MoseySusan

An opinion piece in the NYT this morning makes the point that when paying $83k+ for tuition, failing out isn’t an option.

It was pinot noir, and it was delicious.

mr. liked the kale. I can take it or leave it. The recipe includes parsnips. I definitely left those, replaced them with purple potatoes.

No, but I have thought about going to bartender training for the NM license to serve alcohol and getting a job in a restaurant.

Paulie makes a good pirate. I was thinking that Ryan is there in your heart. But being an Airedale, it’s hard to say… Could be out chasing rabbits, monitoring a countertop for an opportunity to nab a waffle, or looking the other way when the lord of Airedales says “Walk.”

Ryan?

Tomorrow. Green chile chicken enchilada casserole.

It’s been cloudy and rainy all day, so this stew was comforting. It cooked for two and a half hours. Very tender.

With kale.

Very cool.

You definitely bring the yum! 😋

https://www.alltrails.com/trail/us/new-mexico/bosque-trail--2

Glaze of powdered sugar, vanilla extract, and some liquid like orange juice, brandy, milk…

Enchantment.

I brought my bike to CO while I was visiting dad last week so I could ride in the mornings. But it was chilly, in the 60’s. I didn’t bring a warm layer, so I went to Walmart and bought a fleece sweater and a pair of socks to wear with my sandals.

Ooo…how nice that the master of elevators gives you guide lines so you know exactly where to stand.

In a big pot, soften a small onion, then add a pound of small chunks of meat to brown. I use pork sirloin. After the meat is browned (and there’s a fond starting to form on the bottom of the pot), add two cloves of minced garlic, a sprinkle of cumin, a sprinkle of dried oregano, some salt, and chopped green chile. If I’m making sauce for enchiladas, I put the spices and chile in a blender; that works ok for stew, also. Then add chicken stock to cover everything and stir to loosen the fond. Add small chunks of three or four potatoes. I use russet. Season with black pepper. Bring it to a boil, then reduce the heat, cover with some vented edge, and stir once in awhile. As the potatoes soften, they thicken the broth, but if you like thicker stew, sprinkle the browned meat with a little flour and let that get toasty before adding the spices.

It’s ok.

It’s a statue to well actually on UNM’s campus.

Reheated green chile stew and a tortilla for me.

Reheated green chile stew and a tortilla for me.

Wheat fields, pear tree orchards, starry nights… It was beautiful.

Mansplaining. This post has been edited to assuage RR’s doubts that any one of us in any way misconstrued the original sentiment as anything other than a sentiment.