In my home we call this Chile Verde Burritos because my mom found the recipe in the Bakersfield Californian (the big city newspaper in my small town) and that is what it was called. I later found out that true Chile Verde is made with pork and has no tomatoes, only green tomatillo sauce. This is similar to Chile Colorado (which is beef with tomatoes) but it doesn’t really have a red sauce in the same way. So, I’m calling it Beef Burritos. Click through for the full recipe. Read the rest of this entry
“Beauty is an image of our deepest desires.” CS Lewis, The Weight of Glory and Other Addresses.
“There is a mystery in beauty that defies logic or quantification. We don’t always know why we find something beautiful, be we experience an inner stirring of pleasure that longs for more.” Barbara Henry, Woman to Woman.
16 oz dried large bow tie pasta
1 lb pkg spicy Italian sausage links
3 large bell peppers (red, green or a combination)
3/4 – 1 cup beef broth
1/4 snipped fresh flat leaf parsley and/or
chopped fresh basil
freshly grated Parmigiana Reggiano
For a step by step visual guide click ‘more’….
I have some stories to tell but right now I need a nap…..tj
One rainy weekend Lenny and I went to Tiburon for a friend’s wedding. I love weddings. This one was held in a darling chapel on a hill with a view of San Francisco Bay off to one side. Wildflowers surrounded the Chapel. Click ‘more’ to see the pics… Read the rest of this entry