The second day of Maya’s three off in a row we set out with two goals in mind. We would go north to the Pioneer Living History Village and see original buildings from the 1890s populated by re-enactors. Then we would go to a gourmet food store called Sprout’s and get the Anasazi beans we needed to make Yavapai chili and the blue corn meal we needed for honey blue cornmeal hearth bread. Both of these are from Maya’s new cookbook. We set out about noon. It’s only supposed to take 40 minutes to get up to this village. We should have had plenty of time. Only…
There is a lot of road work going on all the time here. We hardly go anywhere without hitting a slowdown of some sort because of lane closures. This isn’t just on the highways either, this is on all the main streets we use. Matt has a theory that they don’t do any construction or maintenance work on the roads in the summer because it is just too hot so now that things are cooling off (to the mid-80s) we are seeing an explosion of catch-up repairs and delayed projects. Maybe something else explains it. In any case there is a lot of work going on here just now.So, our progress north on the 101 was slowed by three lanes of the highway being closed. This was on a Sunday, so traffic as (presumably) less than on a weekday, but it still slowed down to a crawl at the squeeze-point where we all had to get into one lane. By the time we got around to the north side of town where the 101 meets I-17 we had already been on the road for 40 minutes. Then the fun really started.
It seems that at about 9:00 AM a tanker truck carrying 7,600 gallons of diesel fuel crossed the median and spilled its contents all over the place. The clean-up shut the interstate down in both directions and traffic backed up for 15 miles each way. We were trying to get to exit 225 but all north-bound traffic was being diverted off at exit 224. When we reached the back-up a bit before 1:00 we knew nothing of this. There was construction of all kinds going on in the median and we assumed the back up was related to that. We crept along, sometimes going as fast as 10 MPH, but usually staying under 5. At mile 222 or so was a small sign that said “accident ahead.” This was our only clue about what was going on, but we didn’t take the exit because we still wanted to see the village and we couldn’t see any other way on our maps to get there other than taking exit 225 off I-17. Plus, we weren’t stopped, just slow. We kept at it, assuming we would get there eventually.
By sometime close to 2:00 we were both about to explode. Stopped is one thing, but creeping along ever so slowly has a much more maddening quality to it! We killed some time talking about how even five miles an hour used to be making good time by stagecoach. How far we’ve come since then! Now we don’t feel right unless we’re going at least 65 MPH on the highway. In any case, it was about this time that we saw that the whole interstate was closed and that all traffic was being diverted off. That’s when we got really upset. We could SEE the exit was wanted and yet here we were, forced to get off before that. All that time spent going slow was wasted! We didn’t eventually get there! Wasted! We were both so upset and frustrated by that point that we just went right from the off-ramp on over to the on-ramp and got back on the road going south. Also, someone U-turned into our lane (against his light) and almost hit us. He didn’t look confused about what he was doing or anything, just like he felt entitled to do whatever he wanted. Must… control… road rage…
Sprout’s was something a bust as well. We did find a lot of great items we needed: no-sugar peanut butter, mesquite honey, good eggplants, colorful bell peppers and Barefoot wines 2 for $11! But we did not find Anasazi beans or blue corn meal. It’s a great store, they just didn’t have those items. We checked for these obscure items at our local Fry’s as well, just on the off chance they had them, but no such luck. We went home mostly returned to a pleasant mood. We got there about 4:30. In more than four hours we only went grocery shopping. What a waste!
The next day, still looking for Anasazi beans, we went to Whole Foods. They list them in their guide to beans, but the store we went to didn’t have them. They did have the blue cornmeal. We also tried Fresh & Easy. There we found some other kind of bean we had never heard of, but not the kind we were looking for. Supposedly, these Anasazi beans are similar to regular old pinto beans. So, in the end, that’s what we used.
Pinto beans, chick peas, eggplant, red onion, green, yellow, and orange bell peppers. For spice fresh dill, fresh parsley, oregano, chili powder, some basil and (this was the shocker) half a cup of fennel. Half a cup! As Maya said, we’ve never put half of any one spice in anything! We hemmed and hawed over it and then decided to just go for it. The whole thing simmered while we watched Star Trek. Was it worth all the trouble? YES! It may be the best chili we have ever made. It takes a lot for us to say that. The spicing combo is not something we would have ever come up with on our own, but man it’s really good. Our compliments to Kevin Maguire of Enchantment Resort! That’s a great chili you’ve got there. The honey blue cornmeal heath bread was also really good. Its crusty sweetness is something of a perfect compliment to the spicy, hearty chili. *****And Now Some News*****
With this post, we are all caught up again. Today, we’ll be off somewhere celebrating Maya’s birthday, as she’s had to work the last few days and we haven’t had a chance yet. Thanks to all of you who sent cards are gave her a call. The other news is that Matt is doing the National Novel Writing Month competition again this year. He’s set up his own blog where you can read all about it. Thanks for reading about us and our adventures, we hope you enjoy hearing about them.













































