Comments for elliemay's blog https://www.elliemay.com/wordpress Mon, 19 Oct 2015 21:01:11 +0000 hourly 1 http://wordpress.org/?v=3.2.1 Comment on Wilderness Grub: Ham & Bean Soup by Lauren https://www.elliemay.com/wordpress/2009/07/20/wilderness-grub-ham-bean-soup/#comment-261611 Lauren Mon, 19 Oct 2015 21:01:11 +0000 http://www.elliemay.com/wordpress/?p=243#comment-261611 Love ham and bean soup! I made some the other day so I'm definitely going to try this! Thanks! Love ham and bean soup! I made some the other day so I’m definitely going to try this! Thanks!

]]> Comment on La Loma Jungle Lodge & Chocolate Farm by Ellie-May https://www.elliemay.com/wordpress/2013/03/24/la-loma-jungle-lodge-chocolate-farm/#comment-221198 Ellie-May Fri, 13 Mar 2015 10:38:36 +0000 http://www.elliemay.com/wordpress/?p=413#comment-221198 we have the same name, lol we have the same name, lol

]]> Comment on A Yucatan Christmas! by Mohamed https://www.elliemay.com/wordpress/2010/12/27/a-yucatan-christmas/#comment-218686 Mohamed Wed, 04 Mar 2015 04:20:10 +0000 http://www.elliemay.com/wordpress/?p=269#comment-218686 My wife and I sat down to a light meal of aperitivos at Aroma's. The ecelelxnt dips — salsa, black beans and guacamole — are served with house-made nacho chips, which is a nice touch. Heaped with veggies, shredded meats and contrasting sauces, the tostada plato was fresh and loaded with flavour. Finished with a shot of tequila and a very nice black beans brownie. We'll return to try entrees a.s.a.p. My wife and I sat down to a light meal of aperitivos at Aroma’s. The ecelelxnt dips — salsa, black beans and guacamole — are served with house-made nacho chips, which is a nice touch. Heaped with veggies, shredded meats and contrasting sauces, the tostada plato was fresh and loaded with flavour. Finished with a shot of tequila and a very nice black beans brownie. We’ll return to try entrees a.s.a.p.

]]> Comment on about me by Jim Sanders https://www.elliemay.com/wordpress/about/#comment-184490 Jim Sanders Thu, 20 Nov 2014 19:36:51 +0000 #comment-184490 My erstwhile wife (since died 4 years ago) was learning Russian with friends, and we wished to entertain them with appropriate cuisine. So a visit to the local library 'unearthed' Kulebiaka. This is a truly wonderful and exotic dish! I have made it several times, and often sing its praises. I love your comment that it is a "crowd stunner" - which is so true! Above all, thanks to you for introducing such heavenly food. My erstwhile wife (since died 4 years ago) was learning Russian with friends, and we wished to entertain them with appropriate cuisine. So a visit to the local library ‘unearthed’ Kulebiaka. This is a truly wonderful and exotic dish! I have made it several times, and often sing its praises. I love your comment that it is a “crowd stunner” – which is so true! Above all, thanks to you for introducing such heavenly food.

]]> Comment on Repurposing Leftovers by Sue Campus https://www.elliemay.com/wordpress/2008/04/27/repurposing-leftovers/#comment-158191 Sue Campus Mon, 15 Sep 2014 19:44:51 +0000 http://www.elliemay.com/wordpress/?p=185#comment-158191 Hi, Thank you for the leftover mackerel recipe. It sounds perfect and I have all the ingredients in my refrigerator. even crackers. How lucky. Yesterday was the first time I cooked mackerel...actually pan fried it. I thought it might be too strong to eat plain like salmon, but the way to added the mayo it will be fine. The internet is amazing....whatever you need it seems that someone has figured it out already and has an answer. Thank you again. All my best, Sue Sue Campus Hi,

Thank you for the leftover mackerel recipe. It sounds perfect and I have all
the ingredients in my refrigerator. even crackers. How lucky.

Yesterday was the first time I cooked mackerel…actually pan fried it. I thought it might be too strong to eat plain like salmon, but the way to added the mayo it will be fine.

The internet is amazing….whatever you need it seems that someone has figured it out already and has an answer.

Thank you again.

All my best,
Sue
Sue Campus

]]> Comment on Blue Corn Atole by Lori Taylor https://www.elliemay.com/wordpress/2008/09/16/blue-corn-atole-pinon-pancakes/#comment-120824 Lori Taylor Fri, 11 Apr 2014 14:33:59 +0000 http://www.elliemay.com/wordpress/?p=209#comment-120824 I come from Bernalillo, NM and I grew up with atole but have never heard of anyone making it sweet. The traditional New Mexico way is with milk and salt. To this day I still order Atole and have it sent to me in Ca. I absolutely love it. It's not made as a drink either. It's made like oatmeal, thick and you have to et with a spoon. Delicious! I come from Bernalillo, NM and I grew up with atole but have never heard of anyone making it sweet. The traditional New Mexico way is with milk and salt. To this day I still order Atole and have it sent to me in Ca. I absolutely love it. It’s not made as a drink either. It’s made like oatmeal, thick and you have to et with a spoon. Delicious!

]]> Comment on Blue Corn Atole by Maria https://www.elliemay.com/wordpress/2008/09/16/blue-corn-atole-pinon-pancakes/#comment-111325 Maria Sun, 22 Dec 2013 23:16:33 +0000 http://www.elliemay.com/wordpress/?p=209#comment-111325 We are from Cuba NM and the One we had was also sweet with milk and butter and made from blue corn meal We are from Cuba NM and the One we had was also sweet with milk and butter and made from blue corn meal

]]> Comment on Blue Corn Atole by Maria https://www.elliemay.com/wordpress/2008/09/16/blue-corn-atole-pinon-pancakes/#comment-110351 Maria Sat, 14 Dec 2013 01:24:22 +0000 http://www.elliemay.com/wordpress/?p=209#comment-110351 Chaquegue and atole are two different types of corn meal. Atole is blue corn and chaquegue is a whitish corn. I know because I grew up eating both and we sell both meals at El Potrero in Chimayo, New Mexico. Chaquegue and atole are two different types of corn meal. Atole is blue corn and chaquegue is a whitish corn. I know because I grew up eating both and we sell both meals at El Potrero in Chimayo, New Mexico.

]]> Comment on Purslane by Irene Merchant https://www.elliemay.com/wordpress/2007/07/31/purslane/#comment-108685 Irene Merchant Tue, 03 Dec 2013 04:49:22 +0000 http://www.elliemay.com/wordpress/2007/07/31/purslane/#comment-108685 My Thanksgiven bird. I truffle it well insides and out the night before. Next morning I rubbed it well with curry power.(salt and black pepper). That when I placed it into the smoker and let it smoke slowly for six hours. Never letting the heat get over 300 degrees. And when I took it out of the smoker I craved it and served it to my guess with the the purslane salad and and mash potatoes and gravy. My Thanksgiven bird. I truffle it well insides and out the night before. Next morning I rubbed it well
with curry power.(salt and black pepper).
That when I placed it into the smoker and let it smoke slowly for six hours. Never letting the heat get over 300 degrees.
And when I took it out of the smoker I craved it and served it to my guess with the the purslane salad and and mash potatoes and gravy.

]]> Comment on Purslane by Irene Merchant https://www.elliemay.com/wordpress/2007/07/31/purslane/#comment-108683 Irene Merchant Tue, 03 Dec 2013 04:39:30 +0000 http://www.elliemay.com/wordpress/2007/07/31/purslane/#comment-108683 This is how I prepared a quick fix salad on Thanksgiven Day. I took 2lbs. of purslane from the freezer and deforested it over night. I cup of fresh chop bell peppers,red onions 1/2 cup. 1/2 lb. ground beef and sauteed for until beef well done and drained the juice well. Then I added 1 teaspoon of olive oil,1 teaspoon of truffle oil,2 cups of yellow can string*** beans(can)drain well. 1 1/2 cup cottage cheese. Toss it all into a large bowl.Serve within 30 minutes. My holiday dinner......GREAT. Although I didn't have the stuffing with the bird This happen to be a quick fix dinner which I didn't prepare for ahead of time. I had to throw things together this time around. I am proud how well things turned out after all. This is how I prepared a quick fix salad on Thanksgiven Day.
I took 2lbs. of purslane from the freezer and
deforested it over night.
I cup of fresh chop bell peppers,red onions 1/2 cup.
1/2 lb. ground beef and sauteed for until beef well done and drained the juice well.
Then I added 1 teaspoon of olive oil,1 teaspoon of truffle oil,2 cups of yellow can string***
beans(can)drain well. 1 1/2 cup cottage cheese.
Toss it all into a large bowl.Serve within 30 minutes.
My holiday dinner……GREAT.

Although I didn’t have the stuffing with the bird
This happen to be a quick fix dinner which I didn’t prepare for ahead of time. I had to throw things together this time around. I am proud how well things turned out after all.

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