genial vendor (a black guy) asked for my pick for the US
Open. I said I didn't have one. Maybe I should have said
Tiger Woods, who is second in the advance betting (I looked
it up afterward).

Seems like he noticed your thrift store cap and assumed you were a

Of course that's the proximate cause, and one of
the issues I'd considered when buying the thing:
in the car on the way to the park, Swisher and I
discussed the potential problem (what if it had
been a gorgeous woman of my age who noticed), and
neither of us could remember the name of an active
golf pro anywhere.

golfer yourself.... As to the Colorado beer, maybe that was what his
supplier had, and not the local one....?

It takes extra effort to stock such oddities. A
lot of the stadiums offer beers local to the "home"
teams, but at this place those were the Dodgers and
the White Sox, neither having any stake in Fort
Collins, Colorado.

The visiting Giants whupped the White Sox 5-2, and from the
sounds and the motions on field it appeared to have been a
good game. One amusing contretemps was that the announcer
announced the end of the game after the top of the 9th,
inadvertently trying to deprive the home team of its last
ups. So the field cleared, and it was several minutes before
the players and personnel (umpires!) realized that the game
was in fact not over, so eventually everyone was shooed back on
the field for what turned out to be a last futile half inning.

Yeah... but... they still deserved their last chance.... (G)

By the rules and customs, that's true. And 3 runs is
not totally insuperable. The Cubs game referenced in
my post to Ruth had a few fans including us stick
around in the anticipation of a 19-run comeback in
the bottom of the 9th.

For dinner I got a Machaca chimi, very resilient but very
tasty stew meat in a too-doughy fried flour tortilla crust
(these guys are real Mexicans and therefore don't know how
to make chimichangas), good guac and (nixed) sour cream on
the side; pretty good though salty rice and refritos.
Carl and Ellen both got things with machaca, knowing what's
good here. Swisher had a cheese enchilada platter, which he
polished off thoroughly.
There was plenty of food, and some of my chimi went back for
Carl's lunch (good thing, because our room turned out not to
have a fridge), and half a pound of machaca went back for
a later supper for them.

Sounds all pretty good.... :)

It was pretty good, and we went back again.

---------- Recipe via Meal-Master (tm) v8.01

Title: Machacado(Mexican Mashed Beef Filling for Flour Tortillas)
Categories: Beef, Mexican
Yield: 2 servings

3 lg Skirt steaks, cut into 6 Bell peppers, cut in
half
-2-inch wide strips -and seeded
And long enough to fit in 8 lg Tomatoes, cut in half
-skillet lengthwise, 13 Cloves garlic
Scored at 2-inch intervals Salt
2 tb Oil

In a deep skillet, brown meat in oil, a few pieces at a time. When all
meat
is browned, return to pan. Add peppers, tomatoes with skin side up and
garlic. Season with salt. Cover pan and cook over low heat about 1 hour
or until meat os fork tender. Let cool. When cool enough to handle,
shred
beef and put in bowl. Take remaining ingredients in pan and puree in
blender or food processor, a little at a time. Return pureed mixture and
meat to skillet. Heat until mixture is bubbling, reduce heat and simmer
approximately 30 minutes more. Test for any seasoning adjustments.
Should
have a good garlic flavor. Add more fresh, pressed garlic if necessary.
Serve with hot flour tortillas. Can be scrambled with eggs for breakfast
tacos. Can be frozen.

Yield: 10 to 12 servings

From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0 Posted: Karin Brewer, Cooking Echo, 8/92

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