Chilaquiles

I just spent 4 days and 3 nights at the Oregon Coast. Most of it by myself (& Victor), with the objective to get ahead on some writing projects. That didn't happen. Instead I finished 2 books and started the Keith Richards autobiography. I also lost my phone, and that was maybe the most eventful moment of the weekend. Last night, my friends David and Frosty came to the beach after shooting guns in the mountains. I made Guinness beef stew and we drank a bottle of Woodford Reserve that I got in a trade for a pound of coffee beans.

This morning I made chilequiles with leftover corn chips, some eggs, random vegetables and a can of El Pato. El Pato salsas are among of my favorite prepared foods in the world, up there with Hellman's/Best Foods mayonnaise; and you can find it in just about any west coast grocery, including the little market in Manzanita. These were not the best chilequiles I've ever made. I think I prefer to fry up stale corn torillas rather than use chips, and the choice to use Kettle Foods whole grain probably didn't help. Still, when served in this beautiful Dansk paella pan with some broiled cheese, nobody's a critic.