Alibi V.17 No.33 • Aug 14-20, 2008 

Eating In

Cold Cuts, Cheese and Wine

A sybarite’s guide to the basics

Bologna, cheese and Wonder Bread: It's a vivid memory for us Americans. Just as vivid, that childhood sandwich would invariably get stuck to the roof of your mouth. With no sandblaster to remove it (not without adult supervision, anyway), you had to reach deep into your mouth and scrape it loose with your index finger. At which point you'd narrowly avoid choking to death. Even today, in school cafeterias across the nation, most kids' introduction to cold cuts and cheese is a near-death experience.

[ more >> ] [ permalink ]

Courtesy of Big Jim Farms

EVENT HORIZON ()

I-Pick, U-Pick, We All-Pick Chiles

U-Pick Green Chiles and Farmers' Market

Enjoy an afternoon on the farm and pick green chiles, ranging from mild to extra hot with on-site roasting. Other fruits and vegetable are also for sale.
calendar
Image via Pixabay

EVENT HORIZON ()

An Apple a Day

The Magnificent Cider Fest

Showcasing N.M.’s emerging artisanal cider industry in a unique environment. This festival amplifies the senses, from tasting local cider to pie eating, chuckwagon cooking, film screening, photography and likely some two-stepping or line dancing.
calendar

Chowtown Restaurant Guide

Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.