“In Mexico your wishes have a dream power. When you want to see someone, [s]he turns up.”
So said American novelist, painter, and primary figure of the Beat Generation, William Seward Burroughs II.
I love the idea of a nation where wishes have dream power. Where you can will things to happen.
I also happen to be a bit smitten with Mexico, at least of the bits I’ve seen. It’s such a slice of life – the wealth and poverty; the warmth and sunshine; the squalor, litter, and cockroaches; the gorgeous turquoise Caribbean, white beaches, and cloudless deep blue skies; the hawkers and wild dogs on the streets and the grinning toothless old men who greet you smiling; the battered bicycles and entire families on scooters, the clapped out cars and Cadillacs; the beautiful, beautiful babies; the music, the language, the fabulous cuisine, and of course, late-afternoon margaritas in the shade of the patio.
I got home late last night. At noon it was 25 degrees C in the shade by the pool in Mexico. Tonight the temperature is heading down to around minus 25 degrees C. That’s a fifty degree drop in temperature in a day.
Tonight dreaming of Mexico, I made Mexican Wedding Cakes, inspired by this recipe on Butter, Basil, and Breadcrumbs. I don’t know how much the cookies actually have to do with Mexico but it doesn’t matter – they’re pretty dreamy.
Mexican Wedding Cakes
- 1 cup butter
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1/2 cup icing sugar (plus another 1/4 cup for rolling)
- 1/4 tsp cinnamon
- 1/2 cup finely chopped walnuts
Oven – 350 degrees F
Cream together the butter and vanilla. Stir in the flour, icing sugar, and cinnamon. Add the chopped walnuts. Roll into balls about one inch in diameter.
Bake for 8-10 minutes on a lightly greased cookie sheet. Remove from oven, cool slightly, and roll in icing sugar.