story about atole tamale

There was a dish I had to make once, some ultra indigenous quail course for a wine dinner. I made a blue corn tamale with apricots. Nothing could have been more real version of Northern New Mexican. Made with blue corn atole flour, locally dried Chimayo apricots, New Mexico Wild Flour honey. The quail was marinated in apple cider vinagar, sage, and home smoked chipotle. The tamale came from the pot. Freshly steamed we opened it. It was the best we could do. My staff and I were totally committed. The quail was oven warming. The course was picking up. We tried a tamale. It was steamy hot. It was ready and it was authentic. And it was indigenous. And it tasted liked a perfectly steamed apricot flavored energy bar. I said nothing. I love quail that way. Yes,...the quail went so good with the wine, yes, ...thank you...I’m so glad the tamales are good. Thank You. There are times I say nothing, and luckily no one sees what I see. I hope.