A few things that I am thankful for this year:

...Mexican food, in all shapes and forms; my ability to travel and experience new things; my wife and family; cheeseburgers; Yellowstone National Park and the many places within; Big Sur; our cat; ridiculous food; poached eggs;  any big breakfast; my bike(s); Bozeman and all the good stuff that we have here: food, skiing, scenery, people...; our apple tree; the ridiculous sunsets that I can see from my yard; the ability to ski and bike in the same day any time of the year (sometimes on the same trail at the same time); good music of all forms; KGLT; my Texas roots that give me perspective;  coffee, lattes, and my espresso machine; plentiful food, drink and good company; knowing that I can get to New Mexico in one day's drive; my wife's mastery of pizza crust and all things baked; the sunlight coming through our front windows; road trips; my car; empty stretches of fast highway; and the possibility that maybe, just maybe Elvis has not left the building. 

Happy Thanksgiving.

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At Least My Coffee *Hearts* Monday

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Endangered Species: Alternative Freeform Public Radio

In Bozeman we are fortunate enough to have one of the few freeform alternative public radio stations left in the country: KGLT.

"Where The DJ's Roam" is a one hour documentary that gives the viewer insight into radio's origins, evolution, and looming demise, as well as the characters that still carry the freeform, dj-driven torch. The sixty-minute video gives great perspective on how precious a station like KGLT is.

After ten years (give or take) of promising myself to "someday" take the KGLT apprentice class, I have finally found myself in the deep end of the radio pool and loving it.

If you like music, you probably already listen to KGLT. If you love music and you live in or near Bozeman, take the apprentice class next spring and be a part of one of the last (and perhaps best) freeform stations in the country.

Order the video from Career Records, here: http://www.careerrecords.com/

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Red Chile "Enchiladas" With All The Trimmings

Thanks to Elizabeth for the HUGE ristra of red chiles - which allowed me to whip up a tasty batch of red chile enchilada sauce tonight. Jen's rice, some basic pinto beans and garlic-rubbed crostini topped with smashed avocado looked pretty on the brightly colored Fiesta wear.

I think that it is entirely possible that heaven may just smell like freshly roasted chiles...

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