A really touching part in a larger series that’s worth checking out. Besides the beautiful sentiments expressed, there are wonderful bits about the history of Colorado and Denver. Denver’s Asian communities have some pretty remarkable stories that I suspect are overlooked by the greater metro community as a whole, sadly to our detriment.
Get Up Kids need no introduction, and Kevin Devine shouldn’t either, but if you’re not familiar with him, he’s a beautiful cinnamon roll, too pure for this world, and his music is wonderful, so that’s pretty much the scoop on that.
In connection with one of their songs I’m posting here, Saintseneca will actually be in Denver on Tuesday October 15. The show is $15 at Globe Hall on Logan, which I haven’t been to, but apparently they offer the only good thing to ever come out of Texas: barbecue.*
It may be apocryphal, but by way of Alan Watts, I am informed that the Arabs have a saying about crazy people: Be kind to them. Their souls are with God.
I was walking on Colfax with Dr. Phantomizer today and this older guy who was uh, let’s just call him, “well-worn,” started walking with us and telling us jokes.
I was about to tell him that I was sorry, I didn’t really care for riddles, because, well, I don’t, but he seemed harmless so I just smiled and nodded politely.
And then something remarkable happened.
After the string of jokes and riddles he spouted off with impressive fluency, the man said, with an alarmingly honest earnestness, “Keep at it. Apply yourself, and things will work out. Things will turn out alright.”
And then he gave me a hug. And it was exactly what I needed that particularly shitty day.
It was then I remembered hearing about the notably badass monkJi Gong who reminds me that gurus come in many forms- the crazy, the drunkard, the strung-out hippie, the quiet one, the dancer, the joker.
That’s really all I have to say about that. So, just remember, and I’m saying this because I know how easy it is to forget: Things are going to be okay. Really.
Have a recipe for a chile relleno egg and cheese casserole, compadres.
Saturday. I was riding the bus near Colfax and Federal when I saw a bunch of people hanging out in a parking lot around a large metal cage rotating horizontally on a spigot. “Oh, my god,” I thought…
But before I could finish, a gentleman sitting behind me quite loudly, yelled, “Hatch chiles? Oh fuck yeah!” He pulled the cord, and skittered off the bus towards the promised land. Leaving me just nodding, smiling in understanding. That gentleman is a hero. He did what we all felt.
I made my own way to the chile party after getting my rental car. This was my moment to grab a bag delicious, roasted green New Mexico chiles, and more importantly, to smell them.
Look, you can roast chiles with a broiler and some tin foil in your oven, and charring hatch chiles gives off this indescribable buttery, umami smell that any home should experience, but standing in line with a Mexican Coke and bunch of other people in a parking lot paying cash only to a man under a pop up tent is part of the performative social culture of the region. Who can say no to authenticity? Plus, it reminds me of home- this is a Southwestern tradition, one that our sisters and brothers in the Hatch Valley blessedly make possible for us all.
And, now, dear readers, I share with you this recipe which is a very close approximation of one I’ve often used to make for weekend breakfasts, so it’s tested for sure. You can make this any time of year: Poblano and even Anaheim peppers work very well too. May your face enjoy it.
Chile Relleno Breakfast Casserole
Recipe adapted from John Lewis and Ray England, Juan Luis, Charleston, SC
Yield: 6 to 8 servings
Prep Time: 15 minutes, plus 30 minutes cooling time
1. Preheat the broiler to high and line a sheet pan with foil. Line the chiles next to each other on the pan and broil, turning as needed, until the chiles are well charred, 4 to 5 minutes. Transfer to a heatproof bowl and cover with plastic wrap. Let steam for 15 minutes, then peel and deseed the poblanos using the back of a knife.
2. Lower the oven temperature to 300°. In a blender, combine the half-and-half, flour, salt, eggs and garlic. Blend on medium until smooth.
3. Grease a 9-by-13-inch baking dish with cooking spray and line with a quarter of the roast poblanos, followed by a quarter of the grated cheese. Continue this layering process until all the chiles and cheese have been used. Pour the egg mixture in to cover the chiles and cheese.
4. Place the baking dish in a roasting pan and fill the roasting pan with enough boiling water to come up halfway along the sides of the baking dish. Bake until the eggs begin to set, 30 minutes, then raise the temperature to 400° and bake for another 10 to 15 minutes, until the eggs are fully cooked and the top is golden brown.
5. Let rest at room temperature for 15 minutes, then slice and serve.