A little break from the traditional today,

With the weather up into the 80’s, I had a craving for some of the flavors of my roots…


My secret stash ofNew Mexico, Chimayo Red Chili.


Combined with some California sweet corn, sage and cream,

-it takes me back home to the sunny mesas of the high desert.

Tossed with leaf shaped pasta, or


IMG_1798Also today:

Mafalda, with basil-parsley pesto

Tagliatelle, alla Bolognese