Jmahl

Latest incarnation of brioch. Folded in chocolate, raisins, walnuts, sugar and cinnamon.

Just pulled out 10 lbs. more. Unbelievable.

It is Fall now so we dug up the sweet potatos. Over 100 lbs. of sweet potatos from 1 1/2 sq. meters of dirt all started from a sprouted sweet potato from the store that we stuck in the dirt. Amazing.

A new TJ is set to open in San Antonio. It's on the checkout list.

the teenager has to choose -

I use egg substitute when making ice cream for others. I personally am not afraid of fresh eggs.

Babka on my mind.

Beautiful.

Corn soup made with corn from the garden and milk from a local cow. It rained today - an unusual event this Summer.

Texas Gulf wild caught. But there is still the issue of bi-catch. I used to get fresh caught from Mazatlan. They were the best.

Chicken mole on white rice with zuccini cheese medley Coahuila style.

Try this recipe: New York Times – September 20, 2009, Polenta With Goat Cheese and Rosemary - You will not be sorry.

You are probably technically correct, but here in South Texas with daily temperatures over 100 degrees in the shade kitchen waste mixed in the garden disappears pretty quick.

This year growning out of the compost pile melon vines with four melons. Last year we had butternut squash growing out. They produced over twenty squash and were very vigorous. This year we planted butternut from the package and they were weak and did nothing. So lets see how these melons work out.

Maize, beans and squash - the plants grown in a mila provides a balanced diet. So bake your tortillas have some beans and squash and you will be following an old and very wise tradition.

Lovely, I have been showing lots of people how to make these breads at the Philip Mahl Memorial Kitchen and I think I have changes some lives.

As above, cut rounds from corn totillas and bake in the oven until crisp. Super taste. Cheap. Crispy. Can't be beat.

Brioche we baked from a recipe from "Artisan Bread in Five Minutes a Day" by Hertzberg and Francois. Amazing. Give it a try.

A thing of beauty.

Baron: Your creations are works of art. Bravo.

Based on the advise of my resident expert I'll bet the damp towel was damp with vegetable oil.

Tonight, April 6th at the Philip Mahl Memorial Kitchen we are holding a free workshop on the making of Tortillas. If you are in the Del Rio Texas area come by from 7:00 to 9:00 pm. For more information check out the Del Rio Council for the Arts web site or the Facebook page under the name Philip Mahl Memorial Kitchen. Its a hard place to get to but worth the trip. Look for photos tomorrow.

Lovely stuff - brings back memories.

My resident expert her says she uses a little oil on a piece of paper towel and swabs the cast iron comal every third or fourth tortilla when they show that they want to stick. Also no thermometer here, just the open hand over the comal until it feels right - it’s hot. Chris - looking good.

Pizza, salad, red wine and good company for my birthday - it does not get much better.