Masks

I collect masks. There is something about them that I find fascinating. Firstly, I appreciate them as art, marveling at all the work that went into making them--the carving or sculpting and the metal or bead inlays. Secondly, I love how they are reflective of the culture of the people who made them--what they represent and how they are used. I have them from many countries. Some of them are scary, some happy, some primitive and some detailed and all of them, with 2 exceptions, are human.

This one is a small ceramic mask from Mexico. Technically, I would not really call this a mask since it has no eye holes (my own rigid criteria) but I fell in love with the lines of it and schlepped it home in my carry-on luggage. I came down the hall this week and the sun was slanted across the mask in such a fantastic way, I ran for the camera. Look at that eye.

Guacamole

The Night Writers, my writing group, met at my house last Thursday. I threw together some guacamole to have as nibbles. They all wanted the recipe, so I thought you might too.

3 ripe Hass avocados (the nubbily black ones) peeled, pit removed
1 onion chopped fine (I used ½ of a big Spanish onion)
2 fresh seeded green Serrano peppers (you can also use jalapeños) or to taste, chopped fine
1 red tomato (I used 2 and I think it was too much)
A handful of chopped fresh cilantro
Juice of 1 lime
Salt

Throw all the ingredient in a bowl and mash with a potato masher or a fork. Stir gently. Sprinkle with salt and taste it. Put plastic wrap directly on top of the guacamole and pop it in the fridge for at least ½ hour. It will hold for an hour or so. Spoon it into a molcajete if you have one and serve with tortilla chips.

¿Que hay de comer?

What's for supper?

This is one of my favorite recipes. It is excellent and easy. Try it!

Puntas de Filete

2 T canola oil
1 ½ lbs tender boneless beef diced in 1-inch cubes (I use London broil)
2 T butter
1 medium onion
3 fresh Serrano peppers, minced (these are the little green ones)
2 cloves of garlic minced
1 32oz can of crushed tomatoes
1 whole small can of beef broth
1 bay leaf
Salt to taste

In a Dutch oven or large saucepan, warm the oil over high heat. Brown the meat in the oil, turning frequently for 4 or 5 minutes. With a slotted spoon, remove the meat and set aside.

Reduce the heat to medium and add the butter. When the butter is melted, stir in the onion and sauté until soft. Add the serranos and garlic. Continue to sauté for a few minutes. Add the tomatoes, broth, bay leaf and salt. Simmer the sauce for 10-15 minutes. Then add the meat and heat through. Serve hot with rice. Serves 4.

This recipe is from the The Border Cookbook by Cheryl and Bill Jamison. It is a book of the authentic home cooking of the American Southwest and Northern Mexico. I diddled with the original recipe a smidge for ease.