White is quick to point out the unfeasibility of raising sheep solely for slaughtering. “The sheep can’t pay for themselves,” she earnestly tells me in her common-sense New England manner. “Oftentimes ranchers make just enough to pay the taxes on keeping the animals,” she adds, “That’s why our motto is, ‘give sheep a job,’” now matter-of-factly meeting my gaze with her intense blue eyes.
My favorite way to pair spinach and ricotta is gnudi– an Italian dumpling. The word means “naked dumpling” and if you think dumplings are bowling balls on the tongue then you haven’t eaten one with its clothes off.
Chicories, salad turnips, and spring onions will awaken your senses and prepare your body to move forward into spring, allergy-free!
As general manager, Elaine Blanco had been Scalo Northern Italian Grill owner Steve Paternoster’s right hand lady for almost ten years. Together they had stewarded the restaurant through a profound resurgence from the brink of closure, an ownership shakeup, and its subsequent reemergence as one of Albuquerque’s very best restaurants and the undisputed anchor of Nob Hill. So when a small space directly across Central Avenue became available last year, Paternoster and Elaine had a sit down. Perhaps it was time to hone in on a more manageable, more personal project that would reward their years of hard work together.
It’s Spring…that time of year when we begin to notice the need for some tidying up, for some good old fashioned spring cleaning. More than likely, it isn’t just our house and gardens that may be a bit disheveled, calling out for attention after the wear and tear of winter; our bodies require some TLC this time of year too. It may be time to consider some deep self-cleaning. Spring is the perfect time to clear out some of winter’s excess in the body with a detox.
One of my favorite things about the world of international cuisine is the multitude of celebratory days focused on the exploration of a very specific culinary niche. On that note, I direct your epicurean attention to April 8th – officially known as National Empanada Day! This Tuesday, the Anasazi Restaurant and Bar at the Rosewood Inn of the Anasazi will celebrate by offering a special menu honoring the stuffed pastry.
Shauna Pearson is farm manager and supervisor of the highly successful internship program at Skarsgard Farms, New Mexico’s largest Community-Supported Agriculture (CSA) operation. The program is designed for people who have little to no experience with farming. The goal, says Pearson, is to give each intern the tools to pursue their own operation. And in fact, the program has launched the careers of many local farmers.
He gently lifts the cork and pours out a libation on the floor, saying, “For the gods,” then deftly pours us each a bit. Seeing him go through the ceremony of serving his mezcal, I wonder how and when his relationship with the ancient drink came about.
Spring pesto is all about spice– little shards of green that prick the tongue. It’s not the prick of a fork tine gone awry in the mouth–“ouch!” It is more of an “ohhh” – a peppery nick of the taste buds. For more spice add dandelions, for less go heavy on the spinach and parsley.
Quinoa, a small seed from the Andes, is not a true grain, but a member of the chenopodium family, which includes chard, beets, and spinach. This nutrient-dense complex carbohydrate offers vitamins, minerals and protein for balanced nourishment. Try these recipes for quinoa almond pancakes and quinoa carrot patties.
Located off I-25 in Algodones, half way between Albuquerque and Santa Fe, Casa Abril Vineyards & Winery is a clandestine delight for wine enthusiasts. Owners Raymond Vigil and his wife Sheila are a fun loving couple who both have Spanish ancestral roots in New Mexico dating back to the 16th and 17th centuries.
Here in the West, the astounding health benefits of curcumin (the active chemical component of turmeric) are beginning to become part of the conversation for those who are taking an empowered role in their long term health and well being.
Springtime in New Mexico is all about wind. For my seeds the wind is a factor in their survival. It isn’t about blowing them away. It’s about the wind’s ability to steal precious water from the topsoil– leaving the seeds moored in a desert.