Sunday, July 6, 2014

Roadtrip to New Mexico

Last week, J and I took the week off work and headed to New Mexico to take K2 the rest of her stuff (she wasn't able to fit it in the van when she headed back home in May).  This is the stuff she had taking up the office: 

Lately J has been looking at RV's and pull-behind trailers, so because I'm not much of a camper, we decided to rent one to see if we liked it.  Our first stop was the "Whip In R.V. Park" in Big Spring, Texas.

This is what we rented.  No pictures of the inside, but we believe it was built in the 80's and it wasn't the cleanest.  We had to wear our shoes the whole time because the floors could have used a good scrubbing.  We couldn't go faster than 65 the whole trip and we were mostly going against the wind.  So it took 14 hours to get there and 15 and a half hours to get home.  When J lived there, he could make the trip between 11 and 12 hours. 
We drove through Artesia, New Mexico.
On our last day there, we decided to go to Hatch.  It's about an hour and a half drive from Alamogordo. 

Hatch green chiles aren't in season until August, but this guy was selling an early crop.  There were locals buying them as well, so I believe they were the real thing.  We ended up getting about 45 pounds (including 6 lbs of fresh roasted).

For lunch, we ate at The Pepper Pot.  I have an app on my phone that tells where restaurants that have been featured on food channels are located.  This was on "No Reservations".  The food was good, but they did not have any high chairs or booster seats, so A sat in the chair like a big boy.

Both J and K2 had the combination plate.

I had the chile rellenos and A had chicken nuggets.

After we got home, we got to work roasting the chiles.  They were green when we bought them, but had them in the camper on the way home and the heat must have started to turn them red.

I packaged them in 1 lb bags.  

I also picked up a Green Chile cookbook in Hatch.  Green chile stew was the first thing we made with the chiles.  It was good, but the recipe called for beef and I think we prefer it made with pork.

We also had a chile rellenos casserole (basically, cheese, eggs, milk, flour and green chiles).  No fancy plates for this dish, but it was good and easy.

I forgot to blog about a restaurant J and I went to lunch at a few weeks ago.  It's called Sevendipity CafĂ© and it was good.  We would go there again, but most likely for dinner.
J had the fish tacos.

I had the meatball sandwich.  I was pretty leery about it at first because it doesn't look all that appetizing, but I was pleasantly surprised.

I expect green chile recipes to be common place around here in the next few months since we've got 50 million pounds of chile to use.

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