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high desert. small house.

Food Fun November

German Night in San Lorenzo – Tienda del Sol
November 9

We recently heard about a weekly ethnic food night over in San Lorenzo – essentially the Mimbres, due east of us.  The owners of the establishment are German and they serve German food every Wednesday.  Sounds fun…

We finally made it out and were the lucky recipients of the last plates of the German food.  Brian had spaetzel and schnitzel and I had had spaetzel with bratworst.  The bratworst were huge and one plate could have fed us both.  We also enjoyed sides of cucumber salad, excellent sauerkraut and some kind of sweetened/pickled cabbage.

There wasn’t a German dessert offering so we passed but we did accept the complimentary appetizer of chips and salsa.  Overall, it was a fun food experience but not my favorite type of food.  Given an alternative, I’d probably choose the alternative…as long as it isn’t local Mexican food.

Here was our 'starter' - cucumber salad, sweet bread and chips/salsa. The cucumber salad was refreshing and tasty but a tad too sweet for me. The bread was different and delicious.

Here was our ‘starter’ – cucumber salad, sweet bread and chips/salsa. The cucumber salad was refreshing and tasty but a tad too sweet for me. The bread was different and delicious.

Main course - so much food!

Main course – so much food!

West African Food in Tucson – Alafia
November 12

We’ve decided that each trip to Tucson will feature different food places.  We are going to try to resist going to our favorites and instead branch out and travel the world of cuisine offerings.

We started with west African food at a small, unassuming place called Alafia.  The guy serving us came to the United States about 2 years ago from le Benin, a country originally colonized by France.  He said it is “much easier” to get a Visa for here than it is for France.  He has been working on his English ever since he arrived and he was conversant and quite comfortable.  We chatted at length after we ate.  It’s inspiring to hear about someone’s world experience that is so incredibly different from your own.

The food was GREAT.  Not fancy but delicious and so satisfying.  The portions were big and the meat was perfectly prepared.  Brian had the Egusi stew and I had the Sauce d’Arachide.  Brian’s had a heavy spinach influence and mine had a deep, rich peanut sauce.  SO GOOD!  They were reminiscent of Indian dishes we have had but with a different take on the spices and presentation of meat.

As always when the food is delicious, we dig in before remembering to take a picture. The Egusi is the dish in the foreground.

As always when the food is delicious, we dig in before remembering to take a picture. The Egusi is the dish in the foreground.

French Inspired Breakfast in Tucson – Mimi’s Cafe
November 13

We previously dined at a Mimi’s Cafe when I was living near Los Angeles.  It was an incredible experience – great ambiance, delicious food, generous portions and reasonable prices.  We recently discovered that Tucson also had Mimi’s, so we decided to try it out during our next visit to town.

As expected, we had a delightful experience.  We shared a ham and cheese omelet and the eggs benedict.  We subbed out our potatoes on each plate for a side of sauteed spinach (which was prepared to perfection).  Also, the waitress brought us 7 glasses of water over the course of breakfast – we were never without.  Because we often hike and then eat out, we are usually quite thirsty.  An attentive waitress who notices our rate of water consumption is much appreciated.

The omelet came with a muffin of our choice as well as the spinach. Can you believe that?!?!?! This warm pumpkin muffin was presented to us with cream cheese frosting on top and a side of butter. It was divine.

The omelet came with a muffin of our choice as well as the spinach. Can you believe that?!?!?! This warm pumpkin muffin was presented to us with cream cheese frosting on top and a side of butter. It was divine.

Breakfast! So satisfying.

Breakfast! So satisfying.

Side of spinach - thank you Mimi for accommodating our request.

Side of spinach – thank you Mimi for accommodating our request.

French inspired decor.

French inspired decor.

Thanksgiving Dinner in Silver City – Friend’s House
November 24

Tre Rosat, our previous go-to place for Thanksgiving (and most other meals), closed its doors on November 11th.  It will soon be replaced by another ‘new American’ dining experience.  Its absence has helped us branch out and try new things…as well as reserve our food experiences for our travel time out of town.

We were invited to dine with our friends and their family for the holiday and we gladly accepted.  Not only are they fun to be around, but they have high palate requirements and enjoy creative food.

We contributed an avocado and endive salad and they provided the rest – and it consisted entirely of inspired dishes that only vaguely resembled the traditional fare.  Alright!

Dinner!

The Thanksgiving Day Feast !

Dishes on the plate above, kind of from left to right –

  • Smoked turkey (completely different experience vs traditional oven cooking)
  • Savory bread budding (instead of stuffing)
  • Cauliflower dish (consisting of cauliflower, tahini and miso paste)
  • Sweet potato “soufflé” with crumbly nut topping
  • Avocado & endive salad

Dessert consisted of two pies – Gorgonzola pear and pumpkin praline.  Everything was fantastic!

3 Comments

  1. Thinking of building an Arched cabin but I am confused as to why the end caps are so expensive. $2200 seems like a lot for so little. I feel as if I could build the end caps myself for far less money. Can you explain why the end caps are so expensive?

    • I believe ours may have been $200 more expensive due to upgrading to 2×6 construction. But as to why they should cost $2000 each – I have no idea. My guess (based on the poor endcaps they left us with) is that woodwork is outside of their area of expertise so they charge more for them. They probably do not want to do them but are willing to do them so they can offer a fully dried-in product. Another possibility is the inconvenience of working so high up – it’s possible other builders would charge a similar premium.

      • Well, the charge is the same no matter the location. I suppose I should just email them about why they cost so much. Probably has to do with labor. Thanks.

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