Pie-A-Day #16
Obviously things are a bit different now. I’m a better cook and more sensitized to the seasons. So even though I love apple pie I wait until the stone fruit and berries are gone to enjoy it. Last week I celebrated my birthday at the Oaxacan restaurant Guelaguetza with a a few close friends. I couldn’t have picked a more celebratory place. It was packed with people enjoying great live music, who doesn’t love the song It Had to Be You played on marimbas?
I ordered a Botana Qaxaqueña for the table. It’s a Gulliver sized sizzling platter of Oaxacan meats (cecina, tasajo) quesillo, memelas (super thick corn tortillas spread with chicharron paste), chiles rellenos, pork ribs. Fine mescal was the beverage of choice.
After dinner we came back to my house for birthday pie. This year it was hoarded (frozen) Boysenberry-Mulberry Sour Cream Crumble Pie and a Peach-Raspberry Custard Pie.