August 14, 2021 Lunch - Pastries at Las Golondrinas, Dinner - BBQ Pork Ribs with Refried Black Beans and Cole Slaw

 August 14, 2021 Lunch - Pastries at Las Golondrinas, Dinner - BBQ Pork Ribs with Refried Black Beans and Cole Slaw

I slept until 8:00 this morning and got a slow start.  I ate a bowl of granola with milk, yogurt and blueberries at 9:00 outside in the garden with Suzette.

While we were eating a juvenile Coopers Hawk landed on the bird bath and did not fly away for several minutes until we got up to walk inside.  Is it possible the hawks are beginning to get used to us?

Suzette had an emergency that prevented us leaving at 11:00 so I heated the two leftover corny dogs and dipped them in a mixture of French’s mustard and catsup.

We then drove to Las Golondrinas for the vine and Wine growers Summer Festival.  The wine festivals were a traditional way for New Mexico growers to sell their wine prior to the advent of expanded sales with tasting rooms.

We tried all the wineries except St. Clair and all but one or two were really good.  We thought the Luna Rossa Chenin Blanc was the best white and the Sheehan family Ollpheist red was the best red.  Also Alamo in Velarde makes an amazing 0% residual sugar dry Riesling. 

After we tried the wines Suzette fetched us several savory pastries and a raspberry tart and a chocolate cookie from the Paris Bakery and two glasses of 2015 Gruet Blanc de Noir sparkling wine and we ate a sort of French picnic at a table in the food court.

We then drove home and put the slab of pork ribs in the oven on a rack in a roasting pan filled to 1/4 inch with water and then rested from 3:45 until 5:00.

We decided to eat at 7:00 so at 6:30 I finely diced 1/4 red bell pepper, 1/3 of a yellow onion, and about 10 diced Shishito peppers we had blistered in a skillet.  We then sautéed the bell pepper and onion and then added a 24 oz. can of Refried black beans and the diced Shishito peppers and 1/2 cup of water to emulsify the Refried beans. We cooked the ingredients and put beans for about ten minutes to blend their flavors and the removed the ribs from the oven and I carved two ribs per plate and Suzette spooned beans onto each plate and put the Cole slaw and two Negra Modelo beers on the table and we had a wonderful BBQ rib dinner.

After dinner watched a Diane Keeton movie titled Hampstead and then went to bed at 9:30.

Bon Appetit