Text 10744, 108 rader
Skriven 2007-01-19 21:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Golf and NewMex 916
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 -> Especially as you can't count up to more than 5 after a
 -> couple of drinks!
 HN> 5? FIVE?!! Why sir, I've never scored higher than 3 after a couple of
 HN> good  Jackhammers! It does improve your play considerable I'm told!
 HN> Biggest handicap to my golf game is witnesses (grin)!

I've not since adolescence scored lower than 70 for 9 holes.

 ->  HN> ALWAYS a cute girl  doing the driving....isn't that odd? (grin)
 -> And boy does she flirt.
 HN> Only if you tip good the first time (grin) if you don't tip her the
 HN> first time she's all business from then on (grin)

Neh, she is pretty friendly for the first couple rounds, but by
about hole 4, if you don't tip, then, whatever.

 -> When Carol and I went to New Mexico, we had the greatest time.
 -> You'll have a hard time keeping Annie out of the shops, though -
 -> you'll probably have to bring an extra suitcase for all the
 -> kokopellis.
 HN> Hmmm, anything you'd recommend that we not miss? Good hotels?

We enjoyed the Old Santa Fe Inn, just a couple blocks south
of town (walking distance to the O'Keeffe Museum and the
regular art museum, plus all the shops and galleries).

La Fonda, right in town, might be fun to stay at, plus it
had a really nice lunch buffet.

 HN> Wineries? We're certainly planning to go to Santa Fe and Taos to see

Wineries, I dunno - we did the Santa Fe Vineyards tasting room,
also walking distance from the hotel.

 HN> Georgia O'Keefe  stuff!

I didn't care for Taos, but north of there, in a town called
Arroyo Seco, there's Abe's Cantina, a bar-grocery-diner whose
burrito de chicharron may be the best pork dish on the planet.

Also north of town (closer in) is Orlando's, with an excellent
chile burger.

Carol reminds me that we stayed at the American Artists Gallery
B&B in Taos (south of town), and it was a hoot, plus you get to
meet George the Peacock.

Sights:
Albuquerque - Sandia Peak (we didn't go); Old Town;
Petroglyph National Monument
between Albuquerque and Santa Fe -Bandelier National
Monument (and Tsankawi); Tent Rocks National Monument;
White Rock Overlook (in a residential area, but great
views over the Rio Grande)
North of Taos - the Rio Grande Gorge bridge


 ->       Title: Mexican Tokany
 HN> Hmmm what makes that mexican? the rice?

The fact that Karoly Gundel never made it to Mexico.

POT-BREWED COFFEE WITH RAW SUGAR AND SPICES (CAFE DE OLLA)

Today, Mexico's best coffee is ripened and dried along the roadways in the
cloud-blanketed highlands of Chiapas and over through Veracruz and Oaxaca.
The prime beans are usually roasted a little darker than ours _ almost a
Viennese roast _ and they brew a nice, medium-bodied liquid with some spunk.
They tell me it's the second-class beans that get roasted darker, to a
mahogany black with a shining sugar coat.
The steam-powered espresso machines in the city cafeter¡as extract a trio of
ethnic brews: espresso, straight, foamy and Italian; café con leche, mixed
with hot milk, French-style (but so common one would mistake it for purely
Mexican); or americano, simply diluted with water. The more rural brew leans
toward the Spanish, the history books say, but it seems like a
Mexican-flavored campfire version to me. Café de olla at its best is
pot-boiled in earthenware with molassesy piloncillo sugar and spices like
cinnamon, anise or cloves. These days, many traditional city restaurants
offer the dark, delicious drink more regularly, served in old-fashioned
earthenware mugs at the end of the meal.

4-5 ounces piloncillo*, roughly chopped or 1/2 to 2/3 cup packed brown
sugar, plus 1 teaspoon molasses
2 inches cinnamon stick
A few aniseeds (optional)
2/3 cup (2 ounces) Viennese-roast coffee, medium to coarse grind

*Unrefined sugar that is pressed into cone or disk shapes. Also called
panela.

Boiling and steeping: In a noncorrosive pan, combine 1 quart water, the
sugar, cinnamon and optional aniseed. Bring slowly to a boil, stirring to
melt the sugar. Stir in the coffee, remove from the fire, cover and steep
for 5 minutes.

Straining: Strain the coffee through a fine-mesh sieve into cups or mugs and
serve immediately.

Makes 4-5 servings.

Authentic Mexican: Regional Cooking from the Heart of Mexico
Rick Bayless with Deann Groen Bayless

Posted Feb 2002 by Carol Bryant

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