Category Archives: Food

Weeds in the Garden

“What is a weed? A plant whose virtues have never been discovered.”

~Ralph Waldo Emerson

Or, even better yet… EAT THEM!

That’s right, I said it.


If you can’t beat ’em, EAT ’em.

Most weeds are edible at some point in their growth. Even tumbleweeds here in the Southwest!


U.S. Farm Subsidies

Blog Action Day: Food–Guess What? There’s Enough

Blog Action Day: Food–Guess What? There’s Enough.

Quote of the week…

Quote of the Week (From Organic Bytes)

Monsanto’s Corn Is Toppling Over

“As the summer growing season draws to a close, 2011 is emerging as the year of the superinsect – the year pests officially developed resistance to Monsanto’s genetically engineered (ostensibly) bug-killing corn.

“In late July scientists in Iowa documented the existence of corn rootworms (a ravenous pest that attacks the roots of corn plants) that can happily devour corn plants that were genetically tweaked specifically to kill them. Monsanto’s corn, engineered to express a toxic gene from a bacterial insecticide called Bt, now accounts for 65 percent of the corn planted in the US.

“The superinsect scourge has also arisen in Illinois and Minnesota.

“‘Monsanto’s insect-killing corn is toppling over in northwestern Illinois fields, a sign that rootworms outside of Iowa may have developed resistance to the genetically modified crop,’ reports Bloomberg. In southern Minnesota, adds Minnesota Public Radio, an entomologist has found corn rootworms thriving, Bt corn plants drooping, in fields.

“[A] 2008 study, conducted by University of Missouri researchers and published by the Proceedings of the National Academy of Sciences found that within three generations, rootworms munching Monsanto’s Bt corn survived at the same rate as rootworms munching pesticide-free corn-meaning that complete resistance had been achieved. Takeaway message: rootworms are capable of evolving resistance to Monsanto’s corn in ‘rapid’ fashion.”

– “Monsanto Denies Superinsect Science,” by Tom Philpott, Mother Jones, September 8, 2011

Ummm, seriously. How do we continue to uphold a system that supports this sort of agricultural practces!!!???

“Monsanto’s insect-killing corn”

Sounds like something we should run away from screaming, not support through practice and policy!!

NWRT Photo Recap… CA hightlights.


Loaded Baked Potato Pizza Experiment

Love pizza? Love loaded baked potatoes? Why not have it both ways, I thought!!

And so I made some fresh pizza dough and mushroom gravy and layered on ingredients that would make a baked potato delish, combing two cheeses for their flavor and texture combination. One being smoked gouda for that added extra “bacon” bit flavor it would give and the other being ricotta for the sour cream like topping. AND of course a few fresh things from the garden. Recipe below…

First prepare fresh pizza dough from your favorite recipe. I prefer mine rolled out extra thin and that seemed to work really well with this version. It is easiest to roll out the dough and set it aside on your pan in the fridge while prepping the rest. Optional though, you could just set the dough in the fridge as a ball still while prepping.

Pizza toppings:

  • Mushroom gravy
  • Fingerling potatoes, purple potatoes, red potatoes…one or two of each variety
  • One small onion of your favorite variety
  • Green onion and/or chives
  • Smoked gouda or smoked mozzarella cheese
  • Ricotta cheese
  • Minced Garlic
  • Fresh cracked pepper

The amount of each ingredient will vary according to what size pizza you are making and your preferences. Preheat your oven to somewhere between 350 and 450 degrees. I like to make thin dough and cook for less time so I heat mine to 450. I also cheated with the gravy and just got a vegetarian mushroom gravy packet mix. While your gravy is simmering, slice the potatoes (thinly) and the onion. Set aside the green onion and chives. In a pan with a little bit of olive oil saute the garlic, add the onion next, and finally the potato slices. After a minute or two of sauteing, add a tiny bit of water to the pan to steam the potatoes and cook it back off completely. Saute further until the onion is translucent and some of the potatoes are beginning to brown a little.

Next, grate the smoked cheese and roll out the dough if you haven’t already. Put the rolled out pizza dough in the oven for a few minutes. Make sure the gravy has simmered long enough to be as thick as possible. Take the pizza dough back out and spread the gravy on for sauce. Next, layer on the garlic, onion and potato slices. Top with smoked cheese, then chives and green onion. Follow with little drops of ricotta and fresh cracked pepper. Bake 10 to 20 minutes according to pizza crust preferences.


Epic NW Road Tour: Part II

And the adventure continues…

Day 11 of the journey we will drive to Seattle, WA where we will be camping 20 minutes away on a bayside campsite at Dash Point State Park. From there we plan to go explore the city, poke around Capital Hill, find a good co-op and an exciting dog park for Parker Jade. Then late in the evening we have plans to make an epic dinner with our friends we made at Telluride this year. Can’t wait to hang with them again! In the moring, a short run on the beach at the campsite and then start the slow journey back south.

Day 12 its off to my old high school stomping grounds for some dispersed camping action and some brewery recreation! We will be driving over Mt. Hood to Bend, OR. The first day we will head into the woods somewhere<—winging it this night, for some back woods camping. Maybe dinner at one of the many AMAZING breweries there, like the Bend Brewing Company before heading out to claim in spot in the forest.

Day 13 will be a day for the river and The Beer.  First off, a little sunrise jog along the Deschutes River on the First Street Rapids Trail with a possible swim in the river at the end, followed by a Deschutes Brewery tour. After, I will probably want to stop at a few of my old favorites…Pizza Mondo(one of the best pizza shops ever), Of the Earth(super fun clothing store), find a local bead shop(one of my favorite souvenirs to get), and some road snacks for the next day’s drive at Nature’s(happy its still there).

Day 14 we will be driving all the live long day, with Moab and Arches on our minds. This is by far our longest driving day. It should be filled with lots of scenery and books on tape! We will be camping in Green River, UT by the end of the day. We are hoping to pull in mid evening, just in time to set camp and cook up some tasty grub before hitting the hay, errr…. sleeping pad.

Day 15 I will be looking at this from above our campsite! But first we will get up from Green River to drive an hour to Moab to drop off Parker at doggy daycare(found a good’on) since she isn’t allowed on the Park trails and I wouldn’t dream of leaving her in the car in the hot desert. Then its on to Arches to tour the Park to hike around for the day.After the day of hiking, Parker Jade will join back up and we will poke around Moab for the evening before heading to this lovely camp pictured above called Dead Horse Point.

Day 16 we might do another hike for the sunrise view and then find some yummy breakfast. Then it’ll be time to drive back to ABQ, hoping to make it home by early evening.

What a trip!