Exploring life through food and travel
On a plane en route to Albuquerque, final destination Santa Fe, I devoured a book by one of my food writer gurus, Ruth Reichl. Her latest book, Save me the Plums, was just released and is a memoir of her life as editor-in-chief of Gourmet Magazine, my favorite food magazine – ever. I have read…
Last week I wrote about the New Mexico I experienced in my 20’s. What hasn’t changed is the way the food is prepared, firmly rooted in its use of locally grown ingredients, really before it was “cool” to eat “local.” Take chile peppers for example. Chiles require respect and dominate New Mexican cuisine. Their hot,…
For me, travel is like a recipe. You take a bite, it consumes your senses. You make a memory out of a few ingredients along with the people who join you on this trip. Soon it’s in your “favorites” file. Some places have a profound effect on us, like that incredibly tasty dish you can’t…