By Gretchen McKay, Pittsburgh Post-Gazette

Holidays can be crazy when you’ve got a houseful of guests, all the more so when toddlers and babies are underfoot.

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So I wasn’t all that surprised when a five-pound bag of Yukon gold potatoes destined to be mashed with heavy cream and butter went missing on Thanksgiving morning. With four of my five adult children and their kids in town for dinner, my kitchen was filled with high chairs, booster seats, formula machines and many (many) bottles of wine and beer.

Of course I found the spuds hours later, after my husband made a last-minute dash to the grocery story to get more. Turns out the bag had fallen into the basket that holds my cutting boards. (My husband also forgot to put the turkey in the oven and my son cooked a chicken upside down, but those are stories for another day.)

Potatoes can last for many weeks if properly stored in a cool, dark place, so I wasn’t worried I would be overrun with the starchy tubers. But I did want to find something interesting to do with them besides mashing or roasting them.

The answer: pair them with roasted poblano peppers inside a corn tortilla.

I’m a big believer that anything can be stuffed into a taco, and indeed, papas con rajas (potatoes and poblano peppers) is a popular dish in Mexico.

It’s meatless, which appeals to vegetarians and vegans (if you leave out the cheese), but it’s still quite hearty, thanks to the potatoes and the creamy chipotle sauce that is spooned on top.

The dish also is a boon for busy cooks because it comes together quickly and easily with just two pans — one for boiling the potatoes, another for frying them with the other ingredients. True, it can be scary to roast peppers over an open flame. But if you use tongs to turn them, there should be no burned fingers.

Sliced onion and garlic give the filling a foundational flavor base, and a spicy chipotle sauce adds just the right amount of smoky heat.

I cut the potatoes into large chunks, but you also could opt for a small dice. If you can’t find poblano peppers, substitute Anaheim or Cubanelle. If Cotijta cheese is too expensive, use a crumbly feta instead.

I stuffed the filling into corn tortillas to make them gluten-free (if that’s an issue, check the can of chipotle in adobo to make sure it is, too), but flour tortillas are perfectly acceptable if that’s what you love. If you’re a fan of chopped cilantro, it’s great as a garnish. If you think it tastes like soap, leave it out.

Made too much for one meal? The potato/pepper mixture and chipotle sauce can be stored in sealed containers in the refrigerator for up to two days.

Papas con Rajas Tacos

PG tested

For filling

4 or 5 large poblano peppers

4 Yukon gold potatoes, cubed

2 tablespoons vegetable oil, divided

1 large yellow onion, sliced thin into half moons

2 cloves garlic, minced

1 teaspoon oregano

Salt and freshly ground black pepper, to taste

Minced cilantro, for serving, optional

Crumbled Cotija cheese, for serving

8 corn tortillas, for serving

For chipotle sauce

1 or 2 chipotle peppers in adobo sauce

1/2 cup sour cream or Greek yogurt

1/4 cup mayonnaise

1 garlic clove, minced

Juice 1/2 fresh lime

Drizzle of honey, or more to taste

Salt, to taste

Roast poblanos over the flames of a gas stove or under the broiler, turning occasionally, until the skin is blackened and charred all over.

Place peppers in a resealable plastic bag or in a bowl with a plate to cover. Set aside for several minutes until cool enough to handle. (The steam will loosen the skin, making them easier to peel.)

Peel poblanos and remove the stem and seeds. Slice into thin strips or chunks and set aside.

Meanwhile, place potatoes in a pot and cover with water. Cover and bring to a boil, lower heat to a simmer to cook until they are easily pierced with a fork, about 5-8 minutes. Drain and when cool, chop into bite-sized pieces.

While potatoes are cooking, make chipotle sauce. Add chipotles to a bowl, smash with a fork and then add sour cream, mayonnaise, garlic, lime juice and a drizzle of honey. Mix until smooth and well blended, then season to taste with a pinch or two of salt and more lime juice, if desired.

In a large skillet over medium heat, add 1 tablespoon of oil. Add onions and a pinch of salt and fry for 5-7 minutes until they start to soften and turn a golden color.

Add roasted poblano strips, minced garlic, oregano, a pinch or two of salt and a good grind of black pepper. Sauté for another 2-3 minutes, until soft and tender.

Add the remaining 1 tablespoon of oil and cooked potatoes to the skillet along with 1 teaspoon of salt. Fry for about 5 minutes, stirring only once or twice so the potatoes can brown.

Warm corn tortillas on a stovetop in a dry skillet for about 30 seconds per side, or in a 350-degree oven wrapped in foil for 10 minutes.

Spoon filling onto warmed corn tortillas, then top with a spoonful (or two) of creamy chipotle sauce, minced cilantro (if using) and crumbled Cotija cheese.

Serves 4.

— Gretchen McKay, Post-Gazette

©2025 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

By JOSEPH WILSON

BARCELONA, Spain (AP) — Hikers navigating rugged terrain may have noticed more people speeding along the same trail while leaping over rocks and roots like two-legged mountain goats.

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Trail running has exploded in popularity in recent years. The sport encompasses everything from off-road jogs on unpaved coastal paths to alpine ultra-marathons. Extreme versions are known as mountain running, which involves moving and sometimes scrambling uphill on varied surfaces, and sky running, which is done with even steeper inclines at altitudes above 6,562 feet.

Few elite athletes have done more to bring long-distance running in the wilderness to the mainstream than Kilian Jornet. The star Spanish mountain athlete from the Catalan Pyrenees holds numerous world records in both trail running and ski mountaineering. He is a four-time winner of Europe’s Ultra-Trail du Mont-Blanc, an ultramarathon that includes 32,808-foot elevation gain over 105 miles, and a five-time winner of the Hardrock Hundred, a similarly grueling endurance race in Colorado.

Jornet, 38, completed his most recent feat in early October: climbing 72 of the 14,000-foot mountains in the American West in 31 days while traveling from peak to peak only by foot or bicycle. But he says anyone can start trail running as long as they respect their natural surroundings and use common sense to stay safe.

Jornet shared his tips for beginners in an interview with The Associated Press. The interview was conducted via email because he and his wife were caring for a new baby at their home in Norway. Answers were edited for length.

AP: What is the most important advice for someone who wants to start trail running?

Jornet: Don’t rush and enjoy it. Enjoy nature and the landscape, and gradually adapt your body to the terrain, the effort and the environment. You might start walking, then add short running sections. Choose easy trails, and focus on feeling good and safe.

AP: What is the most common mistake new trail runners make?

Jornet: Trying to go too far or too fast too early. The body needs time to adjust to elevation, technical terrain and impact. People also often underestimate weather changes or overestimate their energy. Don’t take athletes like me as an example! I’ve been trying every day for more than 30 years so my body is adapted to it, but if you’re starting it might be completely different.

AP: What would be a good distance and difficulty level for beginners?

Jornet: A 1.8-3.1-mile loop with gentle elevation and wide, non-technical trails. If you finish feeling you could continue, that’s a great sign of healthy progression. Two or three times a week is enough at the beginning. Mix walking and running. Focus on enjoyment more than volume.

AP: Should you already be a good runner before trying trail running?

Jornet: No. Road running can help, but it’s not a prerequisite. Trail running also requires other things like balance, coordination, and terrain awareness, all of which you can learn once you start.

AP: How is it different from running on a road or track in terms of safety?

Jornet: The terrain is more unpredictable (rocks, roots, mud) so you need more attention and stability. Weather changes faster in the mountains and help can be farther away, so you need to be prepared.

AP: Is it a sport for everyone or a specialist sport with risks?

Jornet: It’s for everyone, but it requires responsibility. You can choose routes that match your ability, from very easy to very technical. Always follow some basic safety (Let your loved ones know where you go, etc.), respect your limits and progress gradually. And don’t forget to enjoy!

AP: Is it critical to run with someone else?

Jornet: Not critical, but helpful for beginners. Running alone can be wonderful, if you’re prepared. Whether alone or not, always tell someone your route and estimated return time.

AP: What should you do before setting off?

Jornet: Plan your route, check the weather, tell someone where you’re going, and know how to contact local emergency services. In many mountain regions, specialized rescue teams exist, and knowing how to reach them is important. You can also consider using apps that have tracking so your loved ones know where you are.

AP: What equipment should you carry?

Jornet: Try to carry only what you need: proper shoes, a light jacket, water, food, and basic safety gear. I always carry my phone with enough battery, and if I plan a longer activity I would carry a jacket to protect me from the weather. For beginners, it might also be interesting to get a small first-aid kit and a thermal blanket. Hydration depends on heat and distance. I usually carry water and simple, quick-energy foods like gels, nuts, dried fruits or bars. Eat and drink consistently, small amounts often.

AP: Which other sports combine well with trail running?

Jornet: Hiking, skiing, cycling, climbing — anything that builds endurance or strength with low impact. Cross-training helps prevent injuries. You can also add some gym exercises to improve strength, flexibility and balance.

AP: When should a new trail runner enter a competition?

Jornet: When running feels natural and you can complete your usual routes comfortably. A short 5–10 km race is a great first step. It should feel exciting, not stressful.

AP: Do you have a recommended age limit for starting trail running?

Jornet: Not really. Kids can start by hiking and exploring trails. Adults can start at almost any age, if they adjust intensity. In any case, the important part is to enjoy the process.

AP: How much has the sport grown since you started?

Jornet: The growth has been huge. When I was younger, it was rare to meet people in the mountains — they told me I was crazy! Now it’s way more common, and the sport has boomed. To me, it’s great to see more people out there enjoying the mountains, but it must be with respect for the environment and taking care of it.

AP: Are there sometimes too many people on the trails?

Jornet: Some trails can get crowded, especially near popular spots and in the summer. I prefer solitude and being alone in the mountains, so I tend to choose places more remote.

AP: Have you seen trail runners pollute the environment? How can they avoid this?

Jornet: Yes, unfortunately: litter, noise or damage to fragile areas. New runners should remember that nature is a living place and we need to take care of it. Stay on marked trails if you can, leave no trace, respect wildlife and be nice to other people you encounter in the mountains.

The beauty of trail running isn’t in speed but in discovering landscapes, learning about yourself, and feeling connected to nature.

Follow AP’s Be Well coverage, focusing on all aspects of wellness, at https://apnews.com/hub/be-well

By KONSTANTIN TOROPIN, Associated Press

WASHINGTON (AP) — A U.S. official says U.S. forces have boarded a Venezuela-linked sanctioned oil tanker in North Atlantic after pursuing it for weeks. The official spoke to The Associated Press on Wednesday the condition of anonymity to discuss sensitive military operations.

The U.S. had been pursuing the tanker since last month after it tried to evade a U.S. blockade around Venezuela.

The ship was sanctioned by the U.S. in 2024 for allegedly smuggling cargo for a company linked to Lebanese militant group Hezbollah. The U.S. Coast Guard attempted to board it in the Caribbean in December as it headed for Venezuela, which the Trump administration has placed under naval blockade. The ship refused boarding and headed across the Atlantic.

By JIM GOMEZ, Associated Press

MANILA, Philippines (AP) — A series of mild eruptions at the most active volcano in the Philippines has prompted the evacuation of nearly 3,000 villagers in a permanent danger zone on its foothills, officials said Wednesday.

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Authorities raised the 5-step alert around Mayon Volcano in the northeastern province of Albay to level 3 on Tuesday after detecting intermittent rockfalls, some as big as cars, from its peak crater in recent days along with deadly pyroclastic flows — a fast-moving avalanche of super-hot rock fragments, ash and gas.

Alert level 5 would indicate a major explosive eruption, often with violent ejections of ash and debris and widespread ashfall, is underway.

“This is already an eruption, a quiet one, with lava accumulating up the peak and swelling the dome, which cracked in some parts and resulted in rockfalls, some as big as cars,” Teresito Bacolcol, the country’s chief volcanologist, told The Associated Press.

He said it is too early to tell if Mayon’s restiveness would worsen and lead to a major and violent eruption given the absence of other key signs of unrest, like a spike in volcanic earthquake and high levels of sulfur dioxide emissions.

Troops, police and disaster-mitigation personnel helped evacuate more than 2,800 villagers from 729 households inside a 3.7-mile radius from the volcano’s crater that officials have long designated a permanent danger zone, demarcated by concrete warning signs, Albay provincial officials said.

Another 600 villagers living outside the permanent danger zone have evacuated voluntarily to government-run emergency shelters to be safely away from the volcano, Claudio Yucot, regional director of the Office of Civil Defense, said.

Entry to the permanent danger zone in the volcano’s foothills is prohibited, but thousands of villagers have flouted the restrictions and made it their home or maintained farms on and off for generations. Lucrative businesses, such as sand and gravel quarrying and sightseeing tours, have also thrived openly despite the ban and the mountain’s frequent eruptions — now 54 times since record began in 1616.

The 8,007-foot volcano is one of the Philippines’ top tourism draws because of its near-perfect cone shape. But it’s also the most active of the country’s 24 restive volcanoes.

A terrifying symbol of Mayon’s deadly fury is the belfry of a 16th-century Franciscan stone church which protrudes from the ground in Albay. It’s all that’s left of a baroque church that was buried by volcanic mudflow along with the town of Cagsawa in an 1814 eruption which killed about 1,200 people, including many who sought refuge in the church, about 8 miles from the volcano.

The thousands of people who live within Mayon’s danger zone reflect the plight of many impoverished Filipinos who are forced to live in dangerous places across the archipelago — near active volcanoes like Mayon, on landslide-prone mountainsides, along vulnerable coastlines, atop earthquake fault lines, and in low-lying villages often engulfed by flash floods.

Each year, about 20 typhoons and storms batter the Philippines, which lies along the Pacific “Ring of Fire,” an arc of fault lines along the Pacific Ocean basin often hit by volcanic eruptions and earthquakes.