You might recall that we shopped to the list at Walmart ... but the list was missing a couple of key items. We had brought MOST of the spices & herbs we'd need to make anything in our files of .pdf recipes and Excel ingredient counts ... but a few of those counts seemed large enough that we thought, "Oh, we'll just buy it there." IF ONLY it had gotten on a list!
The biggest lack was oregano, and it was beginning to be troublesome. So I planned to stroll over to the small store again and pick some up, and with luck some balsamic vinegar as well. Linda and Claudette were headed to the pool, but as she got ready, Linda realized she'd be short of a prescription she takes daily. Arrangements were made for her to consult with a physician on-site, who wrote the needed scrip; the concierge would be able to arrange to have it filled and delivered.
By then, they were quite near the Lazy River, a fun diversion for kids-at-heart as much as for kids themselves. If you've never tried one, do give it a turn. Afterwards they showed off their new pool chairs (lightly inflated, they could sit upon the water, to the amazement of many around them) and soaked up some rays.
Meanwhile, I'd gone over to the store and naturally fell prey to the top-your-own frozen yogurt bar, though I did manage to fill the oversized cup only half way. Practice makes perfect. A pleasant stroll back and then get to work on dinner.
Last year, I had proposed several new dishes that we never quite got worked into the menu. So this year they are up early in the plan, and two were slated for tonight: sopes and a seared "zucchini" dish. The sopes are a potato-masa dough shaped into a little "boat," which then is deep-fried, filled with salsa & topped with chopped herbs & cheese. As we have no tortilla press here, I was inspired to use the large, round, FLAT top to the big container of mixed nuts on the counter. Perfect! 
The Mexican zucchini dish includes chorizo, onions & sauce, and of course we had lots of tortillas. The little sopes were really quite fun; while a bit fussy (the recipe made 18 bite-sized pieces) they were crunchy, tasty, and worth the effort. The zucchini was a nice complement, a little bit of protein and a little bit of crunch. Add a dash of Bayless' versatile pickled red onions, and tuck in!
We spent some time reviewing what we have in the 'frig and our plans for the coming week, and opted to freeze the remainder of the pulled pork for Thursday night, when we expect to provide a generous spread for Martha and her friends who will have arrived from Tepic. How the following days work out is still a bit of a mystery, but that's fine ... we'll roll with whatever makes best sense.
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