Mexican food and blueberry delights

I am back from Mexico and a teeny tiny parasite can't hold me down! Thank you to Kristin Porter for keeping up the blog while I was gone. She did a fabulous job! I'm so impressed by her actual recipe-following abilities. Perhaps we should collaborate a little more and come up with something slightly more structured than what I usually put up here. We should have a fresh batch of veggies from the farm tomorrow, so you can expect some excellent new recipes soon. For now, I'll leave you with some pics of the fabulous food I got to eat in Mexico. Some day I might try to recreate some of this stuff. 

This is chef extraordinaire Elenita. She cooks for 20 people Monday thru Friday without breaking a sweat (ok maybe she sweats, but it is Mexico afterall). Here she's putting the finishing touches on sopitos, which are small, fried tortillas with a meat mixture, lettuce, cheese, and topped off with a fabulous tomato-y broth. 

Here's a close up on the sopitos. Sooo delicious. I might have to try to make these sometime, but I doubt they could ever come close to Elenita's masterpiece. 

  

These are enchiladas made by the wonderful cooks from Pan de Vida in Ixmiquilpan. They made us the most delicious food while we stayed there. 

I'll also leave you with a few blueberry recipes I found to use some of the fresh blueberries I picked with my friends Amy and Marliese at Brookside Farms in Paw Paw. I wasn't on the ball with the camera, so I'll just pass along the recipes. I'm not quite as creative in the baking world as in the cooking world so I relied on allrecipes.com for advice. The first is for blueberry syrup, which is fantastic on pancakes, waffles, and pretty much all breakfast foods. My roommate Christine suggested putting it on ice cream, which I'm excited to try. Go here for the recipe. The second is for fresh blueberry pie that is called Five-Minute Blueberry Pie and literally takes 5 minutes. Tastes great with Cool Whip on top. Check out this link for the recipe.