So as soon as I post about the successes in the garden, the worst storm of the season rolls through town.  I managed to rescue the chile plant when I saw it rocking back and forth in the pot.  The roots looked like there were going to come right out of the dirt.  I propped it up in a corner of the patio behind a chair and it was pretty safe from the rest of the storm.  The tomato, however, was a different story.

I can’t move the tomato so easily and one of the first things to happen was the tomato cage fell over, while trying to rip out the tomato.  Luckily the stem was not broken, it has happened before, and I was able to kind of prop it up on the fallen tomato cage for the rest of the storm.  The leaves are pretty battered by the hail, but no major damage is apparent.  We put the tomato cage back over the plant and reinforced it with two more pieces of wood.  I think it will stay put, now.

I believe there is a rogue squash down the street and I’ve been keeping my eye on it for a while now.  Ever since it put out a few squash/melon/cucumber-like leaves, I will check under the leaves every so often to see if there’s anything interesting going on.  It’s residing in some dirt between an empty house for sale and the street.  But, just the same, the street sweeper/gardener/concierge guys on my street are sometimes inclined to tidy up things like this.

I’m pretty sure we have a neighborhood squash plant, since there are now several yellow squash blossoms, but not enough to eat.  Maybe this is the start of my own personal community garden. (Can a person have a community garden alone?)

In other garden news, the chile serano has three open flowers and quite a few blossoms.  Every since the last big storm he’s growing a little sideways, but seems to be doing ok.  Adolfo’s father gave me three chile pods of a Tornachile and I am going to plant them as soon as I figure out where to put them.  I guess the side of the road is an option around here now.

The Health Kick Hybrid tomato has several buds on it and the tomato cage Adolfo and I made out of discarded tree parts (and modeled on my father’s wooden tomato cage) is holding up just fine.  I’m starting some Homesweet Hybrid seeds and hopefully they will be coming up soon.

The dill is infested with aphids again and has stopped growing at about two inches.  I’m going to rip it out.  I have not yet had a successful dill crop and I’m about to give up – except that it’s practically impossible to find dill in the market.

The onions are coming along, but don’t seem to be as happy as previous batches.  The lettuce is bolting and we have to eat it VERY SOON.

The gardenia for some unknown reason is very happy (!?!) and continues to bloom. It smells lovely.  And, the bougainvillea is recovering from a worm/unknown menace infestation and is refusing to bloom any more.  I’m doing my best to be convincing.

We had a very eventful weekend with Adolfo’s brother and girlfriend, which included the Ballet of Jalisco, a ceramics studio in Tonala, Guachimontones and raiding the lemon tree down the street.

The Ballet was nice to see and I hope they get better and better. They are a very young company, only just formed in January, and their first show was canceled due to swine flu.  Of the four pieces, one was very nice and showed a lot of promise.  Three of the pieces were kind of painful to watch.  But, I think they show promise, some of the dancers were very good, and I hope the city continues to support them.

Yesterday, we traveled out to the suburbs of Guadalajara to Tonala, a town known for ceramics.  We got a tip from Adolfo’s father on how to find a ceramics studio and with a map were able to find our way to a plain-looking door leading into a small house.  In the entryway, we met two brothers whose father, Nicasio Pajarito, started their studio and they showed us the pieces on display.  As Adolfo’s brother and his girlfriend looked over the cups and water pitchers, Adolfo chatted with the brothers.  As they chatted, one of the brothers said to the other, “Well, looks like we aren’t going to sell anything today….” and Adolfo said “What are you talking about? We’re here to buy things.”  And, the brother explained, that since their father wasn’t in the shop today, they couldn’t sell any of his things.  Adolfo suggested they call the father, but they said he was out in the fields harvesting corn and wouldn’t be available.  Finally, they decided they could sell some of their own pieces, which were purchased with gusto.  We were able to see the kiln and the areas where they form and paint the pieces.  When Mom and Dad come to visit, we are going to return and see if we can get one of the sons to give us to a tour.

The day before that, we went to see the local pyramids!  We have pyramids!  Way over here in Western Mexico.  And, the best part is – they are circular.  Check it out. They were only just discovered in 1970 and the reconstruction/reparations began in 1999.  They are currently building a museum at the entrance and when we arrived there was almost nobody there.  It was much more green than the link shows, and maybe Adolfo will put his pictures up soon.  Guachimontones is only an hour from Guadalajara and a very easy day trip for some very interesting sights.

And lastly, we stop off at the lemon tree down the street and brought home about 30 lemons – and there are many more on the tree.  This weekend, while walking to Adolfo’s mother’s house, I passed the lemon tree and the gardener was outside raking leaves.  I stopped to talk to him and mentioned that the tree looked like it was ripe for the picking.  He agreed but said, “there’s a problem with this tree”  I said, “oh really?”  and he continued to explain that the problem with the tree is that it’s not a lime tree and it’s not an orange tree.  He said the owner doesn’t really like the fruit and I could have as much as I liked, whenever I wanted.  Apparently, the only thing this tree is good for is making “aguas” or fruit-waters, but even then you have to add a few oranges or it’s undrinkable.  So far, I have two quarts of preserved lemons in jars.  I made a bunch of lemonade, some lemon curd (and biscuits to go with) and still have five lemons left over.  I’ll be on the lookout for more lemon-based recipes.

Quite an eventful weekend.

Since we’ve been back from New York we have had new help around the house.  Previously, we employed a woman who came and cleaned (swept, mopped, washed dishes) and ironed once a week.  However, she is pregnant and decided to start leaving some of her jobs and offered to have her sister come work with us.  The sister came a couple times, but we didn’t click and the job wasn’t so good.

Now we have Paty.  Paty has been working for Adolfo’s mother since Adolfo was living at home.  Adolfo’s mother trained her to cook her recipes.  Already, she has made us picadillo, lengua en salsa roja, rice (mexican style), jamaica and the famous tomatillo and chile de arbol salsa. Also, Paty is really good at what she does.

There were some recipes which I’ve eaten at Adolfo’s mother’s house and really liked and was really excited to have Paty here once a week to cook some of these very mexican dishes.  One of the first ones I asked for was the lengua.

I went with her to buy the tongue (lengua), as I have never purchased tongue and had no idea what questions I would need to answer, how much to get, or how to recognize quality.  First of all, tongue is huge!  I thought we would be getting two or three and it would be about a kilo of meat.  No.  One was plenty and weighed about two kilos.  Also, it was frozen solid. Paty and the butcher agreed that tongue was always sold frozen.  I do not know why, when everything else at the butcher shop seems to be refrigerated, or not.  (Also, Adolfo says this is not true and he remembers buying tongue with his mother and it was not frozen.)  And, the one question the butcher asked was:  Hijo o padre? (Son or father?)  Paty opted for “hijo”, and I think I would have made the same choice on my own.

So, we took the giant, frozen tongue home and I went back to work and so did Paty.  Unfortunately, I didn’t have time to look over Paty’s shoulder while she was making the tongue, but she did give me a few tips while I was making excessive trips to the kitchen, for example:  the tongue is boiled for a couple hours and then it has to be cooled before you peel off an outer membrane, slice it and put it into the sauce, also it starts off pretty chewy and will soften the longer it cooks.

Later, for lunch there was lengua en salsa roja, as if by magic.  It is wonderful to have lunch just appear.  We are really happy to have Paty around and one of these days I will have less work and be able to hover while she cooks – I’m not sure Paty is looking forward to this day as much as I am.

We made it back from New York on Monday and I’ve been very happy puttering about the house and neighborhood for the last couple days, getting myself back on track on the home front.

New York leaves me with conflicted feelings. I love that we got to see all the good friends and family there and eat good food. We wolfed down the food, flavors and ingredients we cannot find in Guadalajara – corned beef and pastrami sandwiches from Katz deli, herring from Russ & Daughters, hole-in-the-wall dim sum in Chinatown, Pakistani food and NY style pizza. We sat around the breakfast table with good people having good conversations. We went to bookstores and stocked up on books in English. It was a great vacation.

But, New York City always leaves me feeling melancholy. The first time it happened I was visiting friends in Brooklyn and I said to my friend Max, “I know they don’t feel sorry for themselves, but I feel sorry for the people who live here.” She responded, “You’re right, they don’t feel sorry for themselves.”

So, this visit I was prepared to like the city. We were staying with family and we had a low-key agenda (books and food, food and books). But still, I can’t shake the feeling. I feel sad in New York. I feel lonely and isolated in the congested city.  I don’t know what it is and have been pondering my reaction for days.

Chicago, on the other hand, was really special and surprising.  We were there last month after our trip to Missouri.  We were shocked by the super-friendly locals, to the point that we considered them somewhat ill or in recovery from the harsh winters.  Over and over again we were treated far nicer than the usual tourists.  A friend tried to confirm our theory with a local and was told it is absolutely not the case.  We still don’t know why they are so happy and friendly.

The food was very good, if you could find the right places.  The Publican, Sweet Maple Cafe and Hopleaf Bar being the stand out favorites.  The architecture was outstanding, we went on three different architecture tours.  There was public art everywhere and it was being used by the public.  The art museum was free on one of the afternoons while we were there and it was packed.  The parks were swamped with people.  We were happy just wandering around the city.

Now, back at home, I’m trying to get the garden back on track and the kitchen back into shape.  Most of the garden survived and we’ve been getting really violent thunderstorms for the last couple nights, so I hope the seedlings can hang on through the wind and hail.  We have visitors already marked on the calendar, but we have no plans for leaving the country for a while now.  It’s good to be home.

Yes, I’ve been away. Yes, I’ve been neglecting the blog. Yes, many things have happened in the mean time. I’ll try to get back up to speed soon. Until then, you can check out the photos on Adolfo’s Flickr site – he is doing a much better job of posting.

About the Swine Flu, we have no cases in the State of Jalisco.  Nevertheless, all classes are canceled until the 6th.  Movie theaters, bars, museums and other places where large amounts of people gather are closed until the 6th.  The restaurants are open and on Tuesday, when we went to buy Adolfo’s guayabera for the wedding, I saw the restaurants doing pretty good business.  I don’t see panic in the streets, people seem pretty calm.

We aren’t really heading out unless it is necessary – Adolfo went out to a meeting this morning and I think he went to another meeting on Tuesday.  Any business that can is be handled by phone or email.  I’m fielding a lot of questions from my coworkers and students and Adolfo has a translation project he’s working on, so we are busy at home.  I probably won’t go to the Abastos market this weekend and will go instead to a small supermarket.  Also, my excursion was canceled yesterday – we were supposed to leave for Michoacan tomorrow.  I’m really sad about that.

All in all, I’m about to get really bored here at home.  I hope we will be back to normal soon, the country is losing a lot of money on all these closures.

The garden is on the upsurge, once again.  I’ve been keeping a watchful eye on the gardenia and it seems to be thriving as long as I keep picking off the little bugs that gather at the blossoms.  The azalea seems to be suffering through all the wind that comes racing through the terrace at sunset and we will see if it ever blooms again.  So far, it’s putting out a nice amount of new foliage.  My free fern that came wrapped around the azalea has been putting up new fronds and as the new fronds unfurl, I’ve been clipping off the older browner leaves with the kitchen shears.

The rotation plan for the green onions is also doing really well.  Every time I pick one green onion, I push a new seed or two into the vacant soil.  I have four onions going at different stages of development.  The lettuce is once again in it’s last hurrah and I’m going to pull it up in the next few days.  However, I already planted the replacement lettuce and it is too small to eat, but coming along.

Last week, after several weeks of pondering, I broke down and bought the lemongrass plant I’ve been eyeing.  It was so root-bound I had to use the scissors to cut off some of the most offending masses.  I divided the plant, but put it in one large container.  Next time I do this I need to wear opera-length gloves, as I managed to slice up both arms to the elbow.

I also made it back to the horticulture store in the Centro.  Trips to the horticulture store are both exciting and disappointing.  I really want the people working there to be more knowledgeable.  But the seeds are so cheap, I feel like experimenting.  I ended up buying some peas and serrano chiles, I passed on the tomatoes for the moment.  The chiles were really an unnecessary expenditure.  I can get a few chiles every couple weeks for pennies at the abastos market.  Sometimes the venders even throw them in for free – I usually ask for three or four and it’s not worth the trouble to charge me if I’m buying other vegetables at the same time.  But, I’ve been wanting to have my own chiles and the plants can last for several years – if you treat them right.  Since a packet was only $5 pesos (~$0.40 US), I thought, why not give it a try.

I’ve purchaced peas a few times in the market and I decided after the last attempt to give up on the fresh peas.  They are old and square, starchy and hard.  These are not the peas I want to eat.  So now I have three pots with a pea seed in each and we will see what they do. The packet said the growing season was September to January.  This may be the practice round since I’m growing them out of season.  I know the weather has been extra warm and the peas shouldn’t like that, but the lettuce hangs on.

I wanted to know if they were going to need supports when I bought them and I asked the woman behind the counter, what kind of peas are these?  She replied: normal.

So, for more than one reason, I may need a practice run with these peas to see what I have and what they want.

I also asked about the tomato varieties and received unsatisfying answers.  Apparently, there are three kinds of tomato seeds:  round, oblong, and by the kilo.  hmmmm…..

The “by the kilo” seeds were also of the “round” variety.  I could see the labels on the seeds and wrote down the varieties so I could go home and look them up on the internet.  This is what I found: Flora Dade and Rio Grande.  Do you know anything about these?  I didn’t write down the “by the kilo” type since I have NO need for a kilo of tomato seeds.

I looked them up, and the descriptions used words like: firm, blocky and grown for market.  Other tomatoes are described as tasty or sweet and juicy.  These are not words used for Flora Dade or Rio Grande.  I am not convinced.

Other than the tomato mess, things are growing and growing and I’m excited to see what the peas will do.

We are right in the middle of most people’s two week vacation.  Semana Santa started this past Monday and next Monday begins Semana Pascua.  Both the universities I work with are closed and my students are out exploring, so my job duties have also slowed considerably.  This is good since Adolfo’s sister and aunt were in town this past week for his mother’s birthday.  We were able to do a lot of touristy things, including shopping and eating all around town.

In the process we began to frequent a new cafe in the Colonia Americana.  La Cafeteria has been open for five weeks and seems to be going strong at this point.  In fact, they have been doing so much business that they ran out of quite a lot of their menu.  This, combined with a very charming and air-headed waitress, made for very interesting visits.  Adolfo’s sister says she is like Lisa Kudrow’s waitress character in Mad About You.  The highlight for me happened while trying to eat dinner one night.  We were told that they only had bagels for the bread option on their sandwiches and so we ordered a couple bagels with cream cheese and salmon, along with some sides.  First, she comes back to our table to change our sides, because what we ordered is no longer available, then she returns to tell us that some of the sides we ordered are in fact available.  Then she returns again to apologize that they had run out of ham.  We replied that this is  a shame.  She stays at our table, then says, did you want to get something else instead?  We reply that we had ordered salmon, and thought we would stick with that.  At this point, after the waitress leaves, Adolfo’s aunt declares that whatever the waitress wants to bring will be fine with her.  She brings out the sandwiches and only one is on a bagel, because she said they “found” some other bread in the back.  We are dumbfounded, but the food is really pretty good and in total, in the last week, we went three times to the cafe.  The deserts were particularly good and I am excited about trying more of the food, once they get their feet back on the ground.

The Cafeteria is on Libertad at Robles Gil.

Many thanks to those of you who are feeding my parchment paper obsession.  I have recently been on a brownie kick and it also came in quite handy with some Pane di Como Antico from The Italian Baker book.

I found the perfect brownie recipe in The Fannie Farmer Baking Book, where I should have looked to begin with.  The latest recipe of Moist Chocolate Brownies were made with some chopped toasted almonds and amaretto.  The parchment paper makes life so much easier.  I can take the brownies right out of the pan and cut them on the cutting board, stack them on a paper plate and take them downstairs to the concierge, as a “get well soon” gift.  Not that brownies are necessarily going to help when you’ve cut your arm with a machete.  (He’s much better now and got the stitches out last week.)

Yesterday, I made the Pane Como again and it came out even better than the previous time.  And, I’m crediting the parchment paper.  I have a small problem with my ceramic bread form – it’s a little too short.  In the past I’ve had problems with the bread running off the edge and creating a little frown.

This time, I put it on a piece of parchment and in the bread mold.  Not only did I not need to grease the mold, the paper was longer than the mold and any run off was contained, and the bread browned better on the paper than in the form.  Success on all levels.

In non-parchment paper cooking news, I made a really interesting blood orange olive oil cake and with my excessive orange purchasing lately, it is easy and fast.  I’ve never seen blood oranges here, and when I asked a friend about them she was really confused.  I used regular juicing oranges and the cake was very tasty.  I may try the original recipe soon.

Also, I got a tip from one of Adolfo’s friends about a charcuterie near my regular supermarket.  I went yesterday and there was practically a line out the door.  Everyone was getting prosciutto and I got in line.  I was able to come home with some prosciutto, salami and Dutch Gouda.  I also tried the Chilean Gouda and it was obvious why it was significantly less expensive.  There were too many interesting options listed on their wall, so I will have to go back to try the pastrami (!), Gruyere, bacon, Camembert and other interesting goodies.