is a question I'm often asked. It's my diet, pure and simple.
Here's what I consumed today:
9 a.m. one cup of Earl Grey tea with some honey from a bearshaped plastic bottle.
11:50 a.m. two tortillas (homemade, gramma-style) with butter.
1 p.m. one small container of Yoplait blackberry yogurt.
4 p.m. two tamales (homemade, gramma-style, which means red chile with pork, the only sort of tamale ever made in my family) with some store-bought salsa.
7:30 p.m. one big bowl of Ramen from Toshi's, 3 gyoza, one large strawberry bubble tea.
9 p.m. a few spoons of Haagen-Dazs mint chip ice cream.
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8 comments:
I'll be your best friend if you make me tamales. :)
Have you ever had desert tamales? Jacob makes them at Christmas time along with regular tamales. The desert ones have raisins, cinnamon, and brown sugar in them!
Julie,
I haven't the skills to make tamales yet. When I learn, I'll make sure you get some.
C. Dale,
I actually *have* had dessert tamales. They show up at gramma's house about every other christmas, and they're exactly as you describe Jacob's.
This is the diet of champion poets.
Yes, this diet is definitely worth a try.
Tony, at the risk of waxing all confessional, this is my diet if I ever wrote it down, minus the alcohol of course, unless it's for cooking.
And, felicidades on proving once again to the world why Reb is my "Current Favorite Zine Editor." All great poems.
Anytime you're in the wild wooly west you're invited to my house for an expert tamalada -- invite your stunningly beautiful mother! (Ali, I'll let you know when I'm next back home in the Mission, we will make & eat & buy any manner of tamal your Muse desires. Or, you remember, you have an open invitation to crash with me for the rest of your writing life) T, I'll even let you prepare your own pork butt (you wouldn't want to do it without bay & oregano, por ejemplo.)
Leftover grandma style tamales post 12 pm: Breakfast of Champions. Butter on your flour tortillas? Tony, we are kin! Either AmerIndio or Arab/Sepphardic Jew. A real Chicano would roll his freshly made tortilla de maize and hold it in his left hand to use as a utensil & periodically bite from to ease the chile bién picoso. Not unlike Tony, at his most crafty.
<---- now off to heat a spelt tortilla on the comal & smear it with butter to eat in the bath under candlelight
~ "osktazy"
Lorna,
A fresh tortilla de maiz is rare in my family. Mis abuelos are from the north, where the slour tortilla holds sway. Mi abuelita only makes corn tortillas on special occasions and, anymore, only by request--she's 76 in just a couple of weeks. She doesn't cook as much as she once did, but she still makes flour tortillas nearly every day. And of course, beans.
As for the West--where do you think I am? I'm about as West as it gets--60 miles from the Pacific Ocean!
I'll take you up on the tamal party if I'm ever in your 'hood, though.
Tony
Of course "slour" is supposed to be "flour" as in flour made from wheat.
I'm not sure what "slour" is used for.
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