Because we love food we’re sharing some favorites including a few things available at Lori’s world famous Mercantile.
The Corn Tortilla
We don’t sell them but here’s how to make your own:
You take dry corn, soak it in lime and water overnight. Rub the kernels together to remove the loose hulls and rinse well. Grind the corn until it’s fine and reintroduce small amounts of water until the dough is soft but not sticking to your hands or the bowl. Next, mash it flat and put it on a hot (350º) surface. Turn it in about a minute, cook it another two, and flip it again. Let it puff up and if it doesn’t don’t worry, just let it cook for another two minutes. Finally give it to the person closest to you and do it again. Or follow the instructions on a bag of masa.
Any chilé, they’re all good really. These are my recent obsession. They are fresh Cayenne peppers grown at Coffee Pot Farms in Dilkon AZ. We met Cherilyn and Mike vending at the Winslow Farmers Market and we’re buying for our own consumption and now offering Coffee Pot Farms fresh produce at the Mercantile!
These dried New Mexico chilé pods will be ground for enchilada sauce.
Anasazi® cave beans are my personal favorites since discovering them at a date stand seven or so years ago. Pictured here is Moki Mix. Moki Mix is a blend of Anasazi®, Bolita, Lima, Kidney, Northern, Pinto, plus green and yellow peas. We buy them direct from the mill to eat and sell in the Pantry.
Joshua Tree Coffee is our favorite (it’s way better than what I roast). Their five varieties are all organic including the full flavored Mountain Water process decaf.
A Few Good Times
There it is, not quite as much mileage as 2017-18 but the search for good times starts every day.
Not Winter, but Kinda Like It.
It’s 25° outside, Ted and Jennifer are out at Clear Creek in their camper and we’ll join them in ours today…not sure why camping seems fun but I’m determined to find out. Tune in later for updates.