Never So Far - Greg Brown
Too many miles there between us
Too many kisses, nowhere to go
Don't wanna moan, don't wanna fuss
I'm calling you up just so you'll know
You are never so far that my love can't find you
You're never so far I can't see your face
We are never so far, let me remind you
We're never so far from our loving place
Love is a gift, life is a journey
We'll get 'em together some sweet day
When we're apart it's all such a yearning
But listen now, baby, to what I say
You are never so far that my love can't find you
You're never so far I can't see your face
We are never so far, let me remind you
We're never so far from our loving place
I can feel your hand in mine right now
I feel your sweet love in my bones
Let's not cry, let's not fight now
Love will hold us even when we're alone
You are never so far that my love can't find you
You're never so far I can't see your face
We are never so far, let me remind you
We're never so far from our loving place
Never so far
Never so far from our loving place
Never so far
Inn of the Anasazi Tortilla Soup
From Roxann
8.5 c. corn tortillas cut in strips
5 ancho chiles, seeded
2 yellow onions, sliced
10 cloves garlic
8oz tomato juice
1 lg. tomato
2 TB cumin
1 TB coriander
½ gallon vegetable stock (or water)
½ c. olive oil
2 ears corn, roasted and kernels removed
1 c. white cheddar cheese (for garnish)
2 bunches cilantro
Juice of 1 lime
Salt & pepper to taste
Preheat oven to 450 and roast onions, garlic and tomato for 20 minutes.
Heat oil in a large stockpot to smoking. Fry chiles and tortillas until crispy. Add roasted vegetables & spices. Deglaze with tomato juice and stock. Bring to boil then reduce heat and simmer for 40 minutes. Add cilantro then puree in food processor until smooth. Add corn kernels and season to taste with salt, pepper and lime juice.
Serve in 8 oz. bowls – sprinkle with cheddar cheese, tortilla chips and a sprig of cilantro.