It was a solitary beginning to the evening in the lodges, which gave me time to talk with the food before cooking. After our conversation, the cooking just happend. A trip to the market yielded ideas of cooking Anglo-Latin food. The states represented at the meal were Louisiana, Georgia, New Mexico, Massachussetts, New York, Colorado, and Texas; and the visiting country of Mexico was ever present. The menu was a simple hearty one:
Sunshine Enchiladas
Passionate Pinto Beans
Gringo Red Rice
Chips & Salsa
There was more to the post, but it went away with the internet connection.
Good Food, Good People
Cheers
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