Live Qualitarian: Eat Well
One potato, locally grown, is grated quickly on a box grater, long side. I’m making breakfast potatoes for the two of us, so only one mid-size Yukon gold is all we need. I melt a teaspoon of butter with the same of good olive oil and set the small sauté
Vino Nobile di Montepulciano, from Toscana Med body Color: Dark ruby High alcohol 14.5 Smell: berry, grass meadow, sweet chocolate Taste: cake Menu pairing: cheeseburger made to with left over queso, and some mild green chilis, Served bun-less with some left over pizza, thus the Italian.
Staying with Salads through the Autumn add Some fall-harvest fruits like pears and apples are firmer and drier than summer fruit and work well with dry cheeses and nuts on hearty leafy greens, and combine to make salads that can be light meals in the Indian Summer, when temperatures are
Winner in our judgement is the ExNovo, after that the far left beer, the Steel Bender. The Santa Fe Brewing’s offering was far too sweet. The ExNovo had a complex taste pallette that isn’t always depending on sweetness.
At Sunset Peel and chop fresh beets (2 beets) into bite sized pieces, and boil quickly for 10 minutes. Cut basil into very small mince, and add to 1 cup of green yogurt. Thin dressing with a small amount of vinegar or dry wine. Add a few teaspoons of olive
Date: 8/3/3023 What We Ordered: Large Guacamole, Shredded Beef Enchiladas, Green Chili Smothered Rellenos Drink: House Margaritas Notes: Red sauce on enchiladas was good, but not great. Two Rellenos was far too much to each, so one would be sharable if we made the same order again. The chili that
My old recipe for an olive oil (instead of butter) cake was a gluten free one, but was always a little flat, and gummy. I added more eggs – six – to try to increase the loft, and add a little spelt flour, but still didn’t love the texture.
1 jigger Akora Japanese Gin 8 drops of Peychaud’s Aromatic Cocktail Bitters – 1 can of Q Tonic slice of blood orange ice Pour all over a tall glass filled with ice.
June 1 – Lecture at the Lensic For Nan’s birthday month, we went to hear photographer,Chris Rainier (Cultures on the Edge), at the Lensic, after having drinks at Hervé Wine Bar – best white wine: 631 Malvasia-Riesling; red: D.H. Lescombes Limited Release Cabernet Franc. We sampled the tuna tartare –
Ginger Gin & Tonic: Ginger Eachinatia juice from La Montańita, pure juices – about an ounce, a jigger of Tumbleroot Gin, dash of Aperol, dash of sweet vermouth, half can of tonic and a slice of lime. All this is over a glass of ice, and I added a rosemary