Subj : Fajitas To : Dave Drum From : Ruth Haffly Date : Sun Oct 30 2022 19:37:22 Hi Dave, DD> Soon to be known as Fort Cavazos. I wonder if Texas will re-name the DD> town around the base at that time. RH> Probably not. I can't see the propsed new names for some of the forts RH> sticking around on a long term basis. Enough folks will continue to RH> call them by their old names and the new name folks will give up and RH> return them to the original names. Locally, Fort Bragg is set to become RH> Fort Liberty; it's the only new name not for a person. I'll probably RH> call it Bragg forever. DD> There is an excess of nit-picky political correctness in this old mud DD> ball we call a world. I don't approve of much of it. But, then, no one DD> consulted me. So long as they don't mess about with Fort Drum ..... Back when I was growing up, it was just Camp Drum. Grew up, got married and Steve joined the Army. I started hearing about Fort Drum. Post had "grown up" too; camp became a fort. DD> supervisor for P. F. Chang's) Isidro Valadaz. He was teaching me how DD> to make Bistec Rajas (beef w/pepper strips). He also did great tortas DD> - but they weren't on his menu. RH> On the secret menu or just available if you happened to be around when RH> he made them? DD> His menu was mostly American standard and Greek with a few Mexican DD> dinner items laced in among the Liver & Bacon and Chicken Fried DD> Chicken. Moussaka and dolmades appeared frequently on the dinner DD> specials. We went to Chili's the other night for Steve's birthday (his request). Both of us got the 3 meat (chicken, beef and shrimp) fajitas, ended up taking about half or 2/3 home. It was ok, meats were nicely cooked (shrimp was nice & tender) but it just wasn't as "special" as it was for us at one time. Maybe our tastes have moved upward? On the cruise, one night was prime rib night; I think most of our table got it. My piece was buttery tender but Steve had a lot of gristle in his. He said that on hind sight, he probably should have sent it back. Too late now. (G) Lobster tails were a choice another night and the last night they offered surf (shrimp) and turf. I stuck with only one appetiser, one entree and one dessert each night and was well filled, don't think I gained any weight. We usually had breakfast and lunch at the buffet (some rather interesting offerings there) but one morning and one lunch we ate in one of the dining rooms. It was easier on my knee to sit down and be waited on than to chase around a big room with several buffet lines getting a bit of this and taste of that. DD> When Isidro came to USA he went to Chicago to work in a Greek DD> restaurant and learned/spoke Greek before he tackled American. Bv)= Good for him! DD> The tortas were something made for "family". No secret menu. DD> Title: Cola-Chipotle Pork Tortas DD> Categories: Pork, Chilies, Herbs, Citrus, Breads DD> Yield: 8 Sandwiches RH> I just finished lunch but that has me thinking about supper. We're RH> going out tonight (celebrating Steve's birthday); if he asks for RH> suggestions, I'll say "Mexican". I just finished making a pumpkin RH> roll--his usual "birthday cake". DD> I've quit with the birthdays. I celebrate anniversaries of my "Jack DD> Benny". Most young people have no idea what that is. Bv)= You've already read what we ended up doing. And, yes, I know what your "Jack Benny" is; I'm pretty sure our girls do too. Doubt that any of the grand kids know, however. DD> There are two schools of thought on moussaka - one uses red gravy (aka DD> marinara) and the other uses a bechamel. This is the one I prefer: They're both good, IMO. (G) DD> Title: Meat & Potato Moussaka DD> Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy DD> Yield: 9 Servings --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... Growing old is mandatory... growing up is optional. --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .