We debated whether to do our final laundry here today or tomorrow, but decided earlier was better. The concierge desk issues a chip card coded for the washers & driers, and there are a limited number available (both cards and equipment). If we were going to run into capacity issues, better today than tomorrow.
First laundry had been one load easily (the machines have a 15# capacity), so I assumed the same for this round. One mustn't be caught managing one's own luggage, and we use a suitcase as a laundry bag, so I head down to the concierge desk first, then up to the room, then down to the lavanderia. To discover that we were DEFINITELY two full loads this round!
No worries, Load #1 went into the one available washer and I trotted back to the desk to add value to the card. Turns out they couldn't exactly do THAT, they had to issue a SECOND card, all with lots of hand-printing on 3-part NCR paper forms. Kind of unbelievable at this point in history!
The laundry room works very smoothly, no one really wants to be in it longer than needed so folks are pretty prompt in getting their stuff out when the cycle's done. I've been taking up residence in the lobby adjoining the area, which generates some pleasant conversation as some folks take an interest in the needlework. A couple I'd spoken with before tucked into a pair of chairs and were absorbed in their e-readers, and my needlework was pretty spread out on a couch-like place, when a group came into the area discussing the need for a chair. I tucked things into a more reasonable chunk of space and offered up most of this seating ... which was good, but what they REALLY wanted was a wheelchair as one of their number had done something to her knee which made it at best unwise, and maybe not POSSIBLE, for her to walk at this time. A security guy came by and radioed for the chair, but to my amazement accepted her decline of any medical attention. We were certainly not in the lawsuit-happy USA, where I have no doubt she'd have been in an ambulance bound for the ER even if they had to strap her down!
That was enough excitement for the morning, and (thanks to the timer on my Kindle) I was due to take the second load out of the dryer now. A Spanish-speaking lady and her (apparent) daughter arrived and were a bit overwhelmed by the instruction placards on the wall, even though one set was in Spanish. They had almost 20# of laundry, but were committed to a single load, so they got it all stuffed in somehow. I was able to help them figure out the sequence to pay for and start the load, hope it all worked out OK.
With our wardrobe all folded and sorted out by owner, I rolled the suitcase back upstairs and scooted down to the desk to turn in the chip cards (and get my deposits refunded). PHEW!
While downtown on Thursday, Linda and Claudette had picked up a couple of grocery items so we could enjoy another augmented guacamole, and a bottle of cava for a farewell toast to our enjoyable stay. I busied myself pan-toasting the poblanos, tomatoes and garlic to make the mixture that would complement the avocados. But WAIT! We are down to ONE LIME, and we have beers AND guacamole to enhance!
Can't have THAT problem, so I set off to the little market in the center of the development. I also hoped they would have a small can of salsa verde so I could make another batch of the good sauce we enjoyed on the skirt steak ... to present to Oscar as a little thank-you. Happily I won on both counts ... and then the dessert counter reached out and grabbed me. Having no business bringing any form of additional food into the room, I nonetheless bought three beautiful and interesting little cakes which we'll split and enjoy with the bubbly.
Now that we had limes in hand, the guacamole came together in a wink. Linda and Claudette had wisely split the remaining two prawns from Thursday dinner earlier, and I'd snacked on some chips. By the time the guacamole was done ... so were we! Party girls that we are, we snuggled into our respective e-readers for an hour and went to bed.
Sunday, February 28, 2016
Friday 2/26 -- Our final recipe
A more relaxed day today ... reading time at the pool or in the room, beginning to plan out how to use up our various savory leftovers. We have enough sourdough for breakfasts and plenty of food for lunches and dinners. Time to soak up as much sun as possible!
I took a dip in the soaking pool on our balcony, after all SOMEONE had to experience it! It wakes up every morning around 9:30 with an impressive series of burps and gulps, and clearly it's been lonely to date. The temperature was quite pleasant, and it was deep enough to float in if I'd been inclined. My major problem is that I'm just not wired to sit still and do nothing ... so I had brought along a magazine to read. The design of this small pool has the water flowing gently over the sides to be recirculated. So one puts a hand down for stable descent into the water ... and suddenly a magazine isn't such a bright idea. Ah, well, I can say I tried.
AND I can say that I got my bathing suit wet! We've enjoyed our lazy mornings, but I'm no sun worshiper and have avoided the many reflections in the pool area. So now I've participated, at least in a minor way. PHEW!
Nibbling and noshing our way through lunch, we did leave room for a one-pot Mexican dinner with rice, corn and chorizo. More reading (including, naturally, email and Facebook...) and another good night's sleep.
I took a dip in the soaking pool on our balcony, after all SOMEONE had to experience it! It wakes up every morning around 9:30 with an impressive series of burps and gulps, and clearly it's been lonely to date. The temperature was quite pleasant, and it was deep enough to float in if I'd been inclined. My major problem is that I'm just not wired to sit still and do nothing ... so I had brought along a magazine to read. The design of this small pool has the water flowing gently over the sides to be recirculated. So one puts a hand down for stable descent into the water ... and suddenly a magazine isn't such a bright idea. Ah, well, I can say I tried.
AND I can say that I got my bathing suit wet! We've enjoyed our lazy mornings, but I'm no sun worshiper and have avoided the many reflections in the pool area. So now I've participated, at least in a minor way. PHEW!
Nibbling and noshing our way through lunch, we did leave room for a one-pot Mexican dinner with rice, corn and chorizo. More reading (including, naturally, email and Facebook...) and another good night's sleep.
Thursday, 2/25 -- Return to fine dining
We had a Day With A Schedule for a change of pace: Claudette returned to the dentist for her new crown, kindly ferried by the loyal Oscar. Linda tagged along to get another taste of the town proper.
After the appointment was complete, the two rambled downtown and fried themselves to a nice turn on a long walk along the Malacon, the concrete seawall that runs the length of the downtown area. It's a pretty walk, to be sure, but at some point the sun and concrete needed to be offset with some shady beers. Smart ladies!
They also took the opportunity to revisit the main cathedral, to which we'd been introduced on our first visit. These old structures are a testament to the devotion of the builders; most have been built one room or wall at a time, over many years, as materials/time/money became available from the congregation.
Meanwhile, I was a stitching fool, completing the waterline and a chunk of the sailing vessel. Progress, indeed! No need to cook today, as our plan is to cash our remaining dinner coupons at the Italian-themed bistro-cum-steak-house tonight.
We had really enjoyed our stop here on the restaurant crawl, and were not disappointed tonight. Before we began to enjoy what we ordered, the chef provided an amuse-bouche of zucchini and prosciutto in an Asian soup spoon. Just the nice little surprise we needed!
Our coupon provided a proper starter, entree, AND dessert. It turned out we had no overlap in interests, so there were plenty of tasting opportunities as desired. Linda ordered up calamari, served in appropriately squiggly dish. Claudette reprised the carpaccio from the restaurant crawl, now augmented with sauteed mushrooms and a Parmesan fringe. I enjoyed a chopped salad with artichokes in a lovely off-center bowl.
While those generous portions might well have SERVED as dinner, entrees were enroute. Each came with a side of pasta or risotta and the evening's vegetable offering -- a cunning little packet of haricots verte wrapped in crisped prosciutto. Linda led with the braised short ribs (which came out in their own well-seasoned LeCrueset dutch oven!); Claudette opted for prosciutto-wrapped prawns; I enjoyed a lemon-sauced chicken dish. Sides of risotto were perfect!
Knowing dessert was still to come, the larger entrees of beef and shrimp were partially boxed up for future lunches. And a good thing THAT was, as the desserts were both beautiful and delicious. Profiteroles with hot fudge sauce, caramel ice cream with tuille and strawberries, chocolate lava cake. Yum!
With all that luscious dining tucked properly in boxes or (ahem) tummies, we meandered back to our room for a good night's sleep.
After the appointment was complete, the two rambled downtown and fried themselves to a nice turn on a long walk along the Malacon, the concrete seawall that runs the length of the downtown area. It's a pretty walk, to be sure, but at some point the sun and concrete needed to be offset with some shady beers. Smart ladies!
They also took the opportunity to revisit the main cathedral, to which we'd been introduced on our first visit. These old structures are a testament to the devotion of the builders; most have been built one room or wall at a time, over many years, as materials/time/money became available from the congregation.Meanwhile, I was a stitching fool, completing the waterline and a chunk of the sailing vessel. Progress, indeed! No need to cook today, as our plan is to cash our remaining dinner coupons at the Italian-themed bistro-cum-steak-house tonight.
We had really enjoyed our stop here on the restaurant crawl, and were not disappointed tonight. Before we began to enjoy what we ordered, the chef provided an amuse-bouche of zucchini and prosciutto in an Asian soup spoon. Just the nice little surprise we needed!
Our coupon provided a proper starter, entree, AND dessert. It turned out we had no overlap in interests, so there were plenty of tasting opportunities as desired. Linda ordered up calamari, served in appropriately squiggly dish. Claudette reprised the carpaccio from the restaurant crawl, now augmented with sauteed mushrooms and a Parmesan fringe. I enjoyed a chopped salad with artichokes in a lovely off-center bowl.
While those generous portions might well have SERVED as dinner, entrees were enroute. Each came with a side of pasta or risotta and the evening's vegetable offering -- a cunning little packet of haricots verte wrapped in crisped prosciutto. Linda led with the braised short ribs (which came out in their own well-seasoned LeCrueset dutch oven!); Claudette opted for prosciutto-wrapped prawns; I enjoyed a lemon-sauced chicken dish. Sides of risotto were perfect!
Knowing dessert was still to come, the larger entrees of beef and shrimp were partially boxed up for future lunches. And a good thing THAT was, as the desserts were both beautiful and delicious. Profiteroles with hot fudge sauce, caramel ice cream with tuille and strawberries, chocolate lava cake. Yum!
With all that luscious dining tucked properly in boxes or (ahem) tummies, we meandered back to our room for a good night's sleep.
Thursday, February 25, 2016
Wednesday, 2/24 -- exploring we will go
A quiet breakfast in the room...we were graced with a fruit plate early in our stay, and finally the last pieces were ripening up. We've enjoyed a number of fruit-and-yogurt parfaits, at least a NOD to healthy eating.
Yesterday we did have some excitement ... the Lazy River ruptured, and electricity was out in some of the elevators in the late afternoon. Lots of chatter in the hallway!
Linda and Claudette have formed a real attachment with the Lazy River (inner-tubing around a varied watercourse, at LEAST as much fun for adults as for the kids). As it was still being repaired, we took off to explore other areas of the expansive grounds. Some gorgeous views and lots of leg work.
Returning to the room, the LR was found back in working order. To the pool for Linda and Claudette!
Meanwhile, I'm stitching my brains out, my goal being to complete the water underneath the big sailing ship. This is not only just a lot of stitches, but it's challenging in that there's no obvious pattern to the colors. As the floss goes in, gradually a pattern does emerge, but it's been common to find JUST ONE missed stitch of a color that was supposed to have been completed. That gets noticed as I'm double-checking the placement of a new color ... supposed to be right beside this other color ... but it's a blank space. This designer frequently uses two colors in the two strands I'm stitching, so it's a lot of activity to re-do that one missed stitch. But worth it -- then it's right.
We're beginning to inventory food-in-the-frig, and powered through our own "Chicken in Green Mole" from earlier in our stay. The red rice was a nice complement, and we re-used its plastic container to make an ice block for whatever food we take up to Tepic on Monday. We're gettin' short.
Yesterday we did have some excitement ... the Lazy River ruptured, and electricity was out in some of the elevators in the late afternoon. Lots of chatter in the hallway!
Linda and Claudette have formed a real attachment with the Lazy River (inner-tubing around a varied watercourse, at LEAST as much fun for adults as for the kids). As it was still being repaired, we took off to explore other areas of the expansive grounds. Some gorgeous views and lots of leg work.
Returning to the room, the LR was found back in working order. To the pool for Linda and Claudette!
Meanwhile, I'm stitching my brains out, my goal being to complete the water underneath the big sailing ship. This is not only just a lot of stitches, but it's challenging in that there's no obvious pattern to the colors. As the floss goes in, gradually a pattern does emerge, but it's been common to find JUST ONE missed stitch of a color that was supposed to have been completed. That gets noticed as I'm double-checking the placement of a new color ... supposed to be right beside this other color ... but it's a blank space. This designer frequently uses two colors in the two strands I'm stitching, so it's a lot of activity to re-do that one missed stitch. But worth it -- then it's right.
We're beginning to inventory food-in-the-frig, and powered through our own "Chicken in Green Mole" from earlier in our stay. The red rice was a nice complement, and we re-used its plastic container to make an ice block for whatever food we take up to Tepic on Monday. We're gettin' short.
Tuesday, 2/23 -- Bountiful Breakfast Buffet
A few thoughts lost from yesterday's El Arrayan ... first, part of the draw was a free embroidered apron! Of course, no one wanted to get their sullied in the kitchen, but it sure is a nice remembrance. And the massive bread pudding we helped to create will actually be a special-of-the-week at the restaurant!
As we enjoyed our tours and lunch, I kept noticing the various wristbands on members of our group and others. Each resort has its style and colorations, we're all banded like birds. Made me wonder if the tourist board has spotters deployed around town to count -- Yo Jose! Count three for the Mayan!
We had purchased a small meal plan, two breakfasts and two dinners for each of us; we used one dinner the first night, and will save the second breakfast for our departure day Monday. When to use the other breakfast? How about the morning after a really great, late lunch?
We got ourselves into the general area of the restaurant, but needed some direction to actually find it. The route that was recommended was very beautiful, ending on a long boardwalk at the edge of a waterfall wall. Water moved quietly from right to left, falling into a large lake below. With foliage and flowers all along the banks, the scene was idyllic.
Coming to our senses, we continued up the stairs and got our table. The burning question was ... WHERE'S THE BACON? But we were better than we might have been, we tucked into a generous fruit plate that Linda assembled before we took off for the serious eats.
The buffet here just about defies description; I suppose the REAL plan is to eat there every day and just plan out your stations. Omelets, fresh tacos, freshly-fried empanadas, freshly-baked waffles or crepes ... and that's just the made-to-order assortment. Easily 2 dozen hot dishes, several hand-carving stations, bottomless juice glass and/or coffee cup. Pastries to die for (cunning mini elephant ears just DEMAND to be eaten in quantity). More reasonable options like fresh fruit, oatmeal; the obligatory lox-with-trimmings bar. An Asian station for folks with heavy jet lag -- tempura vegetables, some sushi, a couple stir-fry and/or curry options. Quite the task to come in at a SOMEWHAT reasonable ingestion level.
As for the bacon ... turns out it was well-protected at the end of the line for custom-made omelets. Either you ordered up an omelet or you'd have to cut into the end of the line and dive for the bacon. In the end, we did neither for the first couple of passes, though Claudette fell for eggs and bacon at the end.
By now it's high noon, and a good time to amble back to the room. We pursued our respective pastimes, and at dinner pretended to be hungry enough for a small bowl of reheated tinga. And so to bed!
Monday, February 22, 2016
Monday 2/22 -- Cooking with El Arrayan
We were successfully reserved for an active day with El Arrayan, our favorite restaurant here in PV. But before we could turn our attention to that pleasant commitment, we had large suitcases to transfer up to Tepic. We remain most grateful to Oscar, who met us at a local coffee shop to take the luggage AND to drive us downtown to the restaurant. Martha's extended family has been most gracious to us.
The experience today advertised a "typical Mexican breakfast," a trip to a tortilla factory, a stop at the market, and return to the restaurant. There, we'd have a more-typical cooking school session. And so it was!
We had guessed Huevos Rancheros or Chilaquiles but were pleasantly graced with lamb barbarcoa tacos. The lamb and the preparation are local, from a nearby farm; the meat is cooked in a pit in the ground overnight. Flavorful and totally tender! In addition, we were treated to a portion of a squash-blossom quesadilla ... that was a tick on the spicy side, but very tasty nonetheless. The venue was, quite literally, a hole-in-the-wall with 5 picnic tables set up inside; the grill was out on the sidewalk to save space for patrons. We were first a bit startled, then impressed with the presentation -- sturdy plastic plates had been covered with plastic BAGS, so nothing needed to be washed and nothing fell off a limp paper plate. Genius!
From there we piled back into the vans and moved along to the market. Of course the produce was spanking fresh, though some of it was more impressive than others: radishes the size of plums, avocados the size of a "personal" watermelon. Our instructor drilled the uneducated on the various chiles, though happily we'd have passed a pop quiz. Out the side door and into the NEXT door, and it's the dry-goods side of things -- every bean and pasta imaginable available by the scoop, and plenty of pet food as well. Hmm. But the dried chiles were back-referenced to their fresh versions, so now we know for sure what we're talking about (fresh poblano = dried ancho; fresh jalapeno = dried chipotle).
Down the block, there's a cheese vendor...queso fresca which will be used in our dessert. The flour-tortilla factory offered up a fresh hot giant sample to tear up and share. We also saw a corn-tortilla stand, where the corn is soaked and ground right there before being made up into masa and then the tortillas themselves. All these great ingredients had us ready to cook!
So back to the restaurant, where we met the chef and sous chef. Our instructor is co-owner but also develops many of the recipes; a good number are from her family, including the following bread pudding.
The first assignment was to make Mexican bread pudding, which would need to bake and then cool before serving. Two entire baguettes were sliced thick, deep-fried, and then layered with peanuts, the fresh cheese, and raisins. Each layer was generously sauced with a sweet syrup flavored with cinnamon and allspice. There was a LOT of bread pudding!
Next we moved to a green mole sauce, which reminded us a lot of the Chicken with Easy Pumpkin Seed Sauce which we'd made from Rick Bayless a few nights ago. This mole enjoyed more ingredients, so a more complex flavor profile, but still will be easy to replicate at home.
The appetizer was to be gorditas (thick tortillas stuffed with ... your choice!). By then, first Claudette and then I had reached the end of our ability to stand in the crowded and VERY hot kitchen. We took seats in the dining room where we could hear the conversation in the kitchen pretty well. The stuffing was a fava bean puree, enriched with onion & garlic; corn masa was rolled out into a rough circle, the filling spooned on, and the edges brought together to enclose the filling. Make sure the seal is tight, pat it down to be not-TOO-thick, fry 'em up in lard.
Finally there were two salsas, a roasted-tomato one we had enjoyed at breakfast and one hotter. The second one was added as a courtesy to several students who have attended multiple classes and made the roasted-tomato salsa many times before. How nice!
Now the cooking class is complete, and we adjourn to the luncheon table to enjoy the fruits of our labors. The salsas come out first, with tostadas of various sizes. All but one at the table ordered the signature El Arrayan margarita.
Next come the gorditas, which are crunchy and quite tasty. There's a little lettuce salad underneath them, and a dollop of crema and some red-cabbage shreds on top.
Our main dish was the chicken with green mole, which was complemented with freshly-made corn tortillas and a serving of black beans. Very filling, and fun to compare our memory of our own home-made sauce with this excellent team effort.
Finally came the bread pudding, which had settled to about half its original height. Our expectations were not high for this dish (we figured we'd miss the eggs and cream!) but actually it was quite nice. A small scoop of their house-made vanilla ice cream completed the presentation ... and our meal.
We had noticed first one, then another person arrive and be led to the back of the restaurant, where there were art works for sale. Each left with a purchase ... to the total dismay of some of our companions, who had been discussing which of those two very pieces to purchase for themselves. Ouch! But later we met them in a nearby gallery, they had found related works and were celebrating their good fortune. All's well that ends well...
Now it's nearly 4P and time to find our way back to Nuevo Vallarta. We head downhill to the Malacon, take in the ocean for a few minutes, and find ourselves accosted by a friendly urchin who introduced us to a taxi. No need for dinner tonight -- we'll get back to the kitchen tomorrow.
The experience today advertised a "typical Mexican breakfast," a trip to a tortilla factory, a stop at the market, and return to the restaurant. There, we'd have a more-typical cooking school session. And so it was!
We had guessed Huevos Rancheros or Chilaquiles but were pleasantly graced with lamb barbarcoa tacos. The lamb and the preparation are local, from a nearby farm; the meat is cooked in a pit in the ground overnight. Flavorful and totally tender! In addition, we were treated to a portion of a squash-blossom quesadilla ... that was a tick on the spicy side, but very tasty nonetheless. The venue was, quite literally, a hole-in-the-wall with 5 picnic tables set up inside; the grill was out on the sidewalk to save space for patrons. We were first a bit startled, then impressed with the presentation -- sturdy plastic plates had been covered with plastic BAGS, so nothing needed to be washed and nothing fell off a limp paper plate. Genius!
From there we piled back into the vans and moved along to the market. Of course the produce was spanking fresh, though some of it was more impressive than others: radishes the size of plums, avocados the size of a "personal" watermelon. Our instructor drilled the uneducated on the various chiles, though happily we'd have passed a pop quiz. Out the side door and into the NEXT door, and it's the dry-goods side of things -- every bean and pasta imaginable available by the scoop, and plenty of pet food as well. Hmm. But the dried chiles were back-referenced to their fresh versions, so now we know for sure what we're talking about (fresh poblano = dried ancho; fresh jalapeno = dried chipotle).
Down the block, there's a cheese vendor...queso fresca which will be used in our dessert. The flour-tortilla factory offered up a fresh hot giant sample to tear up and share. We also saw a corn-tortilla stand, where the corn is soaked and ground right there before being made up into masa and then the tortillas themselves. All these great ingredients had us ready to cook!
So back to the restaurant, where we met the chef and sous chef. Our instructor is co-owner but also develops many of the recipes; a good number are from her family, including the following bread pudding.
The first assignment was to make Mexican bread pudding, which would need to bake and then cool before serving. Two entire baguettes were sliced thick, deep-fried, and then layered with peanuts, the fresh cheese, and raisins. Each layer was generously sauced with a sweet syrup flavored with cinnamon and allspice. There was a LOT of bread pudding!
Next we moved to a green mole sauce, which reminded us a lot of the Chicken with Easy Pumpkin Seed Sauce which we'd made from Rick Bayless a few nights ago. This mole enjoyed more ingredients, so a more complex flavor profile, but still will be easy to replicate at home.
The appetizer was to be gorditas (thick tortillas stuffed with ... your choice!). By then, first Claudette and then I had reached the end of our ability to stand in the crowded and VERY hot kitchen. We took seats in the dining room where we could hear the conversation in the kitchen pretty well. The stuffing was a fava bean puree, enriched with onion & garlic; corn masa was rolled out into a rough circle, the filling spooned on, and the edges brought together to enclose the filling. Make sure the seal is tight, pat it down to be not-TOO-thick, fry 'em up in lard.
Finally there were two salsas, a roasted-tomato one we had enjoyed at breakfast and one hotter. The second one was added as a courtesy to several students who have attended multiple classes and made the roasted-tomato salsa many times before. How nice!
Now the cooking class is complete, and we adjourn to the luncheon table to enjoy the fruits of our labors. The salsas come out first, with tostadas of various sizes. All but one at the table ordered the signature El Arrayan margarita.
Next come the gorditas, which are crunchy and quite tasty. There's a little lettuce salad underneath them, and a dollop of crema and some red-cabbage shreds on top.
Our main dish was the chicken with green mole, which was complemented with freshly-made corn tortillas and a serving of black beans. Very filling, and fun to compare our memory of our own home-made sauce with this excellent team effort.
Finally came the bread pudding, which had settled to about half its original height. Our expectations were not high for this dish (we figured we'd miss the eggs and cream!) but actually it was quite nice. A small scoop of their house-made vanilla ice cream completed the presentation ... and our meal.
We had noticed first one, then another person arrive and be led to the back of the restaurant, where there were art works for sale. Each left with a purchase ... to the total dismay of some of our companions, who had been discussing which of those two very pieces to purchase for themselves. Ouch! But later we met them in a nearby gallery, they had found related works and were celebrating their good fortune. All's well that ends well...
Now it's nearly 4P and time to find our way back to Nuevo Vallarta. We head downhill to the Malacon, take in the ocean for a few minutes, and find ourselves accosted by a friendly urchin who introduced us to a taxi. No need for dinner tonight -- we'll get back to the kitchen tomorrow.
Sunday, 2/21 -- pretty much a day of rest
A deliciously slow start today, just no need to get cracking ... and we just didn't!
After suitable deliberation, Linda and Claudette meandered off to the Lazy River, reporting later that they'd made THREE entire circuits. Lots of folks assume that this inner-tubing experience is for the younger set, but all of us can warmly recommend it to dabblers of any age.
Meanwhile, I got back to the pork tinga. The pork had been stewed earlier, it just needed to be shredded and the sauce developed. It's a tasty meal, including diced potatoes, so it doesn't need many sides. And look at the paltry vegetable inventory left to use now!
We finished up the jicama salad, which seemed even better after the flavors blended overnight. Steamy plates of tinga, flanked by corn tortillas, and we were off to an early-to-bed ... SETTING THE ALARM for our early rise in the morning.
After suitable deliberation, Linda and Claudette meandered off to the Lazy River, reporting later that they'd made THREE entire circuits. Lots of folks assume that this inner-tubing experience is for the younger set, but all of us can warmly recommend it to dabblers of any age.
Meanwhile, I got back to the pork tinga. The pork had been stewed earlier, it just needed to be shredded and the sauce developed. It's a tasty meal, including diced potatoes, so it doesn't need many sides. And look at the paltry vegetable inventory left to use now!
We finished up the jicama salad, which seemed even better after the flavors blended overnight. Steamy plates of tinga, flanked by corn tortillas, and we were off to an early-to-bed ... SETTING THE ALARM for our early rise in the morning.
Sunday, February 21, 2016
Saturday, 2/20 -- back to the stove!
Another lovely morning -- throw the windows open before breakfast and enjoy the zephyrs until the dinner hour. Linda and Claudette re-acquainted themselves with the lazy river while I plied the needle upon the cross-stitch piece.
By afternoon, it was time to get back to proper culinary pursuits. While red rice had not been in the original planning, we were to enjoy chicken with pumpkin-seed sauce and green rice would be redundant. So dried anchos were gutted and reconstituted, and the resulting paste used to flavor the rice. Lots left to liven up another day.
Next up was our starter, a well-tested favorite salad featuring jicama. Cucumbers, radishes and tangerine slices (remember, Walmart had NO oranges for us...) round out the crunch, and the dressing is a simple mix of ancho powder, lime juice and cilantro. Try it some time!
The main dish was the poached chicken breasts, sauced with salsa verde (remember, Walmart had NO tomatillos for us...) jazzed up with toasted pepitas and roasted garlic, among other additions. With steamed chayote and Mexican zucchini (cooked right away, as Walmart had the most PALTRY of offerings...), and flanked with the red rice, we thought we looked pretty spiffy.
Some black beans (well-laced with onions & garlic) rounded out the plate, and we enjoyed the remainder of the strawberries and yogurt as parfaits again for a healthy, light dessert.
Meanwhile, we have been working on organizing our (admittedly modest) discards. There was a small plastic trash bin in some kind of holder under the sink, which fell into our hands the first day and declined to go back. We're using it to hold "wet" discards (vegetable peelings and such) and moved a larger trash container from another room for "dry" trash. Then we noticed that the housekeepers' carts have a big bag that holds recyclables, though there's no recycle bin in the room. So another container from another room now holds recyclables. Makes for a busy kitchen counter area, but we hope we're helpful to the hard-working staff that spruces up the room twice a day.
While the kitchen was busy, Linda was engaged in researching our favorite restaurant here, El Arrayan. We were thrilled to see that they're now offering cooking lessons! Calling locally from our U.S.-based phone was complicated, but with the help of the concierge desk, we were finally able to connect and make reservations for a program on Monday. It's been years (perhaps forever) since any of us have attended a proper class, we are definitely excited for this enhanced dining experience (we'll be cooking our own lunch).
 |
| proper pepper protection! |
By afternoon, it was time to get back to proper culinary pursuits. While red rice had not been in the original planning, we were to enjoy chicken with pumpkin-seed sauce and green rice would be redundant. So dried anchos were gutted and reconstituted, and the resulting paste used to flavor the rice. Lots left to liven up another day.
Next up was our starter, a well-tested favorite salad featuring jicama. Cucumbers, radishes and tangerine slices (remember, Walmart had NO oranges for us...) round out the crunch, and the dressing is a simple mix of ancho powder, lime juice and cilantro. Try it some time!The main dish was the poached chicken breasts, sauced with salsa verde (remember, Walmart had NO tomatillos for us...) jazzed up with toasted pepitas and roasted garlic, among other additions. With steamed chayote and Mexican zucchini (cooked right away, as Walmart had the most PALTRY of offerings...), and flanked with the red rice, we thought we looked pretty spiffy.Some black beans (well-laced with onions & garlic) rounded out the plate, and we enjoyed the remainder of the strawberries and yogurt as parfaits again for a healthy, light dessert.
Meanwhile, we have been working on organizing our (admittedly modest) discards. There was a small plastic trash bin in some kind of holder under the sink, which fell into our hands the first day and declined to go back. We're using it to hold "wet" discards (vegetable peelings and such) and moved a larger trash container from another room for "dry" trash. Then we noticed that the housekeepers' carts have a big bag that holds recyclables, though there's no recycle bin in the room. So another container from another room now holds recyclables. Makes for a busy kitchen counter area, but we hope we're helpful to the hard-working staff that spruces up the room twice a day.
While the kitchen was busy, Linda was engaged in researching our favorite restaurant here, El Arrayan. We were thrilled to see that they're now offering cooking lessons! Calling locally from our U.S.-based phone was complicated, but with the help of the concierge desk, we were finally able to connect and make reservations for a program on Monday. It's been years (perhaps forever) since any of us have attended a proper class, we are definitely excited for this enhanced dining experience (we'll be cooking our own lunch).
Friday 2/19 - Restaurant crawl
A somewhat lazy day (that IS what we came for, after all), in preparation for a busy evening. The venue offers a 4-restaurant tasting evening, with wine included at each stop. What's not to like?
We meet at the Asian restaurant, BONG, and we're the first to arrive. It SEEMED like another group was also waiting for the tour, but shortly they were led into the restaurant. After a bit, we were introduced to our tour guide and seated at a long table for about 12. Next to arrive was a sextet: three sisters (two very pregnant) and their delightful spouses. All deliciously-wholesome farm kids; the total of SEVEN children had been left behind with the ladies' parents in their 4-BR suite. Eventually two other couples joined in and we commenced the show.
A theme that would carry through the evening was interesting table settings. Here, the plates were round with an off-center round indentation. The water glasses had a colored squiggle around the outside. Alternating white (plate AND squiggle on glass) and black settings made a dramatc presentation.
Our first offering was a chicken/coconut soup, lighter than it could have been and very pretty and tasty, in a tiny circular bowl just big enough to accommodate the ceramic soup spoon. It was followed by a generous lobster spring roll (rice-paper wrapper) with dipping sauce (I enjoyed a salad enhanced by well-seasoned chicken skewers). Our wine was a fizzy rose, and we were encouraged to master a proper Spanish toast.
After this relaxed beginning, we took off along the wooden walkway to the Italian-themed Tramonto. The bar was empty, except for a wall of interesting books ... some in English, others in Spanish, with a definite emphasis on international architecture. When everyone was assembled, we moved into a private room for a presentation of salmon and beef carpaccio, passing a miniature salad bar enroute. Before that arrived, of course, there was a plentiful bread basket flanked by a small saucer of olive oil & balsamic vinegar for dipping. Freshly-grilled bruschetta slices came out just before the carpaccio. That was served on huge white oval plates, a line of overlapping slices of salmon on one side, beef on the other. In the middle was a sweet little salad of greens and a few other components. The dish was excellent, the sturdy red that accompanied it quite nice as well.
As we departed, still wondering how that tiny salad bar was managed, the truth was revealed! The wait staff actually assembles the house salads, so all the components remain in their assigned containers and it looks pretty all night long. Intelligent design!
Now we trek over to the entertainment venue, which is also a "transportation point" where we had shuttle carts waiting for us. We must have looked in need of loosening up, as the drivers wheeled around the traffic circle twice at break-neck speed (given we were in a golf cart). Next stop was Epazote, a Mexican-themed but white-tablecloth venue. There we enjoyed what could only be described as quarried bricks of sea bass -- the original fish had to have been 50# at least. It was done to a turn and subtly seasoned, garnished with a spoonful of cannellini and a sauteed vegetable medley. The garnish was a fresh pea tendril, very sweet. A dry white complemented the presentation; the oblong white plates showed the meal to great effect.
Our final destination was Havana Moon, right on the beach. The shuttle dropped us right at the stairs, and we had a table on the porch overlooking the breakers rolling in under the moon and stars. Dessert was served on big square plates: a warm brownie with ice cream and candied nuts, decorated with a crunchy lace cookie. A mildly sweet dessert wine rounded out the evening; one of the "older" husbands offered a well-deserved toast to our host.
We were certainly full, but not overstuffed; the pacing and servings were well-planned. We really enjoyed our varied dining companions, finding assorted shared interests and histories. One of the husbands makes his own beer & wine and is planning to move into cheese; we discussed some of the subtleties of working with yeast; support of American Farmland Trust was appreciated. One of the "older" couples had just moved away from the DC area. Camping tales and parenting tales ... lots of crossover topics. The three husbands were having a great time with each other, it was fun to see such a happy extended family.
We arrived back at the room quite ready for a good night's sleep after our 3.5-hour tasting tour -- quite a nice value and a most pleasant experience.
We meet at the Asian restaurant, BONG, and we're the first to arrive. It SEEMED like another group was also waiting for the tour, but shortly they were led into the restaurant. After a bit, we were introduced to our tour guide and seated at a long table for about 12. Next to arrive was a sextet: three sisters (two very pregnant) and their delightful spouses. All deliciously-wholesome farm kids; the total of SEVEN children had been left behind with the ladies' parents in their 4-BR suite. Eventually two other couples joined in and we commenced the show.
A theme that would carry through the evening was interesting table settings. Here, the plates were round with an off-center round indentation. The water glasses had a colored squiggle around the outside. Alternating white (plate AND squiggle on glass) and black settings made a dramatc presentation.
Our first offering was a chicken/coconut soup, lighter than it could have been and very pretty and tasty, in a tiny circular bowl just big enough to accommodate the ceramic soup spoon. It was followed by a generous lobster spring roll (rice-paper wrapper) with dipping sauce (I enjoyed a salad enhanced by well-seasoned chicken skewers). Our wine was a fizzy rose, and we were encouraged to master a proper Spanish toast.
After this relaxed beginning, we took off along the wooden walkway to the Italian-themed Tramonto. The bar was empty, except for a wall of interesting books ... some in English, others in Spanish, with a definite emphasis on international architecture. When everyone was assembled, we moved into a private room for a presentation of salmon and beef carpaccio, passing a miniature salad bar enroute. Before that arrived, of course, there was a plentiful bread basket flanked by a small saucer of olive oil & balsamic vinegar for dipping. Freshly-grilled bruschetta slices came out just before the carpaccio. That was served on huge white oval plates, a line of overlapping slices of salmon on one side, beef on the other. In the middle was a sweet little salad of greens and a few other components. The dish was excellent, the sturdy red that accompanied it quite nice as well.
As we departed, still wondering how that tiny salad bar was managed, the truth was revealed! The wait staff actually assembles the house salads, so all the components remain in their assigned containers and it looks pretty all night long. Intelligent design!
Now we trek over to the entertainment venue, which is also a "transportation point" where we had shuttle carts waiting for us. We must have looked in need of loosening up, as the drivers wheeled around the traffic circle twice at break-neck speed (given we were in a golf cart). Next stop was Epazote, a Mexican-themed but white-tablecloth venue. There we enjoyed what could only be described as quarried bricks of sea bass -- the original fish had to have been 50# at least. It was done to a turn and subtly seasoned, garnished with a spoonful of cannellini and a sauteed vegetable medley. The garnish was a fresh pea tendril, very sweet. A dry white complemented the presentation; the oblong white plates showed the meal to great effect.
Our final destination was Havana Moon, right on the beach. The shuttle dropped us right at the stairs, and we had a table on the porch overlooking the breakers rolling in under the moon and stars. Dessert was served on big square plates: a warm brownie with ice cream and candied nuts, decorated with a crunchy lace cookie. A mildly sweet dessert wine rounded out the evening; one of the "older" husbands offered a well-deserved toast to our host.
We were certainly full, but not overstuffed; the pacing and servings were well-planned. We really enjoyed our varied dining companions, finding assorted shared interests and histories. One of the husbands makes his own beer & wine and is planning to move into cheese; we discussed some of the subtleties of working with yeast; support of American Farmland Trust was appreciated. One of the "older" couples had just moved away from the DC area. Camping tales and parenting tales ... lots of crossover topics. The three husbands were having a great time with each other, it was fun to see such a happy extended family.
We arrived back at the room quite ready for a good night's sleep after our 3.5-hour tasting tour -- quite a nice value and a most pleasant experience.
Friday, February 19, 2016
Monday 2/15-Thursday 2/18 ... where did the time go?
We had a good flight from Chicago; the plane left almost an hour late but the flight crew managed to make up the time while also getting us around a wide variety of bumpy-air opportunities. The flight deck was very communicative, which assisted the passengers in being very cooperative. Nice!
We piled into a van and discovered the massive transformation that's happened here since 2012. No longer does one simply drive up and get dropped off. There is a l-o-n-g and winding road (seriously, gotta be a mile) through lush landscaping and the occasional large construction site. The trees and other foliage are so thick you can't glimpse the buildings that you KNOW are out there "somewhere."
Once we arrived at the designated drop-off place (pretty much a huge bus shed), our suitcases were tucked into a canvas-shrouded cart which was sealed with a security-coded zip tie. The number of the canvas shroud was also noted on our claim slip. We're to schlep over to our building and, once a room is assigned, call for luggage delivery.
Well, of course we still have our carry-ons 'cuz they have minor conveniences like our ID and credit card. A l-o-n-g walk later, we finally arrive at checkin around 4P, to discover that our room won't be ready until the designated hour of 5PM. We ramble over to the lobby bar ... where they're mixing up good Margaritas and it's 2-for-1. Salvation!
An interesting twist on resort ID this year -- programmed wrist tags that open your door and also identify you for purposes of charging items to your room. No more wondering where to put that little piece of plastic! Once upstairs, the luggage arrived quite promptly.
As usual on Day 1, we dined at the venue; in this case a nice setting right beside the pool. The menu options were quite varied, and we'd purchased a coupon package that covered a starter, an entree, and dessert. We ordered salads to start, and frankly they would have sufficed quite nicely as dinner. Entrees came and we took half home; then ordered up 2 cheesecake slices to go and split an interesting strawberry & mango concoction three ways to top off.
The next day, we made connections with a member of Martha's clan (she'll be our hostess up in Tepic) who kindly took us to Walmart to lay in groceries. We had a nice easy list-maker as most of the Rick Bayless recipes we enjoy are now committed to Excel. I took the produce list, Linda and Claudette handled general groceries & housewares.
Well. Walmart that day. Just tragic: no serranos, no tomatillos, no oranges. Half-a-dozen three-quarters dead, tiny Mexican zucchini. REALLY? It's Tuesday afternoon, for Pete's sake. Met up with Linda, who found pepitas in produce this year (last time, they were in bar snacks), and we all moved towards the back of the store. I was now to deal with finding green sauce (made from tomatillos), some missing herbs, and the protein purchases.
Of course, not much meat is labelled as one might expect in the U.S., but I was able to snag some chicken breasts, what appeared to be pork shoulder, and skirt steak. So far, so good. But wait! At the end of the refrigerated area, there's a huge dump table with a little ice remaining ... covered in cut-up chicken parts. Naked to the world (and to the shoppers and no doubt to the occasional flying creature). O.M.G. Needless to say, I was NOT tempted to put back the nice shrink-wrapped package I had in the cart.
Our chauffeur was grabbing some dinner on his own, and we reconnected easily after remembering to tip the bagger (apparently baggers here work essentially for free, relying on the tips from customers for their real income!). Back in the bus barn, our purchases were packed into 4 big totes plus the cooler that had come back to us from Tepic. We whimpered some and got a golf cart ride back to our room. The bellboy had a good time unloading all our produce, and even paid enough attention to the conversation to find the sanitizing solution in which all produce needs to soak. That allowed me to soak lettuce for a base salad; we added last night's leftovers and had a fine meal...cheesecake for dessert!
Wednesday we had our obligatory "free" breakfast and review of ownership, which turned out to be useful AND filling. By the time we finally got back to the room, we really didn't need dinner! Some nibbles and wine, and sweet sleep.
Now it's Thursday and the week's almost gone -- yikes! Linda and Claudette did their thing down at the pool, while I cooked up the protein to be sure nothing went bad. We have poached chicken breasts and stewed pork awaiting finishing touches in the MUCH upgraded refrigerator. Later we enjoyed arrachera with a zesty chile sauce, beans laced with onions & garlic, and pickled red onions for dinner. Dessert was a casual strawberry-and-yogurt parfait, sprinkled with dark chocolate pieces. Pretty good eating!
Having eaten early, we rambled over to the entertainment center, where a tightly-packed program of varied acts was planned. A folklorico dance troupe was expected, but things must have changed as we saw a pop-song cover band, a pair of strength performers doing impossible things, a Cuban quintet in white patent-leather shoes, a "sand artist" who drew on backlit glass with her hands and (yeah) sand, and a crooner who meandered around involving just about everyone in the audience at one point or another. Enjoyable, if not what we came for. And, oh dear, 2-for-1 Margaritas again (though the ones at the lobby bar, AND the snacks there, were MUCH better).
Now it's Friday, and the well-traveled cross-stitch piece is beginning to fill out. We're not done yet though...more tomorrow!
We piled into a van and discovered the massive transformation that's happened here since 2012. No longer does one simply drive up and get dropped off. There is a l-o-n-g and winding road (seriously, gotta be a mile) through lush landscaping and the occasional large construction site. The trees and other foliage are so thick you can't glimpse the buildings that you KNOW are out there "somewhere."
Once we arrived at the designated drop-off place (pretty much a huge bus shed), our suitcases were tucked into a canvas-shrouded cart which was sealed with a security-coded zip tie. The number of the canvas shroud was also noted on our claim slip. We're to schlep over to our building and, once a room is assigned, call for luggage delivery.
Well, of course we still have our carry-ons 'cuz they have minor conveniences like our ID and credit card. A l-o-n-g walk later, we finally arrive at checkin around 4P, to discover that our room won't be ready until the designated hour of 5PM. We ramble over to the lobby bar ... where they're mixing up good Margaritas and it's 2-for-1. Salvation!
An interesting twist on resort ID this year -- programmed wrist tags that open your door and also identify you for purposes of charging items to your room. No more wondering where to put that little piece of plastic! Once upstairs, the luggage arrived quite promptly.
As usual on Day 1, we dined at the venue; in this case a nice setting right beside the pool. The menu options were quite varied, and we'd purchased a coupon package that covered a starter, an entree, and dessert. We ordered salads to start, and frankly they would have sufficed quite nicely as dinner. Entrees came and we took half home; then ordered up 2 cheesecake slices to go and split an interesting strawberry & mango concoction three ways to top off.
The next day, we made connections with a member of Martha's clan (she'll be our hostess up in Tepic) who kindly took us to Walmart to lay in groceries. We had a nice easy list-maker as most of the Rick Bayless recipes we enjoy are now committed to Excel. I took the produce list, Linda and Claudette handled general groceries & housewares.
Well. Walmart that day. Just tragic: no serranos, no tomatillos, no oranges. Half-a-dozen three-quarters dead, tiny Mexican zucchini. REALLY? It's Tuesday afternoon, for Pete's sake. Met up with Linda, who found pepitas in produce this year (last time, they were in bar snacks), and we all moved towards the back of the store. I was now to deal with finding green sauce (made from tomatillos), some missing herbs, and the protein purchases.
Patriotic Mexican Produce |
 |
| Some attractive spare parts |
Wednesday we had our obligatory "free" breakfast and review of ownership, which turned out to be useful AND filling. By the time we finally got back to the room, we really didn't need dinner! Some nibbles and wine, and sweet sleep.
Now it's Thursday and the week's almost gone -- yikes! Linda and Claudette did their thing down at the pool, while I cooked up the protein to be sure nothing went bad. We have poached chicken breasts and stewed pork awaiting finishing touches in the MUCH upgraded refrigerator. Later we enjoyed arrachera with a zesty chile sauce, beans laced with onions & garlic, and pickled red onions for dinner. Dessert was a casual strawberry-and-yogurt parfait, sprinkled with dark chocolate pieces. Pretty good eating!
 |
| What's left to use |
Having eaten early, we rambled over to the entertainment center, where a tightly-packed program of varied acts was planned. A folklorico dance troupe was expected, but things must have changed as we saw a pop-song cover band, a pair of strength performers doing impossible things, a Cuban quintet in white patent-leather shoes, a "sand artist" who drew on backlit glass with her hands and (yeah) sand, and a crooner who meandered around involving just about everyone in the audience at one point or another. Enjoyable, if not what we came for. And, oh dear, 2-for-1 Margaritas again (though the ones at the lobby bar, AND the snacks there, were MUCH better).
Now it's Friday, and the well-traveled cross-stitch piece is beginning to fill out. We're not done yet though...more tomorrow!
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