Mexican Elderberry

While visiting a local ranch, I got to see the wild Mexican Elderberry in bloom. Smells fantastic and brings about fond memories of my Granny K. The cowboy and I talked about uses of the plant, my memories of Elderflower fritters, jams, pies, and wine were making my mouth water. The cowboy, a Yaqui Indian, tells how his mom would prepare a steam with it to open air passageways when someone had congestion. Not only did I learn this new medicinal use of the plant, but also learned that the ways I was trying to cultivate it where incorrect. With the new knowledge I gained I will be attempting to grow cuttings again, all previous attempts had failed. Hope to share this information soon with pics of progress!

Anasazi / Mogollon Tularosa Black-on-White with Rare Exterior

Interior - showing typical black-on-white design

Exterior - showing rare white-on-gray design.

Anasazi / Mogollon Culture Cibola Whiteware Corrugated Patterns

Hohokam Pottery Designs

Prehistoric Hohokam Pottery Designs

Classic Period Tanque Verde Phase A.D. 1125-1450

Mexican Feather Art

Desert Millipede

Recipe: Granny K's Basic White Bread

1/2 cup Milk

1 1/2 Tbsp Honey

2 tsp Salt

3 Tbsp Butter

2 eggs

2 packages Dry Yeast

1 1/2 cup warm Water

5 to 6 cups of all purpose flour

Take 1 1/2 cups of hot tap water and add 1/2 cup milk and 1 1/2 Tbsp honey, this should just feel hot to your fingers, not burn them, just extra warm.

Add 2 packages of dry yeast. 

Mix this well with large spoon and add salt, butter, and 2 eggs. 

Mix well, add half the flour and mix well again then let set for 5 minutes.

Now stir in enough flour that it gets hard to mix with spoon then turn out onto a floured board.

Start a timer for 10 minutes. Knead and add flour only as needed but knead for the full 10 minutes.

Put into a greased bowl, cover with saran wrap and a towel until it doubles in bulk.

Knead down and make into loafs or rolls or whatever.

Let rise until it is as high as you want from 30 minutes to 1 hour.

Bake at 350 degrees. For bread 30-35 minutes, For rolls 20-25 minutes. Test by knocking on the crust to see if it sound hollow.