I haven’t had a cobb salad in ages They are traditionally made with a bed of romaine lettuce topped with sliced chicken breast, bacon bits, tomatoes, onions, avocado, hard boiled eggs and crumbled bleu cheese. I changed it up a bit to fit our tastes and substituted sliced green onions for the red onion and crumbled goat cheese for the bleu cheese. Joe suggested he would like deviled eggs instead of plain hard boiled eggs so that’s our twist on this classic salad. It tasted so good and with a simple vinaigrette drizzled over top. I prepped the eggs and bacon earlier in the day when it was cooler so as to avoid the afternoon heat. This salad was more than enough for the two of us plus leftovers for lunch the next day. Whether the idea of deviled eggs with a cobb salad sounds intriguing to your taste buds or not, cobb salad is a classic for a reason. You can take this tried and true recipe and change it up to make it your own.
El Malpais National Monument is located approximately 80 miles west of Albuquerque off of Interstate 40. There are two exits off of I-40 that will take you to different sights and things to do along those roads. For the El Malpais Overlook and La Ventana Arch, take exit 89 South onto Hwy 117 for approximately 15 miles. The overlook point stretches for miles and miles across a landscape that is covered in old lava flows and sandstone bluffs. The view is amazing, showcasing a valley of lava fields with colorful Mesa’s surrounding the area. We hiked from the top down to the area below for a little over 2 miles. It was a beautiful walk that we enjoyed immensely. A few miles further south on Hwy 117 is the La Ventana Arch. La Ventana is one of the largest arches in New Mexico and is very easy to get to with a short half mile hike. It’s a stunning sight from afar but as you get closer you will be in awe of the enormous beauty of this arch. Across El Malpais on the west side you can take exit 81 off of I- 40 and travel south along Hwy 53 from Grants, NM where you can hike trails through lava tubes and old lava flows. There is a “Big Tubes” area in which you will need to stop by the El Malpais Visitor Center to obtain a wild cave permit in order to explore the caves. Currently all the caves are closed due to covid until further notice with the exception of the privately owned the Bandera Ice Cave and Crater. There is a small Trading Post on site where you can get tickets. A couple of years ago we took Cameron (our youngest son) to see the Ice Caves and Bandera Crater which is located along the continental divide. It’s known as the land of “fire and ice” with the Bandera Crater and Ice Cave where the cave temperature never rises above 31 degrees. It seems the more we explore New Mexico the more there is to discover.
Where does the time go! It’s been 10 years since I started this time capsule of preserving my family’s favorite recipes throughout the years. Back in 2011 my oldest son Josh earned a degree in Graphic Design but decided he was going back to school and was moving on to pursue a degree in Physics/Astronomy. As he gained his independence he started cooking his own meals and wanted me to share some of the recipes that he could follow and make on his own. One day he surprised me with a newly designed blog to start sharing recipes. I can honestly say I knew nothing about photography or writing a blog. Through his graphic design knowledge he taught me how to take pictures in different lighting, how to crop them and also photoshop. As time went by I became more confident venturing out of my comfort zone and found myself trying new foods and new techniques that I had never dreamed of before. Food has always been about making memories and special events and every recipe tells a story which comes to mind every time I revisit an old post. In 10 years there have been some unexpected surprises and opportunities, along with meeting some wonderful new friends and blog colleagues along the way. Here’s a few of the highlights from some of my favorite moments as well as some of the most shared recipes over the years. One of my most treasured gifts was my very own cookbook (pictured above) that Josh designed and had published for me. Here’s my trip back in time over the last 10 years.