“I am the pool of gold when sunset burns and dies ― you are my deepening skies; give me your stars to hold” ― Sara Teasdale
Shaun, there is no way to interpret the language of this heart. Our story is my favorite secret. After a summer to meditate and celebrate this next season, I think it’s cool we let the internets in on the news.
I can’t wait to hold you, weep with you, laugh with you, fight with you, thrive with you, unfold with you every day for the rest of my life. This. This love. This time. I love this crazy, complex bond on our best and worst days. I hope we never stop changing. I hope we never stop growing, shedding, breaking, and billowing into new parts of each other, new parts of ourselves. This love with you has been the best and most challenging thing I’ve ever done; and, after all these years (eight! can you believe it?), there is still nothing I am more proud of. Without you I am a shadow version of myself, and every day by your side, I am learning to be a better human, a better friend, and a better partner. I love you. I LOVE YOU SO MUCH. Here’s to conscious commitment. Here’s to the freaking miracle that we’re here, now. Here’s to all the years and lines and thrills we have still to earn and learn. What do you say? Meet me in June next year, by that mountain we love with all of our friends? I’ll wear a white dress, and hand you my whole heart.
Hey friends, we’re getting married.
When we were in Mexico, I had enchiladas with mole every night. Not joking. I’ve taken Rick Bayless’s recipe from the Mexican State dinner in 2010 and did a bit of tinkering to make you a cliff notes version. I can see you rolling your eyes at me now… MOLE, KELSEY? A bajillion ingredients, I know, but I promise you it’s worth it and when it’s all said and done you’ll have loads of leftovers and can flex your muscles and proudly say, “I AM WOMAN! I MADE MOLE!”
Oaxacan Black Mole
- 10 medium chihualces (Oaxacan) chiles
- 6 medium (about 2 ounces) dried ancho chiles
- 6 dried chipotle chiles
- 1/2 cup coconut oil
- 1 cup white onion, chopped
- 4 garlic cloves
- 1/2 cup sesame seeds
- 1/3 cup unskinned or Spanish peanuts
- 1/3 cup unskinned almonds
- About 10 cups chicken or vegetable broth
- 28 oz can crushed tomatoes
- 14 oz can whole peeled tomatoes, strained
- 2 slices stale bread, toasted until very dark
- 1/4 teaspoon cloves
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- A scant teaspoon oregano
- 1/2 teaspoon dried thyme
- 1 ripe banana
- 1/2 cup (about 3 ounces) finely chopped chocolate (75% cocoa content)
- Salt, about 1 tablespoon depending on the saltiness of the broth
- Sugar, about 1/4 cup (or a little more)
- small flour tortillas
- sour cream
- shredded chicken breast (or grilled veggies)
Step 1: Soak chiles in boiling water for 30 minutes. In a large dutch oven, melt coconut oil and sauté onion and garlic until they begin to brown and caramelize – about 20 minutes.
Step 2: While the onion and garlic are doing their jig, preheat the oven to 350.’ Spread nuts and sesame seeds on a baking sheet with parchment paper. When the oven is to temp, roast the nuts for 12 minutes or until golden. Place nuts and seeds in a blender along with 1 1/2 cups of the broth and blend to as smooth a puree as you can. Transfer to a small bowl.
Step 3: Without rinsing the blender, combine the canned tomatoes with another 1/2 cup of the broth and puree. Pour into another bowl. Again, without rinsing the blender, combine the roasted onion and garlic with the toasted bread, cloves, black pepper, cinnamon, oregano, thyme, banana and 3/4 cup broth. Blend to a smooth puree and pour into a small bowl. Finally, without rinsing the blender, scoop in half of the chiles, measure in 1/2 cup of the soaking liquid, blend to a smooth puree, then pour into another bowl. Repeat with the remaining chiles and another 1/2 cup of the soaking liquid.
Step 4: From four purees, you have your mole. In the same dutch oven you used for the onions and garlic, heat 3 tablespoons of coconut oil and set over medium-high heat. When very hot, add the tomato puree and stir and scrape (a flat-sided wooden spatula works well here) for 15 to 20 minutes until reduced, thick as tomato paste, and very dark (it’ll be the color of cinnamon stick and may be sticking to the pot in places). Add the nut puree and continue the stirring and scraping until reduced, thick and dark again, about 8 minutes. Then, as you guessed it, add the banana-spice puree and stir and scrape for another 7 or 8 minutes as the whole thing simmers back down to a thick mass about the same color it was before you added this one. Add the chile puree, stir well and let reduce over medium-low heat until very thick and almost black, about 30 minutes, stirring regularly. Stir in the remaining broth and the chocolate, partially cover and simmer gently for about an hour, for all the flavors to come together. Season with salt and sugar.
Step 5: In batches in a loosely covered blender, puree the sauce until as smooth as possible. Return the mole to the same pot and heat it to a simmer. For enchiladas, fill 3 small tortillas with chicken or vegetables (if vegetarian preference). Lay on a plate, then drown them in a hefty spoonful of mole, top with sour cream and cilantro leaves.