We made dinner for Becca's mom, for letting us stay with her and for driving us to the airport. Becca's mom is a big fan of Southwestern cuisine, so we made a polenta gratin with roasted poblanos and ancho puree, and grilled salmon with a tequila-lime spice rub. The polenta misbehaved in the beginning (the grain was too fine and got lumpy), but Becca beat it into submission.
We also made pecan butter, which is just pecans in a food-processor. Pecan butter on apple slices is my new favorite snack.
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