The Heard Museum has published a review of Jake Page’s new book Uprising in their July–September 2014 issue of Earth Song. Reviewer Lynn Bullock writes that the “Pueblo Revolt of 1680 is probably one of the least-known events in American Indian history,” and that Jake Page “sets out to bring this uprising, known in the Southwest as the ‘First American Revolution,’ to a larger audience.”…
Before you take the first bite, aromatic rosemary readies your palate for this refreshing entrée. Rosemary flourishes year-round in gardens, making a worthy addition to your landscaping. Aside from imparting a wonderful scent, rosemary may improve memory and alertness. Even if you don’t have time to marinate for the full hour, the salmon will still absorb the rosemary flavor and be delicious. From
Unlike many accomplished photographers, Sarah Dolliver wasn’t born with a Brownie box camera in her hands. She didn’t spend her childhood hiding out in a darkroom while her peers played soccer, nor did she spend every spare penny on camera equipment. “I had never picked up a camera before I got here,” she says with a laugh. Here is Sedona, Ariz., where she has lived with her…
Fresh, hot tortilla chips right off the stove, sprinkled with a little sea salt and maybe even a little splash of lime juice, are one of the best snacks ever. Pair them with a good salsa or guacamole and you may not even need to eat dinner. From The Essential Southwest Cookbook.
1/2 cup oil or lard for frying
12 corn or flour tortillas, 6-inch, cut into 8 wedges each
Retracing Native Roads Day 8, Gallup to Winslow: Petrified Forest, Standin’ on the Corner, and Route 66
Shush Yaz Trading Company, Gallup, NM
For the past several months, Rio Nuevo editor Jim Turner has been sharing his adventures in the Four Corners area as he worked on the third edition of Native Roads by Fran Kosik. This is the final installment in his journey.
By Jim Turner
What better way to start your day than with a visit to one of the largest Native American trading posts in the Four…
Salsa fresca gives a burst of freshness to any dish. It’s great on eggs in the morning or enchiladas at night. If you like it extra spicy leave the seeds in the jalapeño. This version is by Chef Ryan Clark, from Modern Southwest Cooking.
Makes 4 cups
1 pound vine-ripened tomatoes, seeded and finely diced
1/2 cup minced red onion
1/2 cup diced yellow bell pepper
1 clove garlic, minced
Being in the book business, we are naturally avid readers. We would like to share with you what our staff is reading each month. We would love, in turn, to hear what you’re reading!
review by Caroline Cook
I read this slim novel in just a few days, and it really struck me. Chbosky’s narrator, Charlie, tells his story in the form of letters to an…
This wonderfully chilly summer soup has a sweet peach flavor balanced by the spicy tang of red chili paste. From Santa Cruz Chili & Spice Co. Cookbook, by Jean England Neubauer.
1 cup of sliced peaches, using the sweetest fruit you can find, or in a pinch use high-quality canned
1/2 cup Santa Cruz Red Chili Paste
2 cups chicken broth
1 cup cream (or half-and-half)