We woke up to a light snow and gray skies this Easter morning. Yesterday on SKYPE Harvey in Puerto Escondido had promised me he was sending some of his 86 F degree weather our way? It is long trip – maybe tomorrow it will arrive.

They had an Easter egg hunt in a park in Colorado Springs yesterday. The hidden eggs included rewards such as CD’s and a grand prize of a trip to Cancun – almost made weathering the snow worth it ;-0 But no we stayed home and shredded papers while watching golf – Tony Scheck stayed home in Colorado Springs also shredding papers he reports – a wild Saturday for we Coloradians.

Last night we were watching TV near the flaming Kiva fireplace staying warm. Anita made a quick trip downstairs returning with a cold nose and quesadillas. But they simply did not have the flavor of their more real Mexican origins.

This got me to thinking about eating Nasturtiums quesdillias. Nasturtiums – Come in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. In our part of Mexico the mercado variety is a yellow orange blossom. Nasturtiums rank among most common edible flowers. The yellow petals have a sweet, spicy flavor similar to watercress. Stuff whole flowers with cheese in a warm tortilla. The leaves add a peppery tang to the rather bland Mexican cheeses. They are really tasty. If you haven’t tried them – you have missed a taste treat.

Gary complains that he hungers for American cuisine and it is a primary motivator to return to the States. We on the other hand sorely miss Mexican cuisine. I did make some pretty darn good salsa yesterday with the VitaMix. Tomatoes were 37 cents a kilo when we left Mexico. The muy sobrosa salsa con totopos (chips) we brought back from Xico reminded me of SOB until I saw the iced over windows and needed to throw some more cedar on the fire.

Happy Easter – Stay Warm – and Stay Tuned!