Down Town Santa Fe

Santa "Puerta"
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Saturday - One of Friend of ours had a birthday while we were down California, now we are back in his town, and there BBQ at Keith n Greg's place! We cannot miss this opportunity! Even if it is a week later his birthday date, let is go to celebrate!

It was a big day and a big dinner... at our plates was delicious Fish Tacos, so nice and rich food into our tummies. Our little guy had many hugs thanks to our friends that enjoyed his "new" company, then each of us had a time to enjoy their Salmon Fish Taco. There were many of those I expected, but not all of them came. There were Kim with Ryan, Lisa with her daughter Sophia, Keith and Greg... It was such nice to see all of them again.

What baked beans are to Boston and sourdough to San Francisco, Green Chile is to New Mexico.

Santa creek
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Sophia became ZoeLeeCzech's new friend, she was so kind to him, and tried to sing songs to him whenever he went to be a bit fussy or just tired... She is seven years (and three quarters) old and she love to compose as an improvisation as the best child "free style" of communication...

Sunday - Jandaczech did not make it to the Fish BBQ yesterday... his bad... we had a randez-vous with him for Sunday's brunch at Tia Sophias down town Santa Fe... I bet they have a good soul chief in the kitchen... I had the best roast beef burrito with lots of Green Chile on top ever...  a signature dish of the Southwest...

Tia Sophias place
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Recipe of the Day

What baked beans are to Boston and sourdough is to San Francisco, Green Chile Stew is to New Mexico. In a land steeped in Chilies, this dish reigns supreme!

Fluffy Flour Tortillas

Nothing compares to thick, homemade flour tortillas, served warm and fragrant fresh off the griddle and slathered in butter and honey, or wrapped around green chile, cheese, beans or eggs.

2 cups whole-wheat pastry or all-purpose flour

1/4 cup milk powder

2 teaspoons baking powder

3/4 teaspoon salt

2 tablespoons shortening

In a bowl, stir together flour, milk powder, baking powder and salt. With a fork or pastry cutter, mix in shortening until it resembles coarse crumbs. Add cold water (about 1/2 cup) to form a soft dough and knead for 5 minutes on lightly floured surface. Cover with damp towel and let sit for about 30 minutes.

Form dough into 5 balls of equal size. Gently roll each ball out to an 1/8 inch thick circle 8-10 inches across, keeping the edges slightly thicker than the centers. Keep tortillas covered with the damp towel to prevent them from drying out before they are cooked.

Heat a well-seasoned, ungreased iron skillet over medium high heat. Place a tortilla in the skillet while gently shaking the skillet so that the tortilla slips around on the bottom. After about a half minute, it should gently bubble up and lightly brown on the bottom in a spotty pattern. Flip over and lightly brown other side.

Make 5 tortillas.