We were soooo lucky to have our good friend Jaclyn join us here on the farm! While she was here, she taught us how to make pozole (Mexican hominy) — delicious spices, “popped” corn, and chunks of tender pork. She also whipped up some incredibly tasty handmade flour tortillas and authentic roasted street corn. AMAZING!!

And to top it off, we were joined by our new friend Simone. He’s the nicest guy ever… and he had no problem shifting gears to eat pozole!! (He was also brave enough to play a card game IN ENGLISH after dinner.)


Beach and Nachos

This morning, Buttercup and I took a long run, from the farm all the way down to the beach! Sweet Baby G grabbed Gidget and drove down so we wouldn’t have to run all the way back (thank goodness).

After some play time at the sea (Gidget does great off the leash) and some farm chores, we closed out the day with some crazy good nachos: slow roasted pulled pork and chickpea refritos… DELICIOUS!


Chicken Tostadas with Chickpea Refritos

After a long walk with the dogs down at the sea, Sweet Baby G and I pulled together a really tasty lunch: chicken tostadas with refried chickpeas, topped with mimolette, greens, and chopped tomatoes.

The tortillas are handmade and then quickly fried. The “beans” are mashed chickpeas spiked with garlic, gently fried bits of pancetta, and some other spices. The chicken is cooked then shredded, and then reheated in some of Sweet Baby G’s special sauce.

These were ABSOLUTELY delicious!