With the weather getting warmer I am spending more and more time on my boat. Today I decided on Mexican pork Tamales served with a cold beer, a perfect plan. The Tamales are Made by slow braising pork butt and dried chili peppers till it is fall apart tender, the cooked and shredded pork is added to a spoonful of corn masa dough which are then enclosed in fresh banana leafs. The little bundles are then steamed for about an hour and then they ready to eat. I served them with a tomatillo-green chili salsa and avocado. They were perfect eaten on the boat while watching the warm sun set. Note: tamales are a perfect food that can be made far in advance and reheated when ready to eat and available now in well stocked markets.