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Saturday, September 16, 2017

Lunch at La Mexicana Restaurant & Grocery in Schenectady, New York

Yes...  Our lives revolve around food.  And, it's Mexican Independence Day, the perfect reason to eat Mexican.

 on State Street looks like a
 good choice.

Eric and I checked their menu and it looks good, plus we can bring Hispanic foods home to prepare meals later.

Eric & I take a table away
from the busy lunch

The bar is busy too. 

Coronas & shots of El Jimador 
Tequilla go well with Tortilla
Chips & Salsa.

Feliz Dia De La Indepencia!

Eric ordered Chicken Tacos
& he will share the Chicken
Tamales, served with Lettuce
& Sour Cream with me.

I ordered Steak Tacos.

We were surprised, and delighted to see that the Tacos were made with generous amounts of Cilantro. Its citrus flavor is an unexpected treat.  The Tamales have very generous portions of chicken. Delicioso!

I explore the grocery store,
decorated with Pinatas for
children's parties.

There are many Hispanic
foods to choose from.

Customers buy dried
Chili Peppers, in bulk.

The Wall of Herbs
& Spices

Achiote En Grano (Annatto), Anis Mexicano (Anise) and  Linaza (Flax Seed)  are just a few of the herbs and spices carried here.

America, is a good 
source of protein.

Pacaya is the flower of 
the Date Palm.

Tamara sells preserved
Pejaybe, known as
Peach Palm Fruit.

A Minnie Mouse Pinata
hangs near the
snack food aisle.

Rosquetes Corn Cookies

People who eat a Gluten Free Diet may want to come here and browse the aisles.


Eric bought a dozen Chicken Tamales to take home and freeze.  We agree that Tamale Thursdays will be very delicious.

Friday, September 15, 2017

Celebrating Eric's 60th Birthday in Style... at Yono's Restaurant in Albany, New York

I wanted to do something very special for Eric to celebrate his 60th birthday, so I made reservations at Yono's Restaurant in Albany.  Known for fine dining and its extensive selection of wines, Yono's is the perfect place to celebrate Eric's milestone birthday.

Eric looks very handsome.

Eric took this selfie in
front of Yono's.

Our table is at the far
end of this dining room,
to the right of the 

Eric patiently waits for me
to take this picture before
we clink Champagne

Eric and I love Asian Cuisine.  Our five course Traditional Indonesian Rijsttafel meal with wine pairings starts with...

Chicken Sate drizzled with
Seeds with Lumpia &
Pickled Carrots & 

We are presented with Lobster
Mousseline, sitting all alone in a
 bowl Tamarind Lobster Curry
 Soup was poured into the bowl.

"Gado Gado" is a mix of
Hard Boiled Egg, Tomato,
Shrimp Crisp & Peanut

Paired with Gruner Veltliner Birgit Eichinger; Red Hasel, Kamptal 2016.

Our Main Course, starting at 12:00:
Babi Kecap, (Pork Tenderloin)
 Acar (Pickled Vegetables), Daging 
Rendang (Braised Short Ribs),
Bakmi Goreng (Stir Fry Noodles),
 Krupuk (Shrimp Chips), with Nasi
(Rice), in the middle.

Paired with Chateau de Saint Cosme Cotes-du-Rhone 2015.

Eric's Bananas Foster include
Birthday Wishes, with 
a candle.

Eric and I savor the wines and discuss how the compliment each course.  We thank our servers for a beautifully presented meal and...

... are presented with
Candied Pistachios.

Eric and I leave Yono's, holding hands, and savoring the memories we made here.

Wednesday, September 13, 2017

Dinner @ The Backwater Bar & Grille in Caanan, New York

Doug and Laurelyn made arrangements for Escapee Chapter 41 Members to dine together at The Backwater Bar and Grille on Queechy Lake in Canaan.

Carol, John & Eric in
front of The Backwater
Bar & Grille.

I like the rustic exterior and expect to find a relaxed interior.

The Bar

An adjacent seating

Our group is being seated
in the back room.

We are seated

It's time for some pre dinner photos of the group...

Mike, Sue &

Mal & Elsie

Bill N.

Doug & Laurelyn
enjoy the view.

Eric ordered a Garden Salad with
his Backwater Quesadilla, made
with Chicken Breast, Cheese,
Bacon, Tomato & Onion, served
with Salsa & Sour Cream.

I ordered a Hamburger with
Lettuce, Tomato, Bacon &
Provolone Cheese, served
with Potato Chips & Pickles.

Eric and I enjoyed our meals and conversations around our table.  Thank you Doug and Laurelyn for selecting The Backwater Bar and Grille for dinner.

Tuesday, September 12, 2017

A Visit to Kinderhook Creek Farm in Stephentown, New York

Kinderhook Creek 

.... has an honor pay
farm stand.

Sweet Corn

Sally & Eric look over
the fresh produce.

I ask Eric to get a
Summer Squash.

John is admiring
the Tomatoes.

A bin of Watermelons
wait for shoppers.

Broccoli, Cauliflower &
Green Beans stay chilled
in a cooler.

Cabbage, Kale and Herbs are chilled in other coolers.

 Across the street are the barns & work buildings.
George & his family have been farming 
here since 1959.

George & grandson, Matt,
take Escapee Members
on a tour.

George tells us about the
seven day a week work
work schedule on the
13,000 acre farm.

I admire the farm tractors.

The Eckhardts use improved technologies to farm efficiently.

Unloading farm wagons has
been automated.

A conveyor belt moves the
corn to the sorting shed.

All the corn grown at Kinderhook
Creek Farm is sorted by hand.

The Eckhardts sell corn to local farm stands, local grocery stores and send trucks full of corn to the whole sale food distributors in Boston and in New York City.

Corn is packed in large
brown paper bags for
the closest customers.

These collapsible plastic
crates are filled & sent
to grocery stores.

They are cleaned before
returning to the farm.

Corn packed in cardboard
boxes are shipped to 
New York City & Boston.

Laurelyn snuggles with a
 farm kitten while Doug
learns large scale corn

Corn seeds are carefully spaced to ensure maximum number of corn stalks reach maturity.  Hot days and cool nights are the perfect conditions for Sweet Corn.

This field is being

The corn is as high as
Eric's eye.

Here comes the Big Jack
PixAll harvester.

This harvester is HUGE.

Corn Stalks are cut &
moved to the "corn

The stalks are blown out a shoot to the field and the ears of corn are moved up a conveyor to the trailer.

The harvest is moved to the Corn Shed for sorting and packing....

Eric, George & me in his corn field.

Please thank farmers for the bounty of foods we eat each day.