Diving Duo Releases ‘National Geographic A Diver’s Guide to the World’ [REVIEW]

December 20, 2022 by Leave a comment

Diver and sea turtle
Fathoms below the ocean’s surface, a diver has a close encounter with a sea turtle. (Photo by Richard Segal on Pexels.com)

When they first met, they had no idea that they would one day set off on an epic adventure together, venturing from one place to another in search of the best places to slip into their wetsuits and dive deep beneath the surface of the world’s oceans. But that is exactly what writer Carrie Miller and professional diver Chris Taylor have done in order to pen National Geographic’s latest travel guide, A Diver’s Guide to the World. The result is a must-read for anyone who loves to dive or has ever even dreamed of doing it!

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Red Chile Honey

October 17, 2011 by 8 Comments

Red Chile Honey

Great as a glaze or as an addition to your favorite salsa, our Red Chile Honey makes everything a little extra special.

Ever since we were wed, we’ve had a love affair with the American Southwest. We’ve taken more trips to New Mexico than we care to count, and whether we’re in the little town of Jemez Springs at a rustic bath house and its neighboring cowboy bar, stepping into the past at a Mexican saloon in Albuquerque’s Old Town square, or exploring the wonders of magical Sante Fe and dining at one of the city’s culinary treasures like Pasqual’s, Geronimo or The Shed, we’re always discovering new flavors we want to introduce to our kitchen at home. This recipe for Red Chile Honey is one of the many flavors we’ve brought back with us. We love how simple it is to prepare. Add it to homemade salsas or use it as a glaze for pork, poultry or even roasted vegetables like squash to give your favorite meal something extra special and a kiss of sweet, smoky flavor.

PREP: 2 minutes
COOK: 1 minute

INGREDIENTS

  • 1 cup honey
  • 1 tablespoon red chile powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground garlic salt

DIRECTIONS

  1. Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.

TIPS: If using as a glaze, baste meat or vegetables during the last few minutes of cooking.

YIELDS: 1 cup

© 2011 Jadeworks Entertainment. All rights reserved.

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