21 September Wednesday

If you are a cooking enthusiast and live near full service, international grocery stores, you may have a pantry filled with spices, dried herbs, and sauces which come from cuisines other than American-Euro type, whatever that is. When I first moved to San Francisco, I wanted to learn to make all of my favorite international dishes. I made my own garam masala, I learned to stir fry and use Sichuan peppercorns, I’ve made Thai and Japanese curries. But then, what? You make that amazing curry, once, twice, and you still have enough pantry items to last through the next couple years. During the pandemic, on a night when unlimited tacos were called for, my friend went out to find some essential cumin. He returned with the largest single container of spice I’ve ever seen. We must make use. It has come to that time of year, when we need to review what we have, where we are, and whatever.

Yes, indeed, if you are not hopelessly optimistic, you are experiencing the whatever days. Yes, the end of September. I hear everyone saying they are a little tired, and why not? Everything around us is changing. I know I talk a lot about the seasons, but they are important. There are times when it is OK to go with it, and if you are a little tired, well then, take a nap. Back to school, back to the rhythm of work and routine. It’s good, it has its place. Time to plan breakfasts, lay outfits, and pack a lunch.

OK, so back on track. Several weeks ago, I made those lovely roast pork hoagies, then I followed up with some enchiladas. They were delicious, and I find myself strangely uninspired to write about them. I researched the history of enchiladas, and even I can’t come up with an exciting story. Except this, friends. Enchilada means to add chiles. And I think it’s time. It’s time to add chiles. They’re old, they’ve been around for thousands and thousands of years, and they still find their way onto many a North Dakota dinner table. You know the rest. Colonists. Appropriation. Assimilation. Bon appetit.