Made some quasi-pozole today, with nixtamalized corn and pork and beef bones. Added onions, garlic, and some odds and ends I had, such as cheese, tomato puree, and purslane, among other foods and spices. It came out pretty good.

Also found a margarita recipe I like: 1 part fresh-squeezed lime juice, 1 part tequila, and 2 parts triple sec (Sisi brand). Just the right sweet to sour blend for me.

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last updated 2020-11-13 20:22:38. served from tektonic.jcomeau.com