Harissa is a staple in our fridge – a terrific, not-too-hot addition to winter menus. Easy to make, no canning, and it keeps for 6 months or more.
Quantum physics pays a visit to the ski slopes of northern New Mexico, and a fine recipe for genuine New Mexican green chile stew. (Note that it’s chile, not chili.)
MARS – the planet, the NatGeo TV series, and two friends who had much to do with bringing it all back to earth.
Recipe for a terrific real-Southwest tamale pie with a soft cheesy “crust” to feed four. The kitchen smells soooo good when this is baking!
How one song turned my head around in Portugal some years ago, and a farewell to my readers as I bid adieu to “Journeys Over a Hot Stove.”
Longitudinal musings – from the Maritimes to the American West, where, author Bill Bryson states, “people like to shoot things.”
Some thoughts on elevation and clarity of sight, visual anomalies, and an easy-peasy homemade peach schnapps recipe.
The only chicken fried steak recipe you’ll ever need, and a brief foray into wretched road food from chain restaurants.
Excerpts from James Michener’s “Centennial,” and thoughts on the American lure of isolation and being alone.
A great chile relleno recipe from one of New Mexico’s finest chef’s, Joseph Wrede of Joseph’s of Santa Fe, formerly Joseph’s Table in Taos. This is a rare blog entry for me — something ultra-gourmet.