We had the best meal last week when a special visitor was in town. Marjory brought with her some freshly ground New Mexico blue corn meal, and I had bought andouille sausage, a ham hock, and some fancy gin in preparation. It all came together as a rosemary-gin cocktail, gluten-free blue corn bread, and bone fide red beans and rice feast.
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Blue corn bread, ready for the oven. It was bluer than I could have imagined! I used this recipe from King Arthur Flour, but substituted gluten-free flour. |
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The perfect bowl. Pass the Cochon hot sauce. |
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Butter lettuce salad fresh from the garden, with flowers from Clementine.
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1 comment:
I feel like I keep stumbling into those rosemary gin cocktails around blogs these days...I think I just need to make myself one already!
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