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Update on my NM chiles. The mysterious bag of peppers labeled Anaheim made it back to CA in excellent health. They don't look like CA anaheims, although I don't think I've bought any anaheims here for decades. The were meaty, dark green and flat like a poblano, but longer and less triangular. We roasted them on the grill, peeled them, etc. Generally they were mild but a couple of them had more heat. The flavor is nice. I froze them in small bags. I think the best benefits will be gained by mixing them with the frozen very hot Hatch chile. My plans for the next week include making a green chile stew: pork shoulder, potatoes, light chicken broth and chiles to taste. Very traditional. If only I had some fresh warm sopaipillas and some pueblo honey to go with. Note to @Shel_B: Our Airbnb was in Velarde, north of Santa Fe. The Ohkay Owingeh pueblo is just down the road. Our host gave us a jar of Ohkay raw honey from the pueblo called RZ's Bees. It was thick and delicious. That's local honey for you. .

Rajas de chile Poblano, mushroom, and chorizo tacos with tomatillo salsa and shallot relish

black-eyed peas over rice; diced green pepper&cucumber soaked from dry, simmered in chicken stock + diced smoke bacon

I thought I posted yesterdays dinner but I don't see it. It was ribs in the smoker. They turned out really salty. I was so upset I probably forgot. I dumped out the rib rub I had made a few months ago and started over from scratch. So i did another rack today and they turned really well. I have a few theories about what went wrong but they are just guesses. Whatever went wrong that one time, at least it was only one time.(fingers crossed) The recipes are all on my blog but the potato salad recipe calls for 5 pounds and I made it with one potato so even though I used all the same ingredients I estimated the proportions. The BBQ bean recipe came form Gates BBQ restaurant and used 110 ounces of canned baked beans. I mixed all the the additional ingredients in a separate bowl, poured them into a bottle and refrigerated it so I can add just the right amount no matter what size the can of beans I use and still have more in the refrigerator for next time.

Thanks everybody. Lots of suggested reading which I intend to do, I just haven't had time. I did make fish tacos last night. Pan-fried panko'd cod, with a pineapple salsa. Wow, was that good! Thanks, @blue_dolphin for the suggestion.

The only time I ever got sunburnt. I'm sure dehydration and salt depletion played a part in making those souvlaki and plastic bottles of water amongst the most beautiful things I've ever tasted!

@ElsieD, another source of excellent taco ideas would be to search the forums for posts by @C. sapidus that include the word taco and scroll through the list of posts. He's shared tons of them over the years from delicious looking tacos in the breakfast topic that might feature leftovers as well purpose-built tacos in the Dinner topic and else where that might be traditional Mexican or fusion cuisine!

Welcome, @YvetteMT. Looking forward to reading more about you!

Looking forward to this. I went to Athens Inter-Railing as a teenager lo, many moons ago. My budget was tiny, and there was a heatwave so it was 30C at dawn, but the souvlaki I had on the street has stayed with me as a highlight and reference point all these decades later.

Mushroom and chorizo tacos with white onion, garlic, and chipotle in adobo. Cumin, cinnamon, feta, and half-and-half to finish, topped with cilantro and chopped salad. Mushrooms were fried in leftover garlic oil. I might make something similar for dinner.

Ooh, that stopped me in my tracks. Like someone designed a snack just for me!

@YvetteMT thank you for finally joining Im hopefully you will contribute your experience in adding your local bounty to your plate. looking forward to your future posts . Many of us ( I ) love pics. thank you advance

I know exactly what you are asking and don't have the answer but this sort of query always reminds me of a comment by Niloufer Ichaporia King in her book, My Bombay Kitchen: 🙃 Edited to add that because I'm a looker upper, I looked it up and I think this response to the question touched all bases: That last line cracks me up!

Me alleguede RobertM Chocolot Sue PEI and sister Jane Diana D curls Dallas VistaGardens Eat.Choui Wendy Peterson Britney Audrey Brown and Melanie Willow and a promising R handed employee Gwbyls +1 Anniebakes RanaNM Madam Bonbon Delna Matcha Wizard - aka Jenna Rob K JanM Omar C

Can Boston Cream Pie be frozen? I'm thinking of making individual ones and am wondering if I can do this.

Grilled pork chop with steamed corn in butter, steamed broccoli.

The Global Pantry Cookbook is this month's book for the cookbook group I participate in so I tried their version of avocado toast sprinkled with a gremolata made with orange zest and furikake in addition to the usual parsley and garlic. It was OK but if I want a "global pantry" ingredient on my avocado toast, kimchi gets my top vote! The poached egg was not part of the recipe but I can never resist the opportunity to add a runny yolk!

For a while we tried making corn tortillas. The presses are inexpensive, so it's worth the experiment. I too have not found a source for good ones. Even making them ourselves, the best ones used fresh masa from a Mexican market rather than the powdered Masa Marina that's easy to come by. So more often we make hybrid fish burritos, since I can get packaged flour tortillas that are pretty good. The topping is pretty much standard: a slaw of regular cabbage with the addition of cilantro and lime juice and my version of crema, which consists of creme fraiche mixed with a little Siggi's yogurt. We used to have a large Mexican supermercado that made their own crema and you could opt for salty or plain. For heat sometimes if I'm lazy I just use Tapatia in it or on the side, but in summer when there are good tomatoes I make a simple fresh salsa for a topping. In New Orleans I was blown away by the Cajun-Viet crossovers. So for my fish or shrimp burritos I sometimes use a hot cajun blackening seasoning before frying. Or if I'm feeling more like Mexican I marinate the fish in achiote paste before sautéing in butter or oil. I like deep fried fish but I'm too lazy to bother, and now I'm happy with my version.

I'd be happy with just these for any meal.

Last night's bake, sliced and toasted for Moe's breakfast.

You and @blue_dolphin make the most complex and healthy breakfasts I could ever imagine. I never cease to be amazed. Most of my breakfasts are just toast, buttered, often with our marmalade. If it weren't for my husband that would be it, with maybe some fruit. But he makes great pancakes and great biscuits and great bread, But now I'm back from NM and the frozen green chile we brought back actually managed to stay frozen. It's a pint container, certified Hatch chile and nothing else in the ingredients. And it's hot! So breakfasts have been scrambled eggs with green chile. God, I miss NM. It was so beautiful.

Penzey's fajita seasoning. I had a gallon sized bag of beets that I needed to use up before they went bad, so I made beet gnocchi with beet sauce and broccolini. My sister, husband and I all enjoyed it, but my nephew was absolutely horrified. He thinks beets are the worst vegetable in existence, so he got spaghetti and meatballs instead.

The other are smoked chicken wings. The bacon was very good. I gave my venison supplier a pound and he returned with 2 pork bellies. It is cut and weighed out and ready to start curing this afternoon.

Squid with snow peas, garlic, ginger, chilli, Chaoshan fish sauce, soy sauce, coriander leaf and Chinese chives. Rice.

Shunyi. It's a suburb of Beijing. That said, dog isn't eaten so much in Beijing. Your pork may have been cooked in a similar manner but I'm sure (I hope) it didn't taste similar. It's chewy and rather off-tasting. Like nothing I've ever eaten before or since.