As my world tour continues (due to bad trip timing), I find myself nestled between the Wasatch and Oquirrh mountains (that's in Utah), where my parents graciously hosted Che Gruyere and myself for three days of threatening to launch off cliffs, hike to fresh powder, and other extreme activities that sound a lot cooler on the chairlift than they do at the top of the mountain. Between it all, one must refuel, because the even the bunny hills are exhausting when you're as old and fat as I am. Behold Ma Gastro's enchiladas, one of the best ways to replace all those spent calories. Flat layers of corn tortillas flash fried in vegetable oil, each topped with beans, red chile, green chile, cheese, and scallions. And if that's not enough, an over-easy egg for a little extra protein (not pictured). Wash it down with a Dr. Pepper, and marvel at the ambience of a kitchen untouched for years, vinyl tablecloth and all. Buen provecho.
Tuesday, February 17, 2009
Extreme!
As my world tour continues (due to bad trip timing), I find myself nestled between the Wasatch and Oquirrh mountains (that's in Utah), where my parents graciously hosted Che Gruyere and myself for three days of threatening to launch off cliffs, hike to fresh powder, and other extreme activities that sound a lot cooler on the chairlift than they do at the top of the mountain. Between it all, one must refuel, because the even the bunny hills are exhausting when you're as old and fat as I am. Behold Ma Gastro's enchiladas, one of the best ways to replace all those spent calories. Flat layers of corn tortillas flash fried in vegetable oil, each topped with beans, red chile, green chile, cheese, and scallions. And if that's not enough, an over-easy egg for a little extra protein (not pictured). Wash it down with a Dr. Pepper, and marvel at the ambience of a kitchen untouched for years, vinyl tablecloth and all. Buen provecho.
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