méxico: el día siete
chili night in mexico?

"Hey, I have three eyes!"
- Len Starr.
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We've Got Company!
Leonard Starr:
Birthplace: Fort William, ON
Current Home: Thunder Bay, ON
Occupation: Retired
Former Job: Forester
Birthday: August 1
Favourite Movie: Hannibal

Little Known Fact: Punctured a lung while surfing last year in Mexico.
Jan Starr:
Birthplace: Fort William, ON
Current Home: Thunder Bay, ON
Occupation: Retired
Former Job: Teacher
Birthday: January 13
Favourite Movie: Kiss of the Spider Woman

Little Known Fact: If I tell you it won't be little known anymore.
Annie Campbell:
Birthplace: St. Catharines, ON
Current Home: Ottawa, ON
Occupation: Retired
Former Job: Real Estate
Birthday: March 11
Favourite Movie: Men of Honor

Little Known Fact: I'm about to become a senior citizen, and I'd like to keep that a little known fact.
Fraser Campbell:
Birthplace: Toronto, ON
Current Home: Ottawa, ON
Occupation: Retired
Former Job: Director of Operations & Sales
Birthday: Jan 26
Favourite Movie: An aircraft carrier with all of its aircraft were sucked through a time warp and were able to hear the Japanese radio traffic just before Pearl Harbor. I don't remember the name of it.

Little Known Fact: I was up a stepladder fixing a telephone line on the East Block of the Parliament Buildings, when John Diefenbaker came out of his office and said to me, "Ah, the telephone repairman, how are you son?" and I damn near fell off the ladder.

Irksome Theft of the Night

Top Nachos
Febrero 4- Welcome to Mexico! It's a whole other world down here!

We mean it. If you like your 7-Elevens and your Mobilpasses and your linoleum floors and your leafblowers, then Mexico is not for you. If you're the type who says on a whim, "I love tacos, let's go to Mexico!" then perhaps you'd be better off in New Mexico. The food is wonderful, and they have Federal Health Codes to abide by! It's win-win!

And who really needs 7-Elevens when you can get carnitas on corn tortillas from an old woman with an open fire on her dirt driveway? Exactly. It's such a relaxed atmosphere here compared to the United States. I mean, in the US, you need a work visa, a business permit, a safety inspector, a food license, a liquor license, a health license, a license license, just to start up a little restaurant. Here, you don't even need a roof.


Take this chili, for example. Everyone knows that my chili is top notch. It's so top notch, in fact, that if Emeril were to taste my chili, he would say, "There's no need to kick this up a notch, because it's already top notch." That's how top notch my chili is.

But, if I wanted to sell my chili by the bowl, cup or cauldron, I'd have to move down here to Mexico. America won't let me do it. Not even Canada would let me do it. Why not?

Because, what happens if I buy some bad meat? What if one of my onions has a bug in it? What if someone finds out I didn't wash my hands after visiting the little caballeros room? What if I give the entire country botulism, or samonella, or rabies,

Is this not the most beautiful dessert you've ever seen? And we even got to eat it!
scabies, dutch elm disease? Or worse yet, what if I one day acquire a monopoly on chili sales and the Supreme Court orders me to disband my kitchen? That's what America is all about... Litigation.

But that's a topic for another day. Here in Mexico, I don't have to worry about lawyers or permits or licenses, all I have to worry about is making really good chili.

Don't get me wrong, it's always a good idea to watch out for botulism, but in Mexico, they really don't care about that sort of thing. Besides, if it's botulism you want, you don't have to come down here for it; I'm pretty sure you get it free with one of those 7-Eleven hot dogs.

A Party In Your Mouth
It's a beavertail, it's a tortilla...
It's a TorTaila!

You've had a breakfast burrito, an enchilada lunch, and even a supper of soft tacos. So, why not dessert too? Now you can eat tortillas any time of day, thanks to the new TorTaila!

It's that oh so cinnamon taste you've come to love in a beavertail, without all that greasy oil and pig fat. They're light, they're crunchy, and they have that zippity zing that makes Mexican food great! It eats like a chip, but it's still got zip! I just made that up!

Try a TorTaila today, instead of a beavertail, and pretty soon, your kids will be saying, "Muchas Gracias!" and asking for more! TorTailas!
*not available in Canada or USA

ground control to major dad...




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We've got mail...

Hey guys,
Could the movie Fraser Campbell is thinking about be The Final Countdown (1980)?
- Danny, Thunder Bay ON

Drop us a note!

Nuestro Sitio Ahora

Mañana: The Avacado Farm

see the full map...

El Tiempo:
Need we
rub it in?

Las Estadísticas
Gasolina: None!

Perfect Party:
People: 10
Bowls of Chili:15
Tortailas: 25
Glasses of Wine:30

Phil's Casa es Mi Casa

Second night at Phil's. He's really very nice to let his downstairs neighbours coerce him into letting their family stay in his apartment. You can tell he's Canadian.


All:Sam's Best F**king Buns, Papaya, Raisin Bran
Guests:Kev's Chili & Aim's Tortailas

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Since we already put Kev's Chili Recipe on the 14th Day of Christmas, perhaps you'd like:

Aimee's Thai Stir Fry!
Chinese Noodles
Red and Yellow Peppers
Green Onions
Can of Mandarin Oranges
1/4 tsp Chili Peppers
1 tsp. Green Curry Paste
1/4 cup Toasted Sesame Oil

1. Chop up all your veggies. Slice 'em thin and long.
2. Boil a pot of water, for the noodles.
3. Make sure you only put the noodles in for a minute or two. If you've bought the right kind, they only take a moment to cook. If you've bought the wrong kind, I can't help you.
4. Drain your noodles.
5. Take out your wok. If you don't have a wok, take out a big, bowl-shaped frying pan. Place the veggies in it.
6. Dump the sesame oil, curry paste, and chili peppers into the pan with the veggies.
7. Once the veggies are cooked, but still crunchy, dump the can of mandarin oranges in the pan, using only about half the juice.
8. Leave for a couple of minutes, stirring carefully so that you don't make an orange mess.
9. Mix the noodles in.

Serve in Thai-style bowls with chopsticks. Garnish with extra green onion and orange slices.
© 2002. Kevin Beimers and Aimee Lingman. Time to wash the curtains!