Some Times In Winter..........

A few days ago I joined my NYC lunch buddies at DBGB Cafe for what else lunch. The menu was fair, the company delightful, as always. But DBGB does have 24 craft beers on tap, including two barley wines. Both are lovely, especially the Tosta from Italy.  After lunch I had decided to make my way to The High Line, meet friends, watch the sunset and find a fun place for dinner. I had not been to the High Line in winter or seen the sun set over NJ.

(See June 30, 2009 for a warm weather post).

This day the sun set at 5:15ish, perfect for a predinner sunset with friends..... 

 It was a good day with interesting and diverse friends, barley wine, a sunset, and interesting food.

A winter view of the High Line follows......

I think this is a red dogwood.....?

People have tripped but the design works all year....….

Works.....

Standard Hotel in the background………

Dusk.....

Not bad...........

The Standard at night.....

I love these benches day or night......

Best view of the Hudson and NJ any time of day.......

Oh.... and the sun set......

Frank Gehry designed building at night.............

Come Back to the Five and Dime Jimmy Dean, Jimmy Dean.......

Well, we did not see James but we did find lots of south western stuff, great post cards and other cool five and dime classics. Where were we: The Five and Dime General Store on the Plaza in Santa Fe, NM. It is a former Woolworth's, complete with a lunch counter, remember them.

But as legend has it this is where Teresa Hernandez, a worker at Woolworth's lunch counter, created the Frito Pie in the '60s.  Note the bag above, a Frito Pie.This is really great trash/portable food: Tear open a bag of Fritos, dump on a pile of chilli and cheese, and tuck in. No plate, eat it out of the bag with a plastic fork. Find a park bench and brown bag a beer?  Instant nachos in a bag.? Still on the menu.......a south western classic. It is also know as a Frito boat or a walking taco.

Woolworth's Frito Pie

2 slices bacon, cut into 1 inch pieces

1 clove garlic, crushed

1 medium onion, chopped

1 pound ground chuck

1 teaspoon salt (more or less to taste)

2 tablespoons chili powder

1/2 teaspoon ground cumin

1/3 cup tomato paste

1 1/2 cup water (more if necessary)

1 cup canned pinto beans, rinsed and drained

5 cups Fritos corn chips

1/2 pound Cheddar or Monterey jack, shredded

Optional: chopped onion and diced fresh jalapenos for garnish

Cook bacon in heavy skillet until fat is rendered.

Add onion and garlic and cook until onion is softened.

Add ground chuck and cook over medium high heat, stirring and breaking up lumps, until browned, 3 to 4 minutes.

Pour off excess fat and add salt, chili powder, cumin, and tomato paste.

Slowly add water and simmer 10 min, adding more water if necessary.

Add beans until heated through.

Divide corn chips among individual wide shallow bowls, top with chili. Sprinkle cheese on top.

Garnish with onion and jalapeno if desired.