Chris and I made a big batch of traditional Mexican Teloloapan Red Mole sauce (pronounced mo-lay) on Labor Day. The process took 5-1/2 hours. There are many different kinds of Mole, including Mole Poblano, and many different recipes to choose from. I tried Mole for the first time four years ago in Chicago. The cook was from Mexico, and her mole was amazing. Chris had tried mole before at Jalapeño’s in Pontiac, and he was amped. We decided then that we had to make it. Well, we did make it about a year ago, and it was awesome. Took us two days. This time around, it took us less time, and we seem to have it down to a science. And when I say science, I mean science. Homemade Mole is like one giant chemical equation, one giant scientific, kitchenific experiment. It is definitely a process, and that’s just to make the sauce, let alone use the sauce in dishes like tacos and enchiladas.
Dia De Los Tacos is quickly becoming a favorite part of Marquette. Chris and I make our own tacos for dinner at least once a week. When we’re too lazy to cook for ourselves, we often chase down this awesome new taco truck. They just started within the last year, and every time I see the truck, it looks like business is booming. They must be doing something right. With all gluten-free menu items like tacos and pupusas, you’ll never go hungry. Types of tacos include pulled chicken, pulled pork, handmade chorizo, and black bean with poblano pepper, each topped with a variety of garnish and cheese. Read More
I love to bake. I always have, and always will. I learned a lot about baking from my mom and my grandmas, and I have a mean Irish Beer Bread recipe from my Grampaw, but I’ll save that for another day. For now, I decided to bake two kinds of zucchini bread. It all started when I got two zucchinis the size of my arm from my friend Shar. No joke. The first recipe, I got from Chris’ family, which includes an optional Streusel-Nut topping. I left the topping off this time, but it really is the icing on the cake. The second recipe, Chris found for me online and has less sugar and fat, but tastes just as awesome (I LOVE the cranberries). I can’t pick a favorite one. I guess it just depends on what you’re in the mood for. Try them both to figure it out. Everybody wins. This is an excellent way to use those freakishly large zucchinis that can be too tough for other cooking. Always trim the ends and peel the zucchini before shredding. Read More
I am an interior designer and crafter living in Marquette, Michigan. To view conceptual renderings, drawings and photographs of my work as an interior designer, please view my portfolio. Contact me if you’re interested in interior design services or custom crafts.