We are now in the second year of our CSA (Community Supported Agriculture) from the La Vista farm in Godfrey, Illinois. Every other week, we pick up our bounty of fresh vegetables and herbs. In recent weeks, we have been enjoying La Vista’s tomatoes, okra, summer squash, basil, and other similar items from our farm basket. We have also supplemented from our herb garden, replete with rosemary, thyme, and dill, giving us the full array of summer flavors.
This recipe comes together…
I have a resolution of sorts. We have all of these cookbooks around the house. Cookbooks on grilling and baking. Italian, Greek, and French cookbooks. New Orleans and Sante Fe cookbooks. And nearly every cookbook written by Ina Garten. And yet, more often than not, when I look for a recipe, my first instinct is to look online.
My resolution is to break that habit, even if ever so slightly. It seems only logical. Recipes online are often unreliable and hard to reproduce. Even my own recipes …
For the best tamales, you should use your abuela’s recipe. In my case, not having an abuela of my own, I borrowed the recipe from Stephanie’s abuela — Marie E. Salazar.
At first, I thought that making tamales would be difficult and agonized over the proper ingredients and procedure. I wondered whether the effort would pay off and whether the tamales would taste like those tamales we once had from a street vendor in Santa Fe. And most of all, I wondered whether I had the energy to embark on a two-day adventure of stewing, cooking, folding, and steaming, all by myself.
In her write-up, …
On a typical Friday night, Caitlin and I will head to Mi Rancho, one of our favorite local spots, where we’ll greet Albino and take our seat in the covered, outdoor patio. If that’s our typical spot, then our order is equally typical – the mixed fajitas.
We love our tex-mex.
For us, tex-mex is just one of those hearty meals, the kind of meal that makes you smile at the end of dinner, satisfied and happy….
As the Holidays come to an end and the weather turns from cool to downright frigid, a warm bowl of chili becomes all the more inviting.
While I was in Cincinnati, I made a version of that city’s namesake chili. In that effort, I used ground turkey to thicken the chili and give it that hearty depth.
This year, Caitlin and I have been striving to eat less meat, all …