Howdy to all, we are sipping coffee and relaxing while watching reruns.
It is wonderful being retired, no early bird decision's. HE HE HE
Oh yes life is good !!!!!!!!
We went for a nice drive Monday to Sky City on the Acoma Reservation west of Albuquerque. We toured the ancient streets, and saw the 380-year-old San Esteban del Rey Mission. As we walked the city we were treated to Indian fry bread and small fruit pies. Several of the residents showed of their many talents of pottery, and jewelry making. The tour also took us to their ancient burial grounds. The tribe still practice their ways of ancient tribal tradition. There small city is very primitive few modern convinces you really can get the feeling of their hard labor just to survive the elements. Living in the mountains may be a hardship but the country side is breathe taking, I can not describe the colors and unique shapes of the rocks. So I guess you should makes this a vacation spot on your to do list.

We will soon be heading to Las Vegas. Gonna hook up with good Friends for about week. We have a long to do list, Penn and Teller, Crazy Horse, sitting poolside with drinks. Who knows what else?

I made this awesome dinner Sunday night thought I would share, this is really simple. This recipe is from Rachael Ray everyday hope you will enjoy.

Chianti-Braised short Ribs Serves 6

8 beef short ribs on the bone 4 to 5 pounds
Salt and pepper
1 tbsp. vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 cups Chianti wine { I used a Merlot}
2 tomatoes, seeded and chopped
1 teas. tomato paste

1. Season the short ribs with salt and pepper. In large skillet, heat oil over medium heat-high heat. Working in small batches, add the ribs and cook turning often, till brown, 7 to 10 min. Transfer to a large slow cooker.
2. Pour off all but 1 tbsp. fat from the skillet.Add the onions and garlic and cook, scraping up any browned bits,until slightly softened, about 4 min. Stir in the wine and tomatoes and bring to a boil. Transfer the mixture to the slow cooker and cook on low heat until tender about 6 hours.
3. Transfer the ribs to a platter and cover to keep warm. Strain the cooking liquid into a large bowl and skim off fat as much as possible. Transfer to a sauce pan bring to a boil and cook till reduced to about 1 cup. Whisk in the tomato paste and season with salt and pepper. Spoon over the ribs.
I served with creamy grits. Yummy I hope you will try this.

I spoke with my girls today Malissa is well and had a busy weekend and she already has plan for the Cinco de Mayo. She is just a party girl.
Maureen is busy with a couple of sick boys, she has taken them to the Doctor,and was told just a gastric virus. She will keep a close eye on them, kinda concerned about this swine flu thing. Well you know what moms do best worry.
Harry is getting hungry so I guess I need to slap a PB&J together and then put him down for a nap. Hmm if it was that simple
Well hugs and kisses to all have a great day and I will chat later.

Juju