I have just tucked into the fridge some prepped containers for tomorrow night’s dinner—a dinner that I’m anxiously awaiting, because (a) it’s going to be simmering in the slow cooker all day (and I haven’t met a slow cooker meal I didn’t like), and (b) it involves mole (pronounced “mo-lay”), that deliciously earthy, complex Mexican sauce that turns any meal into an experience.
RH and I had the mother of all moles the weekend before last in Chicago. We made a quick trip up there to make use of a companion certificate that was expiring, and we made a point to visit Rick Bayless’ Xoco and Frontera Grill restaurants. We fell in culinary love with Rick when he was a competitor on Top Chef Masters (which he eventually won). His down-to-earth demeanor, combined with his quest for sustainability and his outta-this-world talent for authentic Mexican food, made him our favorite cheftestant.
Needless to say, we had his now-famous mole, and it was heaven! Pics and a rundown of our dining experiences in Chicago are forthcoming. Fingers crossed that tomorrow night’s dinner turns out one-tenth as good! 
by sabrina
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