Cuisine

New Mexico to Montana and the Western Lifestyle

Not in a hospital not in a jail not in a grave. Thank you God for another day alive. The "cowboy way of life" or the "Western way of life" is a blend of Enlightenment rationalism, the scientific method, capitalism, and the emphasis on liberal individualism and human rights.   The Western lifestyle has been a big part of our lives for over 40 years now, but my daughter moving to Montana has brought it out even more. Individualism: A focus on personal liberty, unique identity, and the freedom to pursue individual goals. Democratic Governance: Representative democracy, rule of law, and equality before the law regardless of social background.  Human Rights: A commitment to universal rights, including freedom of expression, freedom of religion, and the separation of church and state. Rationalism & Progress: A belief that the universe operates by logical rules (logos) that can be understood through reason, science, and technological innovation.  In a specifically North American context, the "Western way of life" also refers to the distinct ethos of the American frontier. This lifestyle is typified by cowboy culture and the "Code of the West," which emphasizes: Self-reliance, courage, and a strong work ethic. Deep respect for the land, nature, and animals. A close-knit, mutual-aid community that values honesty, integrity, and trust. [1, 2, 3, 4, 5] True Solitude: Montana has roughly one-fifth the population of Colorado spread over a larger landmass. The lifestyle prioritizes self-reliance, quiet rivers, and living far from your nearest neighbor. Overcoming adversity and figuring it out on your own mindset The Working Cowboy Reality: While Colorado has plenty of working ranches, Montana's economy remains deeply dependent on massive livestock operations. Cowboy boots and denim are standard functional workwear

By |June 5th, 2026|Categories: Colorado, Cuisine, Ranching|Comments Off on New Mexico to Montana and the Western Lifestyle

White House State Dinner Party

Here is the dinner menu for the evening, as provided by the White House. [Photo from Wikipedia and as reported by The New York Times.] The food First Course Garden Vegetable Velouté Hearts of Palm Toasted Shallots Micro Mint The first course offers delicate garden herb velouté, silken and aromatic, complemented by a refreshing hearts of palm salad. Finished with crisp toasted shallots and a whisper of micro mint for brightness and contrast. Second Course Spring Herbed Ravioli Ricotta Cheese Morels Parmesan Emulsion The second course is made of a handcrafted spring herb ravioli, featuring herbs from the White House Kitchen Garden, generously filled with creamy ricotta, earthy morels, gently dressed in a light Parmesan emulsion, which enhances the essence of the dish. Third Course Dover Sole Meunière Potato Pavé Spring Ramps Snow Peas Parsley Oil The third course is made of a classic Dover sole meunière, expertly prepared and bathed in a nutty brown butter. The fish is accompanied by tender spring ramps, sweet snow peas, layered potatoes pavé, and a vibrant parsley oil for a refined, seasonal finish. Dessert White House Honey & Vanilla Bean Crémeux Flourless Chocolate Gâteau Almond Joconde Crème Fraîche Ice Cream

By |April 29th, 2026|Categories: Cuisine, Uncategorized|Comments Off on White House State Dinner Party

Anchovies and Capers

Anchovies are best when they are cured in salt, compared to oil (which often turns rancid quite easily and they are often packed in so tight that they are broken).  I find the Spanish ones to be of the highest quality.  You have to soak them in water to get rid of the excess salt, then take out the bones, and pat dry.  Then you can either marinate in a good olive oil, a little vinegar, and some chopped herbs, serving as a part of a antipasto or whatever dish you have at hand. Capers add a unique and pungent flavor to dishes.  We use them in the traditional pastas and antipasti, but also meat and fish.  The best capers hail from the islands of Salina and Pantelleria off Sicilia, with volcanic soil and a hot climate.  Capers are tiny tight flower buds of a shrub, Capparis spinosa, and they grow in trenches dug to hold them firm and protect them from the strong winds.  Like saffron, capers are harvested by hand in the late spring, before they begin to open.  Like olives, they must be cured, as they are too bitter to eat as they are.  They are usually sun dried a few days and then layered in salt or oil.  Again, the salt cured ones are best.  Look for them in specialty markets.

By |February 3rd, 2026|Categories: Cuisine, Recipes, Uncategorized|Comments Off on Anchovies and Capers

The Book of Spices

The Book of Spices by Alain Stella Paris, 1993. While the book was somewhat disappointing for lack of recipes, it was an interesting history and catalogue of the world's spices.  Some of favorite excerpts from this book include: In the beginning there were regions of Franche, each with their own way of cooking, their own produce, eating habits, rituals, and landscape.  Then came the kings who united the provinces, and French cuisine made its entrance at court.  A mirror is held up to the period and to a kingdom, royal courts were receptive to fashion, to the arts and to those foreign influences on which the history of France is built.  So was it that European ports starting out as springboards to discovery, turned into sounding boards for countless far-flung-cultures.  The ever-curious cooks who, in their thirst for knowledge, unearthed with each new discovery of the flavor of spices from foreign lands.  The book mentions Bluebird spices, but we think our spice mixes every bit as good.  From the cinnamon of mysterious and ancient origins perfuming the Mediterranean coast for three thousand years coming from Sri Lanka, to cardamom a most valuable seed of southwest India infused in everything including teas and coffees, to cloves a perfume of Ambon in the Moluccas to the studding of a whole orange with it to make a pomander imparting a delicate fragrance to clothes in a laundry or the scent of potpourri or perfume bouquets, to cumin and cardaway seeds from their ancient haunts in the Middle East, to the ginger of Asian origins and famous now served pickled with sushi as a mild garni, to nutmeg now condensed into Ecstasy but famous for its own personal graters in England, to pimentos chilies and paprikas  of Mexican, Indian,

By |February 3rd, 2026|Categories: Cuisine, Recipes|Comments Off on The Book of Spices

Ital is Vital

The most inflammatory thing you can put into your body is alcohol. Your diet is not only what you eat. It's what you watch, what you listen to, what you read, the people you hang around... be mindful of the things you put into your body emotionally, spiritually, and physically.  This is the Rasta way of thinking and a big part of their spiritual way of life which is very much connected to the earth, as much or more so than Native Americans, as they also largely live off the land. The ital diet, also spelled I-tal, is a diet celebrated by members of the Rastafari movement that emphasizes eating fresh, organic, and preferably homegrown produce. The goal of the diet is to increase "life energy" or livity by eating foods that enhance it. Livity is the belief that an energy or life-force flows through all people and living things. The diet has some universal rules, including: Avoid chemically modified foods Avoid foods with artificial additives Avoid added fats and salts No salt No meat No dairy No metal or plastic cookware No alcohol Moderate white foods Natural sugar Most expressions of the Ital diet include adherence to a strict vegetarian diet. Some adherents to Ital diets are strict vegans, as they do not consider dairy to be natural for human consumption either. Many also avoid pork, shellfish, caffeine, and artificial additives.  And, since alcohol is toxic to nearly every cell in the body, you can see why they forbid it, and turned to ganja instead. **The Basics: Start Here** * **Keep it simple.** When you read a label, ask yourself: did this come from the earth or a living source? If not, think

By |April 2nd, 2024|Categories: Cuisine|Comments Off on Ital is Vital

Whole 30

Whole30: Reset Your Health and Habits We’ve recently embraced the Whole30 program, and the results have been transformative: increased energy, weight loss, and a renewed sense of well-being. While much of what we eat already leans toward whole, unprocessed foods and limited sugar, the Whole30 takes it further—a 30-day elimination diet designed to reset the body and mind. Here’s a guide to how Whole 30 works and how to make it fit into your life. How the Whole 30 Works The program is simple but strict. Its goal is to eliminate certain potentially harmful foods for a month so your body can heal, reset, and reveal how different foods affect your health. Foods to Avoid Grains (wheat, rice, oats, corn, etc.) Legumes (beans, lentils, peanuts) Dairy No added sugar of any kind, real or artificial. No maple syrup, honey, agave nectar, coconut sugar, monk fruit, Splenda, Equal, Nutrasweet, xylitol, stevia, etc. Fruit or fruit juice is the only acceptable sweetener. Alcohol Certain food additives Foods You Can Eat Animal proteins: meat, fish, eggs Vegetables: fresh, seasonal, and unprocessed Fruits: in moderation Healthy fats: avocado, olive oil, nuts, seeds Herbs and spices: for flavor without additives Rules to Follow Eat moderate portions of protein, vegetables, fruits, and healthy fats Choose whole, minimally processed foods with few or pronounceable ingredients Completely avoid restricted foods for the full 30 days Reintroduction Phase After 30 days, you slowly reintroduce foods one at a time, observing how your body responds. This is key to understanding your personal sensitivities and improving long-term health. The Pancake Rule: Why You Can’t Cheat A cornerstone of Whole30 is the “Pancake Rule.” This rule eliminates baked goods, chips, and comfort foods—even if you use

By |March 4th, 2024|Categories: Cuisine|Comments Off on Whole 30

Dinner with David Chang

Meals, mishaps and culinary secrets unfold as chef David Chang throws down in the kitchen for celebrity guests on Netflix.  We're fans, here are some of his recipes which look interesting: Recipes From David Chang's Cooking Show 'Dinner Time Live' - Netflix Tudum David Chang’s Pea and Mint Soup If fresh peas are in season — a very small window in the spring — go with those. If not, frozen peas are more than adequate as a substitute. For the mint, use whatever cool, fancy fresh mint you can find. Except peppermint. Peppermint is too strong. For the show, we used chocolate mint leaves from the farmer’s market. Pea and mint soup recipe:  David Chang’s Truffled Egg Toast This dish is inspired by the signature dish at ’Inoteca, one of my favorite restaurants in New York. At the restaurant, they used truffle oil, but for the show I used truffle butter from Regalis. It’s not complicated, but takes some doing (and some shopping) to execute. I start by taking thick slices of white bread (we used milk bread from a local Japanese market), and used a spoon to press a little nest for the eggs into the center of each slice. Lay the bread slices on a sheet tray, then slather with truffle butter and top with grated fontina cheese.  Slip an egg yolk into the center of each slice of toast, then slide the sheet tray into the oven. In a separate pan, I sauteed sliced asparagus in olive oil, with a little salt and pepper. Once the cheese is melted (and the egg yolk is warm but not cooked through) pull the toast out of the oven. Transfer the toast to plates and

By |February 20th, 2024|Categories: Cuisine, Recipes, Uncategorized|Comments Off on Dinner with David Chang

Wild Game is Anti-Inflammatory

I just had a really interesting conversation with one of the most respected cardiologists in the nation.  He was saying that recent studies have shown that feed-lot raised beef is inflammatory and high in fat.  Whereas pasture beef is not high in fat and not inflammatory.  And wild game meats have even more health benefits when compared to meats from domesticated or farm-raised animals. Examples of wild game include venison, bison, rabbit and elk. The fact that wild game animals eat their natural diet and are very active in the wild contributes to the lower fat content of the meat. Additionally, eating greens in the wild contributes to a lower content of pro-inflammatory omega-6 fatty acids and a higher content of anti-inflammatory omega-3 fatty acids. Furthermore, wild game meat is a good source of protein and minerals such as iron and zinc.  So, in fact, wild game has good fat and is anti-inflammatory. A recent article over at https://www.livestrong.com/article/349448-what-are-the-health-benefits-of-wild-game/ also echoed the same: Low Fat Content Wild game meats tend to have a lower fat content, as animals tend to be more active in the wild. Additionally, wild game eat a natural diet as opposed to grain or corn, which is often fed to domesticated animals, contributing to an increased fat content of non-game meat. Lower Omega-6 Fatty Acids The feeding of corn and grain to farm animals not only increases the total fat content but also the omega-6 fatty acid content. According to the Linus Pauling Institute, omega-6 fatty acids increase markers of inflammation in the body. Chronic inflammation is associated with health conditions including obesity, diabetes, cancer and rheumatoid arthritis. Wild animals eat more grass, green leaves and plants than their domesticated counterparts, which

By |December 6th, 2022|Categories: Cuisine, Hunting, Wingshooting|Comments Off on Wild Game is Anti-Inflammatory

How to Use Dried Chiles

Saveur recently published the best online guide to dried chiles. Chiles Negros, Mulatos, and dried Hatch NM chiles are favorites in our pantry, but here is the authoritative guide. Some of our favorite recipes featuring dried chiles follow. 11 Dried Mexican Chiles to Know and Love, and How to Use Them The ultimate guide for how to identify, shop for, and cook with the pantry workhorse of the Mexican kitchen: dried chile peppers. Read in Saveur: https://apple.news/AUMyQB1bZSZu6XVpToDz1vA I also came across this great article on the 7 moles of Oaxaca. Here are our personal recipes of three recipes with dried chiles: https://sportingroad.com/argentine-recipes/venison-carne-guisada/ https://sportingroad.com/fur/chili-mole/ https://sportingroad.com/argentine-recipes/tortilla-soup/ For more great recipes and sources of chiles, visit: https://thespicetrader.ca/collections/chilis https://www.manoymetate.com/

By |March 2nd, 2020|Categories: Cuisine, Recipes|Comments Off on How to Use Dried Chiles

Clay Pottery for Cooking

From Ferenc Recommendations on non-micaceous clay pots: I think Roemertopf ( Römertopf ) pots are the most flexible.  They used to be made in Mexico, but are now made in Germany ( again ).  The newer pots have a glazed bottom, so cleaning them after cooking is easier now. There's an out of print cookbook, which has lots of very good recipes for it: By the Editors of Consumer Guide Clay Cookery Some of our favorite recipes from it: Wedding Chicken From Crete, Gingered Roast Chicken with Nectarines, Ratatouille.  The latter is our all time favorite.  This pot is for the oven only. Though not made of micaceous clay, the Emile Henry pots can take a lot of heat.  Some can be used on stove tops. You can even use soap to clean them.  I use this one mostly for cooking chicken: Emile Henry Made In France Flame Oval Stewpot Dutch Oven, 6.3 quart, Charcoal Micaceous clay: Chamba You'd like the Chamba Cookware https://www.mytoque.com/pages/about-la-chamba-cookware ) soup pots for stews and soups.  The Chamba pots are made from black clay.  I use them on the stove top, but would work in the oven too. They're functional and beautiful. Güveç It's a Turkish clay pot.  ( See for example: https://drojkent.wordpress.com/2013/02/12/istanbul-pots-and-cooking-guvec/   I make Turkish moussaka in it.  Got that pot here: https://www.tulumba.com/products/3438-earthenware-non-coated-pot-medium/ But they don't always have it available. When I use clay pots on the stove top, I always use a flame diffuser, which I brought from Hungary.  You can get similar stuff here too, of course ( see for example: http://www.bramcookware.com/index.php ). I soak and them scrub with baking soda--never use soap on my clay pots. Because of the different pots I have, I put

By |April 8th, 2019|Categories: Cuisine, Uncategorized|Comments Off on Clay Pottery for Cooking