Sorullitos de maíz

so i am about to make sorullitos de maíz for the first time since i came to spain. (my dad wonders if i have something against capital letters. i think i do, actually). it is not easy, finding the right cornmeal. but i think i found it, and so i will now go into the kitchen and make some sorullitos, minus the gouda/edam cheese because they sell those in slices here, not in a ball or a quarter of a ball that you can grate... oh, well...

i will make the sweet kind. you know, following this recipe:

http://www.publiboda.com/cm/pbreceta/3327/SORULLITOS_DE_MAIZ.html

there they have both the sweet and the non-sweet variety.

for the sauce, which i may or may not make, i'm not sure, i always add secret ingredients which make people say, oh, this is the best mayoketchup sauce ever, or, depending on the country, this is the best ever pink sauce.

besides the mashed garlic, mayonnaise, and ketchup, squeeze half a lemon (small), put in some salt (just a small bit), some sugar (even less), some pepper (more than the salt), and half a teaspoonful of mustard, the grainy kind... um, what's it called... you know, the one with little mustard seeds.

that is my advice for the day: go out into the world, buy cornmeal, and come back home to make sorullitos. fry them and have some with coffee or hot chocolate or tea-with-milk or whatever warm thing you may want to drink this wintry day...

i am now officially starving. which sucks, because once the masa is ready you have to wait a while for it to cool down a bit. not a half hour, that's insane, just enough so that you don't burn your hands... argh!