When Greens Cafe opened in the mid eighties, one of our signature dishes was grilled chicken breasts with tomatillo sauce. We made the sauce by chopping onions, tomatillos and cilantro, which we blitzed with cumin, salt and chicken stock. It was good and tasty, but, I later realized, a little one-dimensional.
Years later, while traveling in the Yucatán, Ionah and I had a memorable Sunday lunch in Mérida, in a grand but crumbling old colonial hotel, with toucans and giant palms in the dining room, which was a kind of exotic bird house open to the sky. I kept my hat on and she wore a colorful scarf. Continue reading “Pipian Verde”→
Driving home from a walk in prospect park earlier today — where clear creek is still swollen, the grasses are green and swaying, and the coyote scat is rich with rabbit hair, I heard on the news that it was a high ozone day and everybody should stay indoors.
I’m guessing it’s because of the recent soaring temperatures — high 90˚s, (35˚ Celsius) — air-conditioning use has hit the roof and gasoline emissions get stuck in town and refuse to rise to become other people’s business. Continue reading “Stray Away Bars”→