It’s a Sunday in Puerto Vallarta. This morning, the church bells awakened our sleepy faces around 9 AM.
Arriving in Puerto Vallarta at the Casa del Puente, I was elated to find that our apartment was equipped with a kitchen! For a full account of our arrival at PV, read here and a description of our host, Mollie Muir (the grand niece of some conservationist guy).
Eating 3 weeks on the road, I’ve been seriously craving my own blend of alchemy...the comfort and excitement of creating something from local verduras, hierbas y ingredientes. Nothing makes me feel more at home than the smell of bread baking in the oven or frying onions in a pan.
So, I’ve taken care of both to mitigate any foreseen homesick blues.
First, I’ve been cultivating a secret batch of yeast from Mexican raisins (will be ready for some bread in the next couple days, so more on this coming soon) and today to enjoy our Sunday a la mexicana, I made a big pot of sopa de veduras (which all started with the magic of sautéed cebolla).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYlzoZ42FXUsrenw8YMIIpX42FiTh8W8gdneHvd1DuLMATcJkDRihP3SBZ_e7moBSKn-DNKhX7BnjPI7DKXMoAIgy1Cm2cr0gBu9UhItOQxmceZx8_YCe9GSuCtZg5JpzQuWEsg/s320/IMG_4984.jpg) |
sopa verduras y guarniciones (veggie soup with fixings) |
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ready for some serious soup |
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