santa fe: red or green

first stop: Santa Fe’s oldest restaurant, Plaza Cafe. on tap: Sierra Blanca Roswell Alien Amber Ale.

the historic diner is located downtown in the original location where it has continued to serve New Mexican cuisine since 1905. When asked ‘red or green’ go for ‘christmas’ to get a mix of both the red chile and green chile sauce. If I lived in NM, I would want it to be Christmas every day.

on my plate: Pork Menudo: hominy stew with cabbage, onion, lime and cilantro.  Served with chile and a flour tortilla.

winter walk on the plaza square after lunch to view the beauty of The Cathedral Basilica of St. Francis of Assisi. The Cathedral Bells rang just in time for us to see a bride walk through the doors to get married exactly 6 months to the date of our wedding day!

santa fe: lights & liquor

morning mimosas to start our trip off right.

in-flight screwdrivers. round 2. keep the complimentary drinks coming.

christmas in santa fe.

love & lights.

agave margaritas at our fav bar, the agave lounge.

Bon Appetit’s Agave Margaritas

2 Tbsp. agave syrup

1/4 c tequila blanco

2 Tbsp. fresh lime juice

Kosher slat

2 lime wedges

1. Pour some kosher salt into a small dish. Rub 1 lime slice over half the rim of an Old Fashioned glass (if you prefer your Margarita on the rocks) or a coupe glass (if you prefer it up). Dip rim of glass into salt.

2. Combine tequila, agave syrup, and juice in a cocktail shaker; fill with ice and shake well. Strain into prepared glass. Garnish with second lime slice.

this man is no old-fashioned.

santa fe christmas.

i’ll have a glass of chardonnay, please.

shops in the seasonal spirit.

sugar-plums and snow

I’m dreaming of a pink Christmas

As I snuggle down in bed with Ruby on this Christmas Eve, dreaming of sugar-plums and snow, I can’t help but feel like my armoire represents my little Cottage Christmas. With un petit nativity from an antique shop in France to the array of perfume-filled bottles lined up in trays, my Mimi’s rose garden painting passed down to me watches over my collection of this-and-that. Hemingway and happiness are the last blessings I see as I close my eyes for Christmas. Joyeux noël, à toutes et à tous une bonne unit!

a few of my favorite things

#67 Work at a vineyard. #41 Go to the Olympics. #20 Read all works of Shakespeare. These are a few of my favorite things…that I want to complete on my bucket list. The entire list features 77 items that I would like to experience during the days of my life. #40 Taste a cloud. Might be one of the more whimsical adventures on my list, but these mint meringue macarons are pretty close to checking it off. Perfect for a holiday party or dusted in gold glitter for wedding favors, these melt-in-your-mouth delights have a touch of sugary romance that will make you want to whip up a dozen in all pastel palettes.

Mint Meringue Macarons

2 egg whites

1/8 tsp cream of tartar

1/8 tsp salt

 1/4 tsp peppermint extract

1/4 c sugar

1/2 confectioners’ sugar

Food Coloring

1. Preheat oven to 250 degrees. With an electric mixer, beat egg whites, cream of tartar, salt and peppermint extract at low speed. Add both types of sugar in tablespoons at a time  while increasing the speed of the mixer as the meringue begins to form from soft peaks to stiff, glossy peaks.

2. On a parchment-lined baking sheet, drop the firm meringue with a large serving spoon and swirl at the top. Repeat to form cookies with remaining meringue. Bake for 60 minutes. Remove from heat.

3. Once cooled, sandwich same-size cookies together for macarons with desired filling such as whipped cream or raspberry buttercream frosting,