We LIKE New Mexico. It has wonderful scenery, flora and fauna, nice people, history and the material culture associated with the past. I trust the blog postings have touched on some of the high spots.
There are, however, two "things" that are perhaps not problems, or not big problems, that I will mention. First, driving the Interstate. In particular the problem is found, at least, on I-25 south of Albuquerque. With an abundance of open land this road has inadequate acceleration and deceleration lanes at the exits. You often are entering on a very tight curve rated at 25 or 30 miles per hour and find a yield sign before entering a 75 mph road. There may be 50 feet of lane tapering into the traffic lane. To be fair, traffic is light on this stretch of road and most drivers are aware and will pull to the inside lane to give you room. In the event you do not have a problem entering it is much the same exiting. You are doing 75 and you have an exit lane, again maybe 50 feet that leads to a sign that says Exit 25 mph and they are not kidding. OK, if you don't have a FedEx with two trailers behind you you can slow down earlier. End of part 1.
Part 2. Often the good old USA seems to go from trend to trend in many cultural endeavors. Fashion, entertainment, politics, etc. One area that is somewhat mystifying is food. Thankfully, the food in this country is so diverse that you can ignore the trends. One example that may be my favorite to lambast is 'wings." This is a chicken part that is barely worth using and some marketing genius has convinced people that it is "the thing." Usually it is just a nice way of eating a sauce that if you just ate with a spoon from a bowl people would think you weird. The uncooked version in the store sells for more than boneless breast. I know, you can't hold a breast (sorry white meat, old Winston Churchill joke) in one hand and drink your beer with the other. Oh yeah, beer, especially light beer. I will save that rant for another time. So what about New Mexico?
The "trend" that seems to be all but oppressive here is Green Chili Cheeseburgers. Always truthful, I freely admit I love cheeseburgers and hamburgers and have proven it with a heart attack. I will have plain hamburger (onion is nice) unless a good cheese is available. A slice of processed American cheese is, well should be illegal. The green chili I have run into down here--I am not enough of a man. Yet, if you want it that way have at it. Add an egg, bacon, guacamole, veggies, whatever. It ain't the green chili cheeseburger I have a problem with it's that it is in every restaurant except the Scottish one (Laird MacDonald) I think, we seldom go there. Actually the thing is narrower still, the thing is a competition marketed as some sort of gourmet food. Restaurants that might well qualify as fine dining are featuring it. Sorry, a hamburger, no matter what you do to it ain't haute cuisine. Artsy-fartsy presentation doesn't help. Comfort food it may be but it ain't veal marsala, prime rib, or coq au vin. If you have to smother a cheeseburger in something be traditional, a chocolate shake!
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