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.
What’s the lure of a distant vanishing point on the open road? And why do we celebrate it so much in song and literature? In “Easy Rider,” Peter Fonda says “We blew it,” but they had one helluva good ride. Also, classic French baguettes – a two day event.
If you say something, looking for a response from your spouse or partner or parent, will they respond to your “bid for engagement?” Because that’s what it is – a bid for them to engage with you. If yes, good. If not… well, feel better fast by making a great truly Southwest black bean soup!
A bit of weirdness on a PBS shoot with Mike Farrell of M*A*S*H, and a bit of wacky accidental comedy as a refresher. Mike Farrell = Class Act, amazing guy.
Where does the American Road finally end? A short burst of special road trip memories that I knew, someday, would have to be the last legacy of my adventures across this country.
A brief tale of survival in southeast Utah, a great pot roast that marinates for three days, and special usage of the 35th most common word in the English language.
Leaving New Mexico… not as easy as it could’ve been. And some thoughts on those who leave us. Simple advice: don’t stay too long at the fair.
A few hours in Branson, Colorado, a tiny village on the High Plains, and I connect with an extraordinary horsewoman and fellow-writer.
Baked baby Brussels sprouts made easy and tasty. Also, introducing Mussel Ridge Market in Spruce Head, and some random bits of insight and humor.
A repost, oldie but goodie: An introduction to the wild and weird spirit of northern New Mexico, and my favorite-ever black bean soup recipe.