Can you believe these pastries from the Mexican Market called Superior Grocers? And all those little bags of unusual spices for less that $1 each? Coconut Sport Strings - what to do with them? Pomegranate Mint Chia drink (more like a thin pudding). And the dried New Mexico Chilies - these will be made into Carne Adovada, although I used chicken last time so perhaps the name is wrong. Here's how- put on rubber gloves or you hands will be red for weeks. Then take the stems off the chili pods and tear them into pieces, discarding the seeds if you want the sauce on the mild side. Just cover the chili pieces with boiling water and let sit for at least 4 hours. Then put the chili/water mixture in a blender, with 4 or 5 cloves of garlic, as much oregano as you like, (I use just a pinch), and liquefy. You might also want to add salt, but anyone who know me knows that I don't salt when I cook, except for yeast breads, since it's part of the chemical reaction. Strain out all the seeds and skin, usually a surprising amount, and marinate what ever meat you wish in the sauce for at least a day and then bake until cooked through. I think pork is traditional and best, but this chicken turned out great. Something I would never have tried if not for John's s preference for white meat chicken over beef or pork. Now that I'm branching out, I wonder how it would be with shrimp? Or tofu? Or a plain cheese enchilada?