Recipe for a terrific real-Southwest tamale pie with a soft cheesy “crust” to feed four, and a few loose funny-ish ends. The kitchen smells soooo good when this is baking!
Having been in 49 states, I figured it’s time to rate them – for friendliness, prettiness, food, that sort of thing. Some of it’s in fun, but mostly I do mean what I say, and I hope I don’t offend more people than usual.
A brief return to Olympia (our personal Slough of Despond) and some Debbie Downer moments, with an uplifting and tasty solution to the annual rampant infestation of too much summer squash.
The San Luis Valley – stretching from Taos, New Mexico to Salida, Colorado – is home to the Great Sand Dunes, the Blanca Massif, the birthplace of Jack Dempsey, and more “high strangeness” than you’re likely to find anywhere else in the world. This week, we dip deep into the weird.
Fabulous rice noodles with peanut chicken curry made with dozens and dozens of ingredients, and remembering (with affection and unanswered questions) the 1970 hit song “Mill Valley.”
Why are broiler chickens as big as carry-on luggage? And remembering a meeting at Paramount Pictures where I could’ve said, “Sure, I’ll do it for free.”
Our friend Katie’s cousin turns out to be one of those truly remarkable people of the west, a man who Walks with Buffalo. We take a trip to the green hills of western South Dakota, then come back for the best-ever chicken you could possibly cook.
No food this week (except salivating over wild turkeys), but notes on some excursions into the land of the Lakota, on the Cheyenne River Reservation in South Dakota. Wonderful people, in 1985 and now…
Margaret sends in a fine recipe for baked scallops, and I recall truckers and my wife’s heroic 2100 mile, 5-day journey from Vermont to New Mexico in a moderately workable 1952 Ford F1 pickup truck, in winter, towing a trailer, alone, with no cell phone, through snow and ice and rain and (*sigh*) all of Tennessee.