-=> Larry Bolch said to Karen Wattie on 04-16-98  14:22:
 LB> Primarily in student mode at the moment - learning 3-D. Acting
 LB> and directing was in the early to mid-'80s. Started in movies
 LB> and television and ended up directing a huge cast in a big
 LB> renaissance faire south of Dallas - Scarborough Faire. That
 LB> followed many decades of photography. There are still several
 LB> careers to come!
 I was an extra in the Boy in Blue with Nicholas Cage and Christopher
 Plumber.  Great fun.  I'd do that again, if I had a chance.  Never
 tried real acting, mainly because I always used to have migraines and
 the first thing that happens with them is I loose my words.  If I 
 can't find the words to carry on normal conversation, I would really
 have problems with memorized lines.  Got to work as a team when you 
 act.  I would have been afraid of letting everyone down.  Loved to 
 model though.  Not that I did that more than once or twice.
 
 KW>  Ha....now I see how you can leave out the beans.  Ours has no peppers,
 KW>  just hamburger, onions, celery, tomatos and beans.  With chili power, 
 KW>  of course  :)
 LB> No peppers? Where do you think chili powder comes from? A true
 LB> chili-head will generally blend paprika and cayenne rather than
 LB> use someone else's formula. Some cooks also use fresh chilis.
 
I had a friend who handled some kind of peppers.  I saw her cutting
them up and didn't think it wise.  She said it was fine.  But she
ended  up at the hospital later as she went to a funeral and wiped a
tear from her eye.  
 KW> LB> Refritos (ree-freetoes) - refried beans - inescapable, served with
 KW>  LB> just about every meal.
 KW> 
 KW> So I will finally find out what these are!  I haven't a clue.
 LB> Good, if somewhat common. Much improved with a bit of melted
 LB> cheese and some extra salsa. Generally available canned here
 LB> in Western Canada - check your local grocery store. I even
 LB> found them in the little cowtown (600 population) near where
 LB> I grew up - along with all the basic ingredients for SW grub.
 
I've seen the cans in the grocery store, but I still don't know what
they are.  I guess I'm saying I don't understand the term "refried"
since I've never heard of anyone frying beans in the first place, so
how can they be RE fried?  I'm sure it's just a term, not a process,
and I picture something more like mashed (which is a terrible thing to
do to beans.....but my mother-in-law does it).
As for salsa......not something I bother with at all.  I never put it
on tacos, or natchos, or anything else, though I do have trouble keeping
it in the house as my son seems addicted to the stuff.
 LB> Nope, bring it to record the fat and happy looks of satisfaction
 LB> on the faces of those who chowed-down - or the tears in the eyes
 LB> of anyone who asks for it "extra-hot".
That would be my hubby.  Crazy fool.  I think he will like the food
better than I will, and I'm  generaly the least fussy member of this family.
I'm going on a blazer tour through the Sonora dessert.  Seems a safer
place to take the camera than white water rafting down the Salt River
Canyon :)  We had our choice.  My husband didn't like the sound of
Hell's Hole  so the blazer won out 
Karen
... Everyone has a photographic memory. Some just don't have film.
___ Blue Wave/QWK v2.12
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