We had a music accident the other day. We were practicing for a Valentine’s Day party, and we were excited, because, well, it’ll be musica romántica. And what could be more fun than learning or re-learning beautiful music for a three-hour gig? We were deep into a rehearsal when The Guitar Player’s pick was mistakenly but enthusiastically thrown across the room. In an effort to protect the drum machines (we use drum machines), they were bumped off their stand, and hit the tile floor.
These were no ordinary drum machines. They’ve been programmed to hold the rhythms and tempi (speeds) of hundreds (really!) of songs we play. And they’re (ahem!) vintage. If you’re interested, I can name models and ages. The older one broke. Some outside parts (little feet, sliding adjuster knobs) broke, and something inside broke, too. The rehearsal was, well, over, and The Guitar Player began to look for whatever was causing the machine to not work. We were making plans to visit La Plaza De La Tecnología in León, or to call a friendly repair guy we know in León, or ? There was a teensy little copper coil inside (OK, it had been inside, but wasn’t any more). We swept the floor. We looked underhand on top of furniture. Finally The Guitar Player took the rest of the guts of the machine apart, and – gasp – he found it! But that didn’t solve the problem. After all, it was broken.
We have a back-up drum machine, wisely purchased from eBay a couple of years ago. We studied the manual (yay! we had a manual, and we found it!) and remembered that there was a way to dump all the sounds and all the patterns/songs into another device or into the other drum machine. It’s two days later, now, having had to take a day off of practicing to play for a church service in a nearby town. End of first little story.
So what are we doing today? The Guitarist/drum machine programmer/composer/singer extraordinaire is getting together a few (a few hundred!) seed and fertilizer bags that a neighbor wants to buy (one peso apiece). And I got a chance to get into the kitchen and make something good. I felt liking creating a memory of meals out of my past – something comforting to help us get past our musical accident and some disturbing personal financial news from California.
Beginning of second little story. A couple of years ago we were invited to play a few hours of music in a big fiesta nearby. The woman who had contracted us is a friend. We finished the night, marred as it was by a gang group of young guys who have a history of (sometimes violent) differences of opinion with the town we were in, and who had been making comments and throwing bottles. We didn’t have to hide behind our speakers as we have on various occasions, (don’t ask!) but we were tired that night anyway. It had been stressful, and the sound we got from our system wasn’t as we had hoped – things like that can really tire you out.
We were invited to our hostess’ house for a late night supper following the gig. She said, “I made a nice cream of squash.” I wasn’t exactly sure what that might be, but running through my mind was,”Cream of squash? Pumpkin? Yellow squash? Zucchini?” but we couldn’t politely refuse. And besides, we like her, and her very, very pleasant old style mother. We sat at their comfortably large table in the comfortable kitchen (probably not like anything you might be imagining) and she served us bowls of pale green soup. I hesitantly tasted it, and goodness! it was absolutely delicious! After awhile (another bowl, please), I asked how she had made it. It sounded extremely simple, and I imagined that she must have left out some steps.
But here’s a very, very similar recipe I recently received from Mely Martinez by way of her blog called Mexico In My Kitchen. Don’t worry – I’m not trying to make this a food blog (I save that for my sister)!
Soapbox: (hah! I wrote soupbox first!) I’m a native Californian (a small minority), and proud of it. Californians are familiar with Mexican food. And here comes the opinion: most Mexican food you may eat at a restaurant or at a potluck (all of which I’m inordinately fond of), just isn’t what you might find in a Mexican town. As much as I enjoyed my mother’s homemade enchiladas, with tomato sauce, canned green peppers and Jack cheese, they just weren’t like enchiladas I’ve eaten in Mexico. Too much cheese! (used in Mexico more as a flavoring)! Too much tomato sauce! And when I search for authentic recipes, they’re not readily available, in my opinion, unless they’re in Spanish (and then, not always). End of soapbox – returning to the topic.
I’ve jealously attempted to create salsas and foods like the ones you can find in any little Mexican hole-in-the-wall restaurant, with some successes and many not-so-successful attempts.
So I was pleased to see this recipe. In English. It looked so similar to the way my friend described making Crema de Calabaza. It’s so simple that you may not be attracted to it (just like I wasn’t), but I recommend making this for you and your family when you’re tired after a long gig, or a disappointment. It’s perfect for a medium-sized party. It can stand alone, with toast, bread, or cheese, or maybe a rice dish. It can be a first course. It’s smooth. It’s delicious. It’s creamy. I really, really like it. The ingredients and instructions are simple, and there are clear photos to help you if you have any doubts.