Frank Ortiz Dog Park

These photos were taken at the Frank Ortiz Dog Park in town, a few weeks ago. It’s one of our favorite spots. I spent an hour or so trying to figure out who “Frank Ortiz” was/ is, by researching old newspaper articles – to no avail. Whoever he is, the dog park in his name is a wonderland. It consists of about 135 acres of unfenced, hilly, sun-soaked New Mexico land. Dropping into the sandy arroyos is a great workout, but Mesa and I love to walk the high trails, which give great vistas of the city.

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Mesa under the bright fall sun.

 

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Veggie Egg Drop Soup

I celebrated my 32nd birthday this past weekend – and partied accordingly 🙂 I figure one night a year you’re overdue for drinking and dancing, no excuses. A new friend lent me this spectacular violet wig, which I paired with an entirely black outfit, black eyebrows and red lips – a makeup combination I could never wear in my redhead life.

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However, I am 32! Staying out takes a lot out of me and my body definitely feels it. When I’m looking to rejuvenate and “detox” I turn to these Asian-inspired clear broth soups. I love my soups very gingery and very spicy, with a lot of broth, some veggies and protein. This is by no means a traditional recipe. In fact, I followed absolutely no recipe and I am sure if I had, it would have been even more amazing. But I also like my Monday night recipes SIMPLE. No straining, no cooking ingredients separately and “setting aside.” This is a one-pot meal. And I think it is delicious!

Ingredients
2 chicken breasts
1 small-medium onion, thinly sliced into half-moons
1-2 cloves garlic, minced
1 inch ginger, peeled and finely chopped
2 stalks celery, sliced diagonally
3-4 cups broth (vegetable or chicken will do, homemade is best, of course)
1-2 cups water
1 tbs soy sauce
1 head baby bok choy, thinly sliced
2 eggs, lightly beaten
1 jalapeno, sliced (optional)
Lots of red pepper (optional)
Lots of freshly ground black pepper
Scallions, for garnish
Sesame oil, to taste

1. Saute onion for 3 – 4 minutes over medium high heat, until slightly soft.

2. Add jalapeno (if using), garlic, ginger, celery and black pepper. Saute about 2 minutes. NOTE: Be careful not to overcook the vegetables. You want them to retain their crunch and bright green color.

3. Add broth, water, and soy sauce. Bring to a boil.

4. Add chicken breast and reduce to a high simmer, to cook chicken through. Cook about 10-12 minutes.

5. Remove chicken breast, shred and return to pot. Be sure chicken is cooked all the way through.

6. Once chicken is cooked, reduce heat to low simmer and slowly pour beaten eggs into center of pot. Let the eggs firm up before stirring. (This part is really fun!)

7. Add bok choy and red pepper. Taste and adjust seasonings. You may stir gently, but be aware of the eggs. Simmer about 2 minutes until bok choy is soft, but still crispy.

8. All done! Serve with sliced scallions and sesame oil.

This makes a pretty big pot. I usually freeze a quart or so. If you need a little more heft to your meal, jasmine rice would be a great side.

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