A well-seasoned cook that loves to whip up recipes with a southwestern flare using ingredients found in enchanting New Mexico.
Oh how I had to laugh! I mean - Who hasn't tried to make it just a little bit better at one time or another? You are SO RIGHT - just leave it alone!
Very interesting article and results. I always toast my pinon nuts, but next time I'll be bypassing it. Recently I have been experimenting with mint pesto, no basil - all mint, and have had wonderful results. I would love to try the mortar and pestle method, but will need to get a bigger mortar. Thanks for such an in-depth analysis! Well done!
Orange marmalade makes an excellent quick bread as well as a sauce or glaze for pork. Top some brie or Camembert with jam and heat in microwave or oven. On some mornings I make an Atole Drink with a scoop of jam. I agree with zucchini, "Nice problem to have!" :)
The O'Niell's burger at O'Niell's Pub in Albuquerque, NM - Central Ave - the old Route 66.