Sausage or Bacon
I generally cook sausage ahead of time (Jimmy Dean Hot or Sage) and keep it in the freezer. For burritos for two you’ll need about 1/3 cup of cooked sausage or 1 cooked and chopped strip of bacon.

Small Potato:

You’ll need about 1 cup of diced, cooked potato. The fastest cooking method is microwave. Stick a small raw potato several times with a fork (this keeps the potato from exploding).
Cook in the microwave for 3 minutes on high.
Turn the potato over and cook for another 2 minutes. Test doneness with fork. If soft, remove and dice. If not quite ready, microwave for another minute and test. Repeat until the potato is soft. Dice.

Cooking

In a non-stick skillet reheat the frozen sausage (or cook the bacon, dice and drain extra grease from pan).

For fluffiest eggs, scramble two eggs in a bowl with 2 tsp of water.

Add the two scrambled eggs and the diced potato to the skillet. Cook on medium heat, stirring often, until the eggs are done. Because of the meat, you likely won’t need salt or pepper.

Warm precooked flour tortillas or using another griddle type pan, prepare two uncooked tortillas. We use pre-formed, but not cooked tortillas. These are sold here at Wal-Mart in the bread section and also at other grocery stores. Because you basically “grill” them yourself, they are very fresh.

Line the tortillas with the burrito mix, sprinkle shredded cheese and flavor with a spoonful or two of fresh salsa!

Egg drop soup depends heavily on the taste of the broth so if you make your own broth from bones (chicken, pork or a combo), your soup will have more flavor. This Chicken and Rice recipe includes a recipe for making your own broth.

If you are using canned broth, I highly recommend that you enhance the flavor by steeping such items as: ½ cup of cabbage, dried porcini or shitake mushrooms.

To make the soup, pour two cans of chicken broth (approximately 30 oz of broth) in a saucepan:

Add:

4 or 5 minced baby carrots
½ cup minced onion
1/3 – ½ cup minced celery with leaves
¼ – ½ cup cooked sage sausage
3 or 4 diced white mushrooms
(½ cup cabbage/two dried porcini or shitake mushrooms for flavoring)

When the vegetables are tender, remove the cabbage, porcini and/or shitake mushrooms.
Mix 2 tablespoons cornstarch with 2 tablespoons cold water and add to broth while stirring.

Scramble one egg in a bowl. Pour about half the egg into the chicken broth in a thin stream back and forth across the broth. Wait a few seconds until the egg begins to float to the top. Stir. Add remaining egg in a thin stream. Wait and then stir. Add about a tsp of sesame oil to the soup and stir well.

Kernel corn is another common addition to this soup. To make it meatless, omit the sausage, use vegetable broth and add a pinch of sage.

There’s a lot of information available on the web about hiking Tesuque Canyon—but most of it seems to be the upper part of Tesuque. The lower part of the canyon is just as close to Santa Fe and makes for a nice morning walk. The trailhead is a little hard to find, but worth the effort if you’re staying in Santa Fe and want a fairly easy stroll. From the Santa Fe National Forest site, these are the directions to get to the trailhead for Trail 254 Winsor Trail Part 1 Tesuque to Aspen Basin:

Turn off of Bishop’s Lodge Road (County Road 73A) onto County Road 72A, at a sign here that reads Big Tesuque Canyon. Watch for the two small areas on the right identified as trail parking areas. Park here and follow up the road, go across the stream and behind the residences to a dirt road. Turn left on the road, and then follow the trail east as it passes through more private land to the forest boundary which is about a half mile from the parking area.

The sign for Country Road 72a is small—like a neighborhood street sign. It also has a “dead end” sign because the end of the road basically turns into the trail.

I didn’t follow the trail for more than an hour. It may be possible to turn it into a loop, but I didn’t have a map. I believe the USGS Map: McClure Reservoir shows this trail.

	At the beginning of the trail, you’re surrounded by tightly bound juniper fences on either side. Between the fences and the trees, you’re almost in a tunnel. The stream is behind the fences here. It’s a fairly easy walk with sounds and smells of horses and other livestock until you reach the forest.
	Once in the forest, the stream is still fenced off for riparian protection. This fence doesn’t last very long. The trail meanders upwards at a gentle rate and follows the stream. The colors in the fall were very nice indeed, especially along the stream where there were deciduous type trees. The hillside was mostly piñon, ponderosa and various juniper trees, including the one-seed juniper. There were some bluish-hued junipers that I didn’t recognize.
	After about a mile there’s a log down for a stream crossing. At this point, the trail on the other side of the water went in two directions. Going right took me back along the stream—but I don’t know if you would end up back at the starting point. Going left led further up into the mountains.

You can turn this hike into an all-day hike or just a nice morning walk.