Thursday, March 22, 2007

It's Tatemado on the menu

Tonight I am fixing this luscious Mexican dish made with beef strips, a rich and spicy sauce, fresh ginger and lime juice. It is served in warm tortillas. ¡Dios mio, está riquísimo! Not only delicious but also runny and messy. Beef in Mexico is very tough so it must cook for several hours to be edible. That merely means that the house smells divine for a long, long time.

This morning Fernando called out that the Primavera parade was passing by. I grabbed my camera to take pictures of the little children dressed in costumes representing Spring; butterflies, flowers, worms, bumble bees, etc. What happened? Dead battery. Next year.


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