It was a sleep-in kind of morning, with a quick walk thrown in -- who can resist the cool temperatures and beautiful scenery that is Albuquerque in the fall?

But I had a date at 10 -- with Abby Lujan, one of the Tamayame women from the Santa Ana Pueblo, to make bread in the traditional pueblo way.

A few days each week, some of the women join with the guests at the Hyatt Regency Tamaya Resort to make the bread; a few hours later, a buffet of the hot bread is ready, accompanied by red chile butter and green chile butter (the best!), as well as some jams.

The bread is baked in Hurana ovens -- round ovens made of adobe, with a hole near the top for venting. At her home, Abby uses a Hurana heated by firewood, but at the resort, gas is used to heat the ovens.

When the temperature reaches 500 degrees, the ovens are shut off, but the adobe holds in the heat. By the time the bread is loaded into the ovens for baking, the temperature is about 400 degrees. It takes just over an hour for the bread to bake.

My creations, seen below, are a bit akward -- a flower and a hand. The hadn turned out fine; the flower looked like a big blob when it came out of the oven.. Looks aside, it all tasted great.