I sketched in the big book with the Micron 01.
Number 3, dress shoe - I think these have been worn two times. Should give them to good will.
Number 4, something used to clean house - the shop vac that Gene uses
For Hunt 486
National Chile day was yesterday, February 26. If you come from New Mexico, almost every day is National Chile Day. There was chile almost daily growing up. My dad said he couldn't eat without it. He put it on everything, including pancakes and cookies. Now chile is put in wine, ice cream and many other unusual places.
I made some green chile for breakfast. I forgot to take a photo with the eggs, sausage, potatoes and tortillas. Another time.
Green Chile Sauce
1/2 to 1 pound hamburger meat, browned and broken apart
1 cup roasted, peeled and chopped New Mexico green chile (the spicy hotness depends on what you buy, from mild to XXX Hot. *
1 large garlic clove
Sprinkle of ground oregano
Salt and pepper
Brown the meat. Add the garlic and chile and cook a bit. Then add the oregano, salt and pepper to taste. Let it cook for a few minutes. Add water just to cover, about 1/2 to 1 cup. Simmer for thirty minutes or so. Longer cooking improves the flavor and it is great reheated.
*If you cannot get fresh or frozen chile, you can used canned Hatch New Mexico Chile or El Paso Chile. It won't be the same or as good, but is better than nothing! You can roast fresh chile on the grill or broiler until the peel blackens and it can be pulled off. Let it set a while to steam for easier peeling. You can see Gene and his mom using gloves below. Especially important when it is "spicy hot". Your hands will stay hot, don't rub your eyes!!
In South America when we couldn't get chile, I would roast the local peppers which were hot, but lacking flavor. I would roast a couple of bell peppers to add for flavor. It was a good substitute until you tasted the real thing again!
Step one is growing and harvesting the chile. This is near Hatch, New Mexico.