No snow yet but days and nights in New Mexico are getting colder. Brrr!!! So it’s time for comforting and warming dinners. And, that’s what BSK provides with consistency. One night there was a lusty eggplant-zucchini-onion-tomato curry adapted from a recipe by Vikram Vij, the eminent Vancouver, B.C. restaurateur. HG added some chili oil for heat ; added a dollop of yogurt sprinkled with cayenne pepper for more fire (Yes, HG is a big fan of fiery food in cold weather)). The next night there was a steaming pot of cod-fresh clams-potatoes-onions-herbs seafood soup. (HG added many grinds of the pepper mill). When temperatures plunge, BSK knows how to warm HG’s body and soul. Lucky HG.
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