After two tour days in a row, we were a little wrung out. Besides, we had all this cooking to do! We got down to the pool again, but ran a little late and needed to work around a gaggle of teenaged fellows practicing their football passing skills. Soon there were enough parents and kids in the water to make us consider it a morning ... and with a stiff north breeze, we went right back up to the room.
We had fun things planned for dinner: thick pork chops with potatoes in a tomatillo-chile sauce, green rice (from poblanos), and a zucchini dish featuring fried vermicelli cooked in a red sauce. As we are working in a kitchen with two burners and two pots, we made the rice early; then we decided simply to save it as the magnitude of the other two dishes became clearer. With no oven (though we do have a microwave), one of our challenges has been roasting tomatoes and tomatillos ... we use a dry fry pan, and it seems to be working out all right, though we're probably missing a bit of the smoky-flavor layer. We got the various sauces made up, worked through the progression of what fit in which pot, and put a mighty fine dinner on the table if we do say so ourselves.
Meanwhile, naturally, we have been keeping up with email, the reading we brought along, and other diversions ... as Calvin & Hobbes remark, the days are just PACKED!
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