Back home with full tummies

We’re back at the Ranch in Texas, Mom and Dad decided to follow the same plan back that they did heading out to NM, 3 shorter days instead of 2 long ones.

We stayed at the exact same campgrounds and in the exact same sites as we did on the way out, it was Cactus RV Park in Tucumcari, NM the first night. This is a seriously no-frills park, but with our Passport America membership it was quite the frugal overnight stop. It did take the folks a while to settle in, there was a bit of wind that caused various things to make noise outside the coach, and they couldn’t “leave it” when told, back to manners school for them.

The following day was a drive back to the Ole Towne Cotton Gin RV Park. This is a really convenient park if you don’t want to drive all the way to Amarillo or the Metroplex, and the owner really seemed to think of everything for the overnight RVer when she completely renovated the old gin property. Best of all, the low-cost continental breakfast includes “bag with pancakes”, which is right up there with “bag with squeaker”.

Mom made one last recipe for us, actually a combination of 3 she “investigated” based on our tour of eastern New Mexico. The day they visited Los Alamos’ Bradbury Science Museum, they ate lunch at the Hill Cafe, where Mom had something called a “tortilla burger”. She said it was quite tasty, and even though she brought some back in a white box, we never got a sample.

Tortilla burgers take a freshly-grilled burger (Mom used buffalo ones purchased at the Natural Grocers by Vitamin Cottage in Santa Fe), wrap it in a flour tortilla with some cheese, then pour chile sauce over (red or green, your choice), and top with melted cheese, shredded lettuce, diced tomato, and a little sour cream (or Greek yogurt), if desired.

Since she’d made homemade flour tortillas twice in the coach, she used those for the wrap. She also had just found a good recipe for Hatch Green Chile Sauce, one of the two answers to “Red or Green?” in New Mexico (ok, there are three answers if you include “Christmas”, which is a little of each).

The recipe Mom used for the Green Chile Sauce

The recipe for the Flour Tortillas

to make a Green Chile Burger

and yes, Dad ate two. We got nuthin’.

Recipes we forgot to post:

Mom isn’t always the sharpest knife in the drawer, and didn’t initially realize we were at high altitude for baking when we were in Albuquerque. She didn’t know you aren’t supposed to be able to bake popovers at altitude. She did know/believe/was convinced they weren’t supposed to work unless you had a metal popover pan or muffin tin.

With blatant disregard for the rules, Mom made popovers using ceramic ramekins in the RV at elevation and they came out FANTASTIC!!! Of course we say this because we each got a taste, with a little of Aunt Dulcie’s homemade Maine wild BLUEberry jam, but she changed nothing except for making only 1/3 of the following recipe and baking it in a total of 4 ramekins which were set on her Doughmakers pizza pan:


And lastly, for all my minions, I mean fans, I, the Princess Ree, lover of sweet creamy things and Mexican baked goods am pleased to share with you a recipe for Marranitos that Mom found and has made for me (using a heart shaped cutter since she doesn’t have a piggy cutter): Marranitos