The Fork

And Now, A Recipe From Le Forkette

Y’all Ready For Muffins?

We knew that since we took a week off, we’d need to come back strong. We assume that you now tell time based on The Fork and when we arrive in your inbox, so we kind of picture everyone wandering the streets, confused...debris in your hair and just, like, mumbling about time, space, the universe, everything.

So yeah, because of that (and because it’s too hot and we’re lazy), we turned to Le Forkette and said “Don’t you have any good recipes?” And at first she was like “Naw,” but then, later, she was all like “Yeah!” So here we go:

Presenting, for the first time ever, blueberry crumb muffins a la Forkette (or whatever)!

Blueberry Crumble Muffins

What You’ll Need:

For the Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup oats
  • 1/2 cup rinsed and chopped pecans
  • 1&1/2 teaspoons cinnamon
  • 3 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 5 &1/2 tablespoons unsalted butter (melt it, nerds)

The Steps

  1. Put all this stuff in a bowl and kind of softly mix and fold it until it clumps together, then set aside and start muffin-ing for real.

For the Muffin Part

  • 1 & 3/4 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 eggs
  • 3/4 cup whole milk
  • 1/2 cup oil
  • 1&1/2 teaspoons vanilla extract
  • 2 cups blueberries

The Steps

  1. Preheat that oven, y’all—375 degrees and you’re golden
  2. Spray your muffin pan with some kind of non-stick something (or get muffin cups if you’re a crybaby)
  3. Put the baking powder, salt and flour in a bowl and get whisking til it’s been whisked; put the sugar, eggs and oil in a different bowl and stir until you’ve stirred enough, then add milk and vanilla and stir a little more.
  4. Combine them bowls and get back to stirring until you’ve got a smooth batter, but not, like, TOO smooth. You’ll know it’s the right amount of smooth when any air bubbles bursting sound like the riff from “Smooth Criminal.” Or you can also realize you’ll probably be fine if it isn’t crazy smooth.
  5. Dust your blueberries in a little flour, says Le Forkette. This will help prevent any that touch the pan itself from sticking.
  6. Dump that stuff into the pan (or the paper cups if you’re a little dorkus) and put your crumb topping right on top of that batter. You can spoon it, but you can also place the crumb stuff gingerly with your fingerlies if you like.
  7. Pop into the oven for about 30 minutes (if you’re in the higher altitudes like we are in Santa Fe, times may slightly vary, just keep an eye on ‘em).
  8. Eat them while they’re still so hot the blueberries fuse to the roof of your mouth, setting off your fight or flight response as your brain literally begs you for unconsciousness.
  9. Wow your friends!

Voila! Blueberry Crumble Muffins a la Forkette! As always, if you actually make this thing, send us a photo! Or at least send us flowers to give to Le Forkette.

Well...are you?!

Also

-An SFR staffer recently spoke with Ranch House owner Josh Baum about his soon-to-open Rustica, an Italian joint for which Baum and company are developing the menu and aesthetic now. You’ll find it in the old Outback Steakhouse on the Southside, and you can be sure SFR will do a story about it when the time comes. The way we hear it, though, you might be able to apply for a job at Rustica now.

-Speaking of new spots, you’ll soon be able to visit Le Pommier in Eldorado. It’s French, as you might have gleaned, and comes courtesy of owners Alain Jorand and Suzanne Eichler.

-With Juneteenth becoming a federally-recognized holiday (don’t get us started on how it’s not really enough, but stay tuned to sfreporter.com for an upcoming essay from writer Darryl Lorenzo Wellington), we want to point out that Edible New Mexico (being one of our very favorite local food sources of all time) has compiled an excellent list of Black-owned businesses in the state. Check it out here.

-Fork reader Molly B. is, and we quote “Wondering if your readers had some nice summer beverage recipe tips, like sun teas or fruit ades or the like.” Well...do you nerds?

-The Santa Fe Spirits Downtown Tasting Room is reopening in style with a special event on Sunday, June 27 from 5-8 pm. Find music, cakes from Santa Fe’s Coquette and more. You know what? That sounds really nice. You should go!

More Tidbits

-The delivery app saga continues with writer Amanda Kludt looking into the trapped position many restaurants find themselves in post-pandemic. We need to not ignore this issue, friends, especially in a town like Santa Fe where it’s pretty easy to get around (or where we have local services that do the same thing). We’re well aware there are people who can’t get out into the world with ease and could make use of such services, but should they be punished with exorbitant processing fees?! NO!

-Apparently you can eat choco-covered cicadas for some reason, at least that’s according to USA Today which breaks down places you can get those...though we don’t know why. It’s like that Dylan Thomas line about books that tell you everything about the wasp except why. #DenholmElliott

-In the enduring case of cactus water v. coconut water, the geniuses at Thrillist-dot-com have thoughts. The verdict? Cactus water is better. Probably because it’s not all full of chunks and stuff. Unless it is. Either way, apparently nutritionists say cactus water is better.

-Meanwhile, the food jerks at Delish-dot-com have five reasons you should be drinking lemon water. That time we got SICK from a citrus garnish at a bar begs to differ, but we also assume you can get lemons to take home and wash properly.

-We hear the Bennigan’s chain restaurant is coming back, though we didn’t realize it had gone anywhere. MSN-dot-com has more, plus other chainy places they’d like to see come back.

A Totally Scientific Breakdown of The Fork’s Correspondence

In this week’s print edition of SFR, find out why Henry & the Fish needs to be on your list for breakfast and/or lunch.

Number of Letters Received

29

*For two weeks without Fork? Jeeze, y’all. We hear you loud and clear—you think we suck.

Most Helpful Tip of the Week (a barely edited letter from a reader)

“Oh to have such Hampton problems—'I’m sorry’

*So says Fork reader Scott B. who thinks we don’t deserve watermelon.

Actually Helpful Tip(s)

Not so much a tip, but Fork reader Debb designed us a shirt.

-It’s the kindest thing anyone’s ever done for us.

____________________________________________________

Not too snobby for regular watermelon,

The Fork