Smithy

The first one was indeed badly shredded. The second one we caught when it was just beginning to leak, thanks to having a full set of operating tire pressure monitors. That's the one we had hoped to get repaired...but alas, it couldn't be done. Note the statistics: we aren't even 2 weeks on the road yet, and we've gone through 2 tires! Usually we hve no flats at all. Since we bought several new tires before the trip we're hoping that the old ones have all been found.

This is a terribly blurry photo, but it's the best I have for this story. We had to drive north from Columbus to Deming, NM to get a new tire when it developed that our blown tire couldn't be repaired. There's a Border Patrol check station between the two towns. This truck was ahead of us, and while we were stopped I could see what looked like red peppers (dried? maybe?) peeking out between the slats. When it was our turn to speak with the officer at the check point, we asked about the truck. Yes, it was peppers. We asked where they were going. "They go to Las Cruces or to Hatch," he said. We looked at each other. "Wait, the peppers we drive to Hatch to buy are coming from Mexico?" Sly smile. "Yes!" he grinned, and sent us on our way. What could we do but laugh? Especially since we saw at least a dozen of these trucks on our trip that day. I'm sure the Hatch harvest season and the resulting green chiles are at least partially a local production, but it sure looks like there's some good marketing going on as well.

That's exactly what my mother used to do!

What a bittersweet time, @Kim Shook. I'm glad there are plenty of happy memories for you, and that you could indulge in some nostalgia at some favorite restaurants.

@JoNorvelleWalker, I don't know whether to laugh or groan over that one. Both, I think.

It sounds like you'll have to learn to make it!

I don't know what a steam juicer is, or how it works. Got a link or a picture?

What she said!!

I'll try to find that when we reach Tucson. Whole Foods only had the sweetened stuff, and I already had some of Cheri's - which is nice, but sweetened.

Her "harvest" photo shows more pink flesh left behind than I saw. Makes me think they may be past their prime. Nonetheless, they're in the freezer now. Looks like I could have harvested more! I don't know why my darling is complaining about the freezer being too full. There's still a gap below and behind that bag.

No doubt if I'd asked they'd have said "no" but these things are falling off the cactus and littering the ground. Others took a slight twist to get them off, and a couple left behind brilliant red spots on the plant, making me wonder whether they were too early. How can you tell whether they're at their prime or past it?

Do use tongs. Don't use silicone-coated tongs. I just spent a few minutes picking the glochids out of my thumb and good silicone kitchen tongs. Shoulda known better! BTW needlenose pliers work, I think tweezers would be better because the glochids are so fine.

Well, look what's in full fruit at our campground! The prickly pear juice I was able to buy last spring was / is good, but already sweetened. Someone -- @heidih? @blue_dolphin? -- had asked about the taste of the juice. Now I'll have a chance to find out. How I'll jam a bag full of these things into the freezer is a good question, but I'll figure it out.

I tried using egg roll wrappers this summer for another filling altogether, and the lot fell apart during the boil. Are there any tricks to using egg roll wrappers as opposed to pasta?

That's quite a selection of drink flasks! I think we'd have to go to a specialty store: sporting goods, or possibly a Starbucks, to see such a variety. The tea flowers are beautiful. I love the intense colors some of them have. I had no idea that peony flowers were edible. With such a variety, do you think people choose teas more for their aesthetic appeal (flavor, color) or for their supposed benefits? For instance, in the USA I see chamomile packaged in "calming" teas.

Here's a clearing-out-stuff dinner. 1 carnival squash, some leftover pepper stuffing from the freezer (sausage, corn, tomato, onion, who knows what else) stuffed into the halves. Topped with shredded cheese (leftovers from a dinner party). Baked until the squash was soft, topped with more cheese at the last. We needed easy today. Lots of miles driven, and yet another flat tire! At least this time we caught it before it started to shred.

I think the "two birds in a bush" goes along with "a bird in the hand is better than two birds in a bush", but that would have been much much too long for the bottle cap. Just as "2 peas in a pod" would have been clearer if they'd stuck a "like" or "as alike as" in front of it. The last one was the toughest for me. I've heard the expression, but can't think in which context.

The idea of buying a baguette from a vending machine horrifies me. What a loss to their culture! It's strange (and fortunate for us) that the pendumlum seems to be swinging the other way in the USA. I see more artisanal bakeries in places I travel than I used to see.

It's funny, I thought that was one of the easiest, but it seems to have eluded a lot of people (and @blue_dolphin was SO close!). Here, I've rotated it for a better perspective. See if this helps.

That is a very amusing drinks menu! And the parting shot of a fortune! The food looks great.

So, has anyone gotten all the rebuses? If so, post away! Otherwise I'll do so later today.

I'm not sure I have! This photo from Llano shows the whole rig, but not very clearly. I'll add a better one next time we open out.

@francie, I am utterly charmed...by your food, as always...and by your son and his muscles and skills.

If you have discussed this before, I've missed it. Please accept my apologies, and elaborate anyway. Is tea-drinking there strictly a contemplation of the tea, akin to a wine tasting? Is it a celebration of the tea and its qualities, whatever they happen to be? What is the social component?

I appreciate this writeup! The last time or two that I made (or attempted to make) squash ravioli, neither the filling nor the pasta result was satisfying. I'll try this idea next time around.