jimmie Dean sausage with the onion and potato and then I added three eggs whisked and cooked the filling until done.  Suzette toasted two flour tortillas.  Suzette prefers to roll her tortilla around the filling and eat the burrito the traditional way, with one’s hands.  I prefer to fill the surface of a tortilla with filling and eat it like an open face sandwich with a knife and fork.   We shared a Bohemia beer.

I walked 1/3 mile and then showered and napped after brunch until 1:15, when we went into an accelerated effort to make a Mexican stew with chunks of Pork, white beans, an Hoja Santa leave, an onion, four ladles of green Tomatillo Enchilada sauce, two carrots, and 4 cloves of garlic.

We put the filled crock pot and baked the stew at 350 degrees by 2:00 and then had our weekly Zoom meeting with Willy and Bill and Elaine until 3:00.

Suzette prepared the information cards for her New Mexico female artists exhibit during the afternoon.

At 3:00 I lowered the heat to 325degrees and at 6:00 we checked  the stew and if was ready. Suzette asked me to make rice.  I made a cup of rice with 2 cups of water, ½ tsp. of dehydrated chicken stock, and 1 cup of basmati rice. After bringing the water to a boil and adding the rice, I cover the pan and cook at a low simmer for 30 minutes.

I fetched a Negra Modelo for Suzette and a Bohemia for me from the garage fridge.

Suzette fetched fresh Chard from our garden. I de-stemmed the ten leaves and cut them into bite sized pieces and Suzette plated our plates with Chard, then rice and finally on the stew.

I drank a sip of Calvados with a cup of tea and two chocolate chip cookies after dinner we watched the NY Islanders beat the Philadelphia Flyers in the Stanley Cup Playoffs.

Bon Appetit