Ruth Anne Benziger's Blog, page 37

Bizarre and Funny Laws in New Mexico

I thought it would be fun today, to bring you a topic that is a bit of a head scratcher, will make you laugh, and make you say, “Really?”

Here are some crazy laws in my state that are still effective today. I’ve attached a few of the actual law numbers, if I could find it. Others I’ve found on some other resource sites.

Laws:

It is a petty misdemeanor to spit on any public property building or sidewalk. 30-8-12



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It is a 4th-degree felony to challenge someone to a duel with a deadly weapon or to accept a duel even if that duel never happens. 30-20-11



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It is a misdemeanor if you trip a horse. It is also a 4th-degree felony if the horse is injured. 30-18-11



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It is a petty misdemeanor if you sing the state or national anthem incorrectly in public. 30-21-5







It is a petty misdemeanor if you throw an object on the field during an athletic event. 30-20-18



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Indecent waitereing is when someone shows his or her privates while serving food and drinks. 30-9-14.2.



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In Las Cruces, you may not carry a lunchbox down main street.







In Albuquerque, cab drivers are not permitted to reach out and pull potential customers into their cabs.



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In Omega, it is illegal for a woman to ride a horse unless she is wearing a corset.



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In Quemado, if a newspaper spells your name incorrectly, it may be subject to fines.



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Male nudity is allowed in public, provided the genitals are properly covered.



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In Carlsbad, it is against the law for couples to engage in a sexual act while on lunch break in a parked vehicle.



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The Merriam-Webster Collegiate Dictionary is banned in Carlsbad.



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State officials ordered 400 words of “sexually explicit material” to be cut from Romeo and Juliet



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In Carrizozo, it is forbidden for a female to appear unshaven in public.







In Deming, people may not spit on the steps of the opera house.



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In Deming, hunting is prohibited in Mountain View Cemetery



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In Raton, it is illegal for a woman to ride a horse down a public street in a kimono.



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In Albuquerque, women may walk in public topless as long as their nipples are covered.



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Some of these made me laugh and some are just weird and stupid. But there you have it. Some really strange laws that are still in affect in the state of New Mexico.

Tell me what did you find most surprising? Stupid? Funny?

Broccoli With Creamy Feta Sauce

Ingredients

2 tablespoons minced onion

3 tablespoons butter, melted

3 tablespoons all-purpose flour

1 1/2 cups half-and-half

2 ounces feta cheese, crumbled

1/2 teaspoon salt

2 tablespoons lemon juice

1/2 teaspoon dried whole dillweed

4 cups broccoli flowerets

2 tablespoons butter, melted

Lemon zest (optional)

Directions

Saute onion in 3 tablespoons butter in a saucepan over medium-high heat until tender. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half-and-half; cook over medium heat, stirring constantly, until thoroughly heated. Remove from heat, and stir in lemon juice and dillweed. Cover and keep warm.

Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 5 minutes or until crisp-tender. Transfer broccoli to a serving dish; drizzle with 2 tablespoons melted butter. Spoon sauce evenly over broccoli. Garnish with lemon zest, if desired.

Yield: 4 (1 cup) servings

The History of Valentine's Day

Every February 14, we see the explosion of flowers, hearts, chocolate, and stuffed animals. But do you ever sit back and wonder why it is celebrated? Who is this St. Valentine and why is it important? Who is the guy with the angel wings and the arrow that shoots you with a bow and you magically fall in love? Well, let’s look back in history. Shall we?

St. Valentine Legend

Saint Valentine of Rome, was a third-century Roman saint widely celebrated. While it is said that he is a combination of two saints, little was known about him outside of his martyrdom. It was agreed by the Catholic church that St. Valentine was martyred and then buried on the via Flaminia to the north of Rome.

There are many versions of why he was arrested and killed. Some say he healed a child and executed later by decapitation. St. Valentine’s history is clouded with mystery, legend, and versions that change often enough to keep us all in the dark.

I read somewhere on the history channel that Emperor Claudius II decided that single men made better soldiers and outlawed marriages for young men. Valentine said this was injustice, defied the emperor, and continued to perform marriages to young lovers in secret. This is another theory on how he was arrested and put to death.

Pagan Festival of Valentine’s Day

Some believe the celebration of the holiday was to honor the time of year St. Valentine was killed and buried around A.D. 270. Others think it had to do with the “Christianization” or celebration of Lupercalia. It was a festival dedicated to Faunus, the Roman God of agriculture.

History.com has a perfect description of this festival.

” To begin the festival, members of the Luperci, an order of Roman priests, would gather at a sacred cave where the infants Romulus and Remus, the founders of Rome, were believed to have been cared for by a she-wolf or lupa. The priests would sacrifice a goat, for fertility, and a dog, for purification. They would then strip the goat’s hide into strips, dip them into the sacrificial blood and take to the streets, gently slapping both women and crop fields with the goat hide. Far from being fearful, Roman women welcomed the touch of the hides because it was believed to make them more fertile in the coming year. Later in the day, according to legend, all the young women in the city would place their names in a big urn. The city’s bachelors would each choose a name and become paired for the year with his chosen woman. These matches often ended in marriage.”

So, how did Valentine’s Day become the romance holiday?

It was believed in England and in France that February 14 was the beginning of birds’ mating season which was decided to be a romantic time of the year. (Weird tie in, but okay.) The holiday started so as a man could choose his mate. By presenting her with a “Valentine” would ensure that his intentions were made and she was to take it as a future offer of marriage.

It appears that the earliest known Valentine didn’t appear until after 1400 by Charles, Duke of Orleans, to his wife who was imprisoned at the time.

I know what you’re thinking. How does Cupid come into this?

Cupid

In roman mythology, Cupid was the son of Venus, the goddess of love. (Tie in to current “romance” holiday) According to legend, Cupid would play with the hearts of mortals and gods to cause mayhem. He enjoyed watching the temporary desires and the slow and hard coming down of a broken heart.

This is where you get the child shooting arrows at people making them “fall in love.” Pretty sick when you look at the history of it all. The baby wasn’t a baby at all, he was a “heartthrob” and was also called Eros, meaning desire. The baby came later as a way to wash down the darker parts of the history of Cupid.

Exchanges of Valentine’s

By the late 17th and early 18th century, Valentine’s Day was popular in many parts of the world. It was popular to exchange tokens of affection between lovers and friends. They would write hand written notes or use printed cards.

Esther A. Howland, an American in the 1840s, produced the first “mass” Valentine in America. Today, she is considered, “The Mother of Valentine,” for that task. So, I guess we have her to thank for the yearly explosion of cards all over the world.

Today, we have millions of Valentine’s Day cards, along with the tokens of affections that get bigger and bigger as the years wind on. This is where you get your flowers, chocolates, stuffed animals, and the like.

So, tell me. Did you know the history of Valentine’s Day? Did it surprise you? Does it make you look at the holiday differently?

Tell me your thoughts in the comments below.

Grilled Tuna With Cilantro Butter

Ingredients

1/4 cup plus 2 tablespoons butter, softened

1/4 cup fresh cilantro leaves, loosely packed

2 tablespoons plus 2 teaspoons peeled, minced ginger root, divided

1 teaspoon minced garlic

6 (4-ounce) tuna steaks (3/4 inch thick)

1/2 cup firmly packed brown sugar

1/2 cup soy sauce

1/2 cup water

1/4 cup dark sesame oil

2 tablespoons minced green onions

2 teaspoons minced garlic

1/4 teaspoon crushed red pepper

Fresh cilantro sprigs (optional)

Directions

Position knife blade in food processor bowl; add butter, 1/4 cup cilantro, 2 teaspoons ginger root, and garlic. Process until smooth. Shape mixture into a log. Wrap in wax paper, and chill until firm.

Place tuna steaks in a shallow dish. Combine remaining 2 tablespoons ginger root, brown sugar, and next 6 ingredients in a mixing bowl; pour over tuna steaks. Cover and marinate in refrigerator 30 minutes, turning once.

Remove tuna steaks from marinade, reserving marinade. Place grill rack on grill over medium-hot coals (350° to 400°). Place tuna on rack; grill, covered, 4 to 6 minutes on each side until fish flakes easily when tested with fork, basting occasionally with reserved marinade. Transfer tuna to serving plates.

Divide chilled butter mixture into 6 pieces; place 1 piece of butter mixture on each tuna steak. Garnish with fresh cilantro sprigs, if desired.

Yield: 6 servings

Light & Delicious 1994 Recipe

Home-Style Pot Pie

Ingredients

3 cup all-purpose flour

1 teaspoon salt

1 cup vegetable shortening

2 eggs, lightly beaten and divided

1/4 cup plus 2 tablespoons cold water

1 tablespoon white vinegar

1/2 cup chopped onion

2 tablespoons margarine, melted

3 cups diced cooked chicken breast

1 1/4 cups canned ready-to-serve chicken broth

1 cup chopped celery

1 cup sliced fresh mushrooms

3/4 cup diced carrot

3/4 cup frozen English peas, thawed

3/4 cup frozen diced potatoes, thawed

2 tablespoons cornstarch

2 tablespoons water

1 (10 3/4-ounce) can cream of chicken soup

1/2 cup sour cream

3/4 cup (3 ounces) shredded Cheddar cheese

1 tablespoon whole milk

Directions

Combine flour and salt; cut in shortening. Combine 1 egg, cold water, and vinegar; sprinkle over surface, stirring until dry ingredients are moistened. Shape into a ball; chill. Saute onion in margarine in a skillet 5 minutes. Stir in chicken and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

Combine cornstarch and 2 tablespoons water; add to chicken mixture. Cook, stirring constantly, until mixture boils. Remove from heat; stir in soup, sour cream, and cheese.

Roll half of pastry to 1/8-inch thickness. Fit into a deep 2-quart casserole. Spoon chicken mixture into casserole. Roll remaining pastry; place over chicken mixture. Trim, seal, and flute edges.

Cut slits in pastry. Combine 1 egg and milk; brush over pastry flake at 400° for 30 minutes.

Yield: 6 servings

Cheesy Refried Bean Burritos

Ingredients

6 (9-inch) flour tortillas

1/2 cup chopped onion

2 tablespoons extra-virgin olive oil

1 jalapeno pepper, seeded and minced

1/2 teaspoon minced garlic

3 cups canned refried beans

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1 1/2 cups (6 ounces) shredded Monterrey Jack Cheese, divided

1/4 cup chopped green onions

1/4 cup commercial mild greed taco sauce

3 cups finely shredded lettuce

1/2 cup peeled, chopped avocado

1/2 cup seeded, chopped tomato

1 tablespoon chopped fresh cilantro

1/2 cup sour cream

Directions

Place a damp paper towel in center of a sheet of aluminum foil. Stack tortillas on paper towel. Cover stack with another damp paper towel; seal foil. Bake at 250° for 10 minutes.

Saute 1/2 cup onion in hot olive oil in a large skillet over medium heat 5 minutes or until tender. Add jalapeno and garlic; saute 1 minute. Add refried beans, salt, and pepper, and cook 4 minutes or until thoroughly heated, stirring frequently.

Spoon about 1/2 cup bean mixture down one side of each tortilla. Top evenly with 1 cup cheese, green onions, and taco sauce. Roll up tortillas; arrange seam side down in a lightly greased 13- x 9- x 2- inch baking dish.

Cover and bake at 350° for 30 minutes. Sprinkle with remaining 1/2 cup cheese, bake, uncovered 5 minutes or until cheese melts.

Place 1/2 cup lettuce and 1 burrito on each plate. Top burritos evenly with avocado, tomato, cilantro, and sour cream.

Yield: 6 burritos

Mexican Souffleed Omelets

Ingredients

6 egg whites

1/4 teaspoon cream of tartar

4 egg yolks

2 tablespoons all-purpose flour

1/2 cup (2 ounces) shredded 40% less-fat Cheddar cheese

1 tablespoon grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Vegetable cooking spray

2 teaspoons reduced-calorie margarine, divided

1/4 cup peeled, seeded, and chopped tomato

1/4 cup canned chopped green chilies

2 tablespoons sliced ripe olives

2 tablespoons sliced green onions

1/2 cup nonfat sour cream alternative

Directions

Beat egg whites and cream of tartar at high speed of an electric mixer until stiff peaks form. Combine egg yolks and flour in a large bowl; beat until thick and pale. Fold one-third of beaten egg white into egg yolk mixture; fold in remaining egg white. Fold in Cheddar cheese and next 3 ingredients.

Coat a 10-inch ovenproof skillet with cooking spray; add 1 teaspoon margarine melts. Pour half of egg mixture into skillet, smoothing top. Cook 3 to 4 minutes or until browned on bottom. Transfer skillet to oven; bake at 350° for 10 minutes or until puffed and golden.

Cut a 1/4-inch-deep slit down center of omelet, and top with half each of tomato, chiles, olives, green onions, and sour cream. Loosen omelet with spatula, and carefully fold in half. Slide omelet onto a serving platter, and cut in half.

Repeat procedure with remaining 1 teaspoon margarine, egg mixture, and toppings.

Yield: 4 servings

Light & Delicious 1994 Recipe

Rib Roast With Mustard Sauce

Ingredients

1 (3-pound) boneless rib roast

1 cup vegetable oil

2/3 cup dry sherry

1 teaspoon dried whole thyme

1 teaspoon dried whole rosemary, crushed

1 teaspoon coarsely ground pepper

1/2 teaspoon onion salt

1/4 cup whipping cream, whipped

1/4 cup sour cream

2 tablespoons prepared mustard

Dash of hot sauce

Directions

Trim fat from roast. Place roast in a shallow dish. Combine oil and next 5 ingredients, stirring well. Pour mixture over roast. Cover and marinade in refrigerator 8 to 10 hours, turning occasionally.

Remove roast from marinade, reserving marinade. Place roast on a rack in a roasting pan. Insert meat thermometer into thickest part of roast, if desired. Bake at 350° for 1 hour and 45 minutes or until meat thermometer registers 150° (medium-rare), basting roast frequently with marinade.

Let roast stand 15 minutes; cut diagonally across grain into thin slices. Transfer sliced meat to a serving platter, and keep warm.

Combine whipping cream, sour cream, mustard, and hot sauce in a small bowl, stirring gently. Serve mustard mixture with roast.

Yield: 12 servings

Light & Delicious Recipe

Breast of Chicken Madeira

Ingredients

6 (4-ounce) skinned, bone chicken breast halves

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup all-purpose flour

2 tablespoons margarine

2 tablespoons vegetable oil

1 cup Madeira

1/4 cup unsweetened orange juice

1 1/2 cups canned ready-to-serve chicken broth

1/2 cup whipping cream

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

Directions

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour. Combine margarine and oil in a large skillet. Place over medium-high heat until margarine melts. Add chicken, and cook 4 to 5 minutes on each side or until done. Transfer chicken to serving platter, and keep warm.

Discard pan drippings; add Madeira and orange juice to skillet. Cook over medium-high heat 6 minutes or until mixture is reduced to about 1/2 cup, deglazing pan by scraping particles that cling to pan by scraping particles that cling to pan.

Add broth, and cook 10 minutes or until mixture is reduced to about 3/4 cup. Add cream, and cook 5 minutes or until mixture turns caramel colored and is reduced to about 1/4 cup. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper. Drizzle sauce evenly over chicken breast halves.

Yield: 6 servings

Light & Delicious 1994 Recipe

Barbecue Beefwiches

Ingredients

1 (3 pound) lean beef rump roast

Vegetable cooking spray

1 1/2 cups reduced-calorie catsup

1/4 cup plus 2 tablespoons red wine vinegar

1/3 cup firmly packed dark brown sugar

1 tablespoon dried onion flakes

1 teaspoon liquid smoke

1/2 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon garlic powder

2 1/2 cups finely shredded cabbage

1/2 cup finely shredded carrot

2 tablespoons white vinegar

2 tablespoons minced sweet pickle

1 1/2 tablespoons sugar

1 1/2 teaspoons vegetable oil

1/8 teaspoon celery seeds

12 hamburger buns, split and toasted

Directions

Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add roast; cook until browned on all sides, turning frequently. Remove roast from pan; wipe drippings from pan with a paper towel.

Combine catsup and next 7 ingredients, stirring well. Return roast to pan, and pour catsup mixture over roast. Bring to a boil. Cover, reduce heat, and simmer 4 hours or until meat is tender. Remove roast from pan, reserving sauce in pan. Let roast cool slightly. Shred meat with 2 forks, and return to pan. Cover and cook over medium heat until thoroughly heated, stirring occasionally.

Combine cabbage and carrot. Combine vinegar and next 4 ingredients in a saucepan; bring to a boil, stirring occasionally. Boil 1 minute. Pour over cabbage mixture, and toss gently. Spoon about 1/2 cup meat mixture on bottom half of each bun; top each with 1/4 cup cabbage mixture and a remaining bun half.

Yield: 12 sandwiches