on the edge

Fritz: 1992-2008

Fritz: 1992-2008
Originally uploaded by waywuwei

Our wonderful dog Fritz left this world today. He had been ailing for some time, becoming increasingly unable to walk, loosing weight and had become incontinent. We called him Buddha dog because he was totally nonviolent. He couldn't be enticed into a fight by even the most aggressive dogs. He was part Australian Cattle Dog which Mary found at the Berkeley Humane Society on 9th St. He hated that place and would stop and refuse to walk if we went anywhere near it. He was born in New York and was adopted by a young college student who brought him home to California. The student's mother had other ideas and took him to the Humane Society. We are thankful for that since he probably would not have been around for us to adopt. In my first meeting with him, I came home from work and walked into the dining room where Mary was sitting and Fritz was under the table hiding from me. He looked out at me skeptically as if to say "You're not going to take me back to that horrible place are you?" In a few minutes we made friends and I assured him that he had a home and could stay as long as he wanted. He moved with us to Mexico in 2003 and loved it here. He never had to wear a leash again.

El Repollo Rojo

El Repollo Rojo
Originally uploaded by waywuwei

The Red Cabbage
Puerto Vallarta, Jalisco, Mexico

A small restaurant tucked away in a Mexican neighborhood on the Rio Cuale, the river that runs through Puerto Vallara. With great cooking and eclectically decorated.

It has great cooking from around Mexico. Their signature dish is Chilies en Nogada. Developed over a hundred years ago to celebrate Mexican Independence, it's colors match the Mexican flag: red, green and white. It consists of a green poblano chili stuffed with a picadillo mixture of: meat, dried fruits and nuts. It is covered with a white almond sauce and sprinkled with red pomegranate seeds. It is served cold. I can't go here and not get one. They are too good. It is best when you get a poblano chili that has some heat to it. Sometimes it has no heat and sometimes it's heavenly.

They also have great moles, mole Poblano, mole Oaxaceno and pipian mole, made from pumpkin seeds and sesame seeds.