Good on you, P! I have some friends that fly dogs around the country as well...They were just in Baja but I'm not sure they flew themselves.
We have now done 4 transports and a foster (well 2 fosters, but one failed so he'sour forever dog now). We were supposed to have second pup this trip, but something fell apart last minute. Doing this and the sterilization clinics really does have an impact, and makes you feel really good. We will be bringing a bunch of supplies down with us next time too.
Very cool!. Sandie and Martyn are based in Sonoma not sure if you've worked with them yet.
I have some friends that fly dogs around the country as well...They were just in Baja but I'm not sure they flew themselves.
We have now done 4 transports and a foster (well 2 fosters, but one failed so he'sour forever dog now). We were supposed to have second pup this trip, but something fell apart last minute.
Doing this and the sterilization clinics really does have an impact, and makes you feel really good. We will be bringing a bunch of supplies down with us next time too.
Well yesterday was Tuesday, and we flew this guy named 'Taco' (the dog, islander is the old guy in the hat) back to the states to find is forever home. The sign was to obvious a photo op to pass up.
Good on you, P!
I have some friends that fly dogs around the country as well...They were just in Baja but I'm not sure they flew themselves.
Well yesterday was Tuesday, and we flew this guy named 'Taco' (the dog, islander is the old guy in the hat) back to the states to find is forever home. The sign was to obvious a photo op to pass up.
When I was in high school there was a fast-food TexMex joint around here called Taco Tico. You could get four tacos and a soda for $1. We called it a stoner snack because it's what we got at 2am.
We did that with some home-grown corn, results were very promising. Nixtamalization makes the nutrients in corn much more available. Tastier too.
The Foxfire books had a recipe for making hominy, but they made it sound really unappealing. I love hominy though.... never thought about frying it up!
A friend posted a photo from Mexico where they were enjoying chalupas, cooked in a (galvanized) steel comal with a wide rim to set around a slight bowl ... you put the cooked chalupas on that rim and allow oil to drain back into the pot. So I went way down a chalupa rabbit hole and wound up studying nixtamalization, which, if you're going to get the best corn tortillas, they say you need to do yourself overnight in a dark cellar before stone-grinding your corn. But then someone asked, "since hominy is corn that's been thru the process, can I pulverize that and make tortillas?" and apparently the answer is yes. I'm just curious enough to try that...
We did that with some home-grown corn, results were very promising. Nixtamalization makes the nutrients in corn much more available. Tastier too.
A friend posted a photo from Mexico where they were enjoying chalupas, cooked in a (galvanized) steel comal with a wide rim to set around a slight bowl ... you put the cooked chalupas on that rim and allow oil to drain back into the pot. So I went way down a chalupa rabbit hole and wound up studying nixtamalization, which, if you're going to get the best corn tortillas, they say you need to do yourself overnight in a dark cellar before stone-grinding your corn. But then someone asked, "since hominy is corn that's been thru the process, can I pulverize that and make tortillas?" and apparently the answer is yes. I'm just curious enough to try that...
At Bakan, indulge in the Mexican desert version of caviar tacos, made with escamoles — the edible eggs of velvety tree ants. In Wynwood, Bakan offers the sustainably harvested delicacy in the "Los Exóticos" section of the menu for $25. A fresh handmade blue corn tortilla holds the delicate corn-yellow escamoles, which have been sautéed in butter with shallots, Serrano chilies, and epazote leaves to bring out their poppy texture and rich, nutty flavor. Top the taco with a spoonful of guacamole and pickled vegetables.