(to pronounce this blog post title properly, roll your tongue and use a high-pitched screechy singing voice in order to achieve a mariachi band outburst)
Feliz Cinco de Mayo. Es uno de mis celebraciones favoritas. . .probablamente porque tengo tantas buenas memorias de la comunidad mexicana en el valle de Yakima, donde vivia por la mayoria de mi vida. Recuerdo los taquerias como El Ranchito, donde comimos tortillas frescas y bebimos Jarritos. Hablo espanol. (Pero tengo problemas escribiendolo a maquina. . .no puedo encontrar el tile ni el acento!)
Happy Cinco de Mayo. It's one of my favorite celebrations, probably because I have so many good memories of the Mexican communite in the Yakima valley, where I lived for most of my life. I remember the taco cafes like El Ranchito where we ate fresh tortillas and drank Jarritos. I speak Spanish. (But I have problems typing it. . .I can't figure out how to use the little squiggly line that goes over the 'n' or the accent)
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Uno de mis problemas actual es no uso la idioma en mi rutina diaria, y no lo he estudiado por mas de diez anos. Miercoles, a veces, hablo por uno o dos minutos com Senora Ramos, la maestra de espanol de Caroline. Las chicas lo estudian, y aprendiendolo no es obligotorio en el Cabin. Ademas, nuestro comido etnico favorite es mexicano. Ayer preparo pico de gallo, enchiladas con salsa mole, y una torta de banana. Fuimos a la biblioteca publica para musica mariachi. Y este tarde las chicas y yo haceremos flores de papel tisu.
One of my current problems is that I don't use the language in my daily routine and I haven't studied it for more than ten years. Sometimes on Wednesdays I speak for one or two minutes with Senora Ramos, Caroline's spanish teacher. Both girls are studying it, as learning Spanish is compulsory at the Cabin. What's more, Mexcian is our favorite ethnic food. Yesterday I prepared pico de gallo, enchiladas mole, and banana cake. We went to the public library for mariachi music, and this afternoon the girls and I are going to make tissue paper flowers.
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Pico de Gallo
- 4 cups chopped tomato
- 1 cup finely chopped onion
- 1/4 cup (or more to taste) finely chopped fresh cilantro
- 2 cloves garlic, chopped
- 1 serano pepper, seeded and finely chopped (careful. . .hot.. . .yi yi yiiiiiiii)
- juice of 1 lime
- salt and pepper
Mix well and serve with tortilla chips or as a garnish with your favorite Mexican entree.
Salud.
ERB
5 comments:
Jeez! I had serious trouble commenting this morning. I was merely trying to wish you a happy cinco de mayo!
Aren't the sodas so colorful? Your menu is making me drool too. We just had a salsa taste off at my parent's house, and I'm proud to say my homemade salsa took first place. I wish I could speak another language. The boys are learning spanish though and Marshall goes to Spain next summer with the spanish club.
Well, your old father has been remiss in not following the blog. I'm sorry for that because I do so love reading your posts. Now, those that read your blog regularly should know that you taught old dad how to make your pico de gallo and I loved it. In fact, over the years I've gathered quite a reputation for making it and bringing to various gatherings. I always give you credit. HOWEVER - I will offer here the more appropriate 'old dad' version of the building directions. I stick to this regularly............
1 A very large onion (often one red and one white just for color)
2 A bunch of tomatoes. Depends pretty much on price at the time but I always like to have a few more than I really end of needing.
3 1 large green bell pepper
4 1 red bell pepper (size not important as this is just for more color and to throw off the people wondering what is in this)
5 Hot peppers. I usually get about 4 or 5 milder ones and several of those little, sure to be hot ones.
5 Cilantro - 2 bunches - I love this stuff and always put in more than you called for. Add some to the top just for good measure.
6 Cumin - I don't know about this. You said to use it and I do. I think I can taste it, but I usually try to overpower it with cilantro.
7 Couple of limes. I like to squeeze this into the chopped up mixture and stir around. Seems like a good thing to do to any mexican food. (If they are good enough for my margaritas then they sure are good enough for the pico de gallo)
The most important thing is to travel to the Western Washington State Fair with your daughter and buy a genuine hand cranked salsa making machine. You must do this even if you own a $200 food processor - very important. The pico de gallo WILL NOT taste the same if you have not chopped everything in this device. Of course, you will have to invest yours with your own memories, but mine is heavy laden with good memories of the many things that you (Elorie) and I have done together.
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