"Cuatro de Mayo" Dinner, 5/4/14??

[cjs]

What's on the menu for today??

I'm fudging - having Cinco de Mayo today - starting with a champagne brunch and Huevos Motuleños. I made my Frijoles de la Olla (Pot beans) yesterday and a couple more steps for the finished meal.

Later, we're going simple and doing our old family favorite of Tacos.

With a beer or two

[Trixxee]

We are making norwegian meatballs, mashed potatoes and either canned corn or steamed broccoli.

[Mare749]

This afternoon we have Alyssa's First Communion party. Heather has been back in school taking graduate courses as well as working full-time, so did not want to do the party herself or push it off on me.

So, she booked a party room/patio at one of our favorite Italian restaurants. They were very accommodating about letting her plan her own menu. We will probably have chicken parm with pasta.

[Lorraine]

Quote:

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chicken parm with pasta

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Works for me!

[cjs]

me too on another day - I'm so hungry for a Mexican day.

[Gourmet_Mom]

That was so sweet of her, Maryann!

That's so funny, Jean! I'm doing taco salad this evening! And YAY for hubby! He's decided he can get up early enough in the morning, so I'll have him for an extra beautiful afternoon and evening!!!!

[losblanos1]

Today I'm making my favorite, pan fried filet with balsamic and blue cheese.

[cjs]

Oh wow - for those of you who have The Beautiful Cookbook Series - Mexico. This brunch was just outstanding.

Huevos Motuleños, page 128, is so darn good!!! and, I did make my own Frijoles Refritos from Frijoles de la Olla and used my whole container of bacon grease. But, it was so worth it.

Brunch


Dessertto finish up the Opolo sparkling


We're so full, we're goregoing the tacos planned for the afternoon and decided we'll just make Margarits (Brendaritss ) and play cribbage AND turn the laptop off so I don't get in trouble.....

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by the way, where's Sharon - she'd be all over this. I hope they made it back to Warden in one piece. Chad's probably making them overwork for deserting him over the winter.

[labradors]

The Gallina Pinta I cooked last night was delicious.

It had what the judges on the Australian and New-Zealand versions of MasterChef call "bags and bags of flavour."

I only tasted it after making it, last night, but shall not actually eat it until tomorrow. Tonight I'll finish up some odds and ends of various leftovers.

[cjs]

Gotta go back and look at this dish more, Labs