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Cassas Grandes to La Junta – Following the back roads through the mountains

dawnspitfire:

Yes indeed :D
by hike or by bike ;) okay… actually make that a scooter ♥

Originally posted on Wandering by Bicycle:

After a week back in the states I was ready to get on the road. I had planned on taking a series of buses back to Creel to continue where I left off on this trip, but what I really wanted to do was get back in the mountains. After the great experiences I had riding through the Barranca del Cobre region I decided to do the ride I was originally warned not to do, the mountain roads south from Cassas Grandes.

This route has already been written about in great detail by Cass and Anna and besides some additional pavement, it doesn’t seem like much has changed in the past four years.

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Love Love Love CHICKEN & WAFFLES!

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I sure do!

I’ve made my own of course. I make good fried chicken and “okay” waffles.  But…it’s available on both sides of me…and CLOSE BY, who also make it better than I do; so for me…that’s a BIG TREAT! :D AWESOME!
★ btw.. if you want to make your own…check this out! →
https://43north89west.wordpress.com/tag/chicken-and-waffles/
In the meantime……
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Lo-Lo’Chicken & Waffles in Gilbert Arizona, east of me ( & just a few blocks) & Jorge’s Chicken & Waffles in Tempe Arizona (just a few more blocks west of me) :D
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Happy happy happy
So yeah…basically this isn’t a recipe or my cooking. It’s simply photos of my favorite (okay, at top of my list of favorites ;) )

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Southern food!
And apparently latin too :D
Oh heck…it belongs to all. No1 has a patent on good food.
Obviously, because I was raised on this stuff ;)
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Yumm!

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And if you like a good burger…they’ve got that too ;)
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Or soup?

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♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

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Roasted Chicken with Preserved Lemons and Capers

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Roasted Chicken with Preserved Lemons and Capers
by Steve Dunn

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You MUST serve this up with a fresh loaf of crusty bread.  Why?  Because the meltingly sweet garlic bathed in herb oil begs to be slathered on a warm piece of bread, that’s why.
…..a warm baguette and a fresh green salad, and it couldn’t have been better.  You’ll also be pleased to know that this recipe is certified “left-over worthy” & … “freakin’ awesome!”

I couldn’t have said it better myself… ;)

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Ingredients:

20 chicken thighs
30 cloves of garlic, peeled but left whole
1/3 cup capers, rinsed
1/2 cup chopped preserved lemon (just the rind, not the pulp) about 1 1/2 lemon’s worth
1 cup dry white wine
2 tablespoons finely minced rosemary
2 tablespoons finely minced thyme
2 teaspoons red pepper flakes
1/2 cup EVOO
kosher salt and fresh black pepper to taste 

Method:

Heat the oven to 450℉ and position a rack in the middle.
In a large bowl toss the chicken, oil, rosemary, thyme, and red pepper flakes. Arrange the thighs on a large, rimmed baking sheet skin side up.  Sprinkle with salt and pepper to taste, toss the garlic cloves throughout the pan and pop it in the oven.  Let cook for about 20 minutes. Pour the wine over the chicken and stir the garlic cloves to help them cook evenly, cook for another 10 minutes.  Add the capers and the lemon and cook for a final 10 minutes, or until the chicken is fully cooked. Remove from the oven, tent with foil and let sit for 10-15 minutes to rest. Serve the chicken with spoonfuls of pan jus laced with lemon and capers, and a couple of garlic cloves per person.
Serves 8-10  
www.ouichefnetwork.com

Fish en Papillote

dawnspitfire:

#recipe #save & #share!

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Yumm!

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Nom nom…

Originally posted on From My Table...to Yours:

Finished PapillotteAs I indicated in my last post, something naturally happens as the weather warms whereby I turn away from my many cookbooks (or in the case of this year, pack them into about 10 cardboard boxes and put them in a POD) and instead begin to develop a more spontaneous and improvisational cooking style.  Last night my sister’s plans for whole trout on the grill were thwarted by an ill-stocked fish counter, and I instead purchased two gargantuan halibut steaks (the ones cut cross-wise from the fish’s body) with a glimmer of an idea in mind.

Assembly

When I got home, I raided my mother’s cabinet and refrigerator, pulling out some prepared pesto, a half a tomato, jars of roasted red peppers and marinated artichokes, a lemon and some fresh thyme.  I then cut two large rectangles of parchment paper (you can also use aluminum foil), about 14-16 inches long…

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For the Love of Brewing Coffee Outdoors

dawnspitfire:

YES!
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March 2015

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Orange blossoms

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The scent completely consumes the air!

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Lily of the valley
Pun intended ;)

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Originally posted on anna brones:

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I drink coffee outside whenever I can. If there’s sun and a terrace, you can bet that I will be on it. But even better than just drinking coffee outdoors? Brewing coffee outdoors.

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Starbucks Iced Lemon Pound Cake

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>Starbucks Iced Lemon Pound Cake Copycat Recipe

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Ingredients:
1 box yellow cake mix
4.3 ounce instant or cook and serve Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice

For Icing:
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

Directions: 
1. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.
2. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.

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It’s yummy of course. Who doesn’t like pound cake?  Or LEMON?
Personally I will stick to the recipe that calls for sticking holes in cake and drizzling lemony flavor over & in it. But then…I love lemon that much ;)
→→→→→→→→→→
Lemon Drizzle Cake (Tesco Recipe Video): http://youtu.be/yCrmof2hrTc

Starbucks Iced Lemon Pound Cake Copycat Recipe

Recipe from Picky Palate
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