fahgedaboud da buddah... put honey on 'em.

OR, pile on some taco-like fixin's such as beef or chicken or carne adovada, lettuce, onions, tomato, pinto beans, cheese and such for an Indian Taco.

Very sad news -- I just found out and while I only knew "ellie" through her public posts, I will miss her.

My condolences to her family and all her friends here.

Ohhhhh. I'm going to try that when I make them! Do you make them tortilla thickness? I was thinking slice of bread! But Indian taco sounds fabulous.

When they fry, they puff up kinda like pita does, Mmmmmm,makes hiding places for the butter and honey. Gonna make them with gluten free flour, see how that goes. Thanks so much for posting the recipe.

Salut, Elliewyatt.

Fry bread this weekend and then, I think, I'll be able to raise a glass without crying.

Wow. Ellie was a treasure. I'm stunned.

No, once cooked they should be the thickness of a couple of slices of bread or so. They will be uneven, ideally, not like a tortilla.

Realist - do you have a good recipe for carne adovada? I've never heard of it before but now I've looked into it it sounds delicious.

I've no idea about New Mexico food styles and no clues as to how it tastes or looks but in honour of Ellie I'm going to try cooking frybread and maybe some of this carne on the weekend.

CT,

Thank you for taking the time to share your memories of your MiL (as she referred to you often and with great love as her SiL) during this horrible time. Like everyone else, you have my greatest sympathies and are in my thoughts and prayers.

I never had the honor of meeting Ellie, but like many other FB'ers, we chatted. Oh, how we chatted!

Several months ago now she told me she'd be in the Bay Area and we just HAD to meet up! And we were gonna EAT and DRINK! The week before Thanksgiving week we exchanged emails and phone numbers. I wondered why I hadn't heard from her, but figured she was busy with family and friends during the holiday. I was so excited to meet her - we were going to meet at the Ferry Building after she'd take the ferry across the Bay, and then eat and drink our way through SF.

While I never did get the honor of meeting her, like so many here, I have lost a friend.

Tav

Yes, Ozzie, I do. It takes time to make it... like a full day at least.

I'll get my recipe out and get it to ya.

If you haven't followed mimi's link yet in the Lakin thread, addy has a fine tribute to Ellie at her place.

http://ohforgoodnesssake.com/?p=14607

:::sigh::: It's beautiful. Thanks Addy.

And Capt Trips, let me add my voice to the chorus of "thank yous" for reaching out to us in this time. It's just SOOO hard to believe ... but your shared memories and .. well, your very presence ... makes it just a little more tolerable.

Thank you, Addy/OFGS, for the beautiful blog entry.

This has been a weird, subdued, wakeful few days, full of strange contradictions. Ellie's gone, and yet evermore present. My heart has swollen countless times with what felt like sadness, only to find my eyes wet with delight at some facet of daily life -- the stars braving our suburban skies, the cat adopting her new cat condo, the texture of mashed sweet potatoes, some repartee between Listeme and her grumpy sister....

Grumpiness has been a theme -- the Ellie grumpiness, which is really just 'authenticity,' a word that's in vogue, and which I don't quite like because it admits to an alternative ('fakeness'?), when the very essence of that particular brand of grumpiness is that there is no alternative. One is, ultimately, an indescribable individual, with unexplainable tastes and preferences, and why be shy about it? That's how grumpy people enrich our lives, with their whole selves, their utter honesty, and the love of humanity that's rooted in that deep respect for their own soul (or vice versa).

I don't think it's the least bit surprising, or ironic, that we should find people such as this gathered around this particular campfire. The birthers are the very antithesis of this. I am unsurprised to read that at least some of them are shunned by their families, or are considered crazy enough to warrant committal. Birtherism thrives in a medium of ignorance, paranoia, narcissism, hate, fear, amnesia, selective hearing, a severe deficit of logical thought, and a willingness to consider oneself an expert commentator on almost any subject, no matter how arcane or complex, without the least appreciation for what actually constitutes expertise or scholarship.

Could any list be a more complete rendering of Ellie's opposite?

That was a terrific tribute, Addy, and I loved this:

Those of you who would have seen the piece about Ellie earlier this morning, before I fixed it, must be too polite to say what a screw-up I am

I was in tears because I mixed up Ozzie's picture with Ellie's! I kept saying, OMG, OMG, Ellie's going to kick my ass one way or another for being a fuck-up.

I learned of Ellie's passing mere minutes ago, since my time on the site has been sporadic. (In fact, this is my first post ever since the creation of FogBow specifically). This news makes me so sad, and it is personal to me even though I never met Ellie.

See, Ellie and I shared a stubborn (and yes, grumpy) love of the great state we call our home, Arizona, and of the American West in general. From my first introduction to PJ, I was fascinated by her wit, and her deep knowledge of our state's history and culture. Her knowledge base was something I would reliably tap into on PJ as we both tag-teamed whichever unfortunate soul had dared to attack our state, rather than attacking the bozos who happened to be our temporarily-elected political leaders.

We are a state of transplants, so personalities like hers are rare gems and I knew that. Even though she was not born and raised in Arizona, her link to its people was strong and clear, and that is precisely the bond I felt I had with Ellie. My attachment to this place was cultivated as a small-school high school athlete, when our team van took us to places like St. David, Clifton, Patagonia, Oak Creek, and Fort Thomas in the Apache Nation, to battle the locals during baseball season and then, again, for soccer season. For another high school event, I was able to spend an entire week in the depths of the Hopi Nation, hosted by a Hopi family, which left an impression on me that will never go away. The feelings I have about Arizona stem from those extremely rare and unique experiences I was lucky to have, and it is very hard to find kindred spirit who know what I'm talking about, when I do.

Ellie was one. And that is why I had so much wanted to make that 90-minute drive some day to our former territorial capital where she lived, Prescott, so I could hear her many fascinating stories and perspectives in person. I've lost my window of opportunity to do that, now.

I just read this. So sorry. I think she will be watching over us and never really far away. Shine on Ellie, shine on.

It's beautiful Addy. Thank you.

http://ohforgoodnesssake.com/?p=14607

Beautifully sad.

Ozzie: There are just about as many ways to prepare Carne Adovado as there are cooks, but over the years this has become my favorite recipe. As I stated in my earlier post to you it is a time-consuming process (as much as two days and well worth it if you have the time), but minimum a 12- to 16-hour process. Any shortcuts for less time produces an inferior-tasting result, at least in my opinion.

Carne Adovado is great served alone, is wonderful in burritos, served over rice and especially good served on frybread as an Indian Taco (with your traditional taco ingredients such as lettuce, tomato, onion, cheese.

I hope you enjoy it.

If you can’t find red chile pods, the powder works pretty well (you can choose your heat). And while adding to the process, the dried pods treated properly make it just that much better. IF you can find the red chile pods, here is how to prepare them:

It requires ¾ to 1 lb. of chile pods for the recipe. You can generally pick your heat level (or at least I have that option here).
De-stem and de-seed chile peppers; place in large stock pot and cover with hot water. Soak for 30 minutes. Bring to a boil then simmer over low heat for half an hour. Drain off solids, reserve liquid. Allow to cool slightly, then process solids in batches in a food processor using reserve liquid for proper consistency. Strain through a wire sieve, pressing on the solids to extract the liquids. This should make about a quart.


Carne Adovada

Serves 4 to 6
2 tablespoons canola oil
5 tablespoons all-purpose flour, divided
4 tablespoons + 2 teaspoons New Mexico red chile powder, divided
2-1/2 cups warm water
3 cloves garlic, peeled and minced
2-1/2 teaspoons dried oregano, divided
2 teaspoons ground cumin
1/4 to 1/2 teaspoon cayenne pepper
3/4 teaspoon salt
3 pounds cubed pork stew meat, from pork shoulder or pork butt
2 tablespoons butter

Put on a kettle of water to boil. In a skillet or frying pan, heat oil over medium heat. Whisk in 3 tablespoons of flour and brown until light golden brown. Blend in 4 tablespoons of chile powder. Slowly add water, whisking until lumps are removed. Add garlic, 2 teaspoons oregano, cumin, cayenne pepper and salt. Simmer on medium heat for 15 minutes, stirring frequently. Remove from heat and let cool.

Place pork in a one-gallon, zippered plastic food storage bag. When chile mixture has cooled, add it to pork, seal bag and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight. Note: I prefer 24 hours.
Preheat oven to 350º F. Transfer pork and marinade to a covered dutch oven or roasting pan. Roast pork in preheated oven for at least 2-1/2 hours, or until meat is very tender. You can also cook it in a slow cooker— (4-6 hours). NOTE: I prefer this method.

Remove from oven, transfer meat to a large bowl with a slotted spoon and cover to keep warm. Place dutch oven with sauce over a medium flame on the stove and stir in remaining 1/2 teaspoon of oregano and 2 teaspoons of chile powder.

Make a roux. This quick and easy faux roux, a simple restaurant cheat, will thicken the chile sauce nicely. Heat a small nonstick skillet over a medium flame. Melt the butter in the skillet and gradually add the remaining 2 tablespoons of flour, whisking constantly until it is completely blended and a golden brown.

Transfer butter/flour mixture to chile sauce, whisking it in to thoroughly blend and thicken. Remove from heat. Return meat and any accumulated juices to sauce and mix to coat. Serve.

Thanks for the recipe - it sounds great!

I think New Mexico chile powder or dried chilis are going to be a bit difficult for me to come by - generally the chilis that we can get here (apart from jalepenos and habaneros) are Asian, Thai birdseye and the like. Any advice on whether just normal chili powder or chilis would work, or is it a specific flavour that the New Mexico chilis impart?

Yes, they do impart a special flavor, at least IMO, but if all you can obtain is normal chili powder, it will be better than nothing. The jalapenos nor the habaneros will give it anywhere close to the right flavor.

OR, you can PM me and I"ll send ya some NM powder, and the powder and chiles can be ordered off the web , and it is not that expensive for a small batch. You can order pods here, and many other NM chili "delicacies." http://www.nmcchile.com/

Realist is right: New Mexico chile pods are just different from the run-of-the-mill dried pods available in your ordinary supermarket. They are immensely different from any of the fresh ones that we have here in the U.S. from California. I would personally not put Asian chiles on the same shelf as NM chiles; they do entirely different things in a dish.

Heat is not their major characteristic. The depth of flavor is what makes the difference. A good mixture of chiles will kick in at different times, starting with the aroma and ending with a mellow burn at the back of your tongue. This must be mostly due to the specific varieties of chiles that are grown in New Mexico, but I believed the old men in Ruidoso (when I vacationed there as a child each summer): it's the soil and climate, too. If I'm not conveniently in New Mexico, I order from there. Get more varieties than what comes labeled as "New Mexico chiles" (sometimes "chilis"). This is from a Texan, who by nature does not easily acknowledge the superiority of things New Mexican.

The best cantaloupes come from there, too.

Although it was apparently not filmed in New Mexico, the film The Milagro Beanfield War gives a wonderful view of the village Southwest.

elliewyatt would have chimed in along about now.

Realist and Tolland - I'll note your wisdom and not attempt this dish until I have some genuine NM chiles to use!

I'll have to check with our quarantine rules - I think it might be unlikely that I can import the dried chiles but I've had a look at the site you provided and the ground chile powder looks like it will be good (I might try their ready made adovada marinade mix as well - as Mexican oregano is a little out of my reach as well!)