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TBH it took about 3 months for my stomach to adjust. I always liked it but it didnt like me. Irish / English food isnt as bland as one would think, its just not spiced with Jalapenos or Serrano peppers. I make alot of traditional Irish food with peppers, "New Irish" food if you wish hehe.
No?? Well....enjoy your new restaurant!! If I am ever up that way, I'll be sure and stop by to sample the menu!!
Since the cook is from Mexico, she will appreciate it when I ask for some salsa from the kitchen.....i.e, not toned way down for typical American/European palates....!!!
She will also most likely have several different kinds of salsas....if so, you are in for a real treat.
Nobody knows how to cook like interior Mexicans.....northern Mexican food is also very good.
Not entirely irrelevant but you know you are a New Hampshire Yankee from north of the Notch when you get supper by drilling a hole through three feet of ice and waiting for a trout to wander by. If you do catch one you cook it over a hardwood fire and serve it with baked potatoes and heated hard cider.
I figure I'll learn most of the New Mexico traits after I retire out there.
Not entirely irrelevant but you know you are a New Hampshire Yankee from north of the Notch when you get supper by drilling a hole through three feet of ice and waiting for a trout to wander by. If you do catch one you cook it over a hardwood fire and serve it with baked potatoes and heated hard cider.
I figure I'll learn most of the New Mexico traits after I retire out there.
You will probably love it. Had a few cold winters growing up but never saw three foot of ice. I do love the trout & potatoes though.
HEY my WIfe and i grow our on peppers and make our own Salsa does that count ? Whats with this emphasis on Green Chilli ? is this a meat chilli or veggie ?
We can make anykind ! Our neighbors want our recipes, but we show them how out of pity haha . We make Chilli Rellenos form our Garden ANaheim Chillis, we think Pablanos are too thick skinned and wonder why resturants want to serve Chilli Rellenos this way- ANaHeims Rule ! We can't wait to sell our place and Move to New Mexcio- we are so excited. Best WIshes . PS maybe we are Pepper Snobs, but we know the difference, we growem ! all in fun.
Not entirely irrelevant but you know you are a New Hampshire Yankee from north of the Notch when you get supper by drilling a hole through three feet of ice and waiting for a trout to wander by. If you do catch one you cook it over a hardwood fire and serve it with baked potatoes and heated hard cider.
I figure I'll learn most of the New Mexico traits after I retire out there.
Hard Apple Cider -wow its raining cold and that sounds great pass it over ! I wonder if we can make some Hard Pepper Cider- what a Bang that would be !
I have made, using locally grown apples, hard cider (freshly fermented unpasteurized cider), apple wine (still and sparkling)(filtered hard cider aged in old Champaign bottles) and freeze concentrated applejack (hard cider put in the freezer until partially frozen and the ice crystals strained out and repeated until the drink is about 20 proof). I figure I’ll keep making the stuff because the primary ingredient is fresh fruit and fruit is grown in NM as well as NH. Adding some chili would create an interesting drink. I’ll experiment with a dash of habanero sauce in my next glass of my own apple wine.
I am printing it out to stick in my NM planning book and read when the stresses of preparing this move start to get to me...it lists all the reasons I can't wait to get to NM!!!
THANKS!
I think that I just decoded your screenname "Towanda"; would that be "To wander" or "To want to"? We have a Towanda, Pennsylvania which is about 50 miles northwest of my location in Wilkes-Barre, Pennsylvania.
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drive ups
