My design library is filling up again with new fabric and trim books. I spent a few hours last week reorganizing it. The case is an old standby from IKEA which works perfectly with fabric books. Everything is easy to find now, sorted by fabric types such as upholstery, windows and bedding, sheers and trims.
I made the most delicious vegetarian Posole this weekend. What I love about this type of dish is that my husband David never complains about the lack of meat. Here is the recipe which I adapted from an old Santa Ynez California cafe from a good friend and restaurant owner.
32 oz. Pacific Vegetable Broth (no additives, just food ingredients)
1 med. yellow onion
2 T. olive oil
6 to 7 garlic cloves, chopped fine
3 T. cornstarch mixed with a little water till thin
2 T. mild chili powder
1 lg. red bell pepper
2 T. cumin
2 t. Mexican oregano (Mexican oregano is very different from the more common oregano)
2 16 oz. cans of Mexican hominy (rinsed)
1/2 t. chipotle paste
salt and pepper to taste
extra olive oil
Saute onion in 2 T. olive oil until translucent. Add garlic and bell pepper. Stir occasionally till soft. Add herbs and spices. Add broth and hominy. Simmer another 10 minutes. Season with s and p.
Garnishes: finely chopped radishes, grated sharp cheddar cheese or Cojita, sliced green cabbage, lime juice, avocado.