According to the Seattle Times, Mexican president Vicente Fox will be visiting Seattle later this month. He’s expected to fly in on May 24th and leave the next day.

It’s not that I don’t follow politics, but my first thought upon hearing this was, “I wonder if they would give me fifteen minutes to talk to him about Mexican food.” Presumably he will initially say that he couldn’t possibly choose a favorite among his nation’s many delicious regions, but when pressed, will admit to favoring the *antojitos* of his native Guanajuato.

We’d hold the interview at a taco truck, of course. I would have two al pastor and one lengua. Fox’s choice of tacos would be scrutinized for weeks by the Mexican press.

Possibly he would order a torta.

You know how sometimes a recipe will call for, say, a pound of spinach, and it will be listed like this?

> 1 pound spinach (about 16 cups)

Whenever I see that, I get this image of myself trying to measure out sixteen cups of spinach leaves with a one-cup measure, and the spinach is falling all over the floor and I’m saying, “Wait, was that 13 or 14? Crap.” This is thoroughly irrational, because I have a scale, and no recipe depends on using precisely the right amount of spinach anyway. Also, sixteen cups of spinach cooks down to about one cup ten seconds after it hits the pan.

Still, when I see a recipe like that, I tend to make something else. Tonight, though, I’m making salmon with creamy spinach-poblano sauce. It involves ten cups of spinach. This may end in tears.