At the Azienda Agraria Sperimentale in Parma.

September 15, 2008:

November 23, 2008:

Thanks to my friend Mario Dadomo!

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Saturday night at the NMBA Banquet, I was thrilled to learn that I had one won two awards, Best Cookbook for Cuisines of the Southwest (Golden West Publishers), and Best Novel--Adventure or Drama for Avenging Victorio (Rio Grande Books). It's just my 15 seconds of fame, but it sure felt great! Time constraints prevented me from delivering my winner's speech: "Because of these awards, I am postponing my retirement because I want to spend less time with my family." ;-) 

The keynote speaker at the New Mexico Book Awards was David Morrell, and I really enjoyed sitting at the same table with him.  He's the guy who invented the character Rambo in his book First Blood (1972).  While working on the book, he was drawing a blank on the name of his protagonist when his wife came back from shopping with some heirloom apples that are grown in upstate New York.  The variety is called 'Rambo', and the rest of the story is history.  Visit David at his site, here.  He lives in Santa Fe, so we'll get together soon.

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Virtual cooking, what a concept! From the online description: "Personal Trainer: Cooking is a training title that brings gourmet cooking from around the globe to your Nintendo DS. It features a DS Chef, your own private cooking instructor who talks you through 245+ recipes from more than 30 countries worldwide. It's a combination of interactive cookbook and live cooking demonstration that'll have you cooking like a pro, even if you've never lifted a ladle before."  Here's how it works:  " The first thing to do is select a recipe. With 245+ to choose from, Personal Trainer: Cooking makes it easy to find what you're looking for by helping you browse by country, ingredients, difficulty, cooking time, cooking technique or even calorie count.

At right is a look at one of the beginning interfaces.  Nintendo says that this game will increase your cooking skills. "With an extensive in-game reference of cooking terms, pictures and demonstration videos, you can tailor your cooking experience to your level of skill, then watch that skill grow as you keep cooking."  For more information on this game, go here.  As for me, I'm going to wait for Personal Trainer: Marriage, so I can learn how to better interact with my wife of 23 years, Mary Jane ;-).

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Libby, our 9(?) year old Cornish Rex, was selected as the Cat of the Day for July 8, 2009 in Workman's upcoming 365 Cats Page-a-Day Calendar.  The caption reads: "First born to a barn cat in 1950 in Cornwal, England, the Cornish Rex has a wavy, washboard coat and well-muscled thighs that account for her reputation as one of the most remarkable athletes of the cat world.  She's playful, smart and very easy to care for.  Special Mention.  LIBBY--Mary Jane Wilan and Dave DeWitt, Albuquerque,  New Mexico."

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Love to watch the Food Network but can't cook as well as your favorite star? Now's your chance to have your grilling question answered, possibly even in person! Inspired by letters from fans, Dear Food Network features top chefs answering your cooking concerns, problems and challenges.  Guy and Giada are here to help improve your recipes and grilling skills!  The Food Network is looking for fun, creative 20-second videos (DVD or MiniDV) to incorporate into the show.  BUT FIRST, for video guidelines please contact foodnetworkseries@gmail.com.  AND send them your stats (name, age, city/state, living situation, contact info) plus a recent photo, a little about yourself, and your cooking questions.  The best questions/videos will be used on the show and some people will get to have their question answered in person by his or her favorite chef!

Please send your DVD or MiniDV to:

Embassy Row
Att: Dear Food Network
110 Leroy Street
7th Fl.
New York, NY 10014

All entries must be received no later than Monday December 8th.

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Nam phrik, literally "chile water," is the name of a family of spicy dips or relishes from Thailand. Normally eaten with rice and fresh or parboiled vegetables, nam phriks are well known to all Thais but rarely seem to make it out of the country. They can even be hard to find in Thai restaurants in Thailand. They are generally homemade, often prepared using a well-worn granite mortar and pestle, and the recipes are as numerous as the chefs who grind them.  Here is the full story.

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Ted Nugent rocks. Ted Nugent hunts. Ted Nugent fights relentlessly in support of the Second Amendment. He has received praise from President Bush and Tom Ridge, amongst others, for being "a good man" and exemplifying "the founding principles of this great nation." He writes without regard for traditional spelling. He eats squirrel... Molly Wales reports, here.

"The Nuge" Meets "The Pope"

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The smoky smell of shashlyk makes every Russian's mouth water. Yours will, too, when you inhale the aroma of marinated meat cooking over an open fire.  In Russia, shashlyk (pronounced "shosh-LEEK") can be made from any kind of meat: pork, beef, lamb, fish, chicken, kid, venison, bear, and even game birds.  Read the full article here.

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New technological advances in roasting and peeling New Mexico green chile have created InstantChile Futuro, which is much tastier than the canned green chile you find in supermarkets. Go here to read the entire story, plus recipes. 

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Since 1992, Chris Lilly has been with Big Bob Gibson Bar-B-Q Restaurant in Decatur, Alabama, one of the nation's oldest and most revered barbecue destinations. He is the winner of 10 World BBQ Championships including six Memphis in May World Titles.  In this article by Gwyneth Doland, he offers up his barbecuing tips.  Here is the whole story.

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