|Be kind to our planet: @sproutsinthehood|
Monday, April 2, 2018
Although I did not make venison for this Easter/Passover Dinner, I did think it would be a great idea to prepare elk or venison for this special occasion. I shot this photograph for Terra Restaurant in Santa Fe, New Mexico, at the Four Seasons Resort.
|Venison with Berries|
Friday, March 16, 2018
|Dried Sage and Red Shiso Microgreens|
I liked the juxtaposition of the dried flora next to some newly sprouted greens:
A reminder that spring flowers are around the corner.
Monday, February 12, 2018
Wednesday, May 3, 2017
|Coffee the Pour Over Method|
I love my morning coffee. The pour method is one of my favorite brewing techniques,
because of the enhanced flavor. This brew is from Gilles Coffee, a roaster in Brooklyn,
which carries a wide variety of organic blends you can buy online.
Monday, July 18, 2016
|Lavender Tea with Lime Juice and White Wine|
tea and lime juice. For added sweetness, add a spoonful of honey.
Wednesday, June 1, 2016
|Native Cuisine Chef, Nephi Craig|
|Chef Walter Whitewater serving posole|
|Prickly Pear Drink|
|Guide to New Mexico's Microbreweries|
|Pouring Local Craft Beer of Santa Fe, New Mexico|
|Dinner with the 3 Sisters: Squash, Maize, and Beans|
|Local Indian Bread|
|Woman Serving Tamale|
|Lunch with Local Flavors|
|Local Grains and Beans of New Mexico|