In three and a half weeks we’ll be in our new home. In the meantime, we are as patient as humanly possible, making do in our tiny rental kitchen, and adjusting to living at a higher altitude. We're indulging in freshly mashed guacamole laced with lots of lime and garlic.
We're making almost instant pizzas with Kinnickinnick gluten-free crusts [Dear Reader, they’re not bad- drizzled with extra virgin olive oil and pre-baked with copious amounts of minced fresh garlic, then topped and baked again with sliced tender Roma tomatoes, balsamic-sautéed yellow pepper slices, and a creamy organic mozzarella- but then, what isn't?].
We’ve been slinking into art openings with the calm detachment of non-featured artists and enjoying the mixed eclectic bag known as the Santa Fe art scene– wondering how, when and where we’ll fit in. If at all.
And of course, I am dreaming of my new cocina. And rustling up platters of green chile enchiladas and Thai peanut stir-fries. The kitchen sports copper counter tops and birch latilla doors. There are hand painted accent tiles embedded in the thick adobe walls. Classic New Mexican style.
I am sipping a peachy Riesling as I write and contemplating just what color my new Kitchen Aid mixer should be (having sold my old custard yellow beast at our estate sale back on the Cape). I’m leaning to cobalt blue today; as the hand painted accent tiles feature a blue bird-like design that reminds me of why I love this high desert country, its deep and penetrating miles of skies, and air that sparkles with the hair-raising urge toward flight into unknown territory.
*Note- this entry has been edited since the house deal fell through.
Easy Guacamole Recipe with Lime
This guac is as easy as uno, dos, tres. Simple. No onions. Clean and fresh tasting. And laced with plenty of lime.
3 ripe avocados, peeled and pitted
3-4 garlic cloves, crushed, chopped
10 sweet grape tomatoes, quartered
Juice from 1 large juicy lime, more limes for garnish, if desired
Finely chopped fresh cilantro, if desired
Using a potato masher (or if you're lucky to have a mortar and pestle, grind guacamole the traditional way), smash the avocados and the garlic in a bowl.
Add the lime juice, and mix until well blended. Taste for seasoning adjustments. Stir in the tomatoes; reserve a few for garnish on the top.
Best served fresh.
Serve with organic blue and yellow corn tortilla chips.
This easy guac is mucho tasty as a condiment to quesadillas, enchiladas, omelettes and frittatas, and other southwestern and Mexican-inspired dishes.
Serves 4-6.
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. [Serial television that just keeps getting better and better, does it not? A show with originality, surprises and rare insights into sexual politics, power, marriage and parenting.] I nestled dollops of the stuff on warm and comforting bowls of brown rice and stir-fried vegetables (recovering from said insights).
into kid-friendly food faster than Marisa Tomei can waggle. Well, maybe not that fast. She is pretty nimble. But you get my drift. I'm whipping up peanut butter and banana sandwiches, not oysters Rockefeller. Actually, I wouldn't know an oyster Rockefeller if it bit me in the tuchas. Filet Mignon (would you believe I've never had it?) doesn't even tempt me, Darling. And Chicken Cordon Bleu vs Chicken Kiev? 
and not Julia Child
. The first cookbook I ever bought was The Vegetarian Epicure
. That was 1972- the first time I ever made soup from scratch, thanks to Anna.
keeps the kitchen cool as a cucumber- which, by all accounts, is chilly by default and well. Raw. I've been flirting with raw cuisine lately to heal inflammation and tame my monkey gut. And wouldn't you know it. It's working. Eating vegan and often raw is soothing my symptoms and revitalizing my cranky little body. I am amazed at how much better I feel. Now if I could only quell the stress factor. 
and raw red onion. The heart that misses Penne Arrabiata and roasted tomato salsa. The pragmatic heart that now beats on a mission, to quell this monkey gut of mine long enough to heal a stubborn duodenal ulcer. 
.
