Ridin' Down the Trail

Tom recalls a children's tv show in Albuquerque called The K Circle B Ranch and its theme song:

Riding on the trail to Albuquerque,
Saddlebags all filled with beans and jerky.
Headin' for K circle B,
The TV ranch for you and me.
K circle B in Albuquerque.
Yoodle Ae, eee, ae, aeeee, aeee.....



I've heard the song so often from Tom, my musical co-pilot, that it's always there when I drive on our county road. I don't try to get rid of it, but sing as loudly as I can because that's part of the joy of driving on dirt roads, isn't it?


As I'm driving the seven or so miles of dirt road to the paved highway I may encounter elk, deer, turkeys, goats, sheep, dogs, chickens, cattle, horses or snakes crossing the road. Sometimes dogs and cattle lie in the middle of the road, enjoying the ambience.

Average speed is 15 miles per hour although sometimes I get crazy and punch it to 30 on the straightaways. On a couple narrow curves I take it slow just in case someone is coming from the other direction.

Here are some photos of what's to see on our county road, many of them shot with my arm outside the window as I was driving.

There are plenty of pine trees since we are around 7200 ft here.

This is Ernest's family cemetery. He just cleaned it up and repainted the gate and the cross.

An adobe house and bunkhouse in what's called Territorial Style architecture.

The next three shots are of old adobe buildings in the village of Lucero, established in the mid-1850's. Descendants of the original residents still live here. Much of Lucero is falling down and disintegrating, but it's part of the newly designated Guadalita/Coyote Historic District which means some buildings will be preserved and the area kept rural. Oil and gas drilling could really mess this place up, destroying the natural beauty and culture here. By being listed on the State Register of Cultural Properties, we may be saved from the problems others face if the oil and gas folks come to town.

The Guadalupita/El Coyote/Lucero areas are full of history, having been established in the mid-1850's.

Adobe disintegrates if the outer plastered surface is not kept up.

House and corral

 I feel like I'm entering Shangri-la. when I get here. The places here are primarily for grazing...and gazing.

This is a descanso, a roadside memorial to someone who passed away. I wonder who it was.

It's shady here, entering Lucero.

Lucero goats. A couple of dogs travel with the goats wherever they go and are fiercely protective.

Santa Rita Mission Church, originally built in 1836,  was restored in 2006.

I love my country road. Hope you enjoyed the ride!

Cheesy Potatoes (Holiday Potato Bake)

Yep, this is going to be a cheesy post, one dedicated to the college students who worked with me in my AVID classroom. Shout outs to all the tutors, now professionals working in law, non-profits, education, business, medicine, accountants, writers and engineers. You were awesome tutors and (almost all) the kids you mentored are on track to follow in your footsteps or they are working right beside you as we speak. Well, we aren't speaking, but you know what I mean.

The AVID staff at Centennial HS celebrated birthdays and other holidays with pot luck luncheons or breakfasts, tutors and teachers bringing whatever they could to make the party delicious. I often brought Cheesy Potatoes, a recipe properly called Holiday Potato Bake that I found in the California Farm Bureau wives' cookbook, circa 1970's. Mike Chun, currently an executive working in South Korea, says he still misses those potatoes.

The recipe is an easy one, and it's simple to change or substitute ingredients to reduce the calories and fat. All I know is I never brought home leftovers if Cheesy Potatoes showed up for lunch.

Cheesy Potatoes

Preheat oven to 350 degrees

Ingredients:

1/4 c butter or margarine
1/2 c chopped onion
1 (32 oz) bag frozen hash brown potatoes-thawed (shredded is best)
1 (16 oz) container sour cream (substitute half Greek yogurt to save calories and fat)
1 (10 1/2 oz) can condensed cream of chicken soup
2 cups finely shredded cheddar cheese (low fat will work, but avoid nonfat cheese-it won't melt)
salt and pepper to taste
Optional add-ins (Choose one): Small can of chopped Ortega chiles, 1/4 to 1/2 cup diced green or red bell peppers, or a mix of the two for a festive Christmas vibe.

Directions:

1. Melt the butter in a small skillet. Add the chopped onion and saute for 3 minutes over medium heat. (If you are in a hurry, you may skip this step and just melt the butter. Add the raw onions to the mixture in step 2.)


2. In a large mixing bowl, add all the ingredients, including the sauteed onions and butter. Mix well. If your hands are clean, you might want to use them for this part because it's a lot of stuff in the bowl and hard to stir without making a mess.


3. Spray a 13 by 9 pan with nonstick spray or use some olive oil on a paper towel to cover the interior surfaces. Add the potato mixture and smooth it out. Optional: If you want to make the top crunchy: Crush some cornflakes and sprinkle over the top. Drizzle the top with 1/4 c melted butter.

4. Bake 60 minutes or until potatoes are hot, bubbly, and a little brown around the edges and top.

Serves 8