This spring was a particularly gorgeous time in Laredo. Everything was green, and lots of things were blooming, including the cacti. I was fortunate to be able to spend time on my friend’s ranch again, and I could stay out in the country the whole time, but of course, there was shopping and eating out that had…
Pimento Cheesy Potatoes
This will definitely be my “go to” leftover mashed potato dish, it’s incredible. Sometimes I use my regular mashed potatoes, and sometimes I do a mash with sour cream, butter, and cream cheese. It’s a better presentation, if the potatoes are tighter and a bit chunky mash. PrintPimento Cheesy Potatoes Total Time: 45 minutes Yield:…
Pasta with Shrimp and Spring Veggies
The spring harvest is so great, I just had to make this pasta. If you don’t have the amount of spinach or asparagus I used, then use less. If you want different veggies, use them. PrintPasta with Shrimp and Spring Veggies Total Time: 30 minutes Yield: Serves 6-8 Ingredients2 TBSP butter 3-4 TBSP extra virgin…
Mad for Mushrooms
We’ve finally taken the leap after 20 years, 6 books, and 1 workshop. I know we’ll be taking more workshops, especially on identifying and collecting wild mushrooms. But for now, we’ve ordered shitake mushroom plugs. oyster mushroom plugs, and beeswax. We’ve harvested at least 8 – four foot long oak logs (from living trees –…
Resistant Starch
Studies began in the 1970s, but it’s only been recently that resistant starch has gotten a lot of attention. Adding resistant starch to your diet will create and feed very beneficial gut bacteria, and may even help with weight loss. Sometimes it’s just a matter of cooling, refrigerating, or freezing potatoes, rice, tortillas, pastas, etc.,…