Current mood:

tired

cinco de mayo menu
So, the small but tasty menu for Cinco de Mayo here at Strange Manor:

Callos con Calabaza (seared scallops in a butternut squash, serrano chile, shallot and brandy sauce, recipe courtesy of Dona Tomas restaurant in Oakland)
Escarola con Ajo y Limón (braised escarole with garlic and lemon, seasoned with red pepper flakes and bay leaf)

Tasty. Unfortunately, I'm still sort of fighting off the cold/eye infection, so I resisted the urge to have a margarita along with it. Despite the fact that I am itching to try doing a margarita using the Qi white and black tea liqueurs to substitute for my usual Cointreau.