Category: What we’re growing, eating, and doing.
Meyer Lemon Bars (with Graham Cracker Crust)
Lucky me. I have a surplus of Meyer lemons. What’s a girl to do but make lemon bars.
Pumpkin Pie Ice Cream for November C.L.U.E.
Welcome fall and as Thanksgiving nears, C.L.U.E. is celebrating all things PIE. Here is an unusual take on this month’s theme.
A final wrap-up….
But, wait…there’s more. Here’s a final wrap-up and review of our time in Taos (plus some added pictures).
More food from Taos
Oh, know…Taos Mesa Brewing was not the only establishment where we imbibed and ate. There is some stamina needed in eating one’s way through Northern New Mexican cuisine. (Naps are recommended.)
Taos Mesa Brewing
First of all, Happy Halloween! You know when we travel, I typically milk our experience into numerous posts. Our recent trip to Taos is no different. For the next installment, read on….
Hiking the Rim at Rio Grande Gorge
An easy hike but some spectacular views. Well worth seeking out this trail when you are near Taos.
#StillwaterStrong
Today we are all Cowboys. My thoughts and prayers are with all the family and fans and alums effected by this tragedy. #StillwaterStrong
Taos for Fall Break
Yep, we made it back to the Land of Enchantment for Fall Break. Care on joining us as we make our way around town (and the state)?
Hot Curried Chicken Salad
Autumn is comfort food and casserole season. This recipe covers both. Check out this recipe from Kate’s Kitchen for October’s C.L.U.E.
Ethiopian Cuisine for Cook the Books
Inspired by this Cook the Book Round, I delved into Ethiopian cuisine and made a feast of Shiro Wat (a chickpea paste), Sambussa (a lentil fritter) and Injera (Ethiopian flatbread).