This year has been an event-FULL year for our family. Tony came home from his far, far away place; M is still creating some beautiful, functional pottery and continues her education at UNM; A graduated college, then commissioned into the USAF, THEN married wonderful A; T graduated high school and committed to joining the USAF in a…
Category: words to live by
no-knead bread
I have easily made over 500 loaves of bread, and this one has magical powers! Truly! As soon as my son cut into the just cooled loaf, I knew it was going to be amazing; but one look at those marvelous holes*, I was transported! Back to Italy, when long, lazy lunches on the terrazzo…
Happy Nutella Day!
In honor of this unculent*, exquisite, spreadable joy-in-a-jar, I will offer this brief history of Nutella: Nutella spread, in its earliest form, was created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. At the time, there was very little chocolate because cocoa was in short…
Yuletide
For your Yuletide treats! Merry blessed Christmas everyone! o Recipe from saveur magazine
Too busy to smell the donuts …
No, I got that wrong – is it too busy to drink the coffee? …smell the roses? Something along those lines, anyway. We haven’t stopped eating. I haven’t stopped cooking. But, something I am so very passionate about has somehow slipped through my itty, bitty fingers! This blog, my philosophy of sharing my love and…
cinnamon, crunchy leaves and ceramics
This morning I woke at 3:40, not quite used to the time change or the transition from Eastern Time to Mountain ~ a double whammy if you ask me! But, I am not complaining ~ just saying’ is all… So much is going on ~ Tony is getting ready to leave again, I have now…
Buon Compleano ~ Mexico
Buon Compleano ~ Mexico.
Protein in little packages
Just before Tony left for his deployment last time (back when it seemed we were only eating grilled tacos with nopalitos or just wilted spinach with garlic and tomato), we made a healthy life-style change with P90x2. The program whipped our behinds for the first 3 weeks, but then we noticed it was also whipping…
Arabian Nights….
“One must always welcome guests sincerely, with a certain effusion of the heart, for when they come to your table they must already be happy with you.” ‘La Petite Cuisine’, du baron Brisse (1870) Tony and I have been watching a lot of Chef Anthony Bourdain on Netflix lately. It satisfies Tony’s love…
Bacon wrapped green chile pesto chicken
Late summer in New Mexico, every air wave carries the distinct, heavenly aroma of Hatch green chile roasting in back yards, grocery stores, even makeshift road-side stands… These green gems are found in chile stew (green chile stew), hamburgers (green chile-cheese burger), pork laden green chile, green chile-chicken enchiladas, relleno… I could go on and…
delectablediction 