Food Quality at Breakfast

By / 17th August, 2015 / Foodies / Off

Enjoy a Top New Mexico Bed and Breakfast: Breakfast At The Dreamcatcher Bed & Breakfast

Dream B&B pancakes at the top New Mexico bed and breakfast
The ingredients we put in our breakfasts speak to the care we put into making each guest have a wonderful morning, experiencing a Top New Mexico Bed and Breakfast at the Dreamcatcher B&B.

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Jake and Wild Creatures

By / 15th August, 2015 / Jake The Greeter Dog / Off

Jake at our Dreamcatcher Bed & Breakfast

Jake and Wild Creatures: Some “Lively” Fun At Our Dreamcatcher Bed & Breakfast

As much as you might think, dogs are not domesticated. We pretend to be, but put me in front of another animal and watch me. It could be a fly or a bug, a feral cat or a roaming dog. I’ll try to stomp it, bite it, and eat it (as long as it’s really small). I have those desires to be the king of the kingdom. I may be black and white, with huggable qualities and –most of the time- good manners, but never forget how wild I can be.

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Eggs Bordeaux

By / 13th July, 2015 / Foodies / Off

Eggs Bordeaux

Eggs Bordeaux
I wanted to make a French toast meal in a ramekin. The reason I wanted it in a ramekin was the egg mixture was more than just eggs and cream. I wanted to add a little after-dinner liquor that was a blend of chocolate and red wine form one of our local wineries. The first attempts were utter failures: The first baking, the bread was too soggy; The French bread sunk, leaving a gooey bottom. With the next try, the bread came out hard as a rock; The French bread wouldn’t stay in the ramekin because the egg floated it.

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Jake and the Magic Pan

By / 7th July, 2015 / Jake The Greeter Dog / Off

Jake and the Magic Pan: A Taos New Mexico Hotel’s Unique “Tale”

Our Taos New Mexico Hotels Greeter, Jake.
I’m the official guest greeter at Dreamcatcher B&B, one of the best Taos New Mexico Hotels around. Okay, maybe I’m just the dog greeter. Name’s Jake. I was only 13 weeks old when I moved into the Dreamcatcher. My human partner is John, he’s my alpha. John sometimes gets into the ‘I’m the master, you obey’ mode but not often. When I’m at the door I bark once –it took a while for John to learn my message technique- and he opens the door for me. Good human! Problem with height of door handle.

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Jerusalem Artichoke Root

By / 18th June, 2015 / Foodies, Uncategorized / Off

Jerusalem Artichoke

Jerusalem Artichoke One discovery I’ve made in New Mexico is the Jerusalem Artichoke. My neighbor Norm asked me during our first summer in Taos if I’d like to have some of his vegetable plants for my garden. At that time of year, middle summer, the plants were towering with yellow flowers at the top. I didn’t know what part of the plant to cook. Norm pulled out of his pocket a gnarly root. “Here, cook this and tell me what you think,” he said, handing me dirt-covered root.

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Prudy and Jake

By / 26th May, 2015 / Jake The Greeter Dog / Off

Prudy and Jake

Prudy and JakeWe knew we had to find Jake, a dog that will be loved at our B&B. And we did right after we bought the B&B in 2009. Jake has become the quintessential symbol of all that is good and welcoming and warm here at the Dreamcatcher B&B. Every guest is enthusiastically greeted by Jake when they check in.

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Jakes Arrival at Dreamcatcher

By / 17th May, 2015 / Jake The Greeter Dog / Off

Jakes Arrival at Dreamcatcher

Classic JakeMy first and only airplane flight was a blur, it happened so fast. I was young, so didn’t know what to expect. I arrived in Albuquerque, first class in my own cabin, with special handling, by the airplane crew. I was only 13 weeks old, coming from South Carolina. Prudy picked me up and we drove to Taos in the north. It was dark as she drove, I watching the mountains as we home. John said hello when we got to the big house.

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The Best Hot Oats Brulé in Taos NM

By / 7th May, 2015 / Foodies / No Comments

Hot Oats Brulé

Torching the Hot Oats Brule I want to share with you one of my dishes that I start each day with. I discovered this dish at a B&B in Corrales, NM, a suburb of Albuquerque: the mixture of Irish Steel cut oats, regular oats, raisins and almonds. I’ve added my previous cooking experience and now it has become one of my signature dishes that guests love – Hot Oats Brule.

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