The Drive is Long.  The Drive is Weary.

On a Mission for Work.

Road Trip!

Buckle Up.  We’re Off.

7 Hours on the Road in 1 Day.  For 3 Hours of Work.

That’s the Beauty of Living in a Huge Land Mass State…Fifth Largest in the U.S.

Alaska, Texas, California, Montana, New Mexico…

Remind Me to Stop at a Gas Station when I See One…

We Have Lots of Miles to Cover.

This Drive is Grueling.   Singing Helps.  Rock, Country, Pop, Classical.

I Sing Them All.  Oh Good…You Know the Words!

Mountain Ranges Loom Ahead.

Traveling On a Ribbon of Pavement Over Hills and Valleys.

Lots of Sand, Yuccas and Sagebrush.

But Then…Like Oz at the End of the Yellow Brick Road…

Hatch, New Mexico.

A Green Oasis in the Desert.

The Rio Grande River flows right down the Middle of Hatch.

Lots of Honky Tonk too.

Hatch is the Chile Capital of the World.  Yes…World.

My Eyes Squint to See All the Green.

Rich Deep Green.    Fields and Fields of Chile.

Chile is Serious Business Here.

Picking Begins Now.  In August.   Soon Smells of Roasting Chile will Fill this Valley.

But We Need to Keep Moving.

The Green of Hatch Makes Way to Wind Swept Grassy Plains.

We Fly Past the Macho Springs Wind Farm in the Middle of Nowhere.

It’s Very Eerie.

The Wind Farm Generates Electrical Power for Tucson, Arizona.   Interesting.

I Do Love to See the Goofy Cows.  They’re Everywhere.

Monster Robots March Silently Across the Plains in Step with the Windmills.

Stoic and Alien-ish.

It is a Strange Swarth of New Mexico.

For Sure.

A Stop for Lunch at Si Senor Restaurant in Deming.  The End of the Line for Us.

New Mexican Food.  Some Say the Very Best in the State.

Begin with a Tall Mexican Coke.  Served with a Cup of Ice.

Cold and Refreshing and Extra Sweet.  Made with Real Sugar.

Every Table is Ready with Baskets of Tortilla Chips.   Home Made.

And 2 Kinds of Salsa.   Red and White.

The White Salsa is New for Me.  Creamy and Smooth with a Chile Kick of Jalapeno.

I Found a Recipe that tries to Capture Si Senor’s Salsa…Sounds Simple Enough.

Green Chile Sour Cream Sauce & Dip by Rachelle of Fashionably Foodie.

“White Salsa”

1 heaping Cup Sour Cream

1/2 Cup Roasted and Peeled Green Chile (2-4oz cans work…or Fresh Roasted Green Chile)

1/2 Teaspoon Salt, to taste

Dash Chicken Bouillon

Combine is a blender or food processor, processing by pulse so some chunks of chile are left.

Taste and season with salt. Refrigerate to blend the flavors at least 1 hour, preferably a few hours or overnight.

Work Accomplished.

Head for Home.

The Trip Back Seems to Go Faster.   Why is That?

Uh Oh…

The Skies Darken to Somber Gray.  Long Streaks of Lightening on the Horizon.

Rain.

The Magic of Coming Home.

To Home.