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The boy considered the question. “Not all angels come when they’re called,” he answered. “But we can always hope they hear their name and know that they are loved.” And he flew high and flipped while the lady watched, still smiling.

“I like it here,” he replied, dropping down, spreading his arms, and sailing gracefully. “It’s a good place.”

“Yes,” she answered. “It is a very good place.” And she threw out her arms as well, letting the wind catch her as she joined him at his side. “This is my home. This is the land, the people, the gathering I love.”

The boy grinned.

“This is Pie Town.”

Recipes from Pie Town

Hot Buttermilk Cornbread

2 cups buttermilk

3 cups creamed corn

2 cups cornmeal

1½ teaspoons salt

3 tablespoons baking powder

4 eggs, beaten

¾ cup olive oil

2 cups grated cheddar cheese

8 ounces diced green chiles

Preheat oven to 350 degrees. Mix all the ingredients together except the cheese and chiles. Pour half of the batter into a greased 13-inch baking dish. Place the chiles on the batter and then sprinkle on half of the cheese. Pour in the remaining batter. Add the rest of the cheese. Bake about one hour. (Serves 12)

Oris’s Famous Cowboy Beans

4 cups dry pinto beans

2 slices bacon, cooked and broken into small pieces

1 small can (4 ounces) diced green chile

1 medium onion, diced

2 cans crushed tomatoes (14 ounces each)

1 bottle dark or amber beer

1 teaspoon garlic

½ teaspoon cumin

1 teaspoon salt

pepper to taste

Soak beans for 8 to 12 hours, drain, and rinse. Place in a large pot on the stove, cover with water, and add all the rest of the ingredients. Bring beans to a boil and then simmer, covered, for about 2 hours. (Serves 10)

Bea’s Green Chile Stew

2 pounds lean ground round, cubed

1 tablespoon olive oil

2 medium or 1 large onion, chopped well

2 cloves of garlic, minced

2 vegetable bouillon cubes

1 can (14 ounces) pinto beans

2 medium potatoes, diced

4 cans (14 ounces each) chopped tomatoes, with juice

4 small cans (4 ounces each) chopped green chile

2 cups water

Brown the ground round over low heat in the olive oil. Add the onions and garlic. In another pan, cook the bouillon cubes in the water. In a larger pot, mix the remaining ingredients, then add the dissolved bouillon and cooked ground round. Bring to a boil and then simmer for 2½ to 3 hours. (Serves 8)

Posole

2-pound pork loin

1 vegetable bouillon cube

1 large onion, diced

1 cup water

4 small cans (4 ounces each) green chile, diced

1 can (16 ounces) stewed tomatoes, with juice

2 cans hominy (32 ounces each), drained

1 teaspoon garlic powder

salt and pepper to taste

Boil the pork loin until tender and then cut into small cubes. Set aside. In another pan, dissolve bouillon in boiling water. Add onion, chile, tomatoes, hominy, garlic powder, salt and pepper, and then pork. Simmer for three hours. (Serves 10)

Francine’s Banana Cream Pie

⅓ cup all-purpose flour

¾ cup white sugar

¼ teaspoon salt

2 cups whole milk

3 egg yolks, beaten

2½ tablespoons butter

1¼ teaspoon vanilla extract

4½ sliced bananas

1 9-inch pie shell, baked

Combine flour, sugar, and salt in a saucepan. Cooking over medium heat, add milk, stirring constantly until boiling, and then continuing for about three minutes. Remove the saucepan from the burner. Add egg yolks to the mixture and place the saucepan back on the burner. Stir for three minutes. Remove from burner, add butter and vanilla extract, and stir until smooth. Place sliced bananas in the cooled pie shell. Top with the warm pudding mixture. Bake for 12 to 14 minutes at 350 degrees. Chill for at least an hour before serving. Add banana slices on top for decoration.

Barb’s Biscochitos

3 cups sugar

2 cups shortening

4 eggs