Fun

Vance's Chicken Taco Recipe (back by popular request)
Modified from "the salsa book" by J.H. McHahan, The Olive Press, 1986 You will need:

• 700-1000 gm chicken breast, cut into small pieces
• 60 mls (4 tbs) cumin (buy at Chinese grocer)
• 5 mls (1 tsp) cayenne pepper
• 10 mls (2 tsp) crushed thyme
• 10 mls (2 tsp) garlic powder
• 10 mls (2 tsp) salt
• 60 mls (4 tbs) four
• 1-2 chopped jalapeno chiles
• 1-2 chopped cloves of garlic
• 1/2 bottle of beer

Mix spices in a large jar. Sprinkle the spice onto the meat in a bowl as you cut the meat up. Make sure the meat is well covered with spice by mixing then let stand around 30 min. at room temp. In large heavy skillet or , better, a wok, heat 2 tbs butter and 2 tbs olive oil. Cook meat in small batches, sautée 200 gms at a time. drain to remove oil. When the meat is all sautéed, remove as much oil as possible then return meat to the skillet, toss in the chiles, garlic and the beer and cover with a tight lid. Turn the heat to low and check every 5 min., mixing and reducing the broth. Cook for 15-20'. Put meat in taco shells, smother with cheese, salsa and chopped lettuce. Bet you can't eat just one.


A Night at the Museum
The Miami Science Museum held an exhibit of photos from the Life Sciences named "The Cell Gallery: Your Inner Beauty". Both Stephanie Bingham and Robin Smith showed off their photos.


Bicycling in the Everglades
April 2006



Lucky Duck Sailing Trip
Biscayne Bay, March 2006








Here's a little picture Robin found in Kyoto:


Liquid Nitrogen Icecream





50 Years of Dr. Pepper: