Ciao, all. It’s been a good ride.
This is a repost, but I couldn’t resist. I saw the photo again and my stomach started yipping like a New Mexico coyote… Weird, mouth-watering New Mexico Back to New Mexico again, the unrivaled epicenter of wackiness in the U.S if not the entire planet, Ground Zero for the brilliant and bizarre, spectacular and spooky, […]
Quantum physics pays a visit to the ski slopes of northern New Mexico, and a fine recipe for genuine New Mexican green chile stew. (Note that it’s chile, not chili.)
Some thoughts on elevation and clarity of sight, visual anomalies, and an easy-peasy homemade peach schnapps recipe.
A great chile relleno recipe from one of New Mexico’s finest chef’s, Joseph Wrede of Joseph’s of Santa Fe, formerly Joseph’s Table in Taos. This is a rare blog entry for me — something ultra-gourmet.
Where does the American Road finally end? A short burst of special road trip memories that I knew, someday, would have to be the last legacy of my adventures across this country.
Leaving New Mexico… not as easy as it could’ve been. And some thoughts on those who leave us. Simple advice: don’t stay too long at the fair.
A repost, oldie but goodie: An introduction to the wild and weird spirit of northern New Mexico, and my favorite-ever black bean soup recipe.
The San Luis Valley – stretching from Taos, New Mexico to Salida, Colorado – is home to the Great Sand Dunes, the Blanca Massif, the birthplace of Jack Dempsey, and more “high strangeness” than you’re likely to find anywhere else in the world. This week, we dip deep into the weird.
Margaret sends in a fine recipe for baked scallops, and I recall truckers and my wife’s heroic 2100 mile, 5-day journey from Vermont to New Mexico in a moderately workable 1952 Ford F1 pickup truck, in winter, towing a trailer, alone, with no cell phone, through snow and ice and rain and (*sigh*) all of Tennessee.