“Oh, hello!” (read with a British accent). This is what my little Hiro says every time we are playing cars on the traffic rug and his car approaches mine. I don’t know why I’m thinking about this other than it is ridiculously cute and the holidays always get me thinking about last year’s Christmas and how much my kids have grown. Last year Hiro was barely walking, let alone speaking in a British accent and Louisa still had a little baby fat left in her cheeks which by now is long gone.
Around the holidays I always make this real elaborate mole sauce that I discovered in Diana Kennedy’s first cookbook, The Cuisines of Mexico. It is incredibly complex and rich with spice but takes hours to prepare (which is why I only make it once a year). If I ever am feeling ambitious I will post it one day to this here blog, but today is not that day.
I won’t throw in the towel on the Ms. Kennedy’s spicy pork mole but I’m thrilled to have found an alternative I can make more than once a year.
Adapted slightly from Pati's Mexican Table Ingredients Instructions
Adapted slightly from Pati's Mexican Table