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We made Chorizo-Stuffed Ancho Chiles with Sweet and Sour Escabeche from Rick Bayless’s Mexican Kitchen (Scribner, 1996) for lunch today. Then we found corn at our farm market, the first of the season and sweet as candy. Mid corn-chomping we noticed that MH eats her corn typewriter style, while CH goes round and round. It made us laugh right out loud. But either way, we got the delicious job done.

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