By Cecily Ross

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He was holding it all together, but just. When I took his hand, he began massaging my fingers fiercely. I could tell he was very scared. Just then a couple of orderlies came into the room and announced they were taking Basil to the cardiac ward; a bed was available. They piled his overnight bag on the gurney and wheeled him out of the room, down a maze of corridors, and into an elevator. At the seventh floor, we all got off and proceeded down another short hallway toward a nurse’s station. As we marched into the unknown, I felt as though the halls were telescoping, as though I were in the eye of a camera.

The street is so popular that families from less childfriendly neighborhoods drive their kids here to make the rounds. It makes no difference if it’s pouring rain or driving snow, there will be kids, loads of them, at our door on Halloween. Every year, no matter how much stuff we buy or how miserable the weather, we inevitably run out of treats before the last trickle—usually older kids—subsides. By 9:00, we find ourselves turning out the lights, drawing the curtains, and huddling in front of the TV, hoping they’ll think we’re not home.

My favorite use for it is as a base for Bayless’s excellent tortilla soup, which, I think it is safe to say, is my favorite soup of all time. Dried chiles come in many varieties, and chile aficionados are passionate about the differences. This recipe calls for dried New Mexico chiles, but I have made it successfully with dried guajillo or chipotle. You should be able to find some kind of dried chile at the supermarket. Chipotle in adobo are canned hot peppers in a tomato sauce. They’re widely available in supermarkets or Latin American grocery stores.

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