Never Too Busy for Tamales

These are very busy times. Everyday is begun with our list for the day which includes "must do" and "want to do". The want to do list usually reverts to another list, which is restaurants that we want to visit before we leave. Tuesday we had lunch at our favorite Charlotte delicatessen that has been open for decades, Leo's. Today was Leo's last day for business. There was a problem with the renewal of the lease, but hopefully, it will reopen at another location soon. At one time, it was the only place to get a pastrami or a decent Reuben in Charlotte. Mick loves the hot pastrami on rye.

My favorite is the Reuben.

This is Leo's.

Our belongings were picked up on Monday and we've been waiting for the cost. We thought we'd have it on Tuesday; one of the crates had to be customized, packed and weighed. The information had to go to corporate. We finally received the numbers at 5PM yesterday. Mick was given a award and offered a job with Carey Moving.

Joan and Mike were both in the office today and said the crate is designed for 1200 pounds. One had over 2000. They said that every inch had to have been used. We are shipping a total of 2735 pounds at a cost of $9200, which includes door-to-door, insurance, and port charges. The lift vans are being transported to Miami to a ship. We will receive updates through out the transport. The staff of Carey Moving, which is a part of Allied, have worked very dilligently in making our relocation as smooth as possible. The anticipated length is 25 to 45 days. I told Mick that by the time we get the crates that we will have forgotten what we packed and it will be just like Christmas!

This morning we drove to their office to pay. Payment had to be received prior to shipping. We saw the banded and marked lift vans, hopefully not for the last time. The one in front has been modified and is about 1/3 of the size of the second. I forgot the camera, so this is a phone shot.

The afternoon was reserved for a cooking lesson with Denis. Centhia was coming to help also. Mick insisted that the kitchen was too small for him and three women; therefore, he was leaving. The agenda today was tamales. Tamales are one of my favorite things. I've always wanted to make them.

I know that tamales are a part of many ethnic cuisines, including Cuban and Andean, and are always on the menus at restaurants. In the home, I've known them to be made only at holidays, perhaps because it is somewhat of a social event and it is extremely labor intensive.

We were going to make pork and cheese filled tamales. Last night I cooked a Boston butt with bay leaves, onions, and garlic. When Denis arrived, she made a sauce of guajillo chiles, garlic, and cumin. We pulled the pork and put it in the sauce to cook.


The masa had to be made. The corn flour was mixed with shortening, lard, pork broth, and leavening agents.

The masa requires much kneading, which was tiring. God bless the little ladies all over the world that sit on the street selling tamales. We all eventually used our muscles.

Here is Denis filling one of the husks.

Centhia made them as well.

This is our pot of tamales after being steamed.

The fruit of our labors!

Mick returned just in time for the reward. He sincerely said that they were the best that he had ever eaten.

We shamelessly gorged ourselves. Denis and I were both thrilled and Centhia was surprised. I will now be able to indulge our tastebuds with Mexican tamales during our future in Cuenca. They really were quite delicious. The tamales are comprised of such simple ingredients, but combined with the right know how, a perfect blend of flavor is created.

As we are bustling around taking care of last minute things, Nikolas is on his regular routine, going to daycare everyday. Below is Chelsea bringing him out for me to take him home.

When I picked him up, I told Renee about the tamales and she wanted some. Mick and I went back to take her some tamales. She agreed that they were great.

The list of things to do continues, but we continue to have time to visit with friends and go to places we want to see or dine in one more time. Our crates are on their way and very soon we will be also.

Until next time,

Mick and Kathy