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.
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:
