Note to self – pick up some anchos and some …

Comment on Carne Adovada (New Mexican Chile-Braised Pork) by Cherie.

Note to self – pick up some anchos and some pork – yummy – thanks

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The ribs will definitely be on our winter list 🙂

Tell me, if you’re adding all that fat back in do you really think it’s worth grinding rather than just using a good quality ground pork? May have to try it anyway 😉


Creativity and Self Expression, Part Two (PLUS GIVEAWAY!)
fun – I’m 49{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f} caregiver, 17{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f}spiritual, 16{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f} intellectual and the rest other LOL


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.