We woke to an unbelievably gorgeous day in mid-February in the Desert Southwest: brilliant sunshine, calm winds, and temperatures in the high 60's. There was no way to stay inside on this special meteorological day. The barbecue courtyard at our house beckoned.
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| Barbecue courtyard |
The day called for a Mexican breakfast prepared on the old stove in my husband Wayne's cook shack.
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| Wayne in cook shack |
While Wayne stoked the stove with firewood, my job as sous chef was to chop the vegetables, green chiles that had been roasted, peeled and frozen, fresh tomatoes, cilantro (either you love it or hate it!) and chopped onions.
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| Vegetables ready to go |
Wayne warmed corn tortillas, put them on metal serving plates and then fried the eggs.
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| Preparation of tortillas and eggs |
He also prepared
frijoles refritos by heating cooked pinto beans in a small amount of oil. ( We almost always have a pot of pinto beans in the fridge, ready to use for various dishes.) And finally the vegetables got a quick sautéing and were ready to go on top of the eggs.
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| Almost finished! |
I was already seated at the table, sipping coffee and enjoying the weather, when disaster struck. I heard the clank of a metal plate on the bricks and a stream of invectives at about the same time. Wayne had been balancing one of the plates on the edge of the stove to take a picture, when, as luck would have it....
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| Breakfast disaster! |
Well, stuff happens. We happily shared the other plate of
Huevos Mexicanos, which was really enough food for two. And who could be in a bad mood on such a beautiful winter day?
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