First, Happy Father's Day to all the fathers and to the mothers that made this day possible. I truly believe that we mothers make it happen. There is a simple reason: Mother's Day is more popular than Father's Day. There is no doubt about our mother's love no matter if we have issues with Mom. We put our differences on the side to remember our mother on her day; sometimes this is not true for fathers. Men at times have a more difficult time expressing their feelings to their children, so many children feel that their fathers do not love them. This is not true, as fathers love their children dearly. They often work long hours so they can provide for the needs of their family, and are not available to spend as much time with their family. Indeed we mothers know when Fathers' Day is coming we are the motivators to bring this day ahead so dads can have their day too. Our reward is to see our children happy so they can spend a special day with their dads. Sharing the wealth of love and bringing more light to the family.

If I could write a story, I would write about my Dad. It would be the greatest story ever, but a bit boring because every page I would write, it say, "I love you dad, you are the best dad ever." He was kind and a loving dad, who had a giving heart, always helping anyone who was in need, he was always there for me. My dad was my inspiration. One of the things that I always remember about him was he was a great storyteller. All my neighborhood friends would come over to my house to listen to his stories. We sat down on the floor and listen very quietly. I do not know if he created the stories as he was telling them but the magical stories stirred my imagination. I was very sad when life sepaprated us, I truly miss him and think of him often. Now that many years have gone by, I cannot remember any of his stories, but I think of him and in my mind, I see him telling those stories and fell that magical feeling...I know his spirit is still with me. Happy Father's Day Dad! I love you and you were the best dad ever.

Farmers' Market

I love going to the Farmers' Market, during the summer, all of the merchant tents are so colorful. I can find every fruit, veggies and flowers of the season. The atmosphere of the fresh food and friendly farmers is a wonderful feeling. I buy the flowers, the organic fruit and veggies. The strawberries are so sweet and grown locally and at the same time, I am also helping support the local growers and eating healthy; it's coming straight out of the ground from the farmer, not sprayed, or far from somewhere else. I enjoy cooking so it is a pleasure to bring fresh organic produce home. However, I go for one specific item and this is the summer squash blossoms. This is the only time of the year they grow abundant of these edible flowers. Unfortunately, they are rarely found in grocery stores because they are so perishable. However, local Farmers' Markets are overflowing with this delicious blossom this month.
Every Thursday, I grab my canvas bag with my dog Pan Cake and we walk over to the Farmers' Market. The first thing I buy is several bouquets of these brightly colored blossoms. There are several varieties of squash blossoms but my favorite is the zucchini blossom. Sometimes they have the baby zucchinis attached to the flower, that is the female blossoms and the male flowers grow directly from the stem. One of the merchant at the Farmers' Market told me this.

In Mexico, the blossoms are know as flor de calabaza, they are popular all over Mexico and are usually fried. I believe Mexico know best, they indulge in the entire fruit, eating not only the flesh but its blossom as well. My mother made these luscious squash blossom recipes. She was a very good cook any dish she made was scrumptious with all sorts of flavors. While she cooked, I helped her cut the veggies and did the clean-up while I listen to her tell stories of her childhood growing up in Mexico during the revolution. I heard these stories many times and enjoyed hearing them over and over again. Now, I enjoy cooking her favorite dishes and these memories of her childhood, I pass them to my daughter.

After visiting several of the merchants and buying some organic veggies and fruit among a huge bouquet of sunflowers, Pan Cake and I walk home contemplating what recipe should I cook with the squash blossoms. On the way home, I thought of an exciting idea, share my mother's enchilada recipe with my blog friends. I hope you make them and if you have any questions, please leave it in the comment box. I will get back to you as soon as I can...enjoy!

Authentic Squash Blossoms Enchiladas Recipe

To clean the blossoms, gently swish the blossoms in cold water to clean. Carefully twirl to remove most of the water and then drain thoroughly on paper towels. Set aside.

Preheat oven to 350 degrees
Olive oil

1 to 2 chopped clove garlic (I use two...I love it!)
1/2 cup of chopped red onion (white or yellow is fine)
2 small to medium zucchinis chopped into small pieces
1 green finely chopped cerrano chili remove the seeds (chili is optional)
1 fresh corn-remove kernels from the cob or 1/2 cup of drain can corn

1 chopped roasted red pepper (fresh or from a jar)
1-2.25 oz can of sliced black olives drain
two handfuls of fresh chopped cilantro (coriander)
1 tsp. of finely chopped fresh oregano or dry if fresh is not available
2 bunches of squash blossoms about 20
Salt and pepper for seasoning

1 chopped clove garlic
3 cups of homemade tomato sauce or a can 16 oz tomato sauce
1/4 tsp. of ground cumin
1/2 cup vegetable or chicken stock-if using can tomato sauce use a little more of stock
Salt as you like it

2 cups of shredded Mexican queso fresco or white Monterrey cheese
1 dz of corn tortillas-try not to buy thin ones, they break easily
Chopped avocados or sour cream for garnish.

Step 1-Veggie Mixture: Pour just enough oil to cover a medium skillet over medium heat. Saute onions and garlic until tender. Add the next three ingredients in skillet, stir several times and cover until zucchinis are tender. Add the next four ingredients, stir for a few minutes, add salt and pepper, turn off the flame and leave it uncover. If zucchinis are not quite cook, no worries once the enchiladas are in the oven it will complete the process.

Step 2-Sauce: On another skillet, do the same, pour enough oil to cover the skillet over medium heat. Add chopped garlic, saute until tender; add tomato sauce and the next three ingredients. Stir and add salt and pepper to your liking, lower the flame to minimal. The mixture is loaded with flavors and the sauce is light not thick.

Step 3-Assemble Enchiladas: Pour some tomato sauce on a casserole dish just enough to coat the bottom. Heat one tortilla at a time until soft then dip both sides of the tortilla in the hot tomato sauce. Place on the casserole dish, add even amounts of the cheese (I slice the cheese instead of grading it) and mixture in the tortilla, then roll the tortilla. Continue with this process with the rest of the tortillas.