chow guy

I water with an asequia (ditch ) from the Rio Grande so lots of wild life appears during the flooding process. We get ducks, huge toads, lots of snails, and always lots of species of of birds (which unfortuantely local feral cats enjoy). Often wild mushrooms spring up and a local laying hen we call "City" (chicken in the yard) walks down the ditch (which has wild asparagus, chickweed, wild marigold and dendelion growing along it's banks) and gifts us with beautiful blue eggs. There are lots of herbs and tomatoes of all kinds, chiles, artichokes, pinon nuts, pears,prickly pears, apricots, currants, rasberries, grapes and cherries. I feel really blessed.

Carolyn, I'm curious, what did you wind up cooking for the aformentioned vegetarian feast?

I agree wholeheartedly and I usually say something. In fact I had a very salty (take out) crane adovado burrito from my favorite health food store today and I will call tomorrow and speak to the prepared foods person. But to be honest. If I see the place has no chance of ever getting a clue and they're rude or indifferent I don't say anything. I just don't go back, post and tell at least ten friends. Bad news travels alot faster than raves for some strange reason.

I live in New Mexico and love my chile beanless and tomatoless, with red chile from Chiymayo (both mild and hot for depth of flavor). I like to use chunks of browned beef and pork and two bottles of good beer to give it a yeasty edge.

I hate them. I taught cooking classes at a cooking school that had them. They were as difficult as electric stoves to adjust heat quickly and were very difficult to clean. In my experience folks that like them are not serious cooks. I saw a white Persian carpet on the floor in front of one at an upscale friends $350,000 home. Nuf said! It can be pricey replacing appliances so I would do some pricing. Good Luck

As a kid, I also ate each thing all at once (still do...sort of. I don't turn the plate though so very few ever notice that I'm doing it). I remember defending my actions to my grandfather as a five year old, "I like the taste of mashed potatoes and gravy and I don't want to ruin that with the tatse of turnips." It's still true today but I will stray now and then if the combination of flavors doesn't compete.

As a child my parents were in the restaurant biz, so my grandmother would cook my favorite meal. Her chicken fricassee with rice, stringbeans, white asparagus salad... and the most important part, butterscotch pie with graham cracker crust and meringue on top. Years later as an adult I would have Vitello Tonnato with pasta and pesto, a tomato salad and butterscotch pie. These days I just go out to dinner at my favorite restaurant and have gratitute attacks that I'm still alive.

I used it yesterday in a Thai Green Curry with eggplant. It worked very well.

Except if that Lasagna is Julia Childs' version. It has fresh spinach noodles, artichokes, wild mushrooms and three cheeses with a saffron scented orange peel laced fresh tomato sauce. It always gets raves. An herb salad with fresh nastursum flowers and a lemony dressing might go well with it and be just different enough. Tonight I'm catering a similar affair that I want to participate in. I'm going to do a Thai green curry with eggplant, tofu and mushrooms with soft Thai spring rolls and jasmine rice. An Indian style curry with lots of sides (chutneys,raita, dal, paneer and breads) would be a labor intensive option as well. The trouble with these vegetarian feasts is the huge amount of prep time. Keep us posted on what you came up with. I'm always doing vegeatarian feasts and I'm always looking for new ideas.

How about? "Is there anyplace nearby that's still open, where we can get something good to eat"?

Years ago I was trainning a waiter on how to take a drink order for a large party (at a large expensive Fifth Avenue tourist trap). One of the guests had a speech impediment and he got flustered because he couldn't understand the guys order. When we left to go to the bar I explained that the man had a hair lip. The young waiter found it very funny (he had never heard the term used before). He returned to the table and began serving cocktails clockwise from his tray describing to each guest what he was serving them, "Vodka Martini with a twist, Old Fashioned on the rocks, Hair Lip". I felt really bad...there was a scene and he was fired on the spot.

A very rare occurance indeed. They also hire mature servers and hosts with knowlege and stlye, which was like a breath of fresh air.

Almost all the markers for tip getting that are listed here are lost on me and I hate squatters and smiley facers. Honestly friendly efficient service with a personal touch requires a bit of intuition, since my mood changes like the weather (which I do not need to have forcasted). A server who can tune in an adjust their service to where I'm coming from is way ahead of most. Upselling is an art. Often if a server informs me about a special with knowledge and enthusiasm. I am grateful for the tip. If they sound like a used car salesman I am turned off. When I was a server in fine dining places I discovered that if I remembered a specific fact about a customer (i.e. what wine they like or where they had come in from etc.) and I related it very matter-of- factly... the tip always went up. Even in a case where I remembered a couple because they were such stiffs a year before on their yearly pilgrimage to the Arabian Horse Show. They tipped very well the second time around, becuse I remembered them and made them feel welcome and familiar.

Years ago my wife tried to get the kids to eat more healhty foods and would add tofu to stir frys etc. One day the kids Montessori School director requested a parent teacher pow wow. She wanted to know why my wife was forcing her daughters to eat "toadfood". Toadfood Annie became that daughters knick name and even after all these years she still will not eat tofu.

I'm reading an autographed copy Calvin Trillins' " Feeding a Yen", in very small sections because I want to savor this tiny tome a little longer. I love his style.

My wife loves my "boozy beans" I saute minced garlic, sliced onions with a pinch of fresh marjoram in EVO then add the beans, chopped tomatoes, a little stock and some white wine or vermouth, salt & freshly ground pepper. Cover and cook till tender.

In IMHO Bueno Chile is not bueno. I won a Chile contest they ran and got product as the prize. I was surprised by the quality. There is a seasonal stand over on Broadway and Mountain that's open now. I'll check and see if they ship. They had great green chile. B. Riley used to be very customer oriented. Dale Porterfield would bend over backwards to fill customers requests. How are the new owners when it comes to customer service?

I just got back from SLC and found some good chow. The Red Iguana was great for mole. The waiter let me try all 6 varieties (the black and the yellow were my faves). Don't miss Ruths' Diner out in a nearby Canyon for brunch outside on their shaded patio. It's well worth the wait for a table. Hires Big H for burgers is also a good choice. We stayed in Park City and had some good meals there too. Kampai for sushi, Washau (sp?) Brew Pub at the top of the hill had great pub fare and house brewed beer. There is also a pricey Pan Asian place on the main drag whose name I can't remember.

I think generousity is a personal trait, there are some that have it and some that don't. I am always surprised and delighted to be gifted with anything.

Try Cafe Bodega on Montgomery. I love the crabcakes, fontina filled ravioli with duck confit and wild mushrooms in a duck broth. Meats are done in the tandoor oven and fish is flown in from the coast and never overcooked. Bread is made in house and the desserts are great. Can you tell it's my favorite place in Burque. I'm so sorry. I read your post quickly before going to bed and did not notice the words New and Mexican. Bodega will have a few "touches like a great relleno on the veggie plate or a chile infusion etc. But it's a New American menu. Caveat: The chile at my favorite places is usually too hot for my out of town friends and family (even my twin brother who loved hot food could not finish several of his meals here). That said, I'd recommend El Patio (my wife gets hiccups evry time we eat there from the chile). Los Cautes (large portions and according to some too much grease and too much cheese). Be sure go to the old one located at 501B Lomas since there are two locations. Casa Benevides has more ambience and has pretty good food. Mary and Titos' has great red chile and adovado but they close at 8PM. So there you have it. If you have any specific questions feel free to e mail me.

I like to make Pomodori Crudi (an uncooked sauce for angel hair pasta). I make it with dead ripe tomatoes from the garden, EVO, garlic, lots of fresh basil, a touch of fersh oregano, cubes of fresh mozzerella and a splash of balsamic. I also make quinoa tabuleh with lots of fresh mint and serve Raita on the side. BLT sandwiches show up alot in the heat (during peak tomato season). Often I'll have several ears of fresh corn and several sliced tomatoes period.

I also agree, and have been treated for GERD for many years now. if you let symptoms go on for too long it can cause esophageal erosion which is a pre cancerous condition. Prilosec works amazingly well and I can pretty much eat anything (since it blocks the acid before heartburn has a chance to smolder).

I would love to have various sizes of food storage containers that all have the SAME size covers!