Roast chicken, asparagus, roast sweet potatoes & carrots, dressing, etc. And a chardonnay from Amity, Oregon.
Got some of these yesterday at El Torito #3. My friend Marta was there (she’s the main cook at El Korita and was buying a passel of poblanos for the restaurant) and asked what I could do with them. She said “put them in a caldo or a soup”. So I did.
I had some stock from a dish I made last weekend, Chicken with Lemon & pine nuts. I sauteed a chopped onion and parboiled the garbanzos in salted water. I added a chopped red bell pepper to the onions and softened it. I added the garbanzos, some cooked chicken, then three pints of stock, and some cooked brown rice and simmered this for about 45 minutes. Here’s how the soup came out. It was great.
I was pleasantly surprised yesterday when I picked up a half dozen tamales for our lunch at Carniceria Camecuaro. I was expecting them to be in hojas de maiz (corn husks), but they were wrapped in banana leaves. These turned out to be estilo salvadoreño and were full of chicken & vegetables. Sort of like a chicken pot pie, but better.
Here’s a series of photos of one of these tamales.
The vegetables included corn, potato, carrots, & poblano chile. The banana leaf wrapper adds a different flavor to the tamale; it’s more earthy than the regular hoja de maiz wrapper.
One could do a PORTLANDIA for any city with a “scene”. I lived in Austin for 20 years and in Richmond, VA for 21. Clueless hipsters are nothing new, kids.
Linklater’s SLACKER did not have the big yucks that PORTLANDIA does, though. Or the budget.
& Richmond claims to be the third most tattooed city in the US. This is probably due to all of the trust fund kiddies who spend their patrimony on skin “ort”. Too many layabouts.