Read Anthony Bourdain’s tribute to Mexico (on Facebook) and forwarded it to friends. Glanced at a bowl of Mexican avocados and cans of imported Mexican chipotles on HG/BSK’s kitchen counter. Contemplated the fact that everyone who provides services (construction, repairs, plumbing, electrical) for HG/BSK’s four building New Mexico complex is of Mexican origin. And, of course, HG’s three favorite neighborhood restaurants–El Parasol, Gabriel’s and Sopaipilla Factory–are Mexican/New Mexican. What all of these artisans, waitpersons, chefs have in common: Capacity for hard work, skill, honesty and cheerful good manners. It seems surreal that Trump is so eager to appease his racist, anti-immigrant “base” that he will fight for a multi-billion dollar wall and insult Mexico and its people. With appreciation and anger mingling, HG shopped at Whole Foods in Santa Fe. There was a large display of asparagus, HG’s favorite vegetable. The asparagus were from Mexico where it’s early Spring. For dinner, BSK steamed asparagus to perfection and gave them a hit of melted butter when serving (also boiled a few small potatoes). HG, a fish fry master, coated some Petrale sole filets with a mix of cornmeal and ground pepper. Quick fry (they keep cooking when moved to a warm platter). There’s still snow on the ground (and more expected) in New Mexico. However, this meal ushered in the tastes of a warmer season.
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