All posts by Linda

Unexpected Kindness

Earlier this week, we were walking from Harlem to the Upper East Side to visit our friends, Damon and Kendra, and to share dinner with them and their delightful daughters, Evelyn and Nina.

The View from and in Damon and Kendra’s Apartment

I have a tendency to walk very quickly and, not paying attention to the ground but rather to all the sights and sounds that New York City offers, I missed seeing an irregularity in the sidewalk. I tripped and it felt like everything immediately changed to slow motion as I tried to regain my balance and avert an inevitable fall. But fall I did, but I managed to take some air and land so that the brunt of the fall was on my wrists and the top (not the front, which would have been normal) of my knees. Had I not done that, I would have hit my head, for sure. Ron, of course, had tried to stop the fall, but it was impossible. He rushed to see if I was okay, but he was not alone. A young woman walking behind us ran up to check and to give us the silver bracelet that broke on impact. A very kind gentleman rushed up from the corner ahead of us to check on my condition and to lend whatever assistance was required. He pulled a salve out of his pocket for me to apply to my scraped knee and was so kind in his concern and manner. All I wanted to do was dust myself off and get out of there as quickly as possible as I was thoroughly embarrassed.

When we got to Damon and Kendra’s, we doctored my wounds and Kendra shared that, although New York is a city where people tend to be very impersonal, they will rush to help in situations like mine. The unexpected kindness was very surprising to us, but affirmed that people are really good at heart, wherever they live.

A Healthy and Delicious Breakfast!

Linda in Today's Tasting Notes

We are so fortunate to have access to the freshest and BEST produce here. Our breakfast yesterday consisted of blackberries and blueberries grown on the mainland (near where Ron’s sister, Mary, lives at Ajijic, beside Lake Chapala and half an hour from Guadalajara), fresh organic papaya from our friend, Alberto, who lives and has his organic farm just outside of San José del Cabo, fresh whole walnuts from Ron’s Mom that are grown near Santa Clara, CA, and fresh pomegranate, picked in our garden the day before. Add some yogurt and some homemade granola – an explosion of flavor and goodness to start the day!

Black Bean Soup With Avocado Salsa

Linda in Today's Tasting Notes

One of our organic farmers, Manuel, had some beautiful black beans available for sale at the market on Saturday and I couldn’t resist buying them. I soaked the whole bag and cooked them the next day with a chopped onion and a generous amount of epazote (to eliminate gas – or at least we always hope so!).

With some of the soaked beans, I made a slightly modified version of a recipe from the New York Times by Mark Bittman, for Black Bean Soup With Avocado Salsa. I made the soup on the stovetop (not in a pressure cooker), added chopped celery, and did not put the Spanish chorizo in as the recipe called for.

Black Bean Soup With Avocado Salsa

This is a delicious soup and what makes it really special is the generous dollop of Avocado Salsa to garnish. I added a dollop of thick sour cream as well – really nice complement to both the soup and the salsa.

Fresh Organic Strawberries and Blueberries

Our dessert tonight were the beautiful fresh organic strawberries and blueberries that were fresh-picked in nearby Pescadero – unbelievably sweet and delicious!

Blood-Orange Rosemary Fizz

Linda in Newsletter, Travel Blog

Some of Alberto’s Produce at the Pedregal Organic Market

We are so fortunate to have the organic market half a block away from us on Wednesdays and Saturdays. On Wednesday, Manuel had the most beautiful blood-oranges, so I decided to try a new cocktail that evening. I saw a recipe that inspired the drink on the Food & Wine website – it used both blood-orange and rosemary, of which we have two large bushes of.

For each drink (I used red wine glasses to serve), here are the portions:

2 ounces fresh blood-orange (or pink grapefruit juice can be substituted)

1/2 ounce Campari

1/2 ounce rosemary simple syrup*

2 ounces Prosecco

1 blood-orange slice, for garnish

1 rosemary sprig, for garnish

Put desired amount of crushed ice in each wine glass. Add the blood-orange juice, Campari and rosemary simple syrup. Mix and top with the Prosecco and garnish with the blood-orange slice and rosemary sprig.

Blood-Orange Rosemary Fizz

*To make the rosemary simple syrup, stir together 1/2 cup sugar, 1/2 cup water and 2 fresh rosemary sprigs in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil for 1 minute or until sugar is dissolved, Remove from heat, and let stand 30 minutes or until cool. Pour liquid through a wire-mesh strainer into an airtight bottle, discarding rosemary sprigs. Cover and chill. Syrup may be stored for up to a month in the fridge.

A Special Spoon

Linda in Newsletter, Travel Blog

I started the two day process to make chicken soup tonight. I use a combination of recipes: from Julia Moskin of the New York Times and Ron’s 97 (soon to be 98) year-old Mom, Mother Mary as I love to call her. There is nothing that brings more comfort than a bowl of homemade chicken soup.

When we were recently in Santa Clara, California, Ron was fighting a bad cough and chest congestion. Moms never stop being mothers and Mother Mary immediately set to work to cook Ron a pot of her very special and delicious chicken soup to make him well again. She keeps two packages of organic (and she will only use organic, bless her!) chicken legs in the freezer in case of sickness and to prepare a pot of her famous and delicious “cure”.

The broth is so thick and filled with goodness that it completely congeals in the fridge. Heat it up and the kitchen is filled with that amazing aroma of pure, beautiful and healing food. Mother Mary learned how to make chicken soup from Aunt Mae, a generous woman who adopted Ron’s family and loved each and every one of the family members as her own, even though there was no blood connection.

Mother Mary told me years ago about a special wooden spoon that she uses that was gifted to her when Aunt Mae passed away. The spoon is well over one hundred years old and holds the energy of the two amazing women who cooked wholesome and nutritious food for their families, friends and loved ones over the years. I never had the privilege of meeting Aunt Mae, but I know that preparing incredible food was and is the most powerful expression of love from Mother Mary (as I’m sure it was from Aunt Mae as well).

Mother Mary Making Gravy for Thanksgiving Dinner at Claire and Jerry’s

Mother Mary gifted me with this spoon on our last trip. It is the only material thing I ever want from her and she generously passed this special spoon, this legacy, on to me. Every time I hold this spoon, I feel the incredible love and energy of both women. I will cherish it always and think of them every time I use it to make special food for my family, friends and loved ones, just as they have done for over a century.