System maintenance

Enchiladas de Herrera from El Bruno's on Fourth.

Enchiladas de Herrera from El Bruno’s on Fourth.

Downtime. Hasn’t been much of that sort of thing around here lately.

If you haven’t moved for a dozen years or so, it’s something of a shock to the system, like waking up in a strange room with the notion that you’ve been misbehaving again. The police may or may not consider you “a person of interest.” Nothing is where it should be — groceries, banking, your favorite ride.

Little disruptions abound. Walls without art, windows without shades, a wife with a job that no longer permits working from home three days a week.

Things need doing, and all of them take more time than they did back home. Just where the hell are the English muffins in this Bizarro World Whole Foods, anyway? Not where I’d put ’em, that’s for sure. The eyeball doc says Mister Boo needs another procedure? Put the English muffins back, we’re all gonna be eating dog food for a while. The city won’t pick up glass for recycling? No wonder the bike lanes are full of it.

Oh, the humanity. Caninity. Velocity. Whatever.

Then, suddenly, a pause for the cause. Nothing needs doing. Well, not right now, anyway. So there’s time for a short ‘cross-bike ride through the desert, a fiery platter of enchiladas de Herrera from El Bruno’s Restauranté y Cantina, and our millionth viewing of “Blazing Saddles” in honor of David Huddleston, a resident of Santa Fe.

How ’bout some more beans, Mister Taggart?

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27 Responses to “System maintenance”

  1. Larry T. Says:

    Now yer talkin’ PO’G! The hell with all that other crap! Pedala forte, mangia bene for sure. Blazing Saddles is one of my all-time faves, I’m chuckling as I type this! Buona Domenica tutti!

  2. Pat O'Brien Says:

    “I’d say you’ve had enough!”

    We watched the American Masters program on Mel Brooks last week.

    Is that water I see in the photo? Not a Negro Modelo? Que?

    Just got back from ride. Fifty four degrees, cloudy, and windy in case you were wondering.

    Poor old Boo. I hope this is all over soon, and he is out there putting down some stink all over the ‘hood.

    • Patrick O'Grady Says:

      An American Master indeed. “BS” and “Young Frankenstein” are two of the funniest movies of all time. Shoot, I may have to watch the latter this evening.

      The Boo is soldiering along, poor little tyke. He’s actually friskier than we and the surgeon would like him to be — he’s supposed to be a cone-wearing couch potato for another week and a half, but you just can’t keep a good Boo down.

      No Modelo for me, but Herself enjoyed a glass of sangria with her tamale plate. Anyone finding themselves in Albuquerque should definitely stop at El Bruno’s for a bite. We’re going to try Casa de Benavidez next — it’s just down the road a couple klicks. Gracias to our amigos Steve and Doris for the recommendations.

  3. khal spencer Says:

    Moving at our age is why my better half wants to downsize seriously. I guess I’ll be dragged kicking and screaming down that road to the Casa Solana, as I still seem to be clinging to all the shit one collects in sixty laps around the sun, whether I need it or not.

    BTW, did you go to the bike-political gig at Diane Albert’s? Sorry I missed it. I’m starting to think that one thing New Mexico needs is a little Western Justice for los borrachos estupidos that populate our roads. That fucktard to probably killed that woman on 84/285 was on his fifth or so conviction for DWI.

    • Patrick O'Grady Says:

      Wish I could say we downsized. We wound up with a bigger house and more crap, not less. Gah. I will never be smart.

      Yup, made it to Diane’s, and met some lovely bike folks. I hung around for an hour or so, shooting the breeze, and then beat feet for Rancho Pendejo, it having been rather a long week.

      You checked out the CV on that asshat linked to the fatal crash, eh? What a lovely fellow. This is when you wish the gendarme in charge was Captain Renault: “I am making out the report now. We haven’t quite decided yet whether he committed suicide or died trying to escape.”

      • khal spencer Says:

        From the Journal:

        “…Jimmy Griego, 59, believed to be a Santa Fe resident, was charged with felony DWI and driving on a revoked license. Online court records show Griego was first arrested for DWI in Albuquerque in 1985. He was subsequently arrested three other times, in 1992, 1999 and 2000, in Santa Fe. He pleaded guilty or no contest in each case.

        Celeste Maestas was killed in the crash. Capt. Adan Mendoza of the Santa Fe Sheriff’s Office could not provide her place of residence late Friday…”

        Definitely one of those times you want Captain Renault in charge. Or maybe APD….

      • Patrick O'Grady Says:

        And in court he will be oh so contrite, and his family will weep oh so piteously, and Ms. Maestas will remain oh so dead.

        I don’t know what it’s going to take to solve this problem, which was around in no uncertain terms the last time we were New Mexicans. Lord, did I ever get tired of the nightly DUI checkpoints as I motored from my gig at The New Mexican to my adobe hacienda in La Puebla, especially since they seemed to have little or no visible effect on the drunken-driving epidemic.

      • khal spencer Says:

        Seems to me a three strikes and yer out law would be a good start. Anything after three DWIs and its life without parole. Or, we good citizens take the law into our own hands…

      • khal spencer Says:

        Can’t let that reference go by…

    • Pat O'Brien Says:

      We haven’t moved in 25 years. But, both of us moved plenty before that along with the travel that goes with it. Add in work travel (TDY for all you government worker types) along with family oblications for 30 years, and travel has lost its allure. Generally speaking, if the destination is more than one day’s drive, my interest nosedives. The exception may be the NAHMBS show in Louisville next year which combines the obligatory family visits and a bike show I have always wanted to see. And, that travel will be in pressurized airborne aluminum tubes and rental cars.

      • Patrick O'Grady Says:

        As a military brat, and an itinerant rumormonger, I moved a whole bunch too, and didn’t really notice I was getting tired of it until it dawned on me that the intervals between relocations were growing longer and longer.

        I still enjoy a good road trip, but I haven’t taken one for fun in several years now. I haven’t visited McDowell Mountain Regional Park outside Fountain Hills since 2008, if memory serves, and all the other trips I’ve taken since then have been to do a job of work.

        Got to break those road trips into small bites, though. Used to be I could drive from dawn till dusk, but now I find six hours to be about the maximum. And there’d best be a comfy bed and tasty food at the end of it, too.

  4. Bob Hansen Says:

    The Mrs. and I are @ 3/4 done with our move this last week. Of course, temps plummeted faster than a Reptard economy, making this joyous occasion all the merrier. We should have moved 500 mile south, instead of 5 miles west. Tossing a lot of excess crap felt good, surely the Salvation Army is happy, and we are now in one level living, no more stair climbing to hit the dumper. Plus a large garage for vehicles AND bikes, along with a large out-building work shop. I could really enjoy this more if my back didn’t ache from all the heavy lifting. Can’t I have my cake and eat it too?

    • Patrick O'Grady Says:

      No stairs here at Rancho Pendejo, happily. One step down into the living room, is all. Now what I need is a heated work area for the bikes, but that’s an extravagance that will be on hold until we pay off Mister Boo’s eyeball doctor.

  5. Sharon Says:

    Bob, I read your reply and immediately said, could I just have some cake and eat it too? I’ve sworn off sugar for the past 5 months and every now and then get a craving. Yesterday, I braved the cold arse weather and cycled almost 40 miles. After frosting my Texas fannie, am now officially an Eskimo. But all I did was crave cake, brownies, anything sweet all evening. Did not give in thankfully.

    • Pat O'Brien Says:

      Sharon, we have been off sugar, except that used in baking bread and maple syrup and honey for oatmeal, for years. But I make an exception for Clif bars when riding. What do you eat during a ride?

      • Sharon Says:

        Pat – I also make an exception to protein bars that have just a small amout of sugar for rides. Additionally, I eat salted peanuts when I ride. I didn’t cut out sugar for a medical reason, but just to help loose a couple of pounds since I took early retirement and to feel better. For me, if I eat sweets, I crave them so just better if I don’t start. For last few months, I’ve been comfortable riding 40-60 miles at a decent pace several times a week. Alas, the frosty weather has changed my routine for sure. BTW, for a treat on the weekends, I sometimes have a skinny Jack – Jack Daniels, sugar-free Canada Dry and a slice of lemon with a plate of chicken enchiladas! Life is good!

    • Patrick O'Grady Says:

      I don’t use sugar per se, though there’s bound to be some in the processed foods I consume (ahem, benandjerrys, cough-cough).

      My coffee matches my outlook (black), I use honey in tea, and mostly I don’t like sweet stuff anyway (ahem, benandjerrys, cough-cough).

      ‘Sides, I’m sweet enough. Don’t you agree?

      • Pat O'Brien Says:

        Sweet? A Mad Dog? Gee, I don’t know. I suppose after the last few months Herself and the critters would agree with you.

        I’m thinking that Sharon would agree that Ben and Jerry’s is an zucchero estremo dose. But, man, just the thought of a pint of Cherry Garcia makes me think a quick trip to the market is in order. Nah.

      • khal spencer Says:

  6. Larry T. Says:

    I suggest reading “Salt, Sugar, Fat – How the food giants hooked us” to better understand cravings and such. Turns out industrial foods are scientifically designed to create them. One example that drives this home for me is chocolate: cheap but tasty stuff like Hersheys make me almost instantly want another one while really high-quality stuff like the Italian Caffarel satisfies me with just one. Fast food’s the same way: I can be stuffed but for some reason unsatisfied vs a far smaller quantity of something really good like sharing an arancino and a beer – far less food but far more satisfying.

    • khal spencer Says:

      That’s interesting, Larry. Every once in a while I end up going to the vending machine at work for something like a Hershey bar. All it does is remind me of how crappy the commercial stuff is compared to high quality , semi sweet dark chocolate I can get at places like our co-op or Whole Paycheck.

      • Larry T. Says:

        The stuff is engineered to come up just shy of what they call the “bliss point” as in the point you are satisfied (sated) and don’t want any more. They want you to get hooked so they make ’em tasty enough, but not so good that you stop eating them. These days salt, sugar and fat are very cheap so they manipulate these cheapo ingredients into high-profit and addictive “foods”. Just enough quality to get you to buy and eat a huge quantity.

    • Patrick O'Grady Says:

      Yup. And the addictive garbage is cheap and easily obtained, to keep the suckers coming back for more.

      Do schools teach home economics these days? Obviously, the economy as a whole plays a super-sized role in how and what we eat — if you’re a single parent working three part-time jobs and raising two kids, your free time and disposable income are going to be seriously limited.

      But in the long run, knowing how to obtain the ingredients for and prepare a simple Mexican dish — bean burritos smothered in green chile sauce with sides of red rice and salad — will beat the mortal shit out of hitting the drive-through at Taco Hell.

      • Larry T. Says:

        Funny you mention Home Economics. The book explains how Betty Crocker came to be – little more than a corporate shill to counter real home economics teaching and get beginning cooks to use crap like Bisquick instead of cooking from scratch. Those so-called “value added” products are the life blood of Big Food.

  7. Pat O'Brien Says:

    Amen brother! My weakness is Australian licorice. But, I have resisted it for a long time. Amazing what too much of it will do to the exhaust.

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