CHILI, SALT, LIME, REPEAT
Two weeks in one. Last week, Matt & I went on vacation. It was an all-inclusive in Mexico. I tried to get my weekly post done, but I just couldn’t complete it. Too much vacation. Too beaucoup.
I wasn’t on island until Halloween Friday. Ron covered all things ‘Gas & More’ that Tuesday. So I figure I’ll just pick up here today.
Good: Jimica, cucumber, and chili-lime salt. Every morning on vacation, the breakfast buffet put out these little white dishes of jicama What Is Jicama? and cucumber sticks sprinkled with Tajín Clásico Seasoning - TAJIN a unique blend of mild chili peppers, lime and sea salt. So simple. So fresh. So deceitfully exotic. Once back home on the Maine coast, I made the same treat for happy hour with some mezcal palomas, and I invited my sister over. I recommend you do the same.
Bad: We missed a lot of fun on this island in the bay while we were gone! In addition to gas hours lining up perfectly with Halloween, we missed all the community hubbub. There was a live band and dance at the VFW https://www.instagram.com/strangebrewbandme?utm_source=ig_web_button_share_sheet&igsh=MTVwM2FhcmZwZWdlaw== and Scarey-oke put on by the recreation department.
Every year at the holidays, I do whatever I can to do a little bit more. Santa stops by the Bakehouse for photos; I buy cases of Modelitos for Cinco De Mayo every year; always make corned beef and cabbage plus have Guinness on draft for St. Paddy’s Day. You can scroll through our insta and find photo documentation of all the fun that we’ve had LOBakehouse (@lobakehouse) • Instagram photos and videos. In 2021, the last time Halloween fell almost on a Friday, we had a great costume party with contest and prizes and opened the kitchen for pizzas.
If a holiday falls on a Tuesday, Friday, or Saturday, come on down and celebrate with us at 262 Island Ave, Long Island, Maine.
Unexpected: Back to Mexico. It was LOVELY. Matt & I went sailing every day on a Hobie Cat in the Gulf of Mexico (Gulf of America?) between trips to the pool and restaurants and bars. But it was also a bit too much vacation. Groundhog Day https://www.amazon.com/gp/video/detail/B00170I7GG/ref=atv_dp_share_cu_r. Eat, drink, sleep, repeat. I found myself focusing my attention to behind-the-scenes aspects of the inclusive-resort operation. So many staff! So much perfectly choregraphed gracious service from the grounds crew, the cleaning staff, the waiters, the concierge, the bellboys, the maintenance crew. I don’t want to just go the resort, I want to own/operate the resort! I could not start with a facility of this level, but oh, man. Look out Long Island 2050. Byers & Sons Excellence Collection All-Inclusive? We’re going to need a bigger boat.
If you have never experienced a Mexican all-inclusive resort, watch Acapulco https://www.amazon.com/gp/video/detail/B0DGWSHTRJ/ref=atv_dp_share_cu_r. It parallels our experience. I would say exactemente lo mismo. It’s a hilarious show and well worth the watch even if you have no interest in vacationing there.
What I’m reading:
As A Man Thinketh
James Allen
My mother stayed at our house to be an adult overseer of the & Sons and the huskies while Matt and I were away. We had a short visit the night before my flight, talking over the & Sons’ schedule, family gossip, upcoming holidays, etc.
We got on the topic of philosophies of life (as you do when it’s 11:30p at night and your mother is underfoot as you scramble to cross your t’s, dot your i’s, prep meals, and pack for a magical trip tomorrow at sunrise. Anyone else?). Fundamentally, for the most part, we agree on this: “Only you are in control of you.” Every decision, every attitude, every assessment of risk is all on you. You may try to blame others for your mistakes or shortcomings because that’s easier than owning your own happiness. It’s a hard message. And it’s hard to live by this philosophy. I try. I have failed. At the present moment, I’m doing okay at it.
Of course my mother and I agree about this, though. I realize my mother has tried to live her life under this philosophy and raise us with the same. And only now am I reading the book.
After & Sons Three was born, it became mostly three against one. (Of course when Matt was/is at home, not working on the other side of the world, he was and is an amazing dad. But even with the two of us together, we are still out-numbered.)
I advise The & Sons that they are the only ones truly looking out for themselves. You can’t blame the car that hit you when you were punching your brother in the face and fell into the road, because you’ll be dead. And that’s a choice you made. A more rudimental version of James Allen’s message, but I think it correlates.
Doesn’t everyone feel better when they know that they are in control? Thanks, Mom
8/5/25: Mom’s 79th birthday. “Who knows, maybe I’d like to spend eternity on your mantle”
What the & Sons are asking for: Well, they are NOT asking for is Caesar salad, that’s for sure.
In Mexico, checking out of Hotel California https://youtu.be/09839DpTctU whilst waiting for the shuttle to the airport, I came across a coffee-table book The Lula Cafe Cookbook: Collected Recipes and Stories: Hammel, Jason: 9781838667535: Amazon.com: Books. It looked vintage and Mexican with blocky pastel pages & great dishes. (But I was bamboozled! It was written in 2023 and the café is in Chicago!) I took a snap of a couple pages that were particularly eye-catching, Caesar salad being one. Who isn’t in the market for a good house-made Caesar dressing? This checks all boxes. The & Sons even humored me and they almost ate the tiny portion of salad with dressing on their plates of steak tonight.
My photo is terribly hard to read, so I’ll tell you: Combine all dressing ingredients after “3oz/80g celery, diced and 1/3C + 1T oil” in your food processor first. Then cook the celery in the 1/3C oil. With the processor running, slowly pour in the hot oil celery. This will give you moderate safety with raw eggs.
This week’s paper cup contains: Spicy Italian Dumpling Stew. I had a recipe for this once. The stew wasn’t called that; I don’t remember where it came from; but again, it is engrained into my memory. Also, it can be made with so many variations and still tastes mostly the same and absolutely delicious. It goes like this:
Fresh, refrigerated, frozen, or shelf-stable gnocchi
Minced onions & garlic
Carrots (I prefer discs or shredded)
Frozen spinach
Tiny little tomatoes
Red pepper flakes
Cream
Chicken stock or vegetable stock
Salt & pepper
Variables: add chicken, add bacon, add no meat at all, add shredded fresh basil, whatever you think will add to the flavor profile.
If I were going to make it for family dinner and not for the masses, I would say:
In a large sauté pan with high sides, or in a stock pot, sauté one minced onion and 6 cloves of minced garlic in 4T butter. Once caramelized, add 1t each of salt, pepper, and red pepper flakes. Add to pan one carrot, and one pint tiny tomatoes, cook until the tomatoes are softened and only some of them have split their skins.
Add about 16oz stock and package of gnocchi (14oz to 16oz depending on what you buy. OR MAKE IT if you are a rockstar or have the day off!). Let that simmer for 5 to7 minutes. Add 1qt cream. Lastly, add 6oz frozen spinach and simmer until all the flavors are blended. Add more salt, pepper, and red pepper flakes to taste.
It’s the most requested and most complimented soup I have made in the five years that we’ve had winter ‘Ron & More.’
