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I made these delicious spinach tortillas from scratch and used them to make a spicy Buffalo Chik'un wrap. Yum!

Stone ground masa from a mix of green and yellow corn. First night was fresh made tacos. The second night I used leftover tortillas to make crispy taquitos with beans and vegan cheese. So delicious.

This amazing Cajun sauce piquant on top of spaghetti squash was one of the most flavorful things I've made in a while.

While I certainly love a good sourdough with all the flavor of a long slow fermentation, sometimes you just want fresh homemade bread quickly. It can still be simple and taste. Here are some simple quick baguettes I made and my video of the process.

That wine looks pretty clear. I find that time helps with rhubarb wine, but sometimes it can be very stubborn. The best thing to use is a gelatin fining. That seems to be the trick to clearing rhubarb wine.

So, as if I didn't have enough to do . . . I jumped off the deep end. The Pot Thickens

First, I will say that this really isn't necessary. Corks stored clean and dry wine should not need any additional sanitation other than a having your wine properly maintained with SO2. The problem I have with corkadors and/or soaking wine is they can become too hydrated and soft and suffer a...

Just a leftovers night. I turned the blue corn masa into tamale dough and mixed the beans with the red sauce for the filling. YUM! I really like this!

So, I was made some blue corn masa to make tlacoyos. I have to say, the colors in the corn after nixtamalization and before grinding were just gorgeous. The final tlacoyos were served with a red sauce, shredded cabbage and a cilantro cashew crema.

Last week I was part of an evaluation tasting panel for about 200 wines made from experimental grapes under development at NDSU. I'm very excited by a couple of new red grapes that just blew me away in complexity and fruit. We are making excellent progress in tannin content and lowering the acid...

Sourdough butternut squash rolls.

Taco night. These tortillas were made from a combination of yellow and green corn.

These are so hard to find in the US. I finally found someone on Etsy from Mexico who could ship me an authentic metate y mano. Now I can make proper tortillas!

I know I've posted this for North Dakota before, but here is the data for all of the US. This is a graph of total weekly deaths due to any and all causes for the last four years. You can see that 2020 is simply not normal. We have experienced an unprecedented number of excess deaths over, what...

Wow. Fascinating.

More on the Mexican kick - this time with home grown yellow corn masa. You may have heard about the El Salvadorean dish called Pupusas. They are corn masa cakes stuffed with various things like chicharrones, chorizo or frijoles. But there are many variations of this stuffed masa cake found all...

Wonderful! I'm really getting into corn growing now. This is the Jerry Peterson organic blue corn. I will try planting some of my own saved seeds this year and see how it goes. The green variety I grow is the Oaxacan green corn. I don't remember the yellow dent corn variety. I would love to get...

On the third night it was all about leftovers - leftover frijoles and tortillas from the first night and leftover cream from the second night. What a perfect combination to repurpose them into a tortilla soup! This soup started with a sauté of onions and carrots with some garlic, cumin and...

On the second day of tortilla heaven, I had a hankering for green enchiladas. The enchilada sauce started with tomatillos from the garden. I was glad to have thrown a bunch into the freezer this summer so I could make green sauce all winter. Some other green chilies (pasilla, Anaheim and...

I've been on a Mexican kick lately. I think I've mentioned before that I grow my own corn to make tortillas - a yellow, a green and a blue corn. Here is some of the blue corn harvested this year. In order to make the masa dough for tortillas, the corn must first be processed with lime...