Blog Archives

Hiking the Acequias in New Mexico

5/26/2022

Hey, Hey!
Hope your week is going good! The weather has been very good lately so I've been out exploring! I wanted to learn more about the Acequias (Irrigation ditches) that are in my area. Some of these ditches date back 400 years! The Spanish built these to irritate what is now souther Colorado to central New Mexico. Some have been redone and others look very much like they did when they were first built. I created a short video here if you want to check one out.

In an area where it almost NEVER rains seeing water flowing seems almost unbelievable. Besides all the history associated with the water ditches there are also politics as the state grows and changes. You can google if you want to know more, I don't feel qualified to weight in on it.

I have another out of state trip planned in two weeks so I need to get packing..

More later -

Vegan Black Bean Taco Wraps with Fresh Guacamole

5/23/2022

You know I love me some Mexican food, but the tortilla aren't usually healthy or vegan. Lettuce makes this a healthy treat!

These vegan spicy black bean taco wraps are perfect for Meatless Mondays or anytime you want to get a plant-based meal on the table in around 20 minutes. This is a family favorite!

Prep time: 15 minutes. Cook time: 5 minutes
Serves: 4
Ingredients:
2 T. extra virgin olive oil
1 15-oz. can black beans, drained and rinsed
2 T. water
1 t. ground cumin
½ t. chili powder
1 t. smoked paprika
¼ t. cayenne pepper
¼ t. dried Mexican oregano
Sea salt and black pepper, to taste
Optional: ½ medium red bell pepper, finely diced

Guacamole Ingredients:
2 large ripe avocados, pitted
1 medium tomato, seeded and diced
3 T. fresh lime juice
2 T. fresh cilantro, minced
½ medium jalapeño, finely diced
Sea salt and black pepper, to taste

To Serve:
Mango Salsa* See recipe here.
Iceberg, butter, or Romaine lettuce leaves for wrapping
Directions:

Heat olive oil in a skillet over medium heat. Add beans, water, cumin, chili powder, smoked paprika, cayenne, and Mexican oregano. Season with salt and black pepper, to taste, and stir to combine.
Cook, stirring occasionally, until the beans are warmed through and the spices become fragrant, around 4-5 minutes. Remove from heat and set aside.
While the beans are cooking, mash the avocado in a small glass or other non-reactive bowl. Add tomato, lime juice, fresh cilantro, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Set aside.
Transfer warm beans to a bowl and add diced bell pepper, if using. Sprinkle with additional spices, if desired. Serve immediately with large lettuce leaves for wrapping, along with fresh guacamole and the salsa.
Enjoy!

Hello From Roswell

5/16/2022

We are back again!

How are things?
Hope all is well in your world. I had business in Roswell at the end of April so we made a quick trip. There was no "touristing" this time, as it was a short visit.

The drive from ABQ is a whole lot of this...

Its about a 3 hour drive from our house..

Fuel prices are still up...But what are you gonna do? After being in lockdown for so long I'm more than ready to get back to traveling again.

Roswell actually have a lot to see. From the lake to the alien tours, it a nice place to visit.
+ I really do love the kookiness of the city. They do embrace the alien theme and celebrate it!