> > > > That may actually happen, but I've not seen it.
> > > It takes a while to add up to enough to pay out.  We're talking 
> > > fractions of pennies.
> > Indeed we would be, but more relevantly, it's so
> > easy to get around.
> That's true for television too, or so I've heard.

Would make sense.
> 
> > > > Steady work, though.
> > > Unfortunately.
> > Even were we perfectible, it would be a long
> > journey, and such personnel would be a necessary
> > step in the process.
> Among others unfortunately.  

The need for the system is unfortunate in general,
but it's as others are, an inconvenient truth.

> > > > Rhode Island is worse.
> > > Possibly. Providence for certain.
> > An odd little city and full of troublesomeness.
> > I'm kind of comfortable there, though.
> Sometimes corruption has that effect. It's easier to know where you 
> stand on some levels.

It's true, when crime is institutionalized, only 
institutions are criminals. Something like that.

> > > I'd Lalique that too.
> > Just depends on the Pourbus.
> And how Chihuly it is outside?

You go away, and the horse you Rodin on.

Chef Victor Hugo Rava's Chorizo Quesadillas
categories: Mexican, Canadian, main
serves: 8

800 g ground pork
5 dried guajillo chile
1 dried ancho chile
1/2 ts cumin
1 Tb Mexican oregano
10 garlic cloves
1 c vinegar
2 Tb salt
1/4 c canola oil
16 corn tortillas
600 g grated Monterey Jack cheese

Boil chiles on medium high for 10 min. Remove from 
heat and let cool.

Grind chiles, cumin, oregano, garlic, vinegar and 
salt in a blender to make the chorizo paste. Combine 
the chorizo paste with the uncooked ground pork.

Heat canola oil in a saucepan on high heat. Add the 
chorizo ground pork and cook for 5 to 8 min. Remove 
from heat.

Heat another saucepan on medium. Place a tortilla 
in the heated saucepan and top with cheese as desired
and chorizo. Place a second tortilla on top and using 
a spatula push down to combine the chorizo with the 
melted cheese. Once cheese is melted, flip the 
quesadilla to heat the other side. Continue to flip 
every 20 to 30 sec, about 4 times on each side.

Remove from heat, let cool. Cut into quarters, serve 
with salsa and enjoy.

after passionforpork.com