Taco Tuesday: Carne Adovada

I have arrived. I've been living like a monk for the past 2 years while starting my business. I saved and saved and finally took the plunge and bought a camera. Prior to this, I was borrowing Adrienne's 5 year old digital Nikon point and shoot, Ol' Trusty. Or shall I say Ol' Crusty! Oh sad! Point being, I really wanted to feel excited to take photos and to share them with you - so here we go.

We've had an amazing garden this year.

This year we chose tomatoes with our cooler Bay Area weather in mind. One of the varieties we purchased is from Siberia.

Serrano Chilies

Hopi Black Dye Sunflower

Last night, Marlowe, Caitlin, Jose, and Kathleen came over to our house for dinner. It was Caitlin's last Summer night. About 2 months ago, I bought Adrienne a new cookbook Tacos by Mark Miller. I highly recommend it. The recipes are delicious and straight forward.

Last night, we used ingredients from our garden for our meal. I love that.

We made fresh tomatillo-avacado salsa, green rice, and carne adovada (pork in New Mexican red chile sauce - which we made from scratch).

Edible?

I hope so! I just ate a mushroom that Adrienne picked in the cemetery. It was a boletus aka porcini. Wish me gastronomical luck!