(The following contains; kids, snow, Los Alamos, atomic bombs, chili, vato locos.)I've been away from the blogging world since Friday January 18th (except for that Cheese Friday post below).
What have I been up to, you ask?
(When I say
you I'm referring to our one regular reader. If you are reading this, it must be
you.)
Well, I went to Española, New Mexico (I told
you this before I left, remember?) for a week. We (wife, son 4, daughter 21 months) visited many of my wife's relatives. It's the first time we've gone since the birth of our daughter. Many Aunts, Uncles, and cousins were very happy to see our newest little one and also thrilled to see how much our son has grown since our last visit.
We also visited Los Alamos so the kids could play in the snow and daddy could go to the little history museum that houses a section on the Manhattan Project. It's so strange to think that this small little town had such a huge impact on the world. My wife's grandfather worked in some capacity on the Manhattan Project for the Army Service Forces - Corps of Engineers. As I write this I am staring at a framed document from the War Department certifying his participation "... in work essential to the production of the Atomic Bomb..." It's dated "6 August 1945" (the day Hiroshima was destroyed) and signed by Henry L. Stimson, Secretary of War. As far as I know he never really talked about his work on "the hill". It's hard to even comprehend if anyone who worked on the project really knew how much they would change the world.
While we were in Española we stayed with my wife's Aunt Rita. She cooked constantly. So we ate constantly. And ate. And ate. Mostly New Mexico chili and pozolé (or posol with a silent 'e'). New Mexico chili (at least for my wife's family) is a main course, a side dish, a topping, a condiment, or all of the above at once. It's eaten with/on/in everything from eggs, soup, bread, tortillas, corn, sandwiches, beans, stew, etc... and why not? It is, in one word, AWESOME. It's one of those things you have to try for yourself. It's usually not too hot, just a small kick. If you ever go to Española you could try Angelina's Restaurant. It probably has the closest in taste to Aunt Rita's chili. But it still doesn't come close (then why did I say it has the closest in taste?). Better yet, next time you're in Española let me know and I'll call Aunt Rita. I'm sure she'd be more than happy to hook up a weary traveler such as yourself. My wife's cousin Paul makes a very similar tasting chili except his is blazing hot. It's almost like a "test of manhood" hot. I'll eat it, but it kind of destroys any enjoyment of food because once the heat "kicks in" any subtle flavors in the other foods you're eating are lost. But I'll eat it because I don't want him to think I'm a wuss, cuz I'm not (ask my Mom, she says I'm tough). Also when I'm in Española I feel I am representing every "mighty whitey" in the U.S. and I can't let down my white brothers and sisters. I am probably still traumatized from my first trip there in 1991(?). My name, Guy, was the source of much amusement for a couple of her cousins. Her cousin Eldon especially. He has this thing about the Spanish interpretation for every word.
"How would you say that in Español?" is the thing most often heard coming out of his mouth when I'm around. "Guy? How would you say that in Español, er Spanish?"
I would answer, "Umm, Guy?"
He would laugh, "No, no, in Spanish. How would you say it in Spanish?"
This went on for quite some time until he decided that my name in Spanish would be Vato. And I have to say, Vato is the first thing most people think when they see me (Güero? Me? Nah.) ...
I could go on, but I feel like I may be boring
you, our one reader. There are many more stories from "The Land of Enchantment" but they'll have to wait for another time (besides going to New Mexico I also worked for my sister in-law for a few days and directed and edited a music video. More on those later?)
-Mr. DNA ( El Vato Loco)
