CONFESSIONS OF A                                                                  
     
RESTAURANT WHORE
A San Francisco Girl's Down and Dirty Adventures in the Culinary Playground

Wednesday, September 12, 2007

There Was No Posole

Our friend's wedding was lovely. The drive from Albuquerque to Taos was pretty at times. But I must say, at risk of getting stoned, that New Mexico is boring, yo. And the food mostly sucked. The best meals we had were at the Taos Diner for breakfast and the food at the wedding. Really. And "Authentic New Mexican Cuisine," which is what every menu states it serves, is really just Mexican cuisine, people. The only difference is that they throw some red or green chile on everything (which I'm not complaining about).

In the time since we've been back, I've been a busy little worker bee. And guess what? I WROTE A BOOK. Well, co-wrote, but still. Look for it to publish around Thanksgiving.

And now, Jon and I are off to Big Sur. We have traveled so much in the past several months because we have been attending weddings and family gatherings. These next few days are all about us avoiding other people, especially since soon, there will be another person in our house all the time.

Also, the Kabocha squash cakes at Slanted Door right now might be the best thing I've ever tasted.

El Bulli, Part 3 is still 1/2 done. Hey, it's something.

xoxo
Joy

"To eat is a necessity. To eat intelligently is an art."
-- La Rochefoucauld

7 Comments:

Blogger Sam said...

have fun together you too and rest up well...

9/12/2007 2:38 PM  
Anonymous Anonymous said...

sorry wrong comment line
MOLE POZOLE SOUP

"SAUTE"
1 ONION CHOPPED
2-4 CLOVES GARLIC MINCED
1 JALEPENO (LESS IF YOU ARE CONCERNED ABOUT HEAT) SEEDS REMOVED AND
MINCED

ADD
2 POTATOES CUT INTO 1/2" CUBES
2 CUPS SQUASH CUT INTO 1/2" CUBES (I USE ZUCHINNI USUALLY, BUT HAVE EVEN
USED WINTER SQUASH)
1-2 CHAYOTE CUT INTO 1/2" CUBES, OPTIONAL (ADD MORE SQUASH IF YOU'D
LIKE)
1 LARGE CAN OF CHOPPED TOMATOES
1 LARGE CAN OF WHITE HOMINEY
VEGGIE BROTH OR WATER TO COVER
3 TBL (OR MORE) MOLE PASTE (I GET MINE IN MEXICO BUT YOU CAN GET DONA
MARIA BRAND AT MOST STORES. IF YOU CAN'T JUST USE CHILI SEASONING
INSTEAD, IT WILL STILL BE GOOD)
1 TBL OREGANO
S&P TO TASTE

COOK ALL OF THIS FOR 30 MIN. WHILE YOU ARE PREPARING THE GARNISHES.

GARNISHES
CHOPPED ONIONS
CHOPPED CILANTRO
BAKED TORTILLA CHIPS
SHREDDED CABBAGE
SLICED RADISHES
SALSA
AVOCADO OPTIONAL


PLACE THE GARNISHES ON THE TABLE SERVE UP THE SOUP AND LET PEOPLE ADD THE
FIXINGS. IT'S WONDERFUL

9/12/2007 4:16 PM  
Anonymous Amber said...

Completely unrelated: iwas checking out your dining list, and dude, the link for Alinea is defunct. I'm fascinated you've been there; I have only seen an article on the restaurant in WIRED magazine! I am determined to go to Chicago just for that very experience. Seriously.

9/12/2007 5:58 PM  
Blogger shuna fish lydon said...

are you going to eat at Bernadus Lodge? If Ben Spungin's oak ice cream on the menu-- order a whole bowl of it!

9/14/2007 11:33 PM  
Blogger Amy Sherman said...

Congrats on the book! Very cool.

9/15/2007 10:03 AM  
Blogger Garrett said...

Congrats on the book darlin'! So happy for you!!!!

9/25/2007 9:05 AM  
Anonymous Sean said...

Hm, let's see how long it takes me to write about Alinea. ;-)

And when the hell did you find time to write a book? I can't even find time to write checks.

9/26/2007 5:35 PM  

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