Chochoyotes, and hi there!

Gosh. I haven't fallen off the surface of the Earth, I really haven't. Days have been a blur of insurance training, baby care, Netflix (Blackadder! Scrubs! Battlestar Galactica!), and assisting Pat with the circus that has been his business life of late. Seriously, I should have a top hat. Or at least a whip and chair.

Speaking of top hat, look at what my friend Scott did! Front page of the NY Times, baby! He was protesting the latest in union-crushing legislation at the Wisconsin capital. I think this is the most wonderful picture.


I've got homemade corned beef (thanks to Ruhlman's Ratio for the recipe) simmering in the crock pot and the house smells amazing.

Have you discovered chochoyotes? I made some chile verde the other day, and these went into the pot. Nothing could be easier, and they are kind of like matzoh balls made from tamale dough. Yes.

Chochoyotes

1 cup masa harina
1 tablespoon olive oil
1/2 teaspoon salt
3/4 cup water

Mix the above (plus any spices you can't live without) and knead with your hands until the mixture clings together in a ball like nixtamal should. Then pinch off tablespoonish-sized lumps and roll between your moistened hands. Drop into simmering soup and let simmer for 5-10 minutes. Enjoy!