As you can see, this section isn’t exactly robust with entries.  I sometimes get into the mood to flow with a new recipe (might I mention a lot less times than my guapo amigo).  By habit, we tend to make too much of whatever it is we make and therein lies the premise for our future business South of the Border.  We might make some delicious foods from fresh veggies on some days and if we do, we will sell all that’s left while enjoying the company of those that eat with us.