Alibi V.16 No.44 • Nov 1-7, 2007 
Mmmm ... glistening meats.

Ask Chef Boy Ari

Get Garlic Planted Now

Dear Chef,

I think we’re approaching the time to stick garlic in the ground, and I’ve forgotten which end of the clove goes up. Could you so kindly remind me?

—Grabs His Bulbs

Dear GHB,

Now is indeed the time to plant garlic—the sooner the better, with the freezing of the ground serving as your final deadline. Garlic planted in fall will establish roots and then go dormant for the winter. Come spring, it’s off to the races. Your garlic will be tall and majestic while your neighbors are still staring at the ground waiting for their radish seeds to sprout.

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Mmmm ... glistening meats.
Tina Larkin

Restaurant Review

Zea Rotisserie & Grill

Fowl Play

Why did the chicken cross the road? Easy. To get far, far away from the searing flames at Zea Rotisserie & Grill, where tender, juicy legs, breasts and thighs far surpass the level of "finger-lickin’ good."

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[click to enlarge]

Play with Your Food

The Amazing Fortune 3000!

Discovers the desires of your belly while predicting your future!

Directions:

1) With the fortune teller face-down, fold each of the four corners to the midpoint of the page.

2) Flip your new, smaller square over, and fold each of the four new corners to the midpoint of the page.

3) Fold in half.

4) Stick your index fingers and thumbs into each of the four pockets and pinch closed.

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Chowtown Restaurant Guide

Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.