Hey Kevin,

Ron Garcia here.

I don't think we knew each other in H.S. I led kind of a double life back then, with most of my friends from the west side and the south valley (WMHS and RGHS). I grew up on the west side, and attended John Adams, then West Mesa for a semester until we moved to the heights. My little sis was class of '86 at DNHS (Donna Garcia). Glad to "meet" you!

Funny, a few names from the past are beginning to surface for me. I bumped into an old DNHS acquaintance on FB, and after friending him, all sorts of mutual names started popping up, leading me to a FB page called DNHS Facebook Reunion 2009.

Welcome to ABQ Sunport Commuters! Feel free to chime in on the boards with a description of your commute, favorite Sunport eateries, and other Sunport tips.

On the red chile sauce note:

I make mine this way, my mom made hers this way and so on...super simple, not saying it's the BEST EVER, but it makes us pretty happy.

32oz recipe

1 16 oz. tub frozen bueno red chile*
3-5 cloves garlic
salt (to taste)
oregano (to taste)
flour (to preferred thickness)

Thaw the red chile puree. In the meantime, mince and sautee the garlic cloves in a little oil. Add red chile puree once thawed. Fill the 16oz. container with water and add to pot as well. Add salt and oregano and bring to a boil SLOWLY. Once chile mixture has boiled once, take out about a cup and put into a bowl. Add between 1-2 tbsp. of flour and stir until completely blended in (no flour chunks!). Add more flour if you like a thicker sauce. Return thickened chile sauce to pot and bring to slow boil once more. Simmer as long as you like (just like pasta sauce, the slower, the longer, the better) or serve immediately.

*If you feel like going from scratch, you'll need to look up how to make the puree from scratch. I believe (but have probably forgotten) that you de-stem and seed dried pods, soak in warm water until rehydrated and then puree in a food processor. You probably have to add a little water to that, so you'd just subtract some from the above recipe. Sometimes I add a little cumin too. Everything can be adjusted to preference, pretty much. Good luck. Let me know if it works out for you.

Hi Kevin, come check out Urban Beautification to see if you are on board.
thx, M

That would be great! We are free until late afternoon. I think I just left a message for you, if you didn't get it, then I have the wrong phone number for you (so much for embracing technology!)...give me a call...I'm in the book.
K

Well, I thought I needed another excuse to avoid working! One of my continuing resolutions is to embrace technology...so this is part of it. Since online commuinities are such a big part of my students' lives, I thought I should jump in.