[email protected]

Well, I'm off to the land of Dodd to see the great and wonderful wizard!
I will be going to Albuquerque tomorrow morning. Our Dig this:
Our flight leaves at 6:00 am being the capital, we must be there 2 hours
before. It takes about 60 minutes to get to the airport and we need to get
up about 1/2 hour before we get picked up by the taxi.
You do the math!
Should we even bother going to sleep?
I will come back and tell everyone about our trip!
(And I get to meet Sandra! Nyah Nyah! :p
Elissa, who will soon be singing
Yippee - Kai - Yay!

[email protected]

In a message dated 2/14/02 7:42:07 AM, ElissaJC@... writes:

<< Our flight leaves at 6:00 am being the capital, we must be there 2 hours
before. It takes about 60 minutes to get to the airport and we need to get
up about 1/2 hour before we get picked up by the taxi.
You do the math! >>

Then they get here, go straight to the Old Town Plaza in the car they spent
45 minutes renting, go on a two hour walking tour (probably one hour, because
the little kids will lose attention span) of Old Town with a historian guide
(I didn't arrange this, it's a &*%@# homeschooling field trip) and then they
take me and maybe some kids (don't know which yet) to dinner (Holly will be
off swimming with others) and then they come see my house, maybe, and by then
it will be midnight their time on a day they didn't sleep the night before...

Maybe this dinner and house-looking thing isn't going to work...

We'll see.

Sandra

[email protected]

I am having dinner with you if I have to rest my head on the table between
courses. I plan on sleeping on the plane and will probably go to sleep
tonight about 8. Adrenaline will help too.
OK, I really need to go pack.
Elissa, who will soon be singing
Yippee - Kai - Yay!
-----Original Message-----
From: SandraDodd@... <SandraDodd@...>
To: [email protected] <[email protected]>
Date: Thursday, February 14, 2002 12:05 PM
Subject: Re: [AlwaysLearning] I'm off!


>
>In a message dated 2/14/02 7:42:07 AM, ElissaJC@... writes:
>
><< Our flight leaves at 6:00 am being the capital, we must be there 2 hours
>before. It takes about 60 minutes to get to the airport and we need to get
>up about 1/2 hour before we get picked up by the taxi.
>You do the math! >>
>
>Then they get here, go straight to the Old Town Plaza in the car they spent
>45 minutes renting, go on a two hour walking tour (probably one hour,
because
>the little kids will lose attention span) of Old Town with a historian
guide
>(I didn't arrange this, it's a &*%@# homeschooling field trip) and then
they
>take me and maybe some kids (don't know which yet) to dinner (Holly will be
>off swimming with others) and then they come see my house, maybe, and by
then
>it will be midnight their time on a day they didn't sleep the night
before...
>
>Maybe this dinner and house-looking thing isn't going to work...
>
>We'll see.
>
>Sandra
>
>
>To unsubscribe from this group, send an email to:
>[email protected]
>
>
>
>Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>

[email protected]

In a message dated 2/14/02 10:45:45 AM, ElissaJC@... writes:

<< I am having dinner with you if I have to rest my head on the table between
courses. >>

I'll eat your food if you fall asleep.

3:00, Old Town Plaza. One block in to the NE of Central and Rio Grande.

One block (through the parking lot and lovely historic alleys) west of the
Albuquerque Museum.

I'll be wearing a green sweatshirt and jeans, I have straight brown hair
about mid-back, and probably glasses sitting on the top of my head. I'm old
and am not skinny. There. You will recognize me.

Sandra

Tia Leschke

>
>I'll be wearing a green sweatshirt and jeans, I have straight brown hair
>about mid-back, and probably glasses sitting on the top of my head. I'm old
>and am not skinny. There. You will recognize me.

Change the hair colour to sort-of blonde, and you've described me. (I've
never been to Albuquerque, though. I even had to look up how to spell it.)
Tia

No one can make you feel inferior without your consent.
Eleanor Roosevelt
*********************************************
Tia Leschke
leschke@...
On Vancouver Island

Joylyn

I know it's too late, but someone eat a sopapilla for me, ok? I MISS
New Mexican food, oh do I miss it.

Joylyn

SandraDodd@... wrote:

>
> In a message dated 2/14/02 7:42:07 AM, ElissaJC@... writes:
>
> << Our flight leaves at 6:00 am being the capital, we must be there 2
> hours
> before. It takes about 60 minutes to get to the airport and we need to
> get
> up about 1/2 hour before we get picked up by the taxi.
> You do the math! >>
>
> Then they get here, go straight to the Old Town Plaza in the car they
> spent
> 45 minutes renting, go on a two hour walking tour (probably one hour,
> because
> the little kids will lose attention span) of Old Town with a historian
> guide
> (I didn't arrange this, it's a &*%@# homeschooling field trip) and
> then they
> take me and maybe some kids (don't know which yet) to dinner (Holly
> will be
> off swimming with others) and then they come see my house, maybe, and
> by then
> it will be midnight their time on a day they didn't sleep the night
> before...
>
> Maybe this dinner and house-looking thing isn't going to work...
>
> We'll see.
>
> Sandra
>
> Yahoo! Groups Sponsor
ADVERTISEMENT


>
> To unsubscribe from this group, send an email to:
> [email protected]
>
>
>
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--
Joylyn
Mom to Lexie (6) and Janene (3)
For great nursing clothes and slings, go to www.4mommyandme.com

"Wasn't it Mark Twain who said it takes a very dull person to spell a
word only one way?"



[Non-text portions of this message have been removed]

Sharon Rudd

What is a sopapilla?

Sharon of the Swamp


but someone eat a sopapilla
> for me, ok? I MISS
> New Mexican food, oh do I miss it.


__________________________________________________
Do You Yahoo!?
Yahoo! Sports - Coverage of the 2002 Olympic Games
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[email protected]

In a message dated 2/16/02 7:12:45 AM, bearspawprint@... writes:

<< What is a sopapilla? >>
It's spelled variably with or without an "i" and I'm looking for a photo, but
here's for starters:

   Encyclopedia
sopaipilla  
 
soh-pi-PEE-yuh This crisp, puffy, deep-fried pastry resembles an air-filled
pillow. The sopaipilla is thought to have originated in Albuquerque, New
Mexico, more than 200 years ago. It's a favorite Southwestern U.S. dessert,
usually served with honey or syrup flavored with anise or cinnamon.
Sopaipillas are also sometimes filled with savory ingredients like REFRIED
BEANS.  
------------------------

I need to say a couple of things about that definition I found online <g>:
They are NOT "usually served with..." anything except honey except outside
New Mexico. There are Mexican restaurants in other parts of the country
(California, I know) that use them as dessert, with powdered sugar on the
outside. And "crisp" is not good. Crisp is overcooked.

They're New Mexican, not "Mexican," and while it's true that leftovers (when
they're cold) can be filled with beans for kids to eat, and there's a dish
called "stuffed sopaipilla" but that's covered with sauce and eaten with a
fork, the proper use in a New Mexican restaurant is this:

Tear off a corner, and pour just a little honey inside--about a teaspoon or
two, depending on the size of the bread. Tilt it so the honey's distributed
around inside. Eat the bread with the meal (biting off, not tearing off) to
keep the chile-heat from burning your mouth too much. The bread and honey
will cut the burn.

I had two last night. <g> Elissa and Joe are great people and talkative,
and we had a good time, but they were exhausted from being awake so long, and
they missed the tour from car rental taking a long time. That was pretty
good, because the tour was terrible. We'd hoped they could meet Dave and
Nancy Martinez (who are quietly on this list, and not so quietly active at
unschooling.com, but there were two near-meetings and none successful. The
homeschoolers were swimming on the West Mesa last night, at a pool with
slides and kid-stuff, and Holly was with them, and Dave and Nancy stayed
until the little kids were through having fun. And Joe and Elissa stayed here
(WAY across the valley, by the mountains) until they were too sleepy.

Sandra

[email protected]

In a message dated 2/16/02 7:12:45 AM, bearspawprint@... writes:

<< What is a sopapilla? >>

Here's a good description from someone's travel diary online, someone biking
in southern Utah/Colorado (http://www.mikebentley.com/bike/harry/19-21.htm)


     A sopapilla (so-pah-PEE-yah) is a type of bread served in most
Mexican restaurants in the New Mexico area. The dough is rolled thin,
and pieces (usually rectangular or triangular, perhaps three inches across)
are placed in hot deep fat. After a few minutes they are removed, with the
cooking having puffed them up like a small pillow, ideally with a golden
brown crust. They are served with a squeeze-bottle of honey. You bite
off a corner, pour honey into the cavity, swirl it around to spread the
sweetness, and consume. The best Mexican restaurants keep the
basket of sopapillas filled as they would your water glass. The stingier
places make it very clear that you will get one and only one sopapilla
with your order. Extras might cost as much as a dollar apiece.

     Well, this place had an enchilada plate that came with a choice of a
tortilla or a sopapilla, which is about like giving you a choice between water

and wine. I ordered the enchiladas, and specified the sopapilla. My
enchiladas arrived, but I had to repeat my request for my sopapilla well
into my meal. They had been hoping I'd forgotten, for evidently I was the
only customer that had ordered one, and heating up the fat was a bother.
But by the time I finished my meal, along came a generous-sized sopapilla
and I had it for desert.

-----------

Sometimes restaurants here will do a sopaipilla-and-ice-cream dessert, but
it's always a restaurant that used them during the meal too. Those desserts
just started being made within the last 20 years. It's no traditional thing,
but restaurant art. It's usually got a drizzle of maple or chocolate, and
pinones (pine nuts). I never see locals eat that much--maybe buying one for
kids to share.

Sandra

The Mowery Family

Oh my goodness. I love sopapillas. Never had the New Mexican authentic
version, but have had the midwest interpretation (i.e. - poor excuse for
what a true sopapilla sounds like). There is a family owned mexican
restaurant near us that serves the best midwest sopapillas. They deep
fry(not to crispy) a large flour tortilla, sprinkle on sugar and cinnamon,
slather it with honey and will put Redi Whip on top if desired. Some of the
other mexican joints serve the little triangle ones, but they are so crispy
you could crack a tooth. Sopapillas are always desserts here.

I need to make a food road trip. The food here in michigan is, well -
stinky. I find it hard to find really good food in affordable restaurants.
Everything is meat and potatoes - crappy gravy(not the real stuff, just the
beef or chicken base blech). I love really good food, but usually that is
something homemade or super expensive at a fancy chic chic pooh pooh place
that I can only afford once a year(at the most). Sometimes the real
expensive stuff tastes like crap too. The family restaurant I work at now
serves mostly swill(canned, fake or just crappy), except for a couple of
items. When I worked at the country club, I became a food snob, because our
chef took such pride in his work( and made the most fantastic food, soups,
real gravies, sauces, etc). Now, if I want something good, I search the web
for recipes, watch PBS or FoodTV shows or ask my sister to cook.

sistakammi - hungry



----- Original Message -----
From: <SandraDodd@...>
To: <[email protected]>
Sent: Saturday, February 16, 2002 9:40 AM
Subject: Re: [AlwaysLearning] I'm off!: sopapilla



In a message dated 2/16/02 7:12:45 AM, bearspawprint@... writes:

<< What is a sopapilla? >>

Here's a good description from someone's travel diary online, someone biking
in southern Utah/Colorado (http://www.mikebentley.com/bike/harry/19-21.htm)


A sopapilla (so-pah-PEE-yah) is a type of bread served in most
Mexican restaurants in the New Mexico area. The dough is rolled thin,
and pieces (usually rectangular or triangular, perhaps three inches across)
are placed in hot deep fat. After a few minutes they are removed, with the
cooking having puffed them up like a small pillow, ideally with a golden
brown crust. They are served with a squeeze-bottle of honey. You bite
off a corner, pour honey into the cavity, swirl it around to spread the
sweetness, and consume. The best Mexican restaurants keep the
basket of sopapillas filled as they would your water glass. The stingier
places make it very clear that you will get one and only one sopapilla
with your order. Extras might cost as much as a dollar apiece.

Well, this place had an enchilada plate that came with a choice of a
tortilla or a sopapilla, which is about like giving you a choice between
water

and wine. I ordered the enchiladas, and specified the sopapilla. My
enchiladas arrived, but I had to repeat my request for my sopapilla well
into my meal. They had been hoping I'd forgotten, for evidently I was the
only customer that had ordered one, and heating up the fat was a bother.
But by the time I finished my meal, along came a generous-sized sopapilla
and I had it for desert.

-----------

Sometimes restaurants here will do a sopaipilla-and-ice-cream dessert, but
it's always a restaurant that used them during the meal too. Those desserts
just started being made within the last 20 years. It's no traditional
thing,
but restaurant art. It's usually got a drizzle of maple or chocolate, and
pinones (pine nuts). I never see locals eat that much--maybe buying one for
kids to share.

Sandra



To unsubscribe from this group, send an email to:
[email protected]



Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/

[email protected]

We used to make them at home on some weekened mornings when I was growing
up, here in Tucson. It's not that hard, actually my mom would make and
roll the dough and my brother and I would cut it into weird shapes and
fry it.

We always called them sopapillas, but a lot of the different tribes
around here sell basically the same thing except huge and call it fry
bread, if that rings any bells.

Dar

On Sat, 16 Feb 2002 09:40:43 EST SandraDodd@... writes:
> ���� A sopapilla (so-pah-PEE-yah) is a type of bread served in most
> Mexican restaurants in the New Mexico area. The dough is rolled
> thin,
> and pieces (usually rectangular or triangular, perhaps three inches
> across)
> are placed in hot deep fat. After a few minutes they are removed,
> with the
> cooking having puffed them up like a small pillow, ideally with a
> golden
> brown crust.
________________________________________________________________
GET INTERNET ACCESS FROM JUNO!
Juno offers FREE or PREMIUM Internet access for less!
Join Juno today! For your FREE software, visit:
http://dl.www.juno.com/get/web/.

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In a message dated 2/16/02 9:13:16 AM, freeform@... writes:

<< We always called them sopapillas, but a lot of the different tribes
around here sell basically the same thing except huge and call it fry
bread, if that rings any bells. >>

Fry bread's cooked in an iron skillet, though, in not-such-deep grease, and
they're big and round.

Probably the same dough, just prepared differently.

Sopapillas are smaller, and cooked in hotter, deeper grease. You slip the
thin, flat raw thing sideways into the grease so it sinks. It puffs up and
rises. You turn it over when one side's cooked, and drain it on a towel.

Cooking more than one at a time is a problem, at home. In restaurants with
wide, dangerous deep fryers and a person JUST making sopaipillas, they can
operate more than one. But it they're close enough to bump each other it's
not as good.

Sandra

[email protected]

On Sat, 16 Feb 2002 11:48:21 EST SandraDodd@... writes:
> Fry bread's cooked in an iron skillet, though, in not-such-deep
> grease, and they're big and round.

I didn't know that. They always do the cooking part in the back ;-) They
aren't as puffy but taste pretty close....

Maybe fried bread-like stuff is one of those universal foods. Cacie loves
pooris at Indian restaurants, they're not sweet but otherwie similar.
>

> Sopapillas are smaller, and cooked in hotter, deeper grease. You slip
the
> thin, flat raw thing sideways into the grease so it sinks. It puffs
up and
> rises. You turn it over when one side's cooked, and drain it on a
> towel.

We cooked ours in a wok, which worked pretty well - there's enough
surface area to cook a few, but you don't need huge amounts of oil. And
slipping them in is also important because if you just drop them in the
hot grease splashes up on you... this we learned the hard way.

Dar
________________________________________________________________
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In a message dated 2/16/02 10:01:11 AM, freeform@... writes:

<< And
slipping them in is also important because if you just drop them in the
hot grease splashes up on you... this we learned the hard way.
>>

And one side will start to cook before the other, which means no puffing (or
just one little side-puff).

Jocelyn Vilter

on 02/15/02 11:47 PM, Joylyn at joylyn@... wrote:

> I know it's too late, but someone eat a sopapilla for me, ok? I MISS
> New Mexican food, oh do I miss it.
>
> Joylyn

Hey Joylyn,

I was driving through Long Beach recently and noticed a New Mexican
restaurant there. It's on Carson and the north/south street is...Lakewood
Blvd, maybe? It's on the north west corner of that intersection.

Jocelyn

Joylyn

well said, Sandra, you are making me hungry for good ol NM food!

Joylyn

SandraDodd@... wrote:

>
> In a message dated 2/16/02 7:12:45 AM, bearspawprint@... writes:
>
> << What is a sopapilla? >>
> It's spelled variably with or without an "i" and I'm looking for a
> photo, but
> here's for starters:
>
> Encyclopedia
> sopaipilla
>
> soh-pi-PEE-yuh This crisp, puffy, deep-fried pastry resembles an
> air-filled
> pillow. The sopaipilla is thought to have originated in Albuquerque,
> New
> Mexico, more than 200 years ago. It's a favorite Southwestern U.S.
> dessert,
> usually served with honey or syrup flavored with anise or cinnamon.
> Sopaipillas are also sometimes filled with savory ingredients like
> REFRIED
> BEANS.
> ------------------------
>
> I need to say a couple of things about that definition I found online
> <g>:
> They are NOT "usually served with..." anything except honey except
> outside
> New Mexico. There are Mexican restaurants in other parts of the
> country
> (California, I know) that use them as dessert, with powdered sugar on
> the
> outside. And "crisp" is not good. Crisp is overcooked.
>
> They're New Mexican, not "Mexican," and while it's true that leftovers
> (when
> they're cold) can be filled with beans for kids to eat, and there's a
> dish
> called "stuffed sopaipilla" but that's covered with sauce and eaten
> with a
> fork, the proper use in a New Mexican restaurant is this:
>
> Tear off a corner, and pour just a little honey inside--about a
> teaspoon or
> two, depending on the size of the bread. Tilt it so the honey's
> distributed
> around inside. Eat the bread with the meal (biting off, not tearing
> off) to
> keep the chile-heat from burning your mouth too much. The bread and
> honey
> will cut the burn.
>
> I had two last night. <g> Elissa and Joe are great people and
> talkative,
> and we had a good time, but they were exhausted from being awake so
> long, and
> they missed the tour from car rental taking a long time. That was
> pretty
> good, because the tour was terrible. We'd hoped they could meet Dave
> and
> Nancy Martinez (who are quietly on this list, and not so quietly
> active at
> unschooling.com, but there were two near-meetings and none
> successful. The
> homeschoolers were swimming on the West Mesa last night, at a pool
> with
> slides and kid-stuff, and Holly was with them, and Dave and Nancy
> stayed
> until the little kids were through having fun. And Joe and Elissa
> stayed here
> (WAY across the valley, by the mountains) until they were too sleepy.
>
> Sandra
>
> To unsubscribe from this group, send an email to:
> [email protected]
>
>
>
> Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

--
Joylyn
Mom to Lexie (6) and Janene (3)
For great nursing clothes and slings, go to www.4mommyandme.com

"Wasn't it Mark Twain who said it takes a very dull person to spell a
word only one way?"



[Non-text portions of this message have been removed]

Joylyn

fry bread and sopapillas are two different things. Fry bread is larger,
flatter, but it is also served with honey. I love fry bread and when we go
up past red rock mall in the Jemez I alway stop and get some. I'll evne have
an Indian Taco (Meat, beans, cheese, etc. on fry bread) but sopapillas are a
side dish, the bread of the meal, not a desert (oh yuck ;-) ).

Joylyn

freeform@... wrote:

> We used to make them at home on some weekened mornings when I was growing
> up, here in Tucson. It's not that hard, actually my mom would make and
> roll the dough and my brother and I would cut it into weird shapes and
> fry it.
>
> We always called them sopapillas, but a lot of the different tribes
> around here sell basically the same thing except huge and call it fry
> bread, if that rings any bells.
>
> Dar
>
> On Sat, 16 Feb 2002 09:40:43 EST SandraDodd@... writes:
> > A sopapilla (so-pah-PEE-yah) is a type of bread served in most
> > Mexican restaurants in the New Mexico area. The dough is rolled
> > thin,
> > and pieces (usually rectangular or triangular, perhaps three inches
> > across)
> > are placed in hot deep fat. After a few minutes they are removed,
> > with the
> > cooking having puffed them up like a small pillow, ideally with a
> > golden
> > brown crust.
> ________________________________________________________________
> GET INTERNET ACCESS FROM JUNO!
> Juno offers FREE or PREMIUM Internet access for less!
> Join Juno today! For your FREE software, visit:
> http://dl.www.juno.com/get/web/.
>
>
> To unsubscribe from this group, send an email to:
> [email protected]
>
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/

--
Joylyn
Mom to Lexie (6) and Janene (3)
For great nursing clothes and slings, go to www.4mommyandme.com

"Wasn't it Mark Twain who said it takes a very dull person to spell a word
only one way?"

Joylyn

Yes, I saw that a few weeks ago. We need to go try it. Also, Little
Anitas has a restaurant in Fullerton. LIttle Anitas is a chain in New
Mexico, started by a family with a daughter by the name of Anita. I
actually taught Anita for a few years. Anyway, we've been to this
Anitas a few times, and confirmed it is owned by the same family but the
food is not quite the same. The chili is much more bland, and it just
isn't the same, I don't know why. The sopapillas taste really good
though. I will have to try the one up in long beach though. Mark and I
have been meaning to do that.

thanks for reminding me.

Joylyn

Jocelyn Vilter wrote:

> on 02/15/02 11:47 PM, Joylyn at joylyn@... wrote:
>
> > I know it's too late, but someone eat a sopapilla for me, ok? I
> MISS
> > New Mexican food, oh do I miss it.
> >
> > Joylyn
>
> Hey Joylyn,
>
> I was driving through Long Beach recently and noticed a New Mexican
> restaurant there. It's on Carson and the north/south street
> is...Lakewood
> Blvd, maybe? It's on the north west corner of that intersection.
>
> Jocelyn
>
>
> To unsubscribe from this group, send an email to:
> [email protected]
>
>
>
> Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

--
Joylyn
Mom to Lexie (6) and Janene (3)
For great nursing clothes and slings, go to www.4mommyandme.com

"Wasn't it Mark Twain who said it takes a very dull person to spell a
word only one way?"



[Non-text portions of this message have been removed]