Dinner de Domingo

Good morning! That's how you say, Sunday Dinner, en español.  Or, rather, in Spanglish.

Yesterday we went to the Supermercado Foodland, of which there are many in Chula Vista. It amuses me that the supermarket industry in this burg is becoming overweeningly Mexican. It's only right, you must agree, since the Mexicans have long taken over the labor--and then the management-- of the produce departments of supermarkets, that they should have the running and I hope the ownership of them too. 

Our most sensational Mexican store is the Gonzalez Market...mariachi music is blaring and the whole shopping experience is like a visit to our neighbor country...but these smaller places like the Foodlands are coming right up.  You go into the store at the newest Foodland, and there's the cafeteria lineup right at your left hand.  It all looks and smells wonderful, from the Pollo en Mole to the Sopa de Verduras...Just across the entry path to the store are a few small booths where you can take your food and enjoy.  Next time, we will.

There are the usual aisles of canned foods, which I havent had time to fully explore yet...Lots of salsas, I'll tell you.  And there is a meat counter with great cuts of meat.  There is ground beef of the 90% lean variety and of the 75% variety.  We got a blob of the good...and there are cuts and roasts of different styles from the American.  I got a large steak which looks like a chuck steak. I mean, this steak is huge.  For $3.50.  It's thin, and when it cooks down it will feed me and Theodore but n ot many more. It's got bones in it--no problem.  It has a seven-bone and another large bone. I cut it into about seven pieces.

 I have browned it and am simmering it with onion, salt and pepper, and am counting on it to be delicious at Sunday dinner.

In the produce department there are all the usual fruits and vegetables, plus whole fruits of the prickly pear in both red and green colors.  And huge papayas.  And mangos.  And leaves of the nopal all ready for YOU to take off the thorns and go for a meal after slicing them up and sauteing with onions, garlic, tomatoes, peppers...and there are leaves whose thorns have already been removed for you.  The best part of the fruit section is the prepared fruit section with clear plastic boxes of sliced juicy honeydew melon or watermelon, or pineapple, or mixed fruit, all deeply powdered over with dried chiles.  Yum yum.

For lunch I'll have cooked zanahorias and fresh raw rabanos along with tortillas and the meat.  And watermelon which I already had and will cut up and serve with ground cayenne pepper.  Yummo.

I went to church but did not stay for yet another tour of Turkey with St. Paul; I'd rather be there than listen about it once more.  Happy Sunday! YAZZYBEL