I have been moving since 4:00 AM last Thursday...

When will I make a list that finally gets accomplished before I realize I forgot something and have to start over? This past week was experienced at breakneck speed. I am no longer used to that New York Minute I once lived everyday. This project is both exciting and exhausting. Right now, I am cooking, somewhat feverishly.

I roasted 2 6LB chickens this morning before I went to school. On the stove now is a large pot of chicken pazole. Why pazole? Because we are having temfula, I thought it would be a nice accompaniment. I learned this recipe from a potter while completing a residency at Laloba Ranch in Steamboat in 2006. It is a fairly simple recipe, and one that I love making when I Anaheim peppers are in season. Here is the recipe:

6lb+ roasting chicken

1 tbs chile powder split between roasting and soup

1 tbs cumin

1 tbs oregano

1 tsp sage

salt, pepper

2 bay leaves

2 cans of hominy

3-4 qts of chicken broth of choice

collagen from pan drippings

1. roast a chicken in a 425-450 degree HOT oven (Salt, pepper, onion and garlic powders, oregano, cumin and chile powder of choice), allow to cool. Remove skin, and reserve and refrigerate pan drippings until separated and set.

2. Prepare the peppers by roasting them on a water filled broiler pan at 500 degrees turning as each side gets charred. When soft, put in cold water and peel.

3. sauté 5 small white onions (or 2 large ones)

4. add in 5-7 cloves of garlic chopped

5. Add in chicken, hominy, cumin, oregano, salt, pepper, bay leaves and chile powder, I used a mix of guajillo and hatch, that I ground fresh.

6. cook until flavors are well combined (45 min or longer)

I will get through the list, tomorrow morning is GO...

Rise 4:00 AM - Rest 10PM