In the epistle "Re: South-Western grub-c" scribed 04-28-98 22:41,
Karen Wattie did thus proclaim to Larry Bolch:
Karen 
KW>  LB> Primarily in student mode at the moment - learning 3-D. Acting
Also now in possession of the new synth and wind controller.
A life-changing combination. My day is divided between music
and graphics now. Much to learn. The wind controller is just
enough different from my old digital horn, that I am constantly
grabbing for notes that are not where they should be. It is
about 85% identical - but the other 15% is driving me nutz.
It is more a matter of un-learning than learning! A few more
days and it will be excessively wonderful.
KW>  LB> and directing was in the early to mid-'80s. Started in movies
KW>  LB> and television and ended up directing a huge cast in a big
KW>  LB> renaissance faire south of Dallas - Scarborough Faire. That
KW>  LB> followed many decades of photography. There are still several
KW>  LB> careers to come!
KW> 
KW>  I was an extra in the Boy in Blue with Nicholas Cage and Christopher
KW>  Plumber.  Great fun.  I'd do that again, if I had a chance.  Never
KW>  tried real acting, mainly because I always used to have migraines and
KW>  the first thing that happens with them is I loose my words.  If I 
KW>  can't find the words to carry on normal conversation, I would really
KW>  have problems with memorized lines.  Got to work as a team when you 
KW>  act.  I would have been afraid of letting everyone down.  Loved to 
KW>  model though.  Not that I did that more than once or twice.
The neat thing with Scarborough was that everything was improvised.
We might have an outline of where we were going with a bit, but it
was far from a script. The patrons also tended to get involved, so
a script would be useless in any case. I really loved it!
KW>  LB> Some cooks also use fresh chilis.
KW>  
KW> I had a friend who handled some kind of peppers.  I saw her cutting
KW> them up and didn't think it wise.  She said it was fine.  But she
KW> ended  up at the hospital later as she went to a funeral and wiped a
KW> tear from her eye.  
With the more ferocious chilies, it is recommended to wear
rubber gloves when peeling and preparing raw chilis. Eyes are
particularly sensitive. If you have a paper cut on a finger
you did not realize was there - you will!
KW>  KW> LB> Refritos (ree-freetoes) - refried beans - inescapable, served
KW>  
KW> I've seen the cans in the grocery store, but I still don't know what
KW> they are.  I guess I'm saying I don't understand the term "refried"
KW> since I've never heard of anyone frying beans in the first place, so
KW> how can they be RE fried?  I'm sure it's just a term, not a process,
KW> and I picture something more like mashed (which is a terrible thing to
KW> do to beans.....but my mother-in-law does it).
Into a heavy saucepan, combine dry beans, chopped onion, some
diced bacon slices, with bay leaf, garlic powder and some salt
and enough water to cover them. Simmer for a couple of hours
until the beans are tender. Add water if needed, but less toward
the end, since liquid is not needed once the beans are cooked.
Mush them somewhat - leaving about a quarter of them whole.
Generous bacon drippings are best for flavour but cooking oil
(Canola oil keeps arteries unclogged and Alberta farmers happy)
will do in the skillet. Add beans and heat - stirring often. It
never becomes a left-over, since reheating may actually improve
it. Serve hot with a topping of grated cheese, or stir cheese
into the beans just before serving. 
I also like to add a goodly bit of salsa along with cheese
and use it for a chip-dip. A can of refritos, a can of cheddar
soup plus salsa also makes a nice big bowl of hot party dip
- tostados for dipping, of course. Keep it thin enough that
the chips don't break.
Try a can, then make your own. It serves about the same function
as potatoes do in our meals - more just a routine part of life
than a delicacy gourmets would drive for hours to experience. A
few hours later, discretely provide for adequate room ventilation
if copious quantities are consumed. Loud brass music also helps. ;-}
KW> As for salsa......not something I bother with at all.  I never put it
KW> on tacos, or natchos, or anything else, though I do have trouble keeping
KW> it in the house as my son seems addicted to the stuff.
Try heating it and serving it as a dip for corn tortilla
chips. A favorite cafe in Waxahachie Texas served it that
way, and I adopted their practice. Salsa is something that
I use in many ways.
KW> I'm going on a blazer tour through the Sonora dessert.  Seems a safer
KW> place to take the camera than white water rafting down the Salt River
KW> Canyon :)  We had our choice.  My husband didn't like the sound of
KW> Hell's Hole  so the blazer won out 
I would take camera, fine-grain colour negative (Royal Gold 25),
monopod and Polaroid filter. Look for strong cross lighting with
the sun pointing directly at either of your shoulders. Rotate the
Polaroid filter for maximum indigo sky to contrast with the desert
golds.
larry!
... Imagination is the only weapon in the war against reality.
--- DlgQWK v0.71a/DLGMail v2.63
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