Here at the Gull Reef Club, it’s usually soup. Sometimes a stew. Occasionally risotto. Tonight, it was tamales.

Why is it that ‘peasant’ food seems simple, yet requires SO much labor? Did peasants labor much? Hmm…Maybe…

Obviously. The outcome – deliciousness.

At 8:00 am today, Mike and I were already finalizing our method to cook the drastically-reduced-priced pork shoulder we had purchased ($25 worth of meat for $10ish). By noon, the meat was cooking. By 3:00 pm, the sauce was made. By 7:00 pm, the corn husks were soaking. By 8:30 pm, the tamales were being assembled. By 9:00 pm, the tamales were in the steamers (yes, plural, meaning two steamers at once). By 10:00 pm, we were about ready to eat – time to finish up the rice and beans and – huzzah – a freaking fabulous peasant dinner*.

If you’ve never found the time or inclination to make your own tamales, what are you waiting for? Life’s short, make tamales.

Since I was at ‘pay’ work while this timeline was proceeding, if I’m off, Mike will surely advise.