Several years ago I received a special edition of Better Homes and Gardens for Christmas from my parents. This edition was composed entirely of recipes for and articles about Mexican food. From time to time I like to make a recipe out of it, though it can be difficult because many recipes call for dried chile peppers that I don’t have access to or—like all of the recipes for tamales—seem so time intensive that it just wouldn’t be sensible on a graduate student time-budget. But everything I have ever made from a recipe in this magazine has been delectable, and I doubt I will ever use a guacamole recipe other than the one I memorized out of it.
This week, feeling inspired by the onset of spring-like weather, I decided to make stuffed poblano peppers.
Delicious. The walnut sauce looks admittedly sketchy; however, despite an utterly unappetizing texture, it really does suit the pepper, and complement the raisins, sliced almonds, and small cubes of pear that I used in particular. I made three peppers in order to have a couple to reheat throughout the week, and I can thus say with some authority that they do make good leftovers. I used ground pork because it is cheaper than ground turkey, and I think that it was a good choice. The only change that I would make in the future is possibly to up the amount of ground cumin. I couldn’t really taste it.
A leftover outfit from that winter weather two weeks ago:
[shirt: thrifted, belt: Ruche, skirt: F21, tights: Sock Dreams socks: Target, boots: gifted]
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