New Sous Chef in Town

So many good dishes and major happenings since we last checked in. Wow, has blogging fallen to the bottom of our list! Since we last posted, Head Chef Andy and I got married...in Mexico. Ole! We were so lucky to have our families there with us. We stayed at an amazing all-inclusive resort, the Gran Caribe Real (GCR). Head Chef Andy is a vegetarian, and breakfast tends to be the best meal for him when we're traveling. Since eggs are a breakfast staple, he knows he can count on some protein. This proved true at the GCR. Breakfast included a "build your own egg station." Head Chef Andy, me and his son, S, all enjoyed various types of eggs and fixings several times during our stay.

As you can imagine, we have GREAT memories of this trip. As a way to reminisce,  we decided to have a Mexico weekend. Given it is December in Wisconsin, there was no way we could base the celebration on weather, so we opted for food. Our Saturday night dinner included things like steak., guac & chips, stuffed peppers, etc. We couldn't let it end with dinner, so Sunday morning we set up an egg station a la Mexico. And Head Chef Andy's eight-year-old son was in charge. Wow, did he do a good job! I think my days as Sous Chef are numbered. I'll be relegated exclusively to dish duty before you know it. Wah wah. Although I shouldn't complain, because these were some of the best eggs I've ever had! Thanks much to Head Chef Andy and Sous Chef S for their hard work this morning. And props to Head Chef Andy for taking on clean-up duty too. I'm getting so spoiled!

Here are a few pics of the Egg Station A La Mexico. Notice those cacti - such attention to detail!