on a different note, made oxtails yesterday, for the first time. browned them on all sides,
then sauteed a large onion, a shallot, some fresh ginger, and garlic. put three beers(1 expresso stout,
1 Killians red, 1 molson gold) in the pot, a Jamaican hot pepper (less the seeds), and some
spices. returned oxtails to the pot (about 6lbs) some beef broth, 3 beef bullion cubes, and some leftover beef
gravy to the pot. RTB then Simmer for about 3 hours. I liked it and my bartender/karaoke buddy Shadow,
inhaled it when I brought him some to the bar. Of course when I put the packages on the counter, the wife said
what the hell is that, I told her oxtails, she said, "Me and Gabby wouldn't eat that!", I said, "No problem, it's
not for you anyway..." 
Sounds delicious. Good morning, Flip.
They opened a small Mexican market right night to my daughter's dance school on Midland avenue.
I saw the oxtails, in with frozen tripe (at $2.99 a lb), I won't buy tripe at $5 a lb in the supermarket. Not when I can
get steak at $2 cheaper on sale. Their fruit selection was very large, they had 3 types of limes for sale, first time
I saw fresh key limes (about the size of ping pong balls) for sale up this way.
