Up here in the mountains of northern New Mexico, in an ancient village that has gone through more than its share of hardships, whose suffering would put mine to shame, two friends spent a day celebrating what it is to live.
I know that in much of the country you’ve had more snow this winter than you can bear. But here in New Mexico we’ve been starved for it. We need snow each winter like a flower needs the sun and, finally, we’ve been getting it.
Kim decided to honor this snow day by making a nice pot of stew. What better way to warm up the house than with the good aromas of delicious food simmering on the stove? And I thought it was high time you all had a chance to enjoy another wonderful recipe conceived by Kim Moss, this one loosely based on a Provencal classic.
For this small luncheon with steak and salad, I took some medium/small Yukon gold potatoes, sliced them about 1/4” on a mandolin, par boiled them a few minutes…
Guy started “THE Magazine” twenty-three years ago because he had a mother who took him around to all the galleries and museums in New York City when he was growing up and he came to appreciate art and artists. He wanted to create a place where they would be intelligently and objectively reviewed, where the reader would be exposed to and engaged by a spirit of adventure and new ideas…
They always begin every meal, every cake, every dish, with the very best ingredients available. They never scrimp because of costs, and this is just one of the many ways the Sugar Nymphs shine above so many others.
On THIS day my friend Kim Moss is busy baking an almond plum cake in the kitchen (here’s the recipe) and in preparation for switching over to my winter bed, I’ve hung new LL Bean flannel sheets out on the line to dry, so today these two things express the season most for me.