Alibi V.19 No.36 • Sept 9-15, 2010 
Tomatillos + meat = stewlicious

Food for Thought

Very Verde

Tomatillos are good for more than just salsa

I feel sorry for tomatillos, the way I used to feel for the last kid to get picked for kickball. Tomatillos languish on otherwise empty tables at the end of growers’ markets, often destined for the compost pile because they're nobody’s favorite. It's not their fault. It's just that nobody knows what to do with tomatillos.

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A representative scene from last year’s shindig
ABQ Beer Geek

ABQ Beer Geek

Septemberfest

Ah, September. The month when I have to start accounting for 20 minutes of extra travel time because I always get stuck in 15 mph school zones. (Wouldn’t it make sense to up the speed limit in the zones of schools that are known for athletics? Those kids are pretty fast.)

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Vanessa Partricks

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Drag Yourself to Brunch

Legs and Eggs: A Drag Brunch Extravaganza

Enjoy a special, elegantly curated brunch menu featuring comedy and musical performances by Albuquerque's finest drag entertainers. Reservations recommended.
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Image via Pixabay

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No Impastas Here

Master Fresh Pasta

Learn to make fresh pasta dough with the perfect balance of eggs and water. Then roll out three kinds of flavored pasta which are prepared with three simple sauces.
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Rebel Donut Beer Pairing

Featuring four of Rebel Donuts' most famous recipes paired with some favorite beers on tap.
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