Text 14530, 95 rader
Skriven 2007-04-23 07:35:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Get your kicks
======================
On 04-20-07 HAP NEWSOM Scribbled to DAVE DRUM about RE: Wendy's 313

HN>-> HN>Boy there are LOTS of little places around too! the old Route
HN>-> HN>66 goes through  New Mexico and there are just oodles of little
HN>-> HN>"motor courts" along the  wayside! We've had a wonderful
HN>-> HN>time...we certainly got our exercise in ..and  the altitude had
HN>-> HN>a big effect on us as well...we were told we're getting 30%
HN>-> less oxygen at this altitude 

HN>-> The problem is that (and I have hitch-hiked Route 66 (before the 
HN>-> interstate system came to pass) from A to Zed - that is, from
HN>-> Chicago to  Santa Monica) if one wished to give the United States
HN>-> an enema the  nozzle would go in right between Tucumcari and Truth
HN>-> or Consequences.  Close to Rip (off) Griffin's Truck Plaza.

HN>You may be very correct....but in as I'm looking at it from a
HN>photographer's  perspective the area is stinkin RICH with old signs,
HN>delapidated buildings and  billboards that are so nostalgic as to
HN>immediately transport me back to  the "fabulous fifties" I never

The best thing about the "good old days" is that they are gone.

HN>hitched east west but did several north south  trips on both coasts.
HN>The only thing I didn't see was a burma shave set of  signs on this
HN>last trip!

And you won't. That fence has fallen down. What I am seeing on the 
highways and byways of the central US are doggerel signs touting Soy Bio 
Diesel and Corn based Ethanol. Oh, and the ever present religious 
pronouncements. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marta's Red Chile Sauce
 Categories: Five, Chilies, Sauces, Tex-mex
      Yield: 3 servings
 
      5    Dried chile Anchos
     15    Dried mild New Mexico
           -chilies
      4 sm Tomatillos
 
  Remove stems and seeds from the dried chiles. Rinse in
  cold water. Place chilies in a saucepan and cover generously
  with water. Bring pan to boil, remove from heat, cover and
  let stand about 30 minutes or until the chilies are tender.
  Meanwhile, place the husked tomatillos in a small saucepan
  with just enough water to cover. Bring to boil, reduce heat,
  cover and simmer gently for 5 to 10 minutes or until very
  tender.
  
  Place half the chilies with half the tomatillos in a blender
  with about 1/2 cup of the water the tomatillos were simmered
  in. Blend until pureed. Repeat with the remaining chilies and
  tomatillos. Process the chili sauce through a food mill to
  remove seeds and bits of the chile peel.
  
  This version of Salsa Roja is the basis for chile con carne,
  enchiladas, tamales, menudo, posole and chilaquiles. Double
  or triple the quantities, depending on how much you need.
  
  For making enchiladas or tamales the sauce is modified as
  follows:
  
  Mince 2 cloves of garlic and sauté in 2 tablespoons of lard
  (or shortening, but lard is better) until tender. Don't brown
  it. Add the red chile sauce and season with 1/2 teaspoon Mexican
  oregano and 1 teaspoon ground comino (cumin). Mix and simmer
  until heated through. If the sauce is too thick, you can add
  chicken broth to get the desired consistency. Add salt to
  taste.
  
  Recipe by Marta Pearce of Pearce Ranch
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... After analyzing all 26 plans, I find the optimum strategy is to run away.

LABOR UNIONS - The folks who brought you weekends!!!
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