The Tour of the Gila Bike Race has started - riders are out right now heading toward the Mogollon ghost town. I've got just under a 100 riders signed up to eat with me. The rest of today is pasta, pasta and pasta. The fad this year is gluten free - not because of allergies or celiac disease, but something to do with digestion and absorption. As a chef, I hope this one fades away. Pics and posts coming soon.
Maybe you can slip out, now and again, and take some picks. Next phase will probably be gourmet 'tripe,' so be wary...
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