Day of the Dead

Our long layover in Phoenix is allowing for one last installment, with lots of culinary description especially for my friend Tom.

So getting up at 3:15 AM is never fun, especially at the END of the vacation, but I will say it has it’s advantages. Like no one on the road to the airport, and being able to leave the car in the airport parking lot locked with the keys under the seat vs. having to wait an agonizing amount of time to get a car rental return agent to give us a bill. There is always the possibility of Hertz trying to ding us for imagined scratches and dents, but at least until they wash the car they won’t be able to see them. Hell, there’s so much dirt on that puppy they probably won’t see their rental car sticker! We’ll see how it goes. And the spring breakers heading home are either not awake enough to be annoying or they’re on a later flight, so the check-in and security lines have no one waiting and the terminal is empty.

The spring breakers heading home are either not awake enough to be annoying or they’re on a later flight, so the check-in and security lines have no one waiting and the terminal is empty.

Last night we met Michael and Amber St. George and their kids Kobe and Kaylee at Mi Casa for dinner. They had never been and were very excited. So we were met by The Day of the Dead high priestess and her photographer partner who got an excellent photo of the lot of us, had 2 mariachi bands perform for us (including the group that dove behind my late sister-in-law Sue’s chair in my favorite photo of her – they’re all in there and she is laughing joyously) and clowns making balloon animals for the kids. There was plenty of entertainment and hilarity as well as an excellent meal. I suggested Michael get the Chile en Nogado, a poblano stuffed with ground meat in a sherry, walnut, and cream sauce, and I shared my pork rib dish that I’d enjoyed so much a few days ago that I ordered it again. Steve’s steak dish looked awesome, and we also had the pulpa (octopus – sorry Tavie) in ajillo chili sauce which weirded Mary, Amber and the kids out but that the rest of us enjoyed. We also had a tamale assortment that was delicious. Different styles with adobo, crema, and queso asada.  We had some excellent desserts; pear and goat cheese tart, leche cake, and chocolate timbale with a hint of tequila. It was an excellent meal and I think will be a new favorite for Michael, Amber and the kids.

On our way to the airport this morning we passed a vivacious downtown Cabo scene, with packed bars, throbbing music and full dance floors at 4:10 AM. Ah, youth. I decided to have a Bloody Mary on the plane and go back to sleep.

The Phoenix customs and immigration went quickly and smoothly, and there is a real find in Terminal B: Matt’s Big Breakfast. Their original location is in downtown Phoenix, has been on Diners, Drive-ins and Dives, and I was told regularly has a two hour wait for a table. We sat at a long communal high-top and ordered some coffee, but while perusing the menu I spotted their Matt’s Big Bloody Mary – a spicy Bloody Mary with a bacon/salt rim, garnished with celery, olives and a slice of thick cut bacon. Now that’s my kind of Bloody Mary.  Steve grabbed a Mimosa, which they wisely served as a glass of sparkling wine with an orange juice chaser. I love these people. Steve had thick cut French toast with a link of apple-smoked breakfast sausage the size of a small salami. And the syrup was the real thing. Mary had an omelet with sautéed onions, assorted peppers, and sage sausage. I grabbed a Hog & Chick, 2 eggs, thick sliced slab bacon, rosemary and onion roasted potatoes, and thick cut whole wheat toast served with homemade raspberry jam. Mary and I tried to decipher the spice in the jam that made it so good, and I think Mary nailed it as being clove. Subtle but wonderful.  The bread had an excellent texture and a great chew to the crust. Hog heaven does not begin to describe it. I took a gander (no pun intended) at their website and was happy and excited to see that in the list of purveyors they point out as suppliers, like Niman Ranch pork products, they include our New England friends King Arthur Flour!

The family next to us included two young teenagers, a girl and a boy. The boy ordered the Matt’s Big Breakfast Special which had eggs, sausage, bacon, potatoes, griddle cakes and toast. He killed it. I told him he was my new hero. Matt’s hit the spot and was just what we needed. We’ll be boarding for Boston in a few minutes and I have a fully loaded Kindle for the trip. Maybe I’ll read after my nap.

So I will say, in English since we are back in the states, thanks again for being an enthusiastic and supportive audience and I send you all my love and best wishes.

May your travels take you to fabulous places.
Deborah