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…

Behold..

My secret stash ofNew Mexico, Chimayo Red Chili.

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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

“Foglie”

IMG_1798Also today:

Mafalda, with basil-parsley pesto

Tagliatelle, alla Bolognese