Tamales in Green Chile Sauce

We are jonesing for New Mexico right now.  Exactly 53 weeks ago, we got married in Taos.  Happily, it is hatch green chile season, so we are self-soothing with green chiles. Tamales originated as early as 8000 to 5000 BC.  Even before the Aztecs and Mayans, the Olmeca and the Totleca before them, made tamales for…

Green Chile Squared (Green Chile Chili)

Green chile lore suggests that cultivated chile peppers were introduced into what is now the United States in 1609 by Santa Fe’s founder, Captain General Juan de Onate. Alternatively,  other sources suggest that they were first introduced to the Pueblo Indians of New Mexico in 1582-1583 by the Antonio Espejo Expedition. Regardless of how they…

Pecan Streusel French Toast Casserole

According to Apicius, Pan Dulcis, a dish of bread soaked in milk, and sometimes eggs, and then fried in oil or butter existed as early as the age of the Roman Empire.   However, the modern dish that we know as French toast, got its name in 1724 from an innkeeper in Albany, New York named…

I Scream, You Scream

The exact origins of ice cream and its inventor(s) remain some of life’s great mysteries. Historically, it is known to have existed as far back as the second century B.C. Historians conjecture that sherbet evolved into ice cream during the 16th century, and it is documented that  Charles I regularly enjoyed “Cream Ice,”  during the…

Buttermilk Pecan Breakfast Cake

This recipe is adapted from the Tanyard Farm Buttermilk Cake recipe published by King Arthur Flour. Tanyard Farm, in West Hartford, Vermont, is an old-fashioned, family farm that includes Jersey cows, chickens, and pigs, and vegetables and flowers.  Although it no longer exists, it used to also have a bakery, where the original recipe was developed. Thanks…

Pecan Cobbler

Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. This recipe sounds weird when you read it, but it is extremely easy…

The Cimarron 2016

Where the deer and the antelope play . . .  Cimarron is spectacular.

Hacienda del Sol, Taos 2016

We were in Taos from September 30th until October 3rd, where we stayed at the Hacienda del Sol, a charismatic bed and breakfast nestled at the foot of Taos Mountain.  It is owned by award winning chef, Gerd Hertel, and his wife, Luellen Hertel and is managed also by their daughter, Erika Hertel and her…

Santa Fe 2016

We spent our first night in New Mexico in Santa Fe at the beautiful and historic La Fonda Hotel.  It sits on the oldest hotel site in the United States, dating back to 1607.  Our charming suite had French doors opening out onto an enormous balcony with views onto the plaza and to the mountains…

Dogs of the Taos Pueblo

On October 1, 2016, we visited the Taos Pueblo reservation.  These dogs were different than house dogs, somewhat dull they seem, tired and bedraggled.  They were not fluent in human language or communication and seemed to just exist on the fringes, eking out whatever comforts they could find for themselves. At night, we could hear them…