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  • ½C (unground) chicos (or 1/4C ground)
  • ¼C corn flour
  • ½C bread flour
  • 3T sugar
  • 1tsp baking powder
  • ¼tsp salt
  • ¼tsp Chimayó chile powder
  • 1 egg
  • 2T olive oil (or bacon grease)
  • ½C water
  1. Grind chicos with spice grinder
  2. Add corn flour to make ½C (roughly ¼C, but maybe a little more or less)
  3. Add all other ingredients to bowl and mix
  4. Spoon into greased muffin pan
  5. Bake for 15-20 minutes at 400F

Makes six corn muffins, or a dozen mini-muffins.


My sweetie and I went for a hike this morning. The weather was perfect, and we had a great time.

Trail 301/303 in the Eldorado Community Preserve

We headed over to trailhead 3 in the Eldorado Community Preserve, which is four-thousand acres of open space running along Galisteo Creek down toward Lamy, between Ojo de la Vaca Road and US 285.

Among the views were:

Looking southwest to the Ortiz Mountains

Looking southwest to the Ortiz Mountains.

Looking east, with I-25 snaking towards Glorieta

Looking east, with I-25 snaking up towards Glorieta

The Apache Canyon Railroad Bridge, where the A. T. & SF railroad crosses Galisteo Creek, and which is marked in yellow on the map at the top of this page.

We hiked for a total of nearly three miles, due to taking a wrong turn and having to double-back, and got up to 7200 feet in altitude (we started around 6840 feet). It took us a little over 2 hours, with plenty of stops, and it was beautiful weather for a hike this morning.


This is dairy-free, but not vegan, due to lard in the corn muffin mix and the egg. Cream style corn does not contain dairy.

Time: 1 hour 15 minutes

  • Prep time: 5 minutes
  • Cook time: 1 hour 10 minutes

Serves: 8


  • 1 box Jiffy Corn Muffin Mix (8.5 oz)
  • 14¾ oz can cream style corn
  • 15 oz can sweet corn (drained)
  • 1 egg
  • 1 cup dairy free sour cream (or yogurt)
  • ¼ cup Miyoko’s or Earth Balance butter substitute


  • Preheat oven to 350°F
  • Grease a 2½ quart casserole or baking dish with coconut oil or bacon grease
  • In a large mixing bowl, combine all ingredients but butter and stir until combined
  • Pour mix into casserole and even it out with a spatula
  • Slice butter into chunks and place on top of mix
  • Bake for 1 hour 10 minutes, until golden brown and delicious
  • Optionally top with fresh herbs
  • Serve warm

#recipe #dairyfree

Made these after all our stuff was packed for our move to Santa Fe. All you need is a knife & cutting board, a cast iron skillet, and one tin of spice. And the recipe cleaned up the food we had left in the fridge.


  • 2 pork chops
  • 1 Honeycrisp Apple
  • 12 seedless grapes
  • ½ tbsp Chinese five spice
  • ½ tsp flour


  1. Core apple, and chop it up. Leave the skin on if you’re lazy.
  2. Chop the grapes into halves or quarters.
  3. Simmer apples and grapes with a little water until they go mushy. About 15 minutes. You’re making a quick applesauce.
  4. Add the Chinese five spice and continue to simmer until you have a nice sauce. Remove from heat and pour into a bowl (or ziploc bag)
  5. Use the (warm) sauce to marinate the pork chops for about 15 minutes.
  6. Put the sauce and chops into the skillet and cook about 7 minutes per side on low heat. Add a little water if the sauce looks to be drying up.
  7. Remove the chops from the sauce and plate. Make a pan gravy using a little water and flour.

Pairs nicely with grits if you have them. Also takes about the same total amount of time to cook as quick grits.


I made a bowl from some Russian olive that a friend glued up and gave me. I think it came out kind of pretty.


Our house finches are a source of amusement most mornings.

House finch, perched on a yucca stalk

They’re nesting, so often the female is inside the birdhouse, while the male is out standing guard, keeping an eye out for other birds or predators.

House finch, perched on a yucca, singing

And sometimes he sits and sings to us. He can be pretty loud some mornings.

A pair of house finches, one sitting on the hummingbird feeder, and one drinking from the ant trap

They’ve also learned a few tricks this year, like the fact that the ant trap above the hummingbird feeder is a good source of water, and sometimes a tasty ant snack. And if I don’t screw the feeder together quite straight, they can even get a drink of sugar-water from the feeder. I figure that’s okay, since we don’t have a lot of hummingbirds competing with them this year.

#birb #photography

Based on this Lemon Chicken Piccata {Paleo, Whole30, Keto} recipe.

Cook time: 35 minutes Serves: 2-4


  • ¾ lbs boneless skinless chicken breasts, thin sliced
  • 2-3 Tbsp flour
  • ½ tsp kosher salt
  • ¼ tsp black pepper, ground
  • 2 Tbsp olive oil
  • 2 tsp minced garlic
  • ¼ mild yellow onion, chopped
  • ⅔ C chicken broth
  • 2 tsp lemon juice
  • ½ can (roughly ⅓C) coconut cream, unsweetened
  • 1 tsp Dijon mustard
  • 4 tsp capers, drained


  1. If you’re making noodles, rice pilaf, or couscous, start that first
  2. Mix flour, salt and pepper in a bowl big enough to dredge the chicken breasts in.
  3. Heat a large skillet with 2T of olive oil over medium heat.
  4. Dredge the chicken, one cutlet at a time, and place into the pan. Cook 4 minutes on each side, until golden brown and delicious. Note that depending on the size of your pan, you may need to cook the chicken in two batches.
  5. Remove the chicken and set aside on a plate.
  6. Add 1T olive oil to the pan and get it warm.
  7. Lower the heat to medium-low.
  8. Add the ¼ onion, sauté until translucent (3-4 minutes).
  9. Add the 2 tsp garlic and sauté until soft (a minute or two).
  10. Add the chicken broth and lemon juice, increase the heat to medium-high until the broth comes to a boil, then return it to medium-low and simmer for 3 minutes. Stir enough to get any fond loose from the bottom of the pan.
  11. Stir in the coconut cream and Dijon mustard, and about half of the leftover dredging flour.
  12. Stir to make a thin gravy-like consistency (it’ll thicken as it cooks).
  13. Add in the capers and chicken and return to a simmer until the sauce is a good thickness and the starch is cooked
  14. Remove from heat and serve over noodles, rice pilaf, or couscous.
  15. Grate some Parmesan cheese over the plate if you like. It’s not needed, but it’s good.
  16. Enjoy!


Cook time: 8 hours. Start this around 8am. You’ll need to fiddle with it about lunchtime and 2pm, too. It’ll be ready about 4pm.

Serves: 8-12. Or a family with 3 growing boys.


  • 2 pounds chicken thighs
  • 6 ribs celery, chopped
  • ½ onion chopped
  • 1 tsp tarragon
  • 1 tsp marjoram
  • 1 tsp basil
  • 4-6 C chicken stock
  • ¾ bag frozen carrots
  • 1 or 2 potatoes, diced
  • ½ bag frozen roasted sweet potatoes
  • 1 C coconut milk
  • 2 tsp minced garlic
  • 2 tsp minced dried chives
  • 1/3 bag frozen peas
  • 1/3 bag frozen corn


  • Place celery, onion, chicken, half of the carrots, and 4C chicken stock into a 4.5 qt crock pot
  • Set crock pot on high and forget about it for 4 hours
  • Using two forks, shred chicken meat and skin and remove and discard bones and cartilage. You will miss at least one piece of cartilage. That shows the soup is home-made.
  • Add potato and balance of frozen carrots
  • Turn to low and let cook for 2 hours
  • Add frozen vegetables and enough chicken stock (about 2 C) to fill the crock pot, and let cook on low for 2 hours.
  • Serve and eat


Strawberry kiwi salsa


  • pint or pint and a half strawberries, diced
  • four kiwis, diced
  • one New Mexico chile, plucked off the ristra, washed, deseeded and diced
  • tablespoon lime juice
  • teaspoon salt


  • mix everything up
  • let it sit for a few hours in the fridge
  • eat on tortilla chips


Quail near our blue spruce tree

We had some visitors in our yard this morning, and they looked kinda cute. Only managed to get a photo of one of them, though. But this isn’t the first time we’ve seen them, so hopefully I’ll get another chance.

#birb #photography #NewMexico

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