Though she's not always on a regular stake-out, I can always count on Kim and Seasonal Palate for her shrimp and oyster po'boys. The hot, fried oysters piled high on a bun would get me to Talin, even on a windy wet day.
I first tasted a pavlova when a colleague from Australia shared one with us at her going-away party. Absolutely heavenly mouthfuls of light, fruity goodness! Thanks for another recipe for my collection.
I just discovered "Smitten" and am happy to see what the Perelman is up to. Great style and good info so far. I'll keep up with this one!
Registration is now (January 29, 2013) open for the P'tit Louis Open Tournament:
First 200 players (100 teams) will play for $5000 in prizes! Hosted by Rio Rancho Oktoberfest September 28-29, 2013.
If you think you'd like to try your hand at pétanque, show up at the courts. Check out the Duke city Pétanque facebook page for regular updates on time and location. There will be people playing most Sundays between 1-5pm.
But be warned! It's totally addictive and everyone is a potential pétanque player!
Thanks for this writeup. I've been meaning to try Antiquity for years. Will definitely make it this year!
While many of the baked goods come from La Quiche, the fabulous torta(s) are Limonata's own. Each savory bite is bursting with flavor in a crust that is perfectly flaky and tender. The fillings may vary, but they are basically like a quiche cut in rectangular portions. One of my favorite choices from the same family whose Torino's at Home serves up some of the best Italian fare in the City!
I love NM green chile and try to buy a bag or so most years. I used to get my chile at one of the truck vendors who advertised "HATCH CHILE" on the side of the truck. But a few years ago, I headed over to Wagner Farms in Corrales and found all the chile I could use in every variety I needed. The "Big Jim's" are the variety I prefer, and they come in a range of heat—all grown by the Wagner family on various farms as local as it gets.
These chiles were developed at NMSU, as was the "Vidalia" sweet onion. Someone in Georgia grew a crop and decided to capitalize on the product and NM lost a great marketing opportunity.
Thanks for the very convincing presentation. Oddly, I have no problem with snails. I Love their garlicky, buttery goodness and chewy baguette in every bite. But I don't know if I will ever conquer the mealy worms, just because—they're worms.
There's nothing logical about it. I appreciate that lots of people gobble them up and like the crunchiness. No different than diving into the pop of fish eggs or the bones in tiny fish.
You never know. There's still time.
Love this piece. Makes me wish I had a garden to play with. In the world of ordered chaos, I've always preferred the wild English garden to trimmed and picture perfect topiaries and stand-at-attention rows.