Hooray for summer!

It’s beautiful out there. We’ve been piling outside and playing, and it is awesome.

You know what’s the best? Monster flying discs. We found one at Canadian Tire, which, ahem, I drove to, almost like I was a Canadian Grown Up or something. These discs are made of foam and fabric and are large and soft enough for Tate to throw around with ability and without breaking everything in sight – although he really seems to understand frisbee dynamics without much prompting.

The ones at those link are 24″; ours is EVEN BIGGER, 30″. Alarming.

My mom and I made molé on the weekend. (Also donuts.)

Molé is the uber-super-perfect food.

Comments

  1. You will give me your mole recipe. Because I’ve never found one that didn’t suck ass, and I loved mole in Mexico (in point of fact, I loved mole verde, but I would settle for the brown kind).

  2. Here’s my mole recipe, it’s one of the brown kind.

    Mole Poblano

    6 ancho chilies
    4 pasilla chilies
    4 chipotle chilies
    1 large onion
    4 cloves garlic
    2 tblsp sesame seeds
    1 stale tortilla
    1 large can diced tomatoes, drained
    1 cup flaked blanched almonds
    ½ cup seedless raisins
    ½ tsp ground cloves
    ½ tsp ground cinnamon
    ½ tsp ground coriander seeds
    1 tsp Mexican oregano and 1 tsp epazote (you can substitute 1½ tsp regular oregano. You won’t really notice the difference, but I like saying epazote when I explain the recipe)
    ½ tsp black peppercorns
    2 tbsp oil
    1 round of Ibarra chocolate or 2 squares semi-sweet baking chocolate
    2 cups chicken broth

    Note: The final heat of the sauce depends on the types of chilies used. Those listed above give a sauce that is mild to medium spicy. If you want more heat, try New Mexico Red to replace the chipotle (dried jalapeños). Do not replace the anchos – although they are mild, their flavour is important to the sauce. If you want a very very mild sauce, use just the anchos, but increase the number of anchos.

    1. In a hot, dry frying pan, roast the chilies. Keep turning them with tongs until they get a little soft and you can smell them. Don’t burn them.
    2. Remove the chilies from the pan to cool until you can touch them. You might want to use rubber gloves for this next part. Tear them apart, remove the stems, ribs and seeds and place in a bowl of warm water to soak while you do the next steps.
    3. Wipe out the pan and add the sesame seeds. Toast lightly until golden brown. Do not burn. Pour the seeds into the blender or food processor.
    4. In the same pan, toast the almonds lightly until golden. Place in the blender.
    5. Open the tomatoes and drain in a sieve. Pour into blender.
    6. Peel the onion and cut in large chunks and put in blender.
    7. Peel the garlic and put in blender.
    8. Tear up the tortilla and add (or add one slice of stale white bread torn into pieces if you have no tortilla.)
    9. Add the raisins, cloves, cinnamon, ground coriander, Mexican oregano, epazote and peppercorns.
    10. Drain and add the soaked chilies.
    11. Turn on the food processor and run until the sauce is pureed. You decide if you prefer some texture or you want it to be completely smooth.
    12. Heat a large pot, add 2 tbsp vegetable oil. (the original recipe calls for lard, but oil works just fine.)
    13. Pour the sauce into the pot, stir and fry the sauce for 5 minutes until the raw onion smell is gone.
    14. Add 2 cups of chicken broth (I use the tetra pack broth, canned is also good. Save the home made stock for some place where you’ll taste it). Continue to heat and stir the sauce.
    15. Cut the Ibarra chocolate into chunks, add to the sauce and stir well until melted and blended.
    16. At this point the sauce can be put into containers: a cup is plenty for 2 to 3 chicken breasts. It freezes very well. You will have enough in the pot for several meals.
    17. When ready to use, brown the chicken or turkey pieces or meat that you will be serving it with until almost cooked. Place them in a casserole and pour the sauce over. Bake in a 350 F oven until the sauce is heated and the meat is cooked through.

    It looks intimidating, but I can turn out a pot of mole sauce in about an hour. Finding all the ingredients is intimidating.

    Beth

  3. Beth, thank you. You are a queen. I can tell already this is WAY above and beyond any mole I’ve ever attempted.

  4. You got the chilies on Granville Island, yes Mom?

  5. Monster discs are just the perfect spring activity. We were playing with ours this aft!

  6. South Seas Trading Company, Granville Island Market. But the Mexican oregano and the epazote came from Galloway’s when it was on Denman. Is there any Galloway’s anymore?

  7. I can be useful! There is a Galloways in New Westminster, on 6th Ave. between 7th & 8th Streets.

    Now I want mole.

  8. …and a nerf frisbee doodad.

  9. I would like to make that. Actually, I would like to eat that right now.

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