Text 10768, 139 rader
Skriven 2007-01-20 23:11:44 av hap newsom
     Kommentar till en text av MICHAEL LOO
Ärende: RE: Golf and NewMex 916
===============================
Hullo Michael!

->  -> 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.

Simple solution...several Jackhammers per nine and you're game will improve 
considerably....and if it doesn't you might not notice....and if you do notice
you might not really care (grin)
-> 
->  ->  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.
-> 
Your cute girls are perhaps a bit less avericious than ours.

->  -> 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).
-> 
Santa Fe Inn eh...I'll look it up!

-> La Fonda, right in town, might be fun to stay at, plus it
-> had a really nice lunch buffet.
-> 
I'm not the biggest fan of buffets, I'll be looking for hole in the wall Chili 
makers!

->  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.
-> 
Well, I'll be lugging camera gear along and the Taos area is one I've been 
looking forward to seeing/shooting for many years! 

-> Also north of town (closer in) is Orlando's, with an excellent
-> chile burger.
-> 
How's his bowl of red?

-> 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.
-> 
We used to have George the Pheasant living behind our house...but the city 
chopped down all the brush (read habitat) and made a park out of it....so 
george and his harem moved away.

-> 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
-> 
All sound interesting...but we'll also be headed south to see Carlsbad Caverns 
and Bosque Del Apache as well. 
-> 
->  ->       Title: Mexican Tokany
->  HN> Hmmm what makes that mexican? the rice?
-> 
-> The fact that Karoly Gundel never made it to Mexico.
-> 
Ahhhh, ok.

-> 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 cafeterĄas extract a 
trio of
-> ethnic brews: espresso, straight, foamy and Italian; caf˙ 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. Caf˙ 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
-> 
Saw Rick Bayless on PBS today with Ming Tsai...doing avacado stuff...yummy!
chat with you soon
hap 
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