Skip to main content

Santa Fe

So this weekend, Dev and I took off for Santa Fe. We were meeting Tonya and Shane for brunch and a day of shopping and playing tourist. Tonya has posted her photos of the weekend here. I posted mine here.
I'm also going to post some of them on this blog.
Here we are as we loaded up the truck and headed out on the open road....


Dev seems to get a little irritated when I pull out the camera to take a pic. So here's the way he tries to discourage me from doing this....




But he's so cute...it won't work.
So we drove in and met Tonya, Shane and Sarah at Harry's Roadhouse for brunch. Here's what it looks like:

I can't begin to tell you how outrageously good the food was here. And it was pretty inexpensive as well. All 5 of us ate brunch for about $50.00. I wish I had thought to take a pic of my food, but I didn't. I had chilaquiles with fried eggs. Dev had shrimp and grits. Both of us were very happy with our food.
After brunch we headed to Jackelope, which is, according to Tonya, like Pier One, only better and mostly outside. It had all kinds of southwestern furniture and knicknacks. It even has a live glass blowing demonstration. The best thing about it to me, however, was the prairie dog colony that lives in the middle of the place. Here is my favorite pic, but there are more on my flickr page.

After checking in to the hotel, we headed down to the plaza for some shopping. You can check out the flickr page for those pics. Most of them are Dev hiding from the camera again.
I'd love to go back when we have more time to run around- and when I remember to take pics of the outrageous food.






Comments

Diane said…
Awesome - looks like a fun day! You will be jealous to know that we went to see Greg Williams tonight - he's better than ever, though I have to say, a bit bloated looking after 10 years :)

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Cucumber Pico de Gallo

Normally, when I make pico de gallo, I use tomato, red onion, and jalapeño.  This week, the garden is spewing forth dozens of cucumbers, so I'm throwing those in as well.
There really isn't a recipe for pico... you just throw whatever you want in there.  I'll list what I used, but I also won't give amounts.  If you don't groove on onion, use less.  If you don't like cucumbers, don't use them.  Do whatever makes you happy!
Cucumber Pico de Gallo
6 lemon cucumbers, diced (I don't seed mine) 6 roma tomatoes, diced (I squish out the jelly stuff so the mixture doesn't get too soupy) 1 small red onion, minced 1 small jalapeño, minced Fresh lime juice Red wine vinegar Olive oil Salt
Mix everything up and let it sit at least 30 minutes before you attack it.  If you have the willpower... I never do!