Migas were unknown to me previous to living in Austin. They don't seem to exist in many places in the US outside of central Texas, which has a sort of unique take on Mexican-tinged food as it is. I mean, tomatillo sauce is fine, but it's not green chili. Migas, though, have become a staple, a comfort food. I make them with the cheapest easy to melt cheese or cheese product I can find, stale tortilla chips, and some stupidly hot and garlicky bright red salsa made with red chili powder from home, crushed garlic, chipotle in adobo, and fresh onion, tomato, cilantro, and ground cumin. I add pequin to this for the seeds. Add that to the egg and tortilla, and cook to fluffy, then drown in cheeze(tm) and give yourself a few hours to digest it.
I mention this because I just had migas for lunch, which is an option at Kerby Lane, which makes decent migas. And now my brain is slowing down, time itself is darwing to a slow conclusion as my metabolism takes a serious one-two punch of cheeze(tm) and protein all sopped up with warm flour tortillas. This is not health food. It is not even close to healthy. But boy is it tasty.
So now the thing which I was going to write about is slow in coming, probably stopped for good by the rush of calories and artery-stopping chemistry involved in making processed cheese product. But i wanted to mention that clock and I are working on some tunes by 256, that I have some audio recorded but it's nothing yet, and hopefully we'll have something soon-ish. In the interim, cedar fever will probably have me down for a week or so.
I have one strange thing to mention: my wife is apparently wanting to stay in Austin on a permanent (or at least as close to that as we can get) basis. Since every place we've lived for the last 13 years has been temporary (at least in theory), I've never givven much thought to making this place a long term home.
I have to say that I am pleased by this idea, but doubt seriously that it can happen: she needs to find funding and certainly can't be a post-doc forever, nor can she become a...uh...post-post doc at UT. So, we'll see what the economy brings to science. I fear the worst.
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