Super Bowl Sunday is about dinner and a show, the combination of greasy junk food and commercials. But what food is the right one to pull in for the big day?
These unique potato skins are perfect nibbles to bring to a party or a potluck. It turns out that peanut sauce pairs beautifully with sweet potatoes, and with the addition of nuts, basil and scallions as toppings, these are crazy delicious.
Anita Rodriguez, painter and adobe plasterer from Taos, will be at Page One Books at 3pm on Sunday, June 19, to talk about and sign her memoir of stories and recipes, Coyota in the Kitchen: A Memoir of New and Old Mexico.
The book is described as such: "This book of stories and recipes introduces two eccentric families that would never have eaten together, let alone exchanged recipes, but for the improbable marriage of the author's parents: a nuevo mexicano from Taos and a painter who came from Texas to New Mexico to study art. Recalling the good and the terrible cooks in her family, Anita Rodríguez also shares the complications of navigating a safe path among contradictory cultural perspectives. She takes us from the mountain villages of New Mexico in the 1940s to sipping mint juleps on the porch of a mansion in the South, and also on a prolonged pilgrimage to Mexico and back again to New Mexico. Accompanied by Rodríguez's vibrant paintings—including scenes of people eating on fiesta nights and plastering an adobe church—Coyota in the Kitchen shows how food reflects the complicated family histories that shape our lives."
Rodríguez is an award-winning painter who is also widely known as an enjarradora, or plasterer and finisher of adobe buildings. Her family on her father's side goes back 10 generations in her beloved Taos valley. Her art training began in childhood, and she eventually went to Colorado College for formal training. She lives in Taos.
Scientifically proven not to make them go, “Eeeeew.”
By Ari LeVaux
Kale is succeeding where spinach and other green things have consistently failed: getting swallowed by children. The key is to bake the kale into crispy chips. In a series of taste tests conducted in Montana, it was determined that kids will eagerly turn their mouths green with extra helpings.
