I spent last week in a food photography workshop at Santa Fe Photography Workshops taught by Tracy Benjamin of Shutterbean. I rolled into town on the night of the Game of Thrones finale (solid WiFi FTW!) and got ready for four days of making and editing pictures. Our group of six ended up being the…
Although Hatch Chile Season seems to mark the end of summer, it's still one of my favorite times of year. I debate whether or not to buy a 25 lb. case and then inevitably cave and do it. It sounds like a lot, but once you've roasted them and packed them into freezer bags, you'll…
I worked in a bagel shop in college and one of the things I loved most was the chicken salad. Pizza bagels were right up there. But, I know, what? Chicken salad was far ---- and i mean faaaaaaaaar ---- from the most ordered item on the menu. I mean, I don't really order tuna…
Dust off your Pinterest boards from last summer, it's Hatch Chile time again.
This year's green chile season feels like it's coming on early, but maybe it's just my imagination. I picked up my first batch of Anaheims at our farmers market last weekend -- in July! If you're jonesing for a green chile fix, Hatch roasting events…
The back to school stuff is going in Target, heralding the end of the summer. Soon enough it'll be time for backpacks and lunchboxes and binders, but before we give ourselves over to F-A-L-L, it's time to worship at the altar of the Hatch chile. Last summer I froze 25 pounds worth and it looks like I was pretty stingy in doling out the chiles over the year since I still have several bags in the freezer. But there's nothing like fresh roasted, and stores across the country are already breaking out their roasters with events starting this weekend.With everyone getting kids back to school, summer has been declared over. But I won’t let it be. I'm saying right here, right now, it ain’t over til it’s over. We’re in the best days of late summer – still warm and mostly sunny – and the chiles have arrived. The chiles – you know…
The heat rises off the desert floor in visible waves, a tumbleweed blows across the landscape and a cherry red 1959 Cadillac convertible comes screaming down the highway, its driver's leathery face obscured by sunglasses and a cowboy hat. The perfume of roasting chiles hangs heavily in the air. It's Hatch chile time.