CINCO DE MAYO 2016 Saludos mi amigos! It’s true. When I started UNM in the early 70s one of my first jobs was at the Camino Real de Ron y Marsha on Yale. I was a pearl diver and then assistant cook to Ron. The original recipes came via Marsha’s parents Mary and Tito, NM food icons. Carne adovada was a specialty. The added bonus was that I got to eat for free before and after my shift. Heaven for a poor college boy. We made fresh salsa daily and a little tequila was added. The bottle was kept on the highest cabinet. Of a morning Tito would come in the back door and (when Ron wasn’t looking) he would add a little more tequila. Then he would add a little tequila to Tito. I learned so much there about New Mexican food and have been using and tweaking those recipes for 40+ years. I’ll be siding it with a pot of pintos con cebolla, jalapeno y ajo. All will be served con mucho queso y tortillas. Jealous yet? Now that I’m retired I have plenty of free time which I manage to fill with cooking, smart media and little crafting things. The trading cards come in limited editions, sets of 24. I am always glad to hear that you are well and happy. Let’s continue to keep in touch. Bye for now. I remain Your Faithful Servant

100 words - hunny bunny was the mistake waving him off the week before too drunk when sleep loomed inviting arriving this time it was i have something to tell you but not right now watching teenage hellcats i had no clue you fucking fool that the end of everything was near i love you i love you more he had said and now i took that job and the abyss opened he has a corvette dear so on to traviata you said i wouldn’t have to watch that again now everything is different sunday morning can i remember how the doorknob works