Gang, it’s been a long haul. We are counting down the days until our next vacation. One-and-a-half months. Getting four days off at Easter kind of made things worse, since I decided (foolishly? wisely?) to skip the nanny. Cara worked every day, which meant that Daddy was a playground for the entire four days he had off.
Which is great. Don’t get Daddy wrong. Daddy loves playing with Caia.
It’s just …
The exhaustion …
This Sunday, we went for our customary walk along Fifth Avenue here in Playa del Carmen. Caia loves this time because she gets to look at all the shops, the ubiquitous street cats, and break Daddy’s sunglasses (to the delight of passersby). Daddy likes it because Caia loves riding on his shoulders which makes him feel like a real man, and the two kilometer walk makes Caia sleepy, ensuring nap-time is a ‘Go.’
I wanted to make something that would require minimal effort on my part, on account of the tired. Megan was going to do the salad and dessert, as usual, and I needed to tackle the main. Thinking inside the box, I came up with Cottage Pie.
On the Menu: Organic Green Garden Salad with Strawberries, Watermelon, Pomegranate and Mint, in a Raspberry & Olive Oil Dressing, Cottage Pie, Strawberry and Apricot Galettes with Wild Blueberry Preserve And Whipped Cream
What distinguishes a Sheppard’s Pie from a Cottage Pie is the meat you use. Sheppard’s Pie is made with lamb. Beef equals Cottage.
Either way, and not surprisingly, Megan did a better job than I. My mistake was trying to please too many people. I substituted green beans for peas, and included spinach in the layers. While this sounds like a good idea, it is not. The result was too earthy. Too much like the earth. It tasted like dirt.
One thing I did that I liked, however, was including a bottom layer of potatoes. I lined the bottom of the pan with olive oil, smoothed out a layer of potatoes, and baked it for fifteen minutes. This made something of a crust, which made something of an awesome texture when you ate it.
The salad was awesome but didn’t hold a candle to the dessert.
We have been talking about doing a cook book for some time, and this will be a definite inclusion. Which is why I can’t give you the recipe here. But let me tell you: it is heaven. It is one of those desserts that can go with any season, which almost any drink, and in almost every situation.
Got a promotion? Galettes! Have to break up with someone? Galettes.
We tried to drink two bottles this week, but neither were really that great, so we kind of limped through half of each.
Wine: Casa Pedro Demecq, Reserva Real, Vino Tinto (Barbera/Cabernet Sauvignon), Valle de Calafia, Baja California, Mexico, 2009, $165 MXN
Rating: One-and-a-half Bottles
Higher alcohol content (14.1%) made this a heady, sharp wine. Megan and Susan found it acidic, though it didn’t really bother me that much. Good things going for it? Smokey and oaky, with a hint of some kind of flower. After much cursing, we figured it out – clover. Peppery and spicy, this wine would fall under the “got-to-be-in-the-mood-for” category of wines.
Not overly easy to drink.
Wine: Santo Tomás, Vino Tinto (Barbera/Merlot), Valle de Santo Tomás, Baja California, Mexico, 2008, $220 MXN
Rating: One-and-a-half Bottles
Cassis and cherries, leathery and full, the Santo Tomás was certainly more popular with Megan, Susan, and Roy (another Canadian friend of ours down for a visit). While not my favourite of the two, as I found this one too sharp, I was roundly disagreed with.
One thing we all agreed on: neither of these wines would be bottles any of us would seek out again. They just didn’t have that je ne sais quoi that one looks for in a wine.
Whatevs. Probably the Barbera. It can be a little bitey.
Next week, Megan and I are going to shift things around a little bit. We’re going hunting for a new wine bar.
Yes, sadly, Cava Veinte33 closed its doors this week. Demian and Maria José are expanding their horizons, and the restaurant life is a demanding one. Too much time is required running a restaurant to allow a person to do … well, anything else, really.
On behalf of The Sunday Bottles, we’d like to wish them all the best in the future, and look forward to clinking glasses again with them soon.
This means, of course, that the search is on. If you are familiar with the area, feel free to suggest places you think we might like. Preferably, places that serve wine not from a bag or a box.
That would be a good start, I think.
- Baja Wines! Monte Xanic & Xik Bal Baja (grandcata.com)