Back in that same old place, sweet home Chicago, Etta glued the the lizard’s foot back on.
Roly Poly rolled from my lap to hers, purring, for days on end.
Chef Alonso shared his “abuelita receta” for café de olla, to be cooked down on the stove in boiling water, and strained before serving:
20 anis star
20 cloves
10 allspice
2.5 oz stick Mexican cinnamon
6 orange zest (1.5 oz)
1.5 teaspoon black pepper whole
1 # piloncillo
2 cup brown sugar
5 cup ground Oaxacan coffee beans
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