Seriously, why does anyone need cow juice when you can get this amazing frozen delight made with the world’s best “nut” at about a dozen locations all over Albuquerque???

My local grocery store implored customers to buy it by putting up a hand lettered sign saying, “better than ice cream!!!”, and hopefully the message will get through to those a little shy about paying the admittedly steep $6/pint for the ambrosial dessert.  It taps into a recent trend giving gluten and sometimes dairy the cold shoulder, while embracing healthy fats from nuts and fish – including coconut.  Purely unsweetened coconut would fit into a primal diet, and this ain’t unsweetened, but in a showdown vs. regular ice cream, I think you’re in safer territory here.

Pasta Divina has been selling toothsome fresh pasta right from the Farmer’s Markets for well over a year, to cooks and restaurants and gourmands.  A dynamic duo of a native New Mexican and a native Italian, they always provide samples of the featured flavors and recipe suggestions, also available on their website.

The ingredients are certified organic and the flavors strong and outstanding with your own homemade or any high-quality sauce – even just butter!

They’ve finally gained enough recognition and promise that Whole Foods is carrying the brand in their fresh pasta section – congrats to Michelle and Luisella!

I’m having a potluck today at work, but in general, you’d best not have one if you’re going to invite anyone and everyone – its illegal.

The St. Francis Xavier Parish in Albuquerque, ‘fer gawd’s sake, has an annual potluck to foster the community spirit and get folks excited about the holidays.   Because they invite the public, the city has told them, “No way, Yahweh”.  News hit the blogosphere – even outside of New Mexico – and local talk radio, causing an appropriate uproar.

El Pinto has stepped in to provide some of the food, but the ordinance itself doesn’t stand much of a chance of being changed, unfortunately, despite the promise that it will be on the next city council meeting’s agenda.

I was recently reminded of this fantastic article from Food & Wine a little while ago, and remembered that much of the cooking I’ve done has been intuitive, resulting in some really great dishes.  Unfortunately, I don’t often document my experiments so when faced with a lovely meal I really don’t know which road I took to get there.

My creations might not reach the haute cuisine ranks of Rob in Silver City, but so far I’m doing OK.

Alas, I might never recreate that perfect variation of the salted caramels, or the dry rub for my favorite steak, but at least I’m not watching FoodTV with my Hungry Man TV dinner, either.

Who Needs Recipes? – from Food & Wine

What kind of an omnivore am I if, on the list of 100 foods to try if one is to be considered a well-rounded eater, the ONE I’d be tempted to cross off as “I won’t eat that” is . . .

This sorry thing?

So easy to attain, so easy to eat, and yet . . . I need to actually want it before it will be worth it.  So, perhaps that will be much later on the acquisition list than others.