Monday, September 28, 2009

My First Baby Shower

Being a red-blooded American man, I'd never been to a baby shower before.

But, this is Mexico, and things are different. (Red-blooded Mexican hombres don't go to baby showers either.)

A week ago, Rosa, our friend down the road, invited us to the baby shower for her daughter Patricia. Patricia, also known as Pati, is one of the three lovely daughters we've met. (That's Pati, on the left, in a picture taken 3 years ago.) There are four attractive daughters. We haven't met any of the several sons.

The day was dreary and overcast, and a light rain was beginning as we drove down to the gate to the family property. We discovered we could drive in along a gravelled track closer to the house.

The rain put an end to the brief attempt at outdoor festivities, so we carried the tables and chairs indoors once again.

The house is humble, but it was filled with warmth and merriment. Preparations were underway to decorate the brick walled rooms with balloons. We were given handfuls of confetti with which to shower Pati, in a "surprise" welcome.

We were also given miniature party favors such as a baby rattle and a baby carriage to pin to our clothes. It gradually dawned on me that a game was underway, in which if you cross your feet or arms, the person noticing your blunder gets to claim your party favor.  It wasn't long that I lost mine to María de la Luz. She smiled with satisfaction.

Another, less subtle but more active game involved transferring a lime with a plastic spoon clenched in your teeth. This was very lively and ending with the semifinalists in a playoff involving how fast they could consume Coca Cola from a small baby bottle. (Fortunately, I'd been eliminated early on, so could not even come close to qualifying for the playoff.)

After the hilarious playoff between the finalists, another contest began: how fast could you diaper the grown "babies" lying on the blanket? My wife, Doña Cuevas, is a good sport, and volunteered to be a "baby".
In the end, the other "baby's" diaper fell off when she stood up, so my wife's team won.

Soon there was the opening of the many gifts, received with thanks by Pati and applause from the attendees.

We were then served a light meal of tostadas, one of Ensalada Rusa, the other of Carne Apache (we set ours of Carne Apache aside). There were refrescos and then cake and brownies, which I'd made.

At that point, night came upon us, and we drove back to "Centro" with several passengers, an Abuelita and her nietos. It was a good time, and just right to banish melancholy.

Invasion of the Giant Meatballs

Meatballs and spaghetti: what a standard cliché of Italian-American cooking.

Yes, it's truly a cliché, but I love a good culinary cliche, when it's well made.

Recently I was browsing through Jack Denton Scott and Maria Luisa Scott's classic work, The Complete Book of Pasta (William Morrow & Company, 1968), with photographs; not of food, but of Italy; by Samuel Chamberlain).

I found the recipe for Polpettone, or a giant meatball. In reality, it's a rounded meatloaf, browned in olive oil, then braised in tomato sauce in the oven. There are some chopped raisins in the recipe. Use them, they are hardly noticeable but add a special touch.

When I went to make it, I was challenged by how to turn the thing, so I compromised, and turned 3 pounds of ground beef and pork, and other ingredients into some 15 to 18 large, but not gigantic meatballs. Each weighed about 5 or 6 ounces.

For the recipe, I merged the one in the book with another I found at
The management of all this was somewhat complex. I first made a large batch of basil tomato sauce. I then mixed, formed and browned the meatballs. I used our largest roasting pan, sprayed with Pam, and a layer of sauce, then the browned meatballs. I covered the pan with heavy duty aluminum foil (do not let the foil touch the sauce) and baked them about 1 hour at 350º F. I later slowly reheated them, with more tomato sauce, for an hour and a half, before serving to our 4  delighted guests.

To start our meal, we had three antipasti: lighly marinated cooked carrot sticks, roasted sweet peppers with anchovies and capers, and funghi trifolati (in this version, nothing more than sauteed sliced mushrooms, garlic, white wine and parsley.) plus a large mixed green salad brought by our guest, B.

Alongside the large bowl of steaming meatballs and spaghetti was a dish of sauteed spinach and Italian mustard greens. Warm "French bread" from  a local supermarket bakery. (Oh, well. It was o.k.)


     Spinach and mustard greens.

We ended the meal with a really good apple pie, made by G. and ice cream, made by Holanda and coffee, brewed by me.

Here's a recipe for a really good Basil Tomato Sauce. It's simple and quick. You will need fresh basil. This comes from "The Classic Italian Cookbook", by Marcella Hazan, with my comments.

Fresh Basil and Tomato Sauce
For 4 persons. (Might as well double it, it freezes well.)
1 large bunch of fresh basil, small leaves preferred.
2 cups canned Italian plum tomatoes, seeded (I never bother!), drained (yes!), and coarsely chopped.
(I use Cidacos brand Spanish tomatoes. That's what we can get in Morelia. I use two large cans of tomates triturados and one can of tomates enteros, which I break up in the pan with a spoon.)

5 large cloves of garlic, peeled and chopped fine.
1/3 cup of olive oil, more if desired (she wrote). I think it's a bit excessive.)

Salt and freshly ground pepper.

1. Pull all the basil leaves from the stalks, rinse them briefly in cold water, and chop them. The yield should be 1 1/2 to 2 cups. (I actually had about half the required amount. The end result was delicious.)

2. Put the chopped basil, tomatoes, garlic the 1/3 cup olive oil. 1 tsp salt and pepper in an uncovered saucepan and cook over medium-high heat for 15 minutes. Taste and correct for salt.
(O.k.; I added the chopped fresh basil toward the end of the cooking, to preserve its fresh flavor. O.k., I confess that I added a sprinkle of hot red pepper (chile quebrado) to give it a buzz. That's all.)

Please, do not cook this sauce for a long time. The tomatoes come out of the cans already cooked!
Please, do not add other herbs and spice, nor sugar, for God's sake! Keep it simple, and you will enjoy it.