a string of successes is better than a string of pearls;

at least for my ego it is!
Well, inspired by Like Water for Chocolate, which I read yesterday, it's been all Mexican food. Two nights ago it was sopes with blue masa and chorizo con papa filling, last night it was a sweet potato salad from Alice Water's The Art of Simple Food, and tonight we're making chile rellenos! Today I also made my own cheese for the first time. Right now I'm letting it drain but I can hardly wait to taste it! And wasn't it easy! Thanks to Natalie for the recipe, 2 quarts milk & 2 cups buttermilk placed in a pot and heated to 170 degrees over medium heat. Scoop the curds out with a slated spoon and place them in a strainer lined with cheesecloth. When new curds stop appearing, strain the remaining contents of the pot through the cheesecloth. It's so easy, I'm going to be making my own cheese very often.