Life's a Beach

Inn at Loreto Bay

Good news in the offing for fans of the Inn at Loreto Bay and golf course—the hotel re-opened a few days ago under the management of Fonatur. Esperando and I are looking forward to spending a little time there this weekend to relax on the beach. It can be breezy there, but I am more concerned today about rain. Hopefully the weather will cooperate, it is overcast and Invest 91, a loosely organized storm mass drifting off the coast of Cabo is said to have a 30 to 50 percent chance of developing into a tropical storm in the next 48 hours. Esperando called from Loreto this morning where it was raining, thundering and lightening to ask me to look up the weather on the computer. I suppose a little rain might wash away some of the lingering dirt on the streets from our mudbath with Jimena, but I am happy without any rain for now.

Since we have some big investors spending the night tonight we are planning a nice barbecue for entertainment this evening. Even the dog has even been bathed in honor of the occasion. The evening will start with margaritas and hors d'œuvres of shrimp, guacamole, taquizos (part of a corn tortilla wrapped around a piece of hot dog, and the whole fried with a dip of hot sauce—actually quite tasty) and barbecued sausage followed by steaks, charro beans, a savory squash pudding, and my special coleslaw recipe of cabbage and halved grapes with oil and vinegar dressing. Dessert will be a carrot cake and Don Julio tequila reposado. We are also preparing a strata today for breakfast tomorrow morning that will need to sit all night in the refrigerator and that will be served with a fruit salad; Treasure Cake (a secret cinnamon cake recipe of my mother’s friend); a banana cake from the Union Street Inn B&B in San Francisco; and toasted bilotes (French bread) from the Panaderia Frances downtown. Hopefully no one will go away hungry.

Green Chile and Chorizo Strata

The following modified recipe (to use local ingredients) found on http://www.epicurious.com/ from Bon Appetit will be served for breakfast. Makes 6 servings

14 to 16 ounces chorizo sausage, casing removed
1 1/2 cups sour cream

2 c lowfat milk
5 large eggs
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 c sourdough bread, cut into 1 inch pieces
1 3/4 cups shredded Monterey Jack cheese, about 7 ounces
2 4-ounce cans chopped mild green chilies
1 diced Jalapeno chile, seeds removed
1/2 cup chopped fresh cilantro

Butter 8-cup soufflé or baking dish. Sauté chorizo in heavy large skillet over medium-low heat until cooked through, about 15 minutes. Using slotted spoon, transfer chorizo to plate lined with paper towels; drain well. Whisk next 5 ingredients in large bowl to blend. Place 2 bread slices in bottom of prepared dish. Sprinkle with 3/4 cup cheese and half each of chilies, cilantro and chorizo. Pour 1/3 of egg mixture over. Repeat layering with 2 bread slices, 3/4 cup cheese and remaining chilies, cilantro and chorizo. Pour half of remaining egg mixture over. Top with 2 bread slices. Pour remaining egg mixture over and sprinkle with remaining 1/4 cup cheese. Cover; chill overnight. Cook at 350F for one hour.