I'm making "posole" for dinner. I don't think I'm doing it right...It's very salty and the pork is tough. It's 93F here, with 42% humidity. I think I am going to take the torts and Dill out for wine leftover night, featuring Chenin Blanc and Merlot. I am still reading 23 Days in July, about Lance's 6th win. There is quite a bit about everyone else, too. I like it.