ASTRIAPORTA

Ain’t they cute!

The babies!

For those interested, MobileMe…

For those interested, MobileMe is working flawlessly for me. I can’t decide my fave feature, there are so many!

Things I’ve Learned in Arizona’s Kitchens

Coming from the East, I arrived in Arizona seriously ign’ant of some of the Southwest’s most profound culinary verities. Fortunately, these new internets allow you to benefit from my hard-earned learnin’.

5. I grew up thinking a tortilla was a tortilla. Was I wrong! Those pasty, dry things you find in supermarkets and Taco Bell bear no resemblance to the warm, moist, buttery goodness of a fresh, home-made tortilla. In fact, quality & freshness of your tortilla is an excellent predictor of the quality of your whole Southwestern meal.

4. Cilantro is my daddy. All real salsa owes its best flavor to this amazing green herb. Put it in anything you can.

3. Indian fry bread proves the beauty of the simpler things in life. Imagine the decadent joy of a funnel cake, then make it soft & the size of your plate. Cover with green chile beef, and this Indian Taco is “slap ya mama” good.

2. Verde is better! Nearly all Mexican dishes that involve a red sauce can be done be with a green chili pepper version instead - and I think it’s much better. Same goes for salsa - salsa verde is AMAZING! Like red salsa or red chili sauce, things verde can be made as hot or as mild as you desire. But the most important thing is the flavor; green chilies have a much more complex, sophisticated flavor than reds. (This also applies to #1 as well.)

1. “Green chile” in actual usage usually refers to a shredded beef dish seasoned with a special preparation of dried green chili peppers, or sometimes this type of seasoning itself. Green chile (beef) is one of the most amazing culinary treats on Earth. Never pass up a chance to experience this wonder!

Eris, the Arboreal Felinoid 2

Eris, the Arboreal Felinoid