The whale is swimming in the great Arctic sea. She has been feasting and has put on a layer of fluffy blubber.
Most consumers are unaware of the fact that winemakers can choose from around 350 aromatic and genetic yeasts, the variety allowing wineries the ability to make a wine to please a particular sector of the global wine market while the true, un-manipulated taste of wine from healthy, Biodynamically farmed vineyards has been kept on the fringes of the wine world for the past several decades. What’s come to be accepted as “good” and “valuable” oftentimes is the creation of science and technology, a process that in the history of wine making – is somewhat of an anomaly.
November is a time for many of us to be thankful for our family, health, friends and community. We should also be thankful for the role water plays at every Thanksgiving celebration. Without water, the Thanksgiving feast would nearly impossible to put together. A typical holiday meal for eight requires more than 42,000 gallons of water to grow and prepare food—about the same amount to fill a 30 by 50 foot swimming pool.
Thanksgiving leftovers are the best! The turkey carcass is a valuable resource that many people overlook. You can make a huge amount of rich stock from it, and with that stock, any number of fantastic soups! When I’ve celebrated the holiday at other people’s homes and it looks like they’re going to throw the carcass away, I’ll actually ask if I can take it. This year I’m excited to make a new soup that I just dreamed up – it’s sort of a mashup of New Mexican posole and my grandmother’s chicken and dumplings.
There’s interconnectedness to the universe that becomes apparent through the lens of Biodynamics that resembles the observations of Plato, Marcus Aurelius, and Eastern philosophies, among others, where the blueprint of reality is laid out in detailed form for the benefit of the whole. Steiner would be the first to admit there’s nothing “new” about Biodynamics, but that it merely views the world in a manner that was prevalent prior to the Middle Ages.
Still, Sarah has caught some flak for her business plan…the ever-changing menu means ruffling the feathers of those creatures of habit who pick out favorite items on menus all over town as their bosom friend. Hartford Square doesn’t employ line cooks or make food ready-to-order–different dishes are prepared throughout the day and then customers get to raid the fridge, so to speak. “Variety is the spice of life” is the Hartford Square tagline. And despite the naysaying sticks-in-the-mud, for a good portion of us this is true.
James Reis, the bar manager at the Rosewood Inn of the Anasazi, is the creative force behind the newest addition to Santa Fe’s cocktail scene–a selection of miniature cocktails, referred to as couptails.
At the kickoff of the new extended season of the Albuquerque Downtown Growers’ Market, farmers’ tables were bursting with wonderful wintery crops! A menagerie of winter squashes rubbed shoulders with garlic, broccoli, cauliflower, kale, arugula, and some absolutely amazing cabbages. I bought a gorgeous ruffled cabbage from Chispas Farms, and it’s probably the best cabbage I have ever tasted. It’s worth seeking out for its fabulous texture and flavor, which is more like Brussels sprouts or Dino kale.
Three mornings a week, John Shields, a recreation therapist at the Albuquerque VA Campus, drives a van from the hospital to Downtown for any vets interested in spending time in the garden. Some days no one comes, others a dozen men, and occasionally a woman or two, come to help prep beds, weed, plant, and harvest. Some come once and return three times a week for months, others only come once. Everyone has the opportunity to get his or her hands dirty, sample some veggies straight off the vine, and take home a few of the veggies the garden has to offer that day.
- Turkey Soup with Red Chile and Sweet Potato Dumplings
- The best cabbage ever
- Spring to Fall – in pictures
- Secreto’s Salted Caramel Apple Cocktail
- Roasted Cauliflower with Pecans and Cider Vinaigrette
- I fell off the blog wagon
- Lamb Meatballs with Rosehips, Rosemary, and Figs
- Chef Demo Recipes from Local Food Festival
- Elderberry to the rescue
- Huevos Rancheros with Fresh Red Chile