Don't Give me No Shit Because I've Been Tired!

Castro's Mexican Breakfast

Chiliquiles, with a three-napkin hot sauce.  I ordered the extra hot because I didn't want the real Mexican waitresses to think I can't handle it, not that they'd care.  I was sweating and blowing my nose but I got through it and it was divine!  There is magic in a good red sauce that has a tangy flavor that powers through the heat.  I love much of the food here.  The menu is huge so of course not everything is special but much of it is.  I come for the food, and I like the vibe, mellow and easy. 

The waitresses always gloat on my husband but never ask me if I'd like a refill or more water, more napkins. They don't smile at me or make eye contact.  This is why I appreciate male waiters.  There's never any nonsense and they keep that glass filled.  But this time, she crossed the line when she asked if we wanted separate checks, which I thought was slimy but we got a kick out of it and it didn't stop me from ordering extra tamales to go.  I work crazy long hours and I'm exhausted.  All I want is a festive setting and good food.  I know there is amazing Mexican food in this town but this place is more like a small familiar taquerias in the west, even though it's tucked into the sketchy edges of Clinton Hill.  

Afterwards our neighborhood featured the Dance Afrika festival and had tons of cool stands set up with dresses & hats, figurines and art.  The food here should be out of this world but much of the time, the vendors are of the more carnival variety, not as special and pricey.  Although I'm sure there are several exceptions.  

'Cause I Know What You Lack and I Can't Go Back to That Now

A mushroom spinach ricotta after show slice from Lean Crust

Jason Isbell & the 400 Unit, with James McMurtry opening

I learned tonight that I like Jason but I don't love his music.   I thought I did, maybe it was an off night.  Maybe it's me.  He's funny as heck though on his Twitter. All I know is that I hardly ever want to leave a live show, no matter who's playing.  The venue was gorgeous and we were in a great mood.  My doll had bought us tickets for this special show and we cabbed it over all excited.  We've waited for someone fun to play this theater. The music just didn't move me.  Plus when someone writes a bad song, it's hard to ignore if they don't have dozens of great songs to wash away all the wrong.  You know when you hear words that suddenly turn your support for the music at a live show?  Now you're standing in a crowd feeling that awkward emotion.  You look around and turn on the people who all seem to be enjoying this shite.  He sang a song called Anxiety off the Nashville Sound album.  Too literal for me. Something just didn't work but not only that, it pulled me way out of my good time.  I just couldn't get back in the groove after that.  What I did love was his guitarist, Sadler Vaden who lit up the stage with his effortless fills and leads.  Thank you for saving that night.  Jason's voice is undeniable in some songs though and I did enjoy Cover Me Up quite a bit.  I'm only pointing out that words are powerful. 

James McMurtry had the worst sound and his bass player couldn't fix his issues the whole show but I really enjoyed his set and story telling.  That man knows how to write a great song.

King's Theater in Brooklyn

Morning Chilaquiles

Really tasty but not exactly right either.  I needed more fresh roasted hot sauce. So they didn't get to soak in sauce, only take a quick dip.

Change is Gonna Do Me Good

Nerd Alert! I love tracking the changing of the leaves every fall.  Nothing is too apparent yet but on this day you could see the beginnings of the reds and yellows coming in. It's gonna sound corny but because I'm so freaked out about the climate change, I have a small fear that in my lifetime I will see a year when fall does not come, nor spring.  Maybe there will be new swirly weather that brings all seasons in one week, like we've already seen in small doses.  I treasure the seasons now.  They are like gifts. Signs of winter are more like getting socks where maybe you don't see all the benefit at first open.  But later you can enjoy and appreciate.   I think for me the first thing I notice is the sky goes white the majority of the days.  The lack of sun does affect me strongly but this year I'm determined to enjoy the things that are better about the changing weather.  For example all summer long my hair is a frizzy mess that cannot be tamed.  Now it's behavin' and almost shiny.  I can air dry it and it will even have natural waves.  I like sleeping with blankets and not being sweaty all the time. 

Foodwise; soups are back!  Also casseroles and baked vegetables.  Hot food in general.  This morning I made quick chilaquiles with my dad's hot sauce and homemade hash browns.

Weather...you like it or not

Its hard to truly describe just how much snow is out there. It seems a bit out of place at this point. Today is not that cold and the sidewalks are almost clear but yet there it is, in huge mounds on every street and corner. Some cars are completely buried still while other folks have entirely shoveled out their spot down to the blacktop. Kinda weird lookin'.

We're probably going through some storm withdrawal because people seemed almost disappointed in the lack of accumulation today. Or was that just me?
We delayed departure until our stomachs took over and did a stroll around the corner to our favorite breakfast spot, Pequena. http://www.pequenarestaurant.com

Usually I get the Chilaquiles Verdes - fried tortilla strips with chicken, topped with cheese in salsa verde. The green sauce is smack dab on the money and if you top it with two fried eggs, its almost too much food, which is almost impossible for me. There is something a little strange about eating chicken and eggs together on a plate but not here. Here there is something just right about it. They perfected this dish. When the egg yolk breaks and mixes with the green sauce and you get a bite of that cheese laden and verde soaked chip.....oh honey. The first bite sets off what I can only describe as multiple non-sexual oral joygasms.


This time around though we both got the Meat Omelet - chorizo or bacon with mushrooms and cheese, served with toast and potatoes. The potatoes have lots of red bell peppers and onions, almost taste like Yucca and are more yellow in color - really good, not at all oily. The omelet is light but also has that great seasoned grilled taste. They must then put it under a broiler of sorts to melt all that Oaxacan cheese. Plenty of buttered toast to go along side and it all works together until the last bite. Every mouthful has flavor, not like some omelets you get when you feel like you're eating a giant egg mattress. The meat is evenly distributed so that you get a nice chunk or chorizo in every bite. It was great.
We love this spot too. I big step up from Academy Diner but they all have their place. The waitress is super friendly and its tiny in there, reminds me of being in a little mexican dollhouse.

Mexican breakfasts....ahhh (sigh)

Mexican breakfasts are big and bold and right up my alley. We have Pequena Restaurant right around the corner that serves the best chicken chilaquiles on this planet! They have a salsa verde and you can get two fried eggs on top, which is almost too much food (but is there really such a thing???). I'll get a picture next time I'm there. I make mine (chilaquiles) differently with the egg tossed around the chips but I am there only to worship and devour their dish, not get technical.

So, my dad used to make the most delicious eggs rancheros but with summer sausage of all things. He made his own quick-style tomato ranchero sauce with peppers, onions and garlic and it was tangy and spicy and so so good to sop up that sauce with my mom's freshly made flour tortillas. But I'm trying not to eat summer sausage because it has so much fat (but man is it worth it actually, thinking about it now....) So, I made steak & eggs ranchero with torts and I sorta loved it, although if I coulda got a better grill on those steak slices, I think it could of been better. I used a $2 sandwich steak though so come 'on! I like heat so I added chili powder, cumin and some cayenne to my tomato, onion, garlic base. If I would have had fresh jalapenos, I would have added those.

I think the key though was deglazing that ding-dang hot grill pan that I made the steak on to get that flavor into the sauce.

Served it along with some canned black beans with a little jalapeno jack cheese and pickled jalapeno peppers.