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…
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.
The holidays are approaching and many of us will be entertaining guests and family members. This Taragon Chicken recipe is simple and truly delicious and something that would go over well with guests.
With Thanksgiving having sneaked up on all of us (I mean YIKES it’s THIS THURSDAY, right?), it’s finally time to turn our thoughts toward menus… you think? And Kim decided to offer all of us his recipe for a truly wonderful fall soup.