A Trek With the Llama!

I was just reminded of the exciting uphill trek I took last year with the calmest, yet stubborn llamas I've ever been in contact with. His name was Damien.

A fellow freelance writer colleague of mine emails today to tell me that one of the other writers on our trip to Taos has suddenly died of heart ailment while in Greece. Though I didn't know the fella, I was saddened by the thought of his family having to endure some pain during a season of birth celebrations, giving and festivities.

In part, this post is in tribute to an almost 60 year old that found life exciting and didn't mind sharing a black haired llama with another writer.

3 miles uphill, 85 degrees, a gourmet lunch, willow or aspirin trees, steamy streams and a lesson on Taos' history of flagellation was quite the excursion for my first press tour. 25 journalists embarked the hike at the bottom of the foothills with sweatshirts and utter excitement knowing that our llamas would gracefully and without complaint, use their stature to carry our gourmet meal. We were advised of not being able to "potty" during the entire trip (up and down); I quickly reverted to that trained thought of being at the beach (a Cuban thing). I felt slighted when not even 1/3 of the way up, about 4 llamas came to a complete halt to release themselves (almost as if they had silently convened and agreed). We stared a bit in shock, especially since we knew they were transporting our food! This is why I always bless my food before eating.


At the height of the trek, we stopped in an open field, very reminiscent of Julie Andrews' mountain top cantatata of "The Hills Are Alive" in The Sound of Music. I didn't dare twirl around, but I did stand still for a quiet moment and took it all in. It was beautiful. A reverent spirit is what I connected to. Nothing but 100+ foot trees to obstruct my view of the simple looking sky. The llamas were unleashed and each one, independent of the other, went their way and ate grass. Us food mongers, attacked the table Stuart had prepared for us. Munch. Crunch. Bite. Eat. Swing at the mosquitoes. My food blessing was honored! Thank God!


Do you know where Aspirin comes from? Well I tasted the white powder directly from its source. A pretty and unassuming Willow tree field could cure an ailing village. Ick. It was very whimsical, the story telling that is, but I felt better after having licked my finger. Bayer was smart, but don't give him too much credit. Somehow the Romans had their hands in a lot. They used the tree's juice to feel better too!


We finally made it all way back down. A few piddle stops for the animal, couple of photo ops and a song or two for entertainment. It was all good. I ate well, which is paramount to much else. I learned something new which keeps me smart and I worked off the endless amount of Pepperidge Farm cookies. Next time you're in Taos and you want to spend a really nice Saturday, call Stewart of Wilde Earth Llama Adventures. He'll hook you up!

Oh yeah, and thank the llamas. They seem lazy but are probably more loyal than your in-laws! (get your ass up!)

I LOVE FOOD!

I'm back in check with a project I'm working on but am not at super free disposal to discuss in much depth. It relates to food! Yes, that vital thing we all need in order to keep moving along, healthy.

While in France one year ago, I had some of the best food ever (outside of my mother's kitchen)! It was delicioso! Not being afraid to try anything new, I successfully attempted this warm fresh fruit & berry concoction a few months ago. Here is a picture of the version I had in a small village restaurant in Vallency, France. The combination of the acidic berries, crunchy apples, wine and sweet touch of honey (I think) made it a perfect way of ending an expected savory lunch entree. My version, was mostly of berries in a reduction sauce and I won't tell you the secret liquor I used! It was D-E-L-I-C-I-O-S-O!!



My first posting here was about my trip to Taos, New Mexico. I think I briefly touched on the incredible fine dining I experienced in those 5 days. I must eat well when traveling. It's a requirement--kind of like the 3,000 thread count sheets! Understanding my press tours involve local merchants and business owners upgrading their service (even if temporary), especially if they're looking for editorial coverage, I still embraced and thoroughly enjoyed the delectable dishes served. Here's another picture of this lamb dish I had. The plating was gorgeous. Full of mint flavor chutney, the succulent slab didn't stop me from eating the 6" inch brownie! Check them out.


So, I'm not a professionally trained chef, but I am damned good cook! Ask my friends (all of which has asked for recipes) & the sorry boyfriends that ate my heartfelt menus--LOL. Thanks to my mother (and sometimes father), I have nurtured an incredible talent for on the fly cooking of very flavorful foods, without any inhibition. I'll feed myself or 30. Though Cuban is my specialty, I delve into others. I like to call it "Kitchen Chic in ???? (can't say what that last word is). I'm going to start posting some of my recipes here in the next few weeks. For your enjoyment and commentary!! Maybe some of my peer girlfriends won't be to intimidated by the process.