

Mole frying.

Mole boiling.
I went down to the grove of nut trees to look at the new growth in the valley, to see if the vines had budded or the pomegranates were in bloom. –Song of Solomon 6:11
That used to be the craziest Bible chapter to me as a child. It was like porn. Later, it goes on to describe arousal, the beloved breasts looking like fruit, the navel like a goblet, legs like jewels, etc.
I didn’t get to do this blog last night, but I did cook something I have been anticipating for a long while yesterday–mole enchiladas. I have never made mole before, so it felt pretty exciting. The ingredients I used for my mole were based on Mark Bittman’s vegetarian cookbook, and they included: pine nuts, onion, tomato, a whole head of garlic, cocoa powder, sesame seeds, ancho chiles, bay leaves, allspice, and I can’t remember what else.
It was very labor intensive. The whole enchilada process was extremely labor intensive. It probably took about four hours over the course of the day, which was honestly not worth it. It was nothing insanely tricky, so if you have the time and ingredients I would recommend it for fun, but not if you have other stuff you should be doing. Even the cookbook warns that it is a meal you should have company over for. We invited our friends last minute, but they couldn’t come.
However, Jordan and I did have fun analyzing the tastes ourselves. It tasted wonderfully deep and complex, which is the point of good cooking in my mind, but it didn’t seem like each flavor was overtly featured enough. Like I couldn’t really taste the enchilada filling of beans, spinach, mushrooms, red peppers, onions, sour cream, and cheese. So these were some of the parts of the process, just so I can vent about the labor: seeding peppers, toasting peppers, soaking peppers in boiling water, draining peppers, pureeing all the mole ingredients, frying, boiling, and simmering all the mole ingredients, roasting red bell peppers, onions, and mushrooms (for enchilada filling) in olive oil, sauteing spinach in butter and garlic and onion (for filling), frying corn tortillas in oil, filling tortillas, baking tortillas and mole. I think that was about it.
Mole: fun to do, labor intensive. Kind of like a Thanksgiving dinner, which I guess is a similar sort of thing you would prepare moles for in Mexico. It reminded me of this Mexican restaurant we used to go to a lot, The New Rebozo, where the chef had one special of about four different enchiladas with four different moles, and you could choose the filling. I don’t remember what all of his different moles were. I know one was pine nut, another was peanut, maybe another was pistachio… I don’t remember. But you can basically use any nut. The result is a very, very rich, thick, almost meaty sauce. Amazing. I was eating the leftovers by the spoonful.
Well, the girls are trying to get my attention, so I should probably be a good parent and go be one. I was just looking at this blogsite this morning (Kimberlee Soo) where many of the posts were just fiction blurbs and writings which you couldn’t tell if they were fictional or not… It didn’t happen exactly that way, but it could have. Maybe after Lent, that will be my next blog endeavor–to just write a paragraph of fiction everyday.
I also discovered what happens when a disposable diaper (it was clean) gets in the laundry. It becomes a very heavy balloon that almost breaks your washing machine. And when you try to pop the balloon, you discover that it is full of scary gel. And this is why I chose to use cloth diapers for the majority of my babies’ babyhood–VERY disturbing.