Posted by on Oct 19, 2012 in blog | 1 comment

Last weekend was the Oklahoma International Bluegrass Festival here in Guthrie. It was rather chilly out. The high for Saturday was 48 degrees and the wind was so strong all three days that we all had some major wind burns by the end of the festival.

Clint has his own homemade ice cream concession stand, which he takes to various fairs and festivals. He also serves Tea (sweet, unsweetened, raspberry and strawberry, In case anyone wanted to know:) Coffee, Frito Chili Pies, Chili and Cheese in a bowl, Cookies, and a vast array of ice cream sundaes, which, if I do say so myself, are mighty tempting:)

On Thursday and Friday we played a couple times in the kids tent, which was a blast! On Friday night we got together with some friends and did some old fashioned line and square dances. After we got done, we concluded that Saturday, we would have to get together earlier in the evening so we could dance longer, and so we would have time enough to get plenty of it in before Vince Gill went on. So, to put it nicely, our feet were kinda sore for a few days:) Thanks to all dancing partners, we had a Ball! Hahaha


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  1. 2 teaspoons olive oil1/2 pound pork loin cut into 1/2-inch cunkhs and remove all visible fat3 small garlic cloves finely minced1 red onion finely chopped (optional)2 tablespoons flour preferably masa flour2 tablespoons cornstarch4 tablespoons water28 oz. New Mexican chiles roasted, peeled, seeded, and finely chopped1-2 tablespoons chopped jalapeno pepper optional and preferably fresh1 teaspoon cumin1/8 teaspoon salt1/8 teaspoon white pepper2-3/4 cup chicken broth2 large fresh tomatoes pureed (or peeled and chopped) (optional)A completely traditional Mexican Chile Verde is a green chile stew without any tomatoes at all; however, in practice it is far more common to include some tomatoes some green chilis use so many the color becomes red and the flavor becomes heavily tomato, but that’s definitely overdoing it! This recipe has just a couple of tomatoes, to lend the richer, smoother flavor they impart, but not so many to adulterate the green chile character.The flavor of green chili is influenced most by the kind of green chiles you decide to use. There are about 200 varieties of chiles, only three or four of which are commonly used in green chili.Traditional New Mexican green chiles are a special variety that were originally bred in New Mexico from Anaheims, and which (last I knew) aren’t grown outside that state. The growing climate and the varietal breeding has created chiles that are both hotter and more flavorful. Of these, my personal favorites are Big Jim New Mexican chiles plenty of fire but also lots of flavor. Anaheims have some flavor but very little fire, so they’re usually mixed with the much hotter Jalapenos. Other chiles such as Poblanos or Habaneros (a/k/a Scotch Bonnets) have incredible fire (literally thousands of times hotter than any Anaheim, by scientific measure, as seen below), but not all will have equivalent flavor. Nonetheless, there is no reason to limit yourself to these, if you enjoy experimentation. It’s similar to choosing what variety of apples you prefer.

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