Lauren--I LOVE the bar at the poly! I'm actually meeting my roomie after CG for an "end of the vacation" drink over there. I'm partial to the Backscratcher myself! But the LapuLapu comes a close 2nd!
Kathy--glad to hear it was just a medication mix-up. We don't fill much Tarka, so I'll have to do a bit more research. Will get back with you! WooHoo on the on-line check-in. My roomie checked us in today as well!

I'll be checking in for my room on Sunday night I think tomorrow.
Vickie--I can "hear" the excitement in your posts! I think I'm becoming a bit unbearable myself! Going for my holiday hair on Friday. Saw my hairdresser today and she's ready for me!
Okay, as for the chili we had for dinner tonight--YUMMO! So different than "regular" chili. It's from Cooking Light back in Nov 2007, but I just ran across it the other day
Beef, Black Bean, and Chorizo Chili
2 links Spanish chorizo sausage (about 6.5 ounces) thinly sliced
1 1/2 lbs beef stew meat
1 1/2 cup chopped onion
4 garlic cloves, minced
4 chipotle peppers in adobo, finely chopped
3 tbsp tomato paste
2 tsp sugar
1 tsp salt
2 tsp unsweetened cocoa
1 tsp ground coriander
1 tsp dried oregano
1 tsp ground cumin
1 cup dry red wine
1/4 cup fresh lime juice
2 cans less-sodium beef broth
1 (28 ounce) can whole tomatoes, undrained and chopped
2 tbsp masa harina
2 cans pinto bean, rinsed and drained
1 can black beans rinsed and drained
1. Heat Dutch oven over med-high heat. Add chorizo to pan; saute 3 minutes or until browned. Remove chorizo from pan,. Add half of beef to pan; saute 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; saute 3 minutes
2. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat and simmer for 1 hours, stirring occasionally
3. Gradually stir in masa harina. Add beans, bring back to a boil. Cover reduce heat, and simmer for 30 minutes more.
Serve with classic condiments; sour cream, chopped green onions, and shredded cheddar cheese