NM calling…Posted: October 9, 2011
Today kicks off National Specialty week in Albuquerque. Agile Apsos. Fine friends. My own plans represent the transition I’ve previously blogged about.
There will be plenty of beautiful Lhasa Apsos, three different Specialties being judged, along with the premier of the Top Twenty competition. Stevie – Grand Champion FFT Take The Money and Run – will be the FFT representative in the conformation ring. Kaylee is flying in to show Stevie Monday and Tuesday. A video of award winning Lhasa Apsos for 2010 will be shown during the banquet, a fair number will be FFT dogs – from Champions to Register of Merits to one performance title.
Agile Apsos. Fine friends. My car is packed with jumps, weave poles, beer and wine. No tack box. No grooming equipment. I’m taking my agility dog, Ch. FFT Carpe Diem RN CGC. Julie will be there with her agility dogs – BIS BISS Ch. FFT Fernando and Ch. Timbers’ Confidentially Yours. For nearly two years we’ve been working towards this opportunity to exhibit in agility at the National. Edie, Fernando and Lily all have earned at least one Q (qualifying score) towards an agility title. Melissa will be there with Super Star Josie, her daughter Myth, Ella and Suds. I cannot wait to see all the Agile Apsos run!
A couple three weeks ago Kathy sent the following. I saved it for this blog entry…NM calling!
The chiles are hung by the door
Blessing our home with a love
Bringing food for our table
with plenty to share
Don’t be shy
pull up a chair!
Colorado Red Recipe
- 1 can (14 oz) Mild Red Enchilada Sauce (Old El Paso)
- 1 can (4 oz) diced green chiles
- 3 1/2 lb bone-in pork shoulder roast, well trimmed
- 1 medium red onion, sliced
- 1/4 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
- Serve with: warm corn tortillas
- Mix enchilada sauce and chiles in a 4-qt or larger slow-cooker. Add pork; spoon sauce over top. Cover and cook on low 8 to 10 hours until pork is very tender.
- At least 20 minutes before serving, toss onion slices with lime juice in a medium bowl. Let stand, tossing once or twice until slightly wilted.
- Remove pork to a cutting board. Stir cilantro into mixture in slow-cooker. Break pork into bite-size chunks with a wooden spoon and return to cooker; stir to combine.
- Serve with warm flour or corn tortillas, smothered with the onion slices and grated sharp cheddar cheese.