Whooboy, it’s been a time around here, chickens. I’m deep, deep in the crunch, though not yet in the weeds thank God, with a book deadline July 15. So if postings get a little catch-as-catch can, fear not, it’s just that the book has eaten my head, my hands, and probably my cooking time, as well as pretty much everything else.
I did get to cook yesterday, though, as a celebration of both my finally finishing a complete draft of the whole book (cue vuvuzelas!) and a dear friend’s birthday (cue birthday cake!). I made a Mexican feast: carnitas, frijoles, pico de gallo, veggies from the garden, sliced avocado, and bought a kilo of fine, fine tortillas from Tortilleria Sinaloa across town in Fell’s Point. (I never want to live in a town without a good tortilleria again.)
So tonight I’m having leftovers. Chopped chard and purslane from the garden topped with a bunch of carnitas and several large spoonfuls of pico de gallo. In the little dish, some Korean-style pickled daikon. And in the big quart Mason jar, a big ol’ vat of iced tea with plenty of lemon juice. Just think of the pickled daikon as Korean curtido. Muy rico no matter what.
