A food pilgrimage, like heading to the Meccas in DenCO (aka known as Green Chile stands in Denver, Colorado), which sprout up on Federal Boulevard and usually allow for patronage though the month of September,
like in music, and religion, is a long journey or search of great moral significance. The great thing about a food pilgrimage is that delicious meals are guaranteed to come of your campaign, both during…(Pho for breakfast!)…and once you bring your booty home, cyrovac’d by trained professionals.
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Reminded that it is now Fall and faced with the geographic dilemma of living in Santa Barbara (no leaves don’t change here), where not only is our county dry as compared to say Boulder, CO (I mean as far as Anaheim or Hatch Green Chile are concerned), Dan and I mulled over a number of options of how we were going to score Green Chile (GC) this year. Last year we tapped one of our favorite Uncles living near the source in New Mexico, who magically turned two Liters of Walnut Oil into a box of Hatch Green Chiles on our front porch. We were thankful for that box last year, but it seems to only have compounded our addiction as this year our GC plans ballooned into a pilgrimage of a slightly different magnitude.
We discussed a special road trip. Then maybe a flight followed by a road trip back. In the end we settled on sending one representative, via a Canada Regional Jet to purchase, peel, bag, and return with as much GC as allowed by TSA.
So what is that measure? How many peppers are we talking about? Or better yet, how will one know when they are standing at Mecca how much to ask for? Best to send the representative who can speak in “bushels” not “pounds” and certainly not “Liters”. But wait, what the Hell is a Bushel? To which you and I can now reply with its many equivalents: