Being a busy bee in nyc, so here’s a picture of carne adovada (sorry no recipe)
It’s no longer a blustery autumn, but a frigid winter here in nyc. We spent the wonderful tail end of fall at the Macy’s thanksgiving parade and have settled into winter with the first wintery mix (snow/sleet/rain) of the season on Saturday night. I should’ve been inside sipping champurrado or hot chocolate but instead I was window vintage shopping and eating scrumptious Bankok cuisine with girlfriends.
Currently our mornings are spent at the dog park, our days at the day job, in the dog crate or at the law school (respectively), and our evenings at home cooking or cleaning or contemplating life, love and the law (Alex is in finals mode). We’ve also been playing with our new wonderful toy, so expect better photographs and maybe some video!
Here are some photos (taken with the ol’ point n’ shoot) of Carne Adovada, a traditional New Mexican pork and potato dish that’s perfect for these months of hibernation. Look out for the recipe in the 55 Knives cookbook!
Bolillo at the Macy's thanksgiving parade.
