The Daily Word in UNM presidents, mob bosses and fireworks
Police have arrested former UNM president Chris Garcia in connection with a prostitution ring. They arrested a physics professor yesterday and charged him with promoting prostitution.
A bridge in the Bosque caught fire.
Gov. Martinez says it might be better to skip the fireworks this year.
Who's going to jump into the race for Heinrich's congressional seat? Ex-Mayor Martin Chavez? Ex-Lt. Gov. Diane Denish? State Sen. Eric Griego? City Councilor Dan Lewis? Jon Barela?
Guv also looking to tighten rules for driver's licenses for foreign nationals.
The FBI's been hunting Whitey Bulger for 15 years. Yesterday, agents caught the 81-year-old mob boss in Santa Monica.
The world's first totally synthetic pop star.
The seas are rising.
Potatoes make Americans fat.
FDA says breast implants won't last for life.
The end of gender?
I love potatoes in all forms—and they do come in many—thus I’d like to start a conversation about their scintillating and delicious world. Particularly, I’d like to, if I may, discuss different ways to cook and eat potatoes. For the first installment: the tot. A deep fried cousin of hash browns and the redheaded stepchild of the croquette, tots are a nice, crunchy, tubular diversion from the standard French fry. “Tater Tots” proper are a registered trademark of Ore-Ida, and were developed in the early ‘50s as a way to salvage potato remnants—like hot dogs, but far less disgusting. Tots are delicious on their own, but I suggest the most glorious way to serve and eat them is in the form of “totochos.” Yes, this is a nacho hybrid wherein a bed of tots is smothered by cheese, tomatoes, chile, sour cream, guacamole, lettuce, onions, maybe beans, maybe meat. Totchos are best with beer and go well with a juke box full of classic rock. I insist, nothing in this world more bitching than cheese-covered plate of potato tubes, a pilsner and a Van Halen song.