Should you find yourself with the rest of the day to shop, prep and whip up a multi-course, unforgettably delicious Cinco de Mayo feast, gather friends and family, delegate dishes and take your lead from chef Bobby Flay's marvelous Mesa Cookbook.
I'll be writing later in more detail about the Cookbook Club, devised by a very clever and creative super-cook friend of mine.
But for now, and in the interest of time, seeings as it is Cinco de Mayo, I'm sharing a few of my food snaps from our most recent culinary extravaganza — a feast in the forest out in the West Country of Sonoma County.
Yes, you can do this! All it takes is collaboration, time and an intrepid bunch of can-do-in-the-kitchen types.
This was no ordinary kitchen. But that's for another story.
Green Pea and Green Chile Soup with Crispy Serrano Ham and Mint-Cumin Crema
Yellow Corn Crusted Chiles Rellenos with Roasted Eggplant and Tomato-Red Pepper Sauce
Corn with Roasted Chiles, (lamb) Creme Fraiche and Cotija Cheese
BBQ-Duck-Filled Blue Corn Pancakes with Habanero Sauce
New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce paired with a decadent Don Julio aged Tequila.
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