Deep Fried Turkey and more for Thanksgiving

It was not until 1941 that Congress got around to fixing a national date and decreed that Thanksgiving in each year will be the third Thursday in November. With this in mind about a week before my  family began inquiring, "What's up with Thanksgiving,?" I began to consider the possibilities.  After a short conference with Mercedes, CEO and her assistant, our daughter Sara, it was revealed. I was charged with arranging the dining room, kitchen preparation, inviting family and friends. Sara would bake rolls and prepare her delicious potato salad. David would make his scrumptious seafood ceviche. Manny offered to fry a succulent whole turkey. Paul would contribute his new dish agua chile, shimp marinated in lemon with fiery hot green peppers. Mercedes made a smaller baked turkey, delicious stuffing, mashed potatoes and gravy while Nico outdid himself preparing cranberry sauce, sweet yet tangy.

I had the easiest job of them all, move furniture around and after our invited guest had departed, I put everything back to the original spot.

Here is David occupied slicing seafood and fresh vegetables for his signature plate ceviche, oops... the turkey is on the way

Much better, David's core philosophy is to manipulate super fresh natural ingredients like these heirloom tomatoes and transform the array of flavors into an appetizing experience.

Manny came prepared with his turkey fryer, stove and thermometer. He deep fried a 20 lb. turkey and two frying chickens. After insuring that the fowl were clean and completely dried, he injected them with his secret ingredients. After the oil reached the temperature of 400 degrees, he slowly lowered the turkey into the pot maintaining a constant temperature at 350 degrees and  allowing 3.5 minutes per lb. cooking time. The family members took turns keeping an eye on the pot. From left to right my cousin   Hector, my brother Ben and nephew Daniel. My friend Jo Miles informed me that there needs to be a constant watch until the turkey is done. She didn't mention anything about drinking a few libations around the fryer.

Checking the bird... not done yet.

Now its done!  Yummy!!!

...There it is, done to a golden brown and Manny is all smiles,
pleased with the outcome.

Fryer also waiting to be served.

As the other dishes are ready, they are placed on the serving table:
spinach dip and cranberry sauce by Nico.

Gravy, cheesy mashed potatoes and stuffing, yum, yum, good! 

 Center-table piece made by Diego, our grandson, at school.

As the day wore on some of our early invited guest began to arrive, here are some of them:

Cousin Vicky and sister Christina

Grand niece Isabel , niece Maggie, sister Alicia, standing Mercedes

Manny and Angel

Tristian, Diego and Nico

Delmy, Maricela and Sara

As the day went on, more family and friends continued to arrive and I put away my camera in order to concentrate on what is important: being thankful for each other, for our friends, for our success, health, and happiness. Let us rejoice through out the year. We are here to appreciate them and each other.

A Happy Thanksgiving to everyone and to all a good night!

Long week-end get way in Mexico City - part 2

                                                                                      Photography: Alejandro (Jando) Gonzalez Benites

Plazas de Aragon is a typical colonia on the outskirts of el Distrito Federal-DF. In order to get there you need someone like uncle Angel. He has mastered, through a life time, traffic in Mexico city; the ins and outs of the road. One must be proficient driving against traffic especially on one way streets! You must recognize that land marks are more important than street names, numbers or traffic signs. This is the major key in getting to where you are going. Another important element is good brakes because of their ceaseless use.

We arrived, a little shaken but otherwise in good shape, at Angel and Yami's inviting home. Alejandro, el niño, welcomed us with a refreshing piña colada. After a pleasant discussion remembering the old days, family stories and relatives long gone, we gathered in the terrace for further delightful conversation and more cheers.  Angel ignited his custom made grill, which reminded me of the typical taco grills you see in the mercados, and busy corners in DF.

The menu was a wonderful fusion of Aztec and Mestizo cuisine, a cultural passing from one generation to the next. It consisted of fresh sliced beef steak, chunks of Mexican cheese wrapped in nopales, cactus paddles and Chiles anchos stuffed with cheese and grilled onions.  This delicious harmony of Aztec flavors are grilled with natural chunks of wooden charcoal. Angel believes that his choice of charcoal, fresh ingredients and seasoning, along Yami's home-made salsa are the key to his successful repast. It was certainly scrumptious either way.

Apropos to the occasion, Alejandro, eagerly offers us our choice of refreshing aperitifs. He seemed desirous to practice what he is learning in his school of tourism and hospitality. We solicited his recommendation of red wine.  He presents us with two fine bottles from El Valle de Santo Tomas for our consideration. They  were a 2010 Merlot, a mouthful of red and black fruit, contoured with oak.  It was evident that he had carefully selected them, a truly fine tasting experience.

For fans of food and tradition, steak tacos, stuffed peppers, hot sauce... GAME ON!

A salad with goat cheese and avocados proved to be the perfect lead-in to the main course.

Mercedes with our cousin Alejandro aka, el niño.

Yami, a perfect hostess, relaxing for the camera.

After a wonderful weekend in Mexico city visiting archaeological sites, museums, restaurants, tour buses and visiting with family, we were amazed of all of the activities we were able to accomplish. Angel dropped us off at the airport promising to visit us in Los Angeles in very near future.We happily returned to our humble abode and daily endeavors. 

Long week-end get away in Mexico City

                                                                                                         
My wife, Mercedes and I selected to spend our long Labor Day week-end in Mexico City. After a relaxing flight from Los Angeles, I looked out from the plane as I was being welcomed to the valley of Mexico by its two millennial Aztec lovers; Popocatépetl whose eternal love and passion still burns today and his beautiful princess Iztaccíhuatl. These two volcanoes are the most admired and revered in all of México.

After a quick stop at customs at Benito Juarez airport, we were greeted by uncle Angel, his wife Yami and their son Alejando, "el niño". After some warm embraces, we unanimously agreed to feast on the fine cuisine Mexico city is famous for... Yami guided Angel through the asphalt jungle of this huge metropolis of 20 million souls to La Colonia de Aragon. Here we were introduced to El Montejo, a three story restaurant specializing in savory dishes from Yucatan. We selected seating in the less crowded top floor. After a few welcomed libations and good food, we were serenaded by this great quartet whose repertoire was exquisite and quite extensive.

Angel on the foreground enjoying the serenade

                                      

Alejandro, "el niño" as his endearingly mother call him joins in with a love song.

After a delicious meal and a few celebratory cheers, our designated driver tackled the congested avenues and boulevards towards our hotel located in Colonia Roma of el centro histórico. After a few more toasts, it was time to rest.
After an evening of "dolce far niente", we woke early for a morning walk along avenida Alvaro Obregon to an intimate cafe. After a light breakfast, we headed to El Templo Mayor.

On on our way to the temple, we stumbled into thousands of runners and many street closures, just our
luck!The International Mexico City Marathon was in progress. The finish line was in el Zocalo, adjacent to El Templo Mayor. After walking a few blocks and cheering some tired runners, we arrived at The Grand Temple, for those of us of Mexican descent walking through the Templo Mayor stirs a kinetic feeling, of wrapping our arms around the rich heritage built by those who came before us. According to Mexica history, the temple is located exactly where the god, Huitzlopochtli, revealed to them the sign; an eagle on top of a cactus devouring a snake. This was the promised land. This is where they would build Tenochtitlan.
The temple was built in the 14th century in honor of the Aztec god of war and water. The Templo was almost destroyed by the Spaniards during their conquest of Tenochtitlan. It was lost for centuries. It was accidentally rediscovered in 1978 by electrical workers digging trenches for the modernization of the city.

El Templo Mayor

The Templo Mayor was a pyramid with many of the usual stone carvings. Most of them are now displayed in the museum at the site of the temple. In the foyer of the museum, you will observe this massive and most eminent monolith of the temple, The Aztec earth goddess Tlaltecuhtli.

Tlaltecuhtli  earth goddess, queen of the day, a deity that can be called upon difficult births

The missing piece in the center has never been found. Nevertheless, this discovery has been a source of cultural and ethnic pride for every Mexican, here and abroad. During our visit I could not help but notice the large numbers of young students with note pads, cameras and books taking detailed notes and pictures of each display.

Tzompantli 

Tzompantli walls of human skulls of executed war captives were commonly constructed to frighten their enemies. A large wall can be found on the yard of the site. This one, is a stucco relief located inside the museum. Walls like this were commonly offered to the deity Huitzlopochtli, Aztec god of war.

Coyolxauhqui

This carved round stone is the Aztec moon goddes Coyolxauhqui depicting severed limbs. According to Aztec mythology, she was slain by her brother Huitzilopochtli  because she had killed their mother. In Aztec mythology, this goddess rules the night, but she dies every sunrise; slain by the sun god Coatepec.

After a full day of visiting the Templo Mayor and museum we were fatigued and more than ready for the  Mexican buffet prepared by our amateur chef Angel and his wife Yami.

Stay tuned for Plazas de Aragon, a palatable eatery in Angel's terrace.

72 year old installs water heater

When my friend Bob wanted to borrow some plumbing tools I was suspicious. When he told me he was going to install a new 30 gallon water heater I became worried. I not only took tools to his house but also a first aid kit and emergency phone numbers. I tried to change his mind, reminded him that just a couple months ago he underwent heart surgery. But he was adamant, "...why should I pay for a job I can do myself!" he bawled. Now those of us who know Bob are aware that he is not a job creator and doesn't believe in trickle down economics. It's not that he can't afford it, he receives three retirement checks totaling over six figures monthly. But as he puts it, "... I'm not a tightwad, as your compadre Jorge claims! I enjoy the satisfaction of doing the work myself "! So... here we go.

These are all the tools need  grip pliers, small and medium adjustable crescent wrenches, pipe  joint compound or plumbers putty.

Shut off the gas line yellow and remove from the old water heater, take off the brass nipple from the heater housing, you will need it to attach to the new water otherwise you'll spend $12.00 for a new one. If the old gas line is aluminum or has kinks you must replace it with a new yellow gas line.

With the water shut off to the old heater, red valve, disconnect  the connecting pipes. Note, rust is an indication of water leaks. Disconnect the  flue, center metal tube. Take the old connecting pipes to the hardware store to insure you get the right size replacements.

With everything disconnected drain the water from the old heater. Note Bob's daughter Melanie, who is studying nursing, is standing by in case daddy needs to help.

With everything disconnected Tommy, Melony's boyfriend, helped Bob lift the old  heater out and put the new heater into the closet. Bob quickly began reconnecting the gas, water, flue and safety straps. The last step was checking for water and gas leaks. Everything was OK.

Here it is! the finished work. In no time at all Bob installed his new water heater. He recommends taking of the plastic drain valve that comes on the heater and installing a brass faucet. This makes it easier to drain the heater every few months.  Calcium deposits build up inside the tank, this deposits are the major reason for heater failure.

Upon completion of the job, he treated all those assembled to a wonderful lunch of fish tacos and cold libations. " Price is no object "! he said, " order anything you want ". I can't argue with my friend's logic. He was content and satisfied with his accomplishment.

Fishing the Eastern Sierra Nevada 2012

Mt. Whitney, eastern side, the highest summit in the contiguous US 14,505 ft. considered the gate way to the Sierra
Nevada. An ideal place for rest and relaxation remote yet beautiful.

The allure of the Eastern Sierra Nevada has always been powerful. Its majestic peaks, abundant lakes, clean air and impressive vistas remind me of  Horace Ode 3.3, monumentum aere perennius. To me, Mount Whitney is a monument more lasting than bronze.

Our pursuit of rainbow trout strengthens the seductiveness of scenic places which keep us returning annually. All anglers recognize and willingly yield to the experience. Peripheral to nature's delights  is the enjoyment of being with family and friends before these majestic panoramas.
On this fishing trek we had planned for three father and son teams Javier and Javi, Jose and David and Bob and Bobby, unfortunately young Bobby was not able to join us.We departed the "City of Angels" with our gear, tackle, anticipation and the dream of catching the big one. Four hour later we were casting our lines into a familiar, unfailing  fishing hole, intake two. Bob and Javi, the two experts, briskly caught their first trout, David followed with his first catch in the sierras. Javier and I sputtered  in this sure-fire hole, I spent my time changing metal and Javier taking care of malfunctions with his reel, line and technique. I found it prudent to move away from him and closer to those catching fish with out much success. I moved away but, unfortunately, his negative karma followed me.

After our less-than-satisfactory first day fishing, we headed down to Bishop for dinner and hotel check in. Our concierge for dinner engagements, Bob, made reservations at one of his favorite Italian restaurants. He had been singing praises, of the fine wine and authentic Italian dishes. To my surprise he passed on all the great food and wine. Javier and Javi ordered a medium size pizza and Bob joined in. I thought it lacked visual appeal and it seemed rather small for three hungry man. He failed to order wine and settled for soda and water. The most hilarious part of the dinner was to see who would devour the last slice of pizza. David and I made a side bet, I said Bob, David said Javi. I am willing to wager if you know both of them, you know the answer. After  Bobs' first attempt a coordinating dinner activities, the group found it difficult to accept his culinary suggestions. Everybody was on their own from then on.

Each morning we got an early start we tried different lakes and streams, when we caught fish we stayed there until it slowed down them we would go to other locations in Bob's list. This system guarantees to challenge, entertain and deliver our daily quota; five fish for 5 anglers gave us a limit of 25 fish per day.

David as a chef is a happy man already thinking of new and savory ways to prepare his catch.

Javi, a  fish biologist, is vigilant for the well being of fish. He is becoming a catch-and -release angler, but not this time.

What is Javier fishing with? I don't see a fishing pole in his hands. Bob made a time and motion study in an effort to improve his productivity. His result revealed that Javier spent 66% of his time  untying knots, fixing tangles, loosing baits, crossing other anglers lines, contemplating his surroundings and getting lost in the bushes. Now I know why his moniker is "el perdido"

Bob and Javi just keep bringing them in at lake Mary in Mammoth.

On the third day we ventured out to Lundy lake resort, a beautiful locale with all services an angler would need, lodging camping marina, general store an ideal place for those seeking pristine mountains, blue sky,, leisurely strolls, canoe rides ,or just fishing. This is the place for you. They also have designated signs for old anglers.

Every year late spring and early summer the Eastern Sierra Nevada is the place to be for fishing enthusiasts. Always searching for  endless opportunities for fun and adventure. And of course the dream of catching a rainbow trout in the 6 pounds range.This is the allurement that keeps us coming back each year.

New dynamic fishing duo dominate @ Jenks lake

All living forms, above and below Jenks lake froze. And the fish trembled at their approach.
The new fishing duo, Robert and David.

Bob and his new fishing buddy David have certainly become a dynamic duo. They wasted no time in their first endeavor together. At the onset of their debut they proceed to read the environment; weather, wind and lake conditions. They settled themselves in the north-eastern part of the lake under the cover of shrubs and trees.  David quietly approaches the edge of the water. Bob had inculcated on his young apprentice on the proper method of walking around the edge of the lake, " fish have ears they  can hear and sense your approach..." he said. Well... it must be true because David caught the largest fish ever taken at Jenks, 8.5 pounds. His bait was prosciutto, on #16 hook and 4lb., green Shakespeare supreme line. He fought the fish to the edge of the lake and his mentor, Bob slid the net under it.

David was obviously very happy with his first catch of the day. After weighing it he blissfully  put his prize
 in the cooler filled with ice.

" I know exactly how I am going to prepare this, it will be a mouth watering delicacy ". 

 After a few hours in their original spot they moved over to a section of the small fishing pier and began to explore the water with jigs, flies, and power bait. Failing to get the desired results, they experimented by mixing different scents and colors of power bait. David was most successful mixing power bait with prosciutto. Bob uses his green and salmon mixture to complete his limit.

happy angler

The fearsome twosome were so successful that other anglers approached them asking for fishing tips. Bob sure seems to enjoy sharing his expertise.

 As the afternoon shadows begin to embrace the pier it's time to say adios. Until the old sage, Robert, extends us another invitation to fish his favorite places in California. He mentioned something about the high sierras.

the largest of the season

Agua de Jamaica - Hibiscus Tea Cooler

Spring is a welcomed time of the year; all around us we are treated to new colors and aromas of vegetable, fruits and flowers. Amateur gardeners are busy with their organic gardens. My friend Bob, for example, is  busy refurbishing his vegetable garden beds, which he raised, with exotic varieties of tomatoes, peppers, onions, garlic and a wide assortment of  herbs and spices. This is his overture to an annual conception of exotic and delightful salsas picantes, or hot sauces. Spring is also the time of the year in which, in any given Sunday, in any given city, and in any given park in Mexico, you're sure find vendors of aguas frescas. After a stroll through the park, there is nothing more refreshing that a flavorful agua fresca. These inexpensive drinks are prepared with fresh fruits. The most popular choices are: limón, piña, sandía, orchata, tamarindo, jamaica and others. They are usually displayed in large glass barrel type jars, fraught with chunks of fruit and ice.
They are inexpensive in Mexico. But here, in any Mexican restaurant they are likely to be more expensive than our traditional brand name soft drinks. Recently, I paid $2.69 for a 12 once glass of agua de Jamaica, mostly filled with crushed ice, at a local restaurant.

Earlier this week, on a shopping trip to my local Mexican market, I noticed a huge pile of flor de jamaica,  or hibiscus flower. Considering that our weatherman forecasted a hot spring day, I took the opportunity to prepare my own hibiscus tea cooler. I purchase a 1/4 lb. for .39 cents. Upon my return home, I quickly started preparing agua de Jamaica, hibiscus tea cooler.  The following are the steps I took to make a delicious and refreshing agua de jamaica:

 Rinse the hibiscus flower and place it in a good size pot. Boil them for about 20 minutes. The result will be an aromatic dark crimson color tea. Strain the tea into your jar or container. Dilute it, fifty-fifty ratio and add sugar to taste.

Add ice, these are all the ingredients you will need. If you prefer to use sugar substitutes, I would recommend that each person sweeten their own individual drink.

Spring and summer are the best times of the year to enjoy a sweet, refreshing agua fresca. I suggest you try making it. The amount that I used yielded three gallons, enough to invite families and friends to carne asada on a warm week-end. Bob is sure bring ten to twelve jars of his salsas.
Agua de Jamaica has other beneficial effects. According to traditional healers in Mexico, because of its' diuretic properties, it helps lower blood pressure, relieves upset stomach and a source of vitamin C.
Now that spring and our warm weather are here, it's time for outdoor activities, enjoy them with chilled hibiscus tea.