We bought these hand-blown glasses at the Bucerias Market yesterday; 12 glasses for a total of $20.
Sammy and I traveled to India the summer of 2004. While in McLeod Ganj in the north, I took Indian cooking classes at Bhimsen's Restaurant. The restaurant had limited; if no, electric gadgets and the classes were with one other tourist; however, oftentimes I got lucky and it was just me. I was even offered to come and cook while the restaurant was open. I left India a changed woman... I was engaged, I had attended the teachings of the Dalai Lama where he currently resides in exile (and celebrated his 80th birthday), I had become versed to the true meaning of travelers diarrhea; and no longer felt embarrassment to describe the details of my stomach issues in front of a curious crowd of Indian people, and I was inspired to live abroad to learn another language.
When I returned home and my culture shock subsided, I approached the owner of the local wine bar to offer Indian cooking classes. To my shock the owner said yes and the next thing I knew, I had people signed up for my cooking classes. Each class started with students picking out their favorite bindi decoration to place on their forehead; just between the eyebrows, at the place of all concealed wisdom. Damn, if cooking a little Aloo Palak didn't feel authentic, the bindi sure would. In my opinion, forgetting to wear your bindi is like forgetting to put on your favorite pair of earrings. On a related side note, wearing a bindi makes me feel gorgeous. The local Venezuelans thought I was a nut-case on the few occasions I adorned myself, while living there. They couldn't stop looking at it when talking to me; they didn't even pretend not to notice it.
When I returned home and my culture shock subsided, I approached the owner of the local wine bar to offer Indian cooking classes. To my shock the owner said yes and the next thing I knew, I had people signed up for my cooking classes. Each class started with students picking out their favorite bindi decoration to place on their forehead; just between the eyebrows, at the place of all concealed wisdom. Damn, if cooking a little Aloo Palak didn't feel authentic, the bindi sure would. In my opinion, forgetting to wear your bindi is like forgetting to put on your favorite pair of earrings. On a related side note, wearing a bindi makes me feel gorgeous. The local Venezuelans thought I was a nut-case on the few occasions I adorned myself, while living there. They couldn't stop looking at it when talking to me; they didn't even pretend not to notice it.
" A woman's beauty is multiplied 1,000 times when she wears a bindi". ~ Indian Proverb
The bottom picture is the backside of the Taj Mahal; along the Yamuna River. This is where Sam proposed.
The Mexican sope originated in Culiacán; a town currently recognized as the narco headquarters of Mexico. We drove through Culiacán on our drive down to Vallarta. Each region of Mexico has its own local ingredients and salsas; making the sope unique and varied. A handful of other Mexican dishes look like the sope, taste like the sope; but are not the sope... huarache and gorditas, for example.
 |  |
Los Ingredientes:
2 Cups Chapati Flour
2 tsp. Cumin Seeds
2 T. Chana Masala
2 tsp. Turmeric
2 tsp. Cinnamon
1 tsp. Salt
1 tsp. Red Pepper
1 Lime
1 Mango
1/4 Cup Raw Sugar
1/2 Red Onion
4 Garlic Cloves
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 Cup Lettuce
1 Avocado
1 1/2 Cups Black Beans
Serves 2-3 people
2 Cups Chapati Flour
2 tsp. Cumin Seeds
2 T. Chana Masala
2 tsp. Turmeric
2 tsp. Cinnamon
1 tsp. Salt
1 tsp. Red Pepper
1 Lime
1 Mango
1/4 Cup Raw Sugar
1/2 Red Onion
4 Garlic Cloves
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 Cup Lettuce
1 Avocado
1 1/2 Cups Black Beans
Serves 2-3 people
I roasted the garlic cloves in a small toaster oven; but dicing them without roasting would be ok, too. Add garlic, diced onions and bell peppers to a pot with a small amount of oil. Fry the veggies 5-7 minutes until onions are slightly browned. Add mango, sugar, and 1/4 cup of water; simmer low and slow for 20-30 minutes; adding more water, if needed. Place in food processor and pulse to make a thick and chunky salsa. Cover and set aside.
Boil beans until soft. Blend in food processor until thick puree/paste mixture. Add chana masala, turmeric, and cinnamon to beans. Cover and set aside.
To make the chapatis: add chapati mix and cumin seeds to a large mixing bowl. I like to add a pinch of salt and olive oil. I have no exact measurement; slowly add room temperature water, until you get a very thick pancake-like mixture. Kneed with your hands. If the dough is sticking to your hands, add more chapati mix. I use a tortilla press to flatten my chapatis, but you can also roll them. Make your chapati/sope (chope?) twice as thick as a tortilla. Traditionally the edges of a Mexican sope are 'pinched'.
Boil beans until soft. Blend in food processor until thick puree/paste mixture. Add chana masala, turmeric, and cinnamon to beans. Cover and set aside.
To make the chapatis: add chapati mix and cumin seeds to a large mixing bowl. I like to add a pinch of salt and olive oil. I have no exact measurement; slowly add room temperature water, until you get a very thick pancake-like mixture. Kneed with your hands. If the dough is sticking to your hands, add more chapati mix. I use a tortilla press to flatten my chapatis, but you can also roll them. Make your chapati/sope (chope?) twice as thick as a tortilla. Traditionally the edges of a Mexican sope are 'pinched'.
Ganesha; celebrated as the god of education, knowledge, wisdom and health
Spread the bean mixture on top of the chapati. Next add the mango salsa, diced lettuce, pinch of red pepper, avocado, and fresh squeezed lime juice. If I had access to plain soy yogurt, I think it would be a nice touch to add a spoonful over the top of the sope....maybe somebody can try this and let me know.
¡Buen Provecho!
¡Buen Provecho!
