We're going to the Brooklyn Pride street fair later, and the Pride parade tonight. It'll make up for my missing Gay Days at Disney and the Mermaid Parade. L'Ailee thinks it's important to represent Brooklyn, not just greater NYC, because lots of immigrants and religious sects in this borough like to deny the existence of LGBT people and issues in their communities. As a Russian immigrant who's gotten flack from other Russians, she would know better than I. Besides, I love a good street fair.
I wish Yemaya was still here. In honor of my best and closest friend, I'm going to post the sauce I made for her this week. If you "eat with your eyes", I'm warning you, it's not pretty. It's pale green and beige and can be unflatteringly compared to various bodily fluids. But it tastes so, so, so good, if you're like me and love tomatillos, mushrooms, and peppers. It's supposed to go over broiled fish or chicken--that's what the recipe card I got in the Publix produce section a few years ago says--but I suggest whole wheat linguini, and a bit of queso fresco crumbled over the top to cut the heat. My little "niece" needed lots of queso fresco! I like limeade or mojitos on the side. (The latter, of course, is not for my "niece".)
1 large yellow onion, sliced
1 small garlic clove, minced
2 tsp vegetable oil
1 lb. fresh mushrooms, sliced
3-5 fresh serrano chile peppers, roasted, deveined, seeded, and cut into strips
8 tomatillos, halved
2 small garlic cloves
3/4 teaspoons cumin
In a large skillet, cook onion and minced garlic in oil until tender.
Add mushrooms and peppers to skillet. Cook until mushrooms are golden.
In a blender, puree tomatillos, garlic, and cumin.
Add tomatillo mixture to mushrooms; cook, uncovered, over low heat for 20 minutes. Salt to taste.