privilege | Cooking With Fire

This is going to be a very short blog. I just wanted to acknowledge how grateful I am for the life I’m living here in Cabo with Ron. We wake up every morning to another perfect day and rarely with a set plan. After a lifetime of working , it is pure luxury to sleep until your body is rested and not to the annoying sound of an alarm clock.

It occurred to me tonight as I was preparing a marinade for some steaks we’ll be sharing with our friend, Angeles, tomorrow. I needed fresh lemon juice and grabbed my flashlight and headed behind the house to pick the lemon I needed from our tree. For the Spaghetti Olio y Aglio I was preparing a bit later, I needed fresh parsley and walked out the front door onto our deck and clipped the fresh herb from our Tower Garden.

Our Tower Garden

We just shared a wonderful week with our dear friends Peter and Sherry – one of the great perks of living in a tourist destination is that we always have lots of people visiting us. We have several more friends scheduled to arrive over the next few months and it is such a delight and privilege to share some of our life here with them.

It’s been a horrendous winter in Canada and parts of the United States, and here we are in Cabo in the middle of January living such a different and special life. I’m incredibly grateful for the love and life we share – thank you, Ron.

Tequila has been part of Mexican tradition dating back to the ancestral cultures. When natives discovered the blue agave plant and experienced its sweet and palatable flavor, they believed that this was a gift from their gods. Prehispanic towns learned to burn it and extract its juice, which was then fermented. The privilege to drink it was only given to high priests and monarchs to enjoy. Upon the arrival of the Spaniards, this precious liquid was distilled, giving us the tequila we enjoy today.

Tequila became the only Mexican product with the distinction of “Denomination of Origin” (D.O.) and can only be named “tequila” if produced in the central part of Mexico, mostly in the state of Jalisco. It must also be made from the “agave tequilana weber azul” or blue agave plant, one of 136 species of agave in Mexico. This plant has long narrow sword-looking leaves and bluish in color. It is one of the most exotic plants in nature and one of the fewest composed of “inuline”, a fructose polymer, which is a naturally sweet ingredient.

It usually takes from six to eight years for agave plants to be prime for harvest. Agave plants grown in the Los Altos region of the state of Jalisco are considered better that the ones of other regions because of higher fructose content. Agave are very similar to pineapple plants but stand from five to eight feet high and are seven to twelve feet in diameter. Often believed to be a member of the cactus family, they are actually a succulent and are related to the lily and the amaryllis.