Word: creeks
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Today Vicki is the Mexican Hat. Sherie, a massage therapist when she is not performing, will be the Winter One. Vicki's trunk, overflowing with costumes and masks, stands in the ravine about ten feet from the Galisteo creek. Sherie, doing a little dance in her robe and mask, suddenly slips on a flat, wet rock and falls hard on her back. "I'm O.K.! I'm O.K.!" she shouts through her mask, and she gets back up. Suddenly an old Subaru cuts down into the ravine, and Ifan Evans, 47, who is driving, brings the car to a sharp...
...Canyoncito for a few precious seconds until Bridey calls down to Vicki, "He's O.K., he's O.K. I see him. He's coming back -- he ran after the train." Enter Sandino, performance star. He comes zooming down from an overpass, jumps a steep embankment, caroms mightily through the creek, stutter-steps around some sage and leaps onto Vicki. Vicki hugs her dog. The train is gone; the land is quiet again...
Stan is a fussbudget; either you do things right or you make no attempt is the way Stan sees the world. He rehearsed his band for ages before he took it public. And when he finally did, it blew the public's hat in the creek, which is to say the band cooked, dig? It was tight. And it is not a stretch to say Stan Spiro and the Townsmen Orchestra came on like a train, to liken them to the Chattanooga Choo Choo...
...play it. "I wanted the Glenn Miller sound," Stan was saying one recent Sunday night at O'Shea's, where he plays every Sunday night, "and it turned out it was perfect for southwest Florida, for the age group here. The sentiment. The nostalgia. We played the elegant Quail Creek Country Club in Naples last night. When we opened, the people jumped up, and they didn't stop dancing from 8 till midnight." That said, Stan slid into Don't Be That...
LOSS LEADER OF THE YEAR The last word on huevos rancheros has to be huevos Bridge Creek, served at a Berkeley restaurant for which the dish is named. Based on a paper-thin wheat tortilla with the required fried eggs, this elegant, succulent version has three sauces -- one fresh, made from scratch of Mexican tomatillos, another the classic tomato and onion salsa, and the third a chili-flavored pork carnitas -- all capped with a dome of melted Jack cheese. "It costs us $18 to make," says Chef-Owner John Hudspeth. Since $10.50 was the menu price, it is easy...