Thursday, September 27, 2012


A couple of weeks ago, K. and I along with our friend Terry attended a fund raiser for The Red Cross.  It was a casual gathering called A Taste of Mardi Gras.  Fourth Street was blocked off between G and H streets and the rain took a break for the festivities.  Admission was $30.00 which included one libation and all the food a person wanted!

There were many representatives for the fine restaurants in the city, each offering up their version of New Orlean fare.  Sadly I can't find a list of the ones that were there, but Ginger and Gumbo House are the two I can remember. I have to say all of the things I sampled were great!

There were a couple of wonderful bands who kept the event hopping!  The Rebel Blues Band and Nervis Rex.  Both excellent and fun.  :-)

Great trombone player.  Worked with both bands.

The Rebel Blues Band.

Nervis Rex.

Beads and charactors everywhere--many went all in and dressed up.

Does this guy remind you of anybody?

                                                                            Yaaarrrr, matey!
                                                                                Nice young lady.

                                                                               Beautiful smile!
These two look related, but they aren't.  ;)

The King and I!
 There were dancers of all kinds.  Belly and otherwise.
Dancing Dude!
 This gentle man was so generous.  I asked him if I could take his picture, and he was hesitant at first.  I told him I wouldn't take his photo if he objected, that it was his right to refuse and I would respect that.  He asked to shake my hand.  After we did, he exclaimed that my hand was freezing!  He then turned his bike around and said he would make one approach, stop and let me have one shot, "So make it good!"  After that, he reached into his pack and gave me this...

 He insisted I take it to exercise my hands to increase circulation; also to help allieviate the arthritus he ascertained existed in my left thumb-joint.  This all derived when he clasped both of my hands in an attempt to rub them gently to warm them a bit.  This was a chance encounter that lasted but a few moments, yet it has stuck with me.  He is clearly a person of very modest means, a big heart and was so kind to me. 
 This was his friend, and he was quick to let me know that his friend never allows anyone to take his photo.  Never.  This fellow was also very concerned the scrape along the right side of his face would mar his cameo.  I suggested a 3/4 view.  He acquiesced and told a tale of an epic bicycle wreck during one of our recent wind/rain storms in his neighborhood of Government Hill, hence the scrape  Coincidentally, Karl works in that same neighborhood.  We had driven through there the morning after that particular storm and I am not surprised by his tale of the whole incident.  He was returning from downtown to check on his wife.  There's a clandestine homeless community in this neighborhood that I'm pretty sure they are a part of.  This encounter with these two men is one more way for me to reach out to the people who are a part of this town's disadvantadged.  I just can't believe there are folks that live without shelter in this place during the winter months.  It just--no words!  I can't articulate my feelings about this subject.  I am honoured that both of these proud and determined men allowed me to have the gift of a conversation with them.  Thanks, guys!

I've been using the hand grip thingy almost every day and have to report that I am seeing an increased mobility in my left hand.  Yay!  When I see him again, I will give him my thanks!

After that, we decided to check out the bars on the block.  They were helping sponsor the event, so it was our civic duty!

The Anchor Pub and Club.


Cool old school interior.
(Except for the ugly trash can.)

Bet you can guess the name of this hot spot.  Didn't much care for this one.  WTH is the allure of a mechanical bull, anyway?

Friends havin' fun!

Nurse!  (Notice she'e getting a bit blurry.)
Our next stop was my favorite.  The Pioneer Bar, definitely a great vibe in here.  I felt comfotable and the place was reasonably packed.  Just enough folks enjoying the evening with friends.

That way!
Last stop--started to rain a little.
Please step away from the shot!
Fourth Avenue in the mid to late 1950's.
Different view.
Fourth Avenue 2012.
All in all it was a great night, and we left just as the rain began again in earnest!





Friday, September 7, 2012

Red Chile Sauce

I know that I talk about being home sick at times a lot.  One of the ways I deal with that is through the foods I cook for myself and K.  Today, I'd like to share a simple recipe that can be used many ways.  I can't take credit for it though, it's through K's sister's generosity that I now know how to make this any time I'm craving one of my favorite foods!

In New Mexico, you can just buy it already prepared at your local market.

(This image found here.)
 It's made in Albuquerque by a company that's been around for a while and it's pretty good, but you'll  find many native New Mexicans prefer to make their own.  Traditionally you begin with dried red chile pods, but I like to use red chile powder.  It saves a little time.  Just be sure to get the powder that has no additives as some companies think it's okay to put non-food ingredients in the powder in order to prevent clumping.
Here goes:
1/2 C. corn oil
6 Tblsp. all purpose flour
1 C. Red chile powder, medium or hot (I like hot!)
3 Large cloves garlic, crushed or pressed
1 Tblsp. pressed onion (I do this in the garlic press.)
3 tsp. salt
1/2 tsp. Mexican oregano
4 C. cold water
In a large sauce pan toast the chile powder on medium-high heat.  Be careful not to breathe in directly over the stove.  Chile fumes are not fun!  Ventilate well while performing this task.  When it reaches the smoking point, remove from heat and reserve in a bowl for later.

Toasting the powder.

Add the corn oil to the pan over medium-high heat.  Let it reach temperature, and stir in the garlic and onion.  Saute these together for a couple of minutes until the garlic is clear being careful not to burn the garlic.  Remove the garlic and onion from the oil with a slotted spoon.  Reserve that for later.  

Next, brown the flour in the oil.  When that's ready stir in the chile powder--remember breathe carefully!  Add the cold water, stirring constantly to blend.  It should be the consistancy of a thick gravy.  If it seems to thick, add more water a little at a time.

 Now you're ready to make carne adovado, enchiladas, or one of my favorite breakfasts, huevos rojos!