IN THE process of creating recipes, Kate Heyhoe learned some basic rules for making perfect nachos.
First off, she prefers to keep the chips of her nachos separate, so that they are more like individual hors d'oeuvres than a pile of goodies that people fish through.
IT IS raining as I write this, and the weather is hardly conducive to thinking about wine-tripping, but that is what I am doing. Good friends from out of town are coming to call, and they have said that they are looking forward to a trip to the wine country. At the same time, Mrs.