July 5, 2017 Taos to Albuquerque. Brunch – PPI pork, Potatoes, onion and eggs. Dinner – Sautéed Chicken, string beans, red bell pepper, onion, and mushrooms

July 5, 2017 Taos to Albuquerque. Brunch – PPI pork, Potatoes, onion and eggs. Dinner – Sautéed Chicken, string beans, red bell pepper, onion, and mushrooms

I awoke and watched Squawk on the Street and Stage 5 of the Tour de France, which was a hilltop finish with a final gradient of 20% won by the Champion of Italy , Fabio Aru.

Suzette then heated the PPI pork and posole and sausage, onion, and potato stuffing from the pig stomach and poached eggs in it after it was heated.  We loaded the car and drove to the Tourist information center to get instructions on how to access the west rim road.

We drove north to the rest stop overlook of the gorge bridge where we drank a beer.  Then we drove south on the west rim road to the bridge just north of Pilar.  The road from the rim down to the river was dramatic; hairpin turns on a deeply descending gravel road through giant boulders of basalt.  This landscape reminds me of the fact I heard from a Los Alamos scientist once that the geology of the west side of the Rio Grande from Taos to Albuquerque is dominated by the lava flow from the Jemez volcano that was a 2 ½ times larger explosion than Mt, St. Helens. After we crossed the bridge we drove along the river past many State Park campgrounds until we finally reached the small town of Pilar where we  visited Stephen Kilborn’s Studio.  But I was so satiated from buying art, I could not pull the trigger another time.


We drove back home.  I took a shower, dressed, ate a snack of two pieces of toasted nine grain bread, one with melted cheese and the other with peanut butter and honey, and went to meditate.

When I returned at 7:00 we looked in the fridge and created a dinner menu of chicken breast sautéed with string beans, onion, 1 T. of oregano, and red bell pepper served over cauliflower couscous with parsley.  Suzette shucked and boiled the remaining five ears of corn and I cut the kernels off one ear and we added those to the dish also.  We loved this healthy low calorie, low carb dinner

We opened the Romanian rose’ Aaron gave me the other day.  Suzette thought it had a bitter finish, but I liked its fruity front end.  Suzette thought the bitterness went away as it opened up and warmed up.  I put ice in it to dilute the bitterness and to chill it.  We both drank two glasses, which is the real test of a wine’s drinkability in our house.

Suzette picked four peaches from our tree and peeled them and added them to the PPI apricot and blue berry cobbler.  I ate some of the peel and fruit and it was as sweet as honey.  I could not resist eating all the remaining cobbler and peaches after Suzette went to bed at 9:00.

Bon Appetit