You know the current batch of red chile you just made is ridiculously yummie when you find yourself making something to eat immediately thereafter so you can pour red chile on top. Cus, you know, standing in the kitchen, eating red chile out of a bowl would just be silly.

( ***ETA Recipe...*** )

This morning for breakfast, I made the chorizo with cheesy scrambled eggs, and 15 grain whole wheat toast. The taste was everything I remembered, but the texture was off. I am certain it had to do with the fact that I chose to use ground turkey instead of pork. Much less fat content, and a noticeable difference in moisture and texture. I should ( Read more... )

( Chorizo!!!... )

( A bowl of noodles... )

For lack of a better update. What I've been doing lately:

Working. (Eh-that's as much time as I will grant that subject)

Mountain biking, and crashing less. (This is a very good thing)

Dealing with something similar, I think, to kidney stones. Granted, I say this with no amount of certainly, as I've never had kidney stones. But, as far as I can ( Read more... )

Today I finally made the homemade red chile. Here is evidence of my endeavor.

Once you reconstitute the dried red chile pods in a pot of boiling water, you can easily remove the stems. They almost resemble a pick from the plant, ripe pepper at this point.


( Read more... )

Feeling a bit nostalgic, and missing some the New Mexico fare I'd become accustomed to, I decided to bring the desert to the South. So, dinner last night was chile rellenos ( Read more... )

Last nights dinner:

Turkey Enchiladas with red chile sauce. They were the bomb! Seriously. (There is only one pan left)

Start:
( Food Pictures... )