fresh baked, 11.15

Round loaves of gorgeous Pueblo Indian oven bread (different from fry bread!), a staple of my childhood and reminds me of morning toast before school.

Some people may find this oven bread to be “bland” because it lacks sugar–but no siree, you are simply and completely wrong. In New Mexico, this bread is baked in large ovens outside behind the house and goes with absolutely everything. That’s the beauty of it! Toast with jam, a sandwich for lunch, pinto beans and hot peppers for dinner (read a NY Times travel article from 1982 about Pueblo baking culture).

It’s brilliant and always reminds me of Mum, or home, when I eat it.

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