Egg in a Frame

Egg in a Frame

I remember this recipe from childhood. We called it "Egg in a Frame" but many recipes call it "Egg in a Nest."


Ingredients:

1 slice of bread
Dollop of olive oil
1 egg
Seasonings: ground black pepper, dry basil, salt/macha mixture, Parmesan cheese or seasonings of your choice


Process:

On a cutting board, use a small mouthed glass or small can to cut a hole out of the middle of the slice of bread.

Place bread in skillet with a dollop of olive oil. I flip the slice over so each side has gathered a bit of olive oil.

I also toast the bread circle removed from the slice. 

On my hot plate, I use setting 3, a medium-high temperature. As the bread is toasting in the skillet, crack the egg and drop it into the hole in the center of the bread slice.

When the yolk is fairly solid, flip the slice of bread over with a spatula. Make sure to slip the spatula under the whole slice before flipping to cook on the other side.

I usually cook the egg until it is almost fully cooked, the yolk is still a bit runny.

Place the cooked toast and egg on a plate and season.

Seasonings: Ground black pepper, basil, salt/macha mixture, Parmesan cheese or seasonings of your choice.

2/12 Staycation: Gran Real Yucatan Hotel and Puuc Ruta

(Source: https://www.granrealyucatan.com/en-us/gallery)

Gran Real Yucatan Hotel
Calle 56 #474 esquina 55
Centro historico, Mérida, Yucatán, México
(999)924-8268 (999)928-6081 (999)928-6082
reservaciones@granrealyucatan.com}
https://www.granrealyucatan.com/en-us
ventas@granrealyucatan.com

The Gran Real Yucatan Hotel is another historic home converted into a multi-story hotel.

The entrance surprised me, it was unassuming with two glass doors that opened onto an unadorned foyer.

I got a room on the third floor. I liked the room, it had a room safe, a refrigerator, a good air-conditioner and a balcony with a view of the pool. Maybe the third floor is lucky for me.
 
Placards in the room advised travelers how to save on water by reusing their linens for a day or two by placing a placard on their bed or hanging their towels up. But, I am not sure some of the staff pay attention to the cards or my hung up towels because they changed the towels.

The hotel has an elevator and ramps which I used everyday.

The Gran Real Yucatan Hotel is an easy walk both to the large mercados and Plaza Grande.

Friday afternoon, Fideo the bartender, made a papaya & agua, a non-alcoholic beverage, for me. Later, as I explored the mercados, I realized I could buy groceries from several grocery stores and keep them in the room's refrigerator. I bought some juice and bottles of water.

Later, I enjoyed the hotel's pool. The pool is about 4 feet deep. While not a large pool, I swam mini-laps. Lounge chairs and umbrella roofed tables sat on the pool's large, oval cement skirt. Garden areas, complete with geckos, filled in various spaces near the pool and along side the building walls.

While the hotel had several guests, it was quiet. The hotel staff were very attentive and helpful.

Friday night, I went exploring the area around the hotel. There wasn't much to explore. At night, there are few tiendas open. To get something to eat, you need to walk to Plaza Grande or eat in the hotel. I had a delicious dinner at the hotel in the bar area near the pool. The bar area has a TV and several round tables with barrel chairs. Also, the hotel had decafe coffee, not easy to find.

(Brochetas de Pollo)

If you read my blog, you know, I am not a food connoisseur. But, I can be discerning when I eat out. This meal was tasty due to the choice of roasted vegetables, the lightly grilled chicken and a delicate sauce.

Saturday, as I stood on the sidewalk before going exploring again, I thought about Mérida and all of the changes it has gone through.

As I began my Staycations in Mérida, changes are all around, new hotels, improved infrastructure, new cultural centers, businesses, restaurants, cafes, shops, services and more. I find the changes overwhelming in many ways. In a word, this is the gentrification of a city.

I tried to imagine what this area of Mérida looked like a 100 years ago. One hundred years ago, in 1919, Mérida was still lush with the riches from "Green Gold", the production of henequen.

I imagined unpaved streets, homes and businesses without electricity and various types of horse-drawn wagons and carriages used for passenger travel, and merchants and builders carrying supplies.

The 1898 Spanish-American war spurred the demand for natural rope fiber. Over the next years, over 1000 haciendas/henequen plantations were built and developed in and near the city to cultivate the "Green Gold."

The Gran Real Yucatan Hotel was part of a henequen farm and later a served as a farm export site. Mérida, at one time, was the richest city in Mexico due to the production of henequen. But, over the next three decades, the sales of henequen would decline then crash.

The Mexican Revolution, the U.S. Great Depression and Mexican land reforms reduced the price and demand for henequen fiber. In the 1940s, the creation of synthetic rope fibers reduced the demand for henequen significantly.

Most of the haciendas were eventually abandoned.

In the 1990s, a few remaining Hacienda and colonial home owners, and Mérida's city government strengthened their agenda to appeal to tourism through a program of preservation. Tourism is the new "Green Gold" for Mérida and the world.

I explored the mercados again and found several blouses for under 50 pesos each, that is a bargain. I also discovered another economica cocina, Super C&C, where I had a tasty torta pollo. Mexico appeals to my tightwad nature.

(Super C&C, economica cocina)

At most economica cocinas, you can get a meal for 50 pesos or less.

(Source: XE Converter)

Part of traveling in Mexico or other countries is checking the value of your currency against the currency of the country you are visiting.

For the last two years, the Mexican peso MX has valued roughly between $18.00 - 19.50+, meaning for every U.S dollar, you get approximately the value of the peso minus commission which varies depending on the money exchanger you use.

For example, today, 10/20/18, 1 US$ is worth $19.49 pesos. So, a lunch for 50 pesos is about $2.56 US.

Later, I went to Plaza Grande and visited one of the new tourist centers. This one had huge videos running various displays of tourist highlights to visit in the Yucatan. I found one video display fascinating. It was an interactive map. By putting in various terms in the search bar, the map would display locations related to the term. I put in "parque" and found lots of parques in Mérida.

While I was familiar with several of the parques, a few were new to me. The tourist guide explained some of the history of some of the parques like Zona Arqueológica de Xcambo near Telchac Puerto on the coast. This parque has not been had a complete archaeologic survey which illustrated there were still many archeological sites to be found, explored and studied in the Yucatan.

I stayed there for at least an hour, putting in different terms and exploring the map, planning future trips.

That evening, I swam in the hotel's pool, again. Hotel pools are my passion.

Sunday, I took an all day tour, Uxmal and Ruta Puuc booked through Tours Sol Turquesa at C60 #499 x 59 y 61, 999 593 34 88.

Because the Yucatan is basically flat, I had chosen the Ruta Puuc tour because I wanted to see the mountains as well as the other sites.

After a great hotel breakfast, the tour guide came around 8:30am. After picking up other tourists, we rode out of Mérida. As we approached, Grutas Loltun, you can see some of the small mountains in the distance.

Grutas Loltun is the location of a huge underground cavern that Mayans used for thousands of years. Because of my difficulty walking, I waited outside the cave for the others to return from their tour.

Our next stop was Kabáh.

While I have visited Chichén Itzá and Dzibichaltún, and continue to study Mexican and Mayan history, when I first saw the ruins of Kabáh, I was overwhelmed by a flash of insight at the immensity and complexity of the Mayan culture.

While Kabáh is not one the larger Mayan site, it is complex with beautifully constructed buildings and impressive architecture.

(Codz Poop Palace with repeating images of the Mayan God Chaac at Kabáh)
(Source: By Mesoamerican - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=18453374)

(Chaac, Mayan Rain God, Source: By unknown Maya artist [Public domain], via Wikimedia Commons)

Two Mayan gods represented throughout most Mayan ruins are the rain god, Chaac and Kukulkan, the serpent. The more I study Mayan history and culture, I am attracted to these Mayan gods. Praying for rain seems universal to all people and Kukulkan's imagery as a feathered serpent also seems universal, too. The serpent invokes images of Chinese dragons and even the dragon in Beowulf.

(Snake featured on walls of Governor's Palace, Uxmal)
(Source:  https://commons.wikimedia.org/w/index.php?title=File:Snake_and_traditional_Mayan_lattice.jpg&oldid=289049098)

(Kukulkan: Public Domain, https://commons.wikimedia.org/w/index.php?curid=147279)

 

After Kabáh, we drove to Uxmal.

Uxmal (thrice-built) is 62km south of Mérida. Mayan architecture of the classical period (850-925) in the PUUC region is considered unique and sophisticated among Mayan architecture. Uxmal's unusual pyramid, arched doorways and distinctive carvings that adorn the structures are some of the features that set it apart from other Mayan construction.

(Source: https://commons.wikimedia.org/w/index.php?title=File:Uxmal_Plan.jpg&oldid=158563541)

After you get your ticket and before you enter the site, you enter the visitors center which has tourist souvenir shops, a restaurant, a small museum and bathrooms. The center sits at the foot of the La Casa del Adivino, or Pyramid of the Magician, a large conical shaped pyramid, a different style of pyramid than those found in other Mayan sites.

Octavio Paz states:

"The pyramid is an image of the world; in turn, that image of the world is a projection of human society. If it is true that man invents gods in his own image, it is also true that he sees his own image in the images that the sky and the earth offer him. Man makes human history of the inhuman landscape; nature turns history into cosmogony, the dance of the stars." (Source: https://en.wikipedia.org/wiki/Pyramid_of_the_Magician)

Other major buildings on the site are The Nunnery, a set of buildings forming a quadrangle, the Quadrangle of Birds, The Ball Court, The Governor's Palace, House of the Pigeons and the House of Turtles. The site is large and there are more features tourists on a tour don't have time to see.

Then, we visited a Chocolate museum and botanical garden. While the emphasis on the tour was the cultivation and preparation of chocolate, the botanical gardens are immense and wonderful. Many of the plants are used for medicinal purposes as well as for spices.

Within the garden are cages. Some cages held spider monkeys, others held jaguars or birds.

Also, as part of the tour, we witnessed a Mayan ritual which included music where the musicians used instruments made from natural elements like wood.

*Don't forget to tip the guides and presenters at each location,

including your bus driver and tour guide at the end of the day.

Later we returned to Uxmal and walked up the ramp past the Pyramid of the Magician to a seating area above the nunnery. It was dark, the sky was clear, the stars and constellations shone brightly above our heads. Thunder and lightning sounded and flashed in the distance.

The light and sound show that played across the face of various walls was tremendous. The history and myths of the Mayan were told in dramatic voices and sounds, in Spanish. While I don't understand a lot of Spanish, I enjoyed the show. It was dramatic, artistic and informative.

A major myth regarding Uxmal is the story of the Dwarf King. Some place the story in Kabáh, others in Uxmal. Basically, the story is about a childless old woman who wants a child. She finds an egg and tenderly cares for it. The woman is considered magical or a witch. The egg hatches and a child is born. The child grows into a man but of small stature.

In essence, the dwarf accepts the challenges of the King of Uxmal to various tests of strength, including the challenge to build a pyramid to the King, overnight. With encouragement from his mother, the dwarf meet the King's challenges and bests the King. In the last challenge the dwarf kills him and becomes King of Uxmal.

I appreciated Yucatan Today's version of the myth. In particular, I appreciate the quote below attributed to the dwarf's mother as she gives advice to her son.

“Be fair and always face the truth, but don’t forget it is more important to be good than to be fair. Follow the voices of the gods, but listen to the voices of men. Never scorn the poor and always distrust the powerful.”

Our tour group and tour guides were congenial. Because I have walking issues, many of the tour attendees helped me navigate some of the rocky walkways, and in and out of the van. I appreciated all the help.

The tour guide teased me in Spanish.

Visiting the ruins of an ancient culture that still thrives today, adds a dimension to the concept of culture.

https://en.wikipedia.org/wiki/Haciendas_of_Yucatán
http://www.historichotelsworldwide.com/hotels-resorts/gran-real-yucatan/
https://en-yucatan.com.mx/ruta-puuc/grutas-de-loltun.php
https://en.wikipedia.org/wiki/Kukulkan

https://en.wikipedia.org/wiki/Chaac
 https://en.wikipedia.org/wiki/Uxmal

 http://yucatantoday.com/mayan-myth-dwarf-uxmal/?lang=en

 https://en.wikipedia.org/wiki/Pyramid_of_the_Magician



F/S/S/M

9/18

Four Ways to Prepare Prepackaged Pasta Dish - Parmesan Fettuccini & Spinach

(Manufacturer: Knorr)

When I bought a package of Knorr Pasta Sides' Parmesan Fettuccini & Spinach Pasta in a Parmesan Cheese Flavored Sauce with other natural flavor, I thought all I would need was boiling water.

The package listed 3 ways to cook the pasta.

1. The first way, a simple way, to cook the pasta mix is to put it in a pot with 1 1/2 cups water, 1/2 cup milk and 1/2 TBspn butter. Cook for 7 minutes or until pasta is tender.

2. A second way, also simple, is to microwave the pasta mix following similar directions to the first method.

3. But, a third way, requires more ingredients and more steps. First, prepare the pasta according to method 1 or 2, when the pasta has been cooking for 5 minutes, add 10oz of frozen spinach, 14oz of artichoke hearts and sour cream. Continue cooking for 2-3 minutes. Top the final dish with 1lb of grilled chicken. Top with 1 cup of shredded cheddar cheese.

I didn't have artichokes, sour cream, fresh chicken or cheddar cheese.

But, I have gained some confidence in adapting recipes to what I have on hand.

So, I created a fourth way, fairly simple, but does require more ingredients and more steps.

Knorr Packaged Pasta with Spinach and Chicken

Ingredients:

1 package Knorr Pasta Parmesan, Fettuccini & Spinach in a Parmesan Cheese Flavored Sauce

1 1/2 cup water

1/2 milk, lactose-free

1 TBspn olive oil (or butter)

10oz frozen spinach

4oz yogurt, plain

2 dollops vinegar

1 can of chicken breast, drained

Parmesan cheese, dry

Advisory: The plain yogurt I used had a sweet taste.

Process:

• Add pasta mix to large microwavable bowl.
• Add water, milk and olive oil.
• Microwave on high for 5 minutes.
• Add frozen spinach. Stir thoroughly.
• Microwave on high for 2-3 minutes.
• Add yogurt and vinegar. Stir thoroughly.
• Add chicken. Stir thoroughly.
• Reheat if desired.
• Sprinkle Parmesan cheese over each serving.

 Notes:
Attempt to determine cost to make recipe:

$17.00MX Pasta mix
$33.93 1 can of chicken breast, 354 oz, comparison $90 1 whole roasted chicken
$17.45 1 liter milk, deslactosda
$26.00 1 package frozen spinach, 500g
$5.50 - 8 yogurt, plain, 8oz
Olive oil
Parmesan cheese
Vinegar

While I keep receipts, it has been hard to track costs for some reason.

Toast Topping - Cream Cheese, Salmon and Salsa

Like crazy salads, I don't know when I will tire of this trend. But, so far, I have enjoyed these mini-meals. In a way, it is teaching me different food and flavor combinations.


Toast Topping - Cream Cheese, Salmon and Salsa

Ingredients:

1 slice dble fibra bread
Cream Cheese
Salmon, canned, drained
Salsa, canned
Lime juice concentrate
Basil, dry, crushed

 Note, I changed my mind. Rather than using salt, I used lime juice.


Process:

Toast bread in skillet with a pour of olive oil. Flip bread so both sides gather some olive oil.
Once bread is toasted on both sides to the shade of brown desired, remove from skillet.

Place the toast on a plate and spread the toast with a thin layer of cream cheese.

Spread a thin layer of canned salmon over the cream cheese.

Spread a dab of salsa over the top of the salmon. Think of it as a spice, use lightly.

Sprinkle about 1/2 Tspn of lime juice over the toppings.

Crush a small palmful of basil over the toppings.

Toast Topping - Guacamole and Cream Cheese with Spices

When is an adaptation not an adaptation?

I give full credit to Tostas' author, Cornelia Schinharl, for the idea for this toast topping. But, where she uses fresh produce and herbs, I used pre-prepared items and, different and similar bottled or dry spices in different quantities.

(Tostas Nuevo Presentación by Cornelia Schinharl)

Also, I don't have an oven. All I have is a microwave and a hot plate.

Maybe one day, when I think I have the time and the fresh ingredients, I will try the recipe her way. It sounds delicious.

I have bought food items because of a recipe I wanted to try but I never seem to get to those recipes before other recipes catch my eye. So, like the jar of dry cilantro, I have several items I have not used. So, I was very happy to find a recipe where I could use the cilantro.


Toast Topping . Guacamole and Cream Cheese with Spices

Ingredients:

1 Small wedge of cream cheese, diced
1 Slice, doble fibra bread
Olive Oil
2 TBspns salsa, canned
4-6 Full TBspns, salsa guacamole, jarred
1 Pinch of garlic powder
1 Dash of hot sauce
1 Few drops of lime juice concentrate
2 TBspns cilantro, dry, crushed

Process:

Dice wedge of cream cheese.

Toast bread in skillet with a dollop of olive oil. Turn bread over so both sides gather a bit of olive oil. Turn slice over to toast both sides.

In a container, mix salsa, guacamole, garlic powder, hot sauce, lime juice, and 1 TBspn of cilantro. Mix well.

Remove toast from skillet.

Spread toast with mixture. You will have some mixture leftover.
Top toast with diced cream cheese pieces.
Garnish with 1 TBspn dry cilantro, crushed between your palms.

Note: Used San Miguel Salsa de Guacamole in this recipe which has avocado powder.

Toast to the Rescue - Gucamole and Salmon Topping

I am thoroughly enjoying Toast with various Toppings.

In my grocery explorations, I found two types of canned salmon. One was mixed with vegetables, ensalada de salmon, (carrots, corn, bell peppers and peas). The other was salmon de agua.

Also, this time I used a Salsa Guacamole by a different manufacturer. This one had some avocado in it. Others had had artificial flavor or avocado powder.

(Manufacturer: http://tuny.mx/familia-tuny-ensaladas/)

Toast to the Rescue (from boredom)!

Toast Topping . Guacamole and Canned Salmon
Adapted from: Tostas Nueva Presentacón by Cornelia Schinharl)


Ingredients:

1 slice doble fibra bread
Olive oil
2 level TBspns Salsa guacamole
2 Heaping TBspns salmon, canned
A sprinkle of lime juice
A Tspn Basil, dry, crushed
A sprinkle of garlic powder

Process:

Toast bread in skillet on both sides with a dollop of olive oil.
Remove toast, place on plate.

Spread guacamole over top of toast.
Spread salmon over guacamole.
Sprinkle lime juice, basil and garlic powder over salmon.

Tasty!

Note: I also tried ensalada de salmon. I like both versions.

My Cheating Toasts

My Cheating Toasts


I have been trying to increase my use of fresh fruits and vegetables. But, after my last avocado turned to mush because I did not use it quick enough, I bought a jar of guacamole and some other per-prepared foods.

Sadly, the brand of guacamole I bought had no avocado in it. Will need to look for a different brand that has avocado.

Also, while I do make various salsas, I use them as dips or side dishes. I prefer to use canned salsa as a spice. So, I am going back to my canned, jarred and per-prepared resources.


My Cheating Toasts

Guacamole, Salsa, & Poached Egg


Ingredients:

Olive oil
1 Slice of integral bread
1 Egg, poached
1 Heaping TBspn guacamole, jarred
1 Tspn salsa, canned
A sprinkle of Rock Salt & Macha mixture
A sprinkle of Parmesan cheese, jarred
S/P to taste

Process:

Add a dab of olive oil to a skillet.
Place bread slice into skillet, flip so both sides collect some of the oil.
Heat on medium-high.
Watch carefully, so it does not burn.
In the meantime, crack an egg into a small bowl with about 3 TBspns of water.
Place in microwave, cover.
Microwave on high for 40-45 seconds.
Remove dish from microwave.
Use slotted spoon to remove egg and to drain off water.
Place egg on a plate.


Back to the toast, flip bread slice to toast on both sides.
When toast is done, place on plate.
Spread guacamole onto toast.
Top guacamole with salsa.
Add egg on top.
Sprinkle with Parmesan cheese, rock salt mixture, and ground black pepper to taste.

White Bean Mash, Salsa and Parmesan Cheese

Ingredients:

1 slice integral bread
olive oil
1 heaping TBspn White Bean Mash (store-bought)
1 Tspn Salsa, canned
A Sprinkle of Parmesan Cheese, jarred
S/P to taste

Pre-prepared tamales and white bean mash

Process:

Basically, toast bread in skillet with a bit of olive oil on both sides.
Spread beans on top of toast.
Add salsa.
Sprinkle with Parmesan Cheese.
Season to taste

Variation: make above recipe using a Tostada rather than toast.