DOCSLIB.ORG

Texas Co-Op Power • December 2020

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Texas Co-Op Power • December 2020 Germans Transform GivinG Texans Holiday meal Hill country tHe HeAvens MAin event For electric cooPerAtive MeMbers deceMber 2020 Sweet Life Panaderías serve up pan dulce and traditions held dear in Mexican American culture contents December 2020 04 currents The latest buzz 06 tcP talk Readers respond 18 co-op news Information plus energy and safety tips from your cooperative 29 Footnotes in texas History He Gave Us the Stars By W.F. Strong 30 tcP Kitchen The Main Event By Megan Myers 34 Hit the road Ghost Town Hangout 12 By Chet Garner 08 37 Focus on texas Sweet Burgs in a Photo Contest: Memories New Land On Wheels visits to panaderías for pan A wave of German immigrants dulce create cherished family 175 years ago transformed 38 observations bonds for mexican Americans. the texas hill Country. Hooked on Worms By Tom Widlowski By Vianney Rodriguez By Dan Oko Photos by Eric W. Pohl Illustration by David Vogin Illustration by Tim Carroll On the COver vianney rodriguez with her favorite pan dulce selections. Photo by Jason David Page AbOve traces of German culture in the hill Country. Illustration by David Vogin texAsCOOppOwer.COm deCember 2020 TEXAS COOP POWER 3 Currents “Christmas is doing a little something extra for someone.” —CHarles m. sCHUlz Park Pride texas has two of the best state parks in the country. Palo duro Canyon state Park, in the panhandle, and Brazos Bend state Park, about 45 miles southwest of downtown houston, rank second and third according to a national rating by hometoGo. Looking Brighter as the Northern sure, nigHts Are getting longer Hemisphere approaches the winter solstice, December 21 —but there’s a bright side. Between Thanksgiving and New Year’s, holiday lighting makes American suburbs up to 50% brighter than usual, even after midnight, The New York Times reports. Those PAlo duro cAnyon stAte PArK strings of lights and blinking reindeer, which use enough electricity to power 800,000 homes for a year, can be observed from space. the vacation rental website ranked parks based on soli- start counting tude, activities, wildlife and you’d need 2,683 led lights on your roof for nearby accommodations. them to be seen from letchworth state Park in space, say researchers new York took the top spot. at england's University of leicester. spACe: serG-dAv | shutterstOCk.COm. stAte pArk: ChAse A. FOuntAIn | tpwd 4 TEXAS COOP POWER deCember 2020 texAsCOOppOwer.COm FinisH tHis sentence I WISH That Frozen I COULd ... tell us how you would finish Concoction that sentence. email your short responses to letters@texas , Jimmy Buffett’s Margaritaville peaked at No. 8 Cooppower.com or comment on during tHe suMMer oF 1977 on the music charts. The defining song of his career has a place in the Grammy our Facebook post. Include your Hall of Fame for its cultural and historic significance. It tells of the first huge co-op and town. here are some wave of tourists to hit Key West, Florida, decades earlier and the laid-back of the responses to our October lifestyle they discovered. prompt: the best christmas gift And it was written in Austin. Buffett enjoyed the titular refreshing beverage i ever got was … in 1976 at Lung’s Cocina del Sur on Anderson Lane, which inspired him to wax lyrical at a friend’s house about “that frozen concoction that helps me hang on.” A majorette record player that my dad bought for me three days before he died. beCkY hOlzhAus m e d I n A e C CAstrOvIlle when the neurologist removed a tumor from my son’s pituitary gland in his brain and found no cancer. F r A n b A C A C O s e r v CrOss rOAds my brothers coming home from world war II and the korean war. d O n m A s O n heArt OF texAs eC G At e s v I l l e my adopted son, born dec. 22 and received in our arms dec. 26. dee susAn mAGellA AzeredO vIA FACebOOk my brother, who was born on Christmas eve 1957. w. GrAnt brAlY GuAdAlupe vAlleY eC C u e r O A texas-shaped waffle maker. I was so happy I cried. susAn prOkOsCh vIA FACebOOk z did you Know? to see more responses, read oh, and Buffett turns Currents online. 74 on Christmas day. Contests and More let’s all send him shakers of salt. on texAscooPPower.coM $500 reciPe contest potluck dishes Focus on texAs PHotos storms web extrA how ut’s mcdonald Observatory mArGArItA: edFOtO | dreAmstIme.COm. buFFett: AmAndA edwArds | GettY ImAGes. stOrm: vAldezrl | dOllAr phOtO Club grants visitors access to the cosmos. texAsCOOppOwer.COm deCember 2020 TEXAS COOP POWER 5 TCP Talk why Horses wear shoes “I was reminded of my great- grandfather Smith. He was the town’s blacksmith and farrier back in Pennsylvania. His forge was fired with Pennsylvania coal. ” f r a n k o T T ConCHo valley eC e o l a krIstIn tYler co-ops count encountering srv bittersweet Keepsake Who knew our electric employees “are I was a limo driver in the The best Christmas gift I ever so much more than power providers”? they wear shoes so 1970s, ’80s and ’90s. One got was a cassette player with How can so few get so much done in all they don’t hurt their of the approximately 100 a cassette still in it, which my types of weather year after year, often feet when kicking celebrities I met was Stevie parents had used Christmas under treacherous conditions [By the their owners [Why Ray Vaughan [Letters, Eve while setting out presents Horses Wear Shoes, Numbers, October 2020]? [Finish This Sentence, Octo- October 2020]. October 2020]. I picked him and his mother up in Oak ber 2020]. On the cassette they bObbY bArrOn Jane patterson vIA FACebOOk Cliff. This was the same were laughing, joking and bowie-Cass eC month that he died in the talking about us three girls. I texarkana helicopter crash. never told them about the cas- sette, nor did I tell my younger vance k. Apple sisters. I am the oldest of three Coserv girls and was 10 then. Frisco The reason this is so very special is that on March 30, 1975, just three months later, Daddy was murdered, and those were the only words write to us I could hold and continue [email protected] to have of him. My youngest sister was only 2, and for her editor, texas Co-op power 1122 Colorado st., 24th Floor these were the only words Austin, tx 78701 she would ever hear from her father. Please include your electric co-op and town. letters may be edited for clarity and length. dedria tanton sam houston eC shAw nIelsen texas Co-op power rye texAs electric cooPerAtives boArd oF directors texas co-op power volume 77, number 6 (usps 540-560). Texas Co-op Power is published chair robert loth III, Fredericksburg • vice chair Gary raybon, el Campo monthly by texas electric Cooperatives (teC). periodical postage paid at Austin, tx, and at additional secretary-treasurer kelly lankford, san Angelo • board Members Greg henley, tahoka offices. teC is the statewide association representing 75 electric cooperatives.Texas Co-op Power’s website is texasCooppower.com. Call (512) 454-0311 or email [email protected]. billy Jones, Corsicana • david mcGinnis, van Alstyne • doug turk, livingston subscriPtions subscription price is $4.20 per year for individual members of subscribing coop- President/ceo mike williams, Austin eratives and is paid from equity accruing to the member. If you are not a member of a subscribing coMMunicAtions & MeMber services coMMittee cooperative, you can purchase an annual subscription at the nonmember rate of $7.50. Individual marty haught, burleson • bill hetherington, bandera • ron hughes, sinton copies and back issues are available for $3 each. boyd mcCamish, littlefield • John ed shinpaugh, bonham • robert walker, Gilmer PostMAster send address changes to Texas Co-op Power (usps 540-560), 1122 Colorado st., buff whitten, eldorado • brandon Young, mcGregor 24th Floor, Austin, tx 78701. please enclose label from this copy of Texas Co-op Power showing old address and key numbers. MAgAzine stAFF Advertising Advertisers interested in buying display ad space in Texas Co-op Power and/or in vice President, communications & Member services martin bevins our 30 sister publications in other states, contact elaine sproull at (512) 486-6251. Advertisements editor Charles J. lohrmann • Associate editor tom widlowski in Texas Co-op Power are paid solicitations. the publisher neither endorses nor guarantees in any Production Manager karen nejtek • creative Manager Andy doughty manner any product or company included in this publication. product satisfaction and delivery re- Advertising Manager elaine sproull • senior communications specialist Chris burrows sponsibility lie solely with the advertiser. © Copyright 2020 texas electric Cooperatives Inc. repro- Print Production specialist Grace Fultz • communications specialist travis hill duction of this issue or any portion of it is expressly prohibited without written permission. willie Food editor megan myers • communications specialist Jessica ridge wiredhand © Copyright 2020 national rural electric Cooperative Association. digital content Producer Chris salazar • senior designer Jane sharpe Proofreader shannon Oelrich 6 TEXAS COOP POWER deCember 2020 texAsCOOppOwer.COm Bad to the Bone Full tang stainless steel blade with natural bone handle —now ONLY $79! he very best hunting knives possess a perfect balance of form and Tfunction. They’re carefully constructed from fine materials, but EXCLUSIVE also have that little something extra to connect the owner with nature. FREE If you’re on the hunt for a knife that combines impeccable craftsmanship Stauer® 8x21 with a sense of wonder, the $79 Huntsman Blade is the trophy you’re Compact looking for.
Load more

Recommended publications
  • Manual Para La Elaboración De Productos Derivados De La Leche Con Valor Agregado
    Manual para la elaboración de productos derivados de la leche con valor agregado Luciano Pérez Valadez* César Óscar Mar nez Alvarado** *Centro de Validación y Transferencia de Tecnología de Sinaloa, A. C. **Fundación Produce Sinaloa, A. C. Í Introducción .....................................................................................7 Producción de leche en el sur de Sinaloa ..........................................8 Situación del mercado de la leche y sus derivados ............................ 9 Procesos para la elaboración de productos lácteos ........................... 11 Procedimiento para la elaboración de yogur .....................................11 Procedimiento para la elaboración de queso manchego ................... 13 Procedimiento para la elaboración de queso Oaxaca ........................ 15 Procedimiento para la elaboración de rompope ...............................17 Procedimiento para la elaboración de queso botanero ..................... 18 Procedimiento para la elaboración de jocoque ................................. 19 Procedimiento para la elaboración de gela na a base de suero ........20 Procedimiento para la elaboración de requesón ............................... 21 Procedimiento para la elaboración de queso panela .........................22 Procedimiento para la elaboración de queso Co ja ..........................23 Procedimiento para la elaboración de queso Chihuahua ................... 24 Procedimiento para la elaboración de queso ranchero...................... 26 Procedimiento para la elaboración de
    [Show full text]
  • A Mexican Food Fiesta in North Park!
    Sunday, December 16, 2018 City Tacos - A Mexican food fiesta in North Park! Do you know that old Rachael Ray show where she was challenged to eat three delicious meals in one day without spending more than $40? Well, I found a place that could have easily been on her list! A friend and I had the opportunity to dine at City Tacos in North Park. Let me tell you it was a taco fiesta! The menu offers a great selection for meat eaters, vegetarians, and seafood lovers as well! Let's begin with the salsa bar. In addition to the regular green and red salsas that most tacos shops offer, I appreciated the chunks of jicama and cucumber available to cool your palate after eating some heat. In addition they had some signature salsas that were new to me! We sampled the whole rainbow and I especially liked the salsa mango habanero on some chips with guacamole....muy delicioso! And I REALLY REALLY liked the cilantro salsa! If they sold that in a bottle I would buy it! The chips were fresh from the fryer and the guacamole was the real thing! No thinned down saucy guac here! My friend and I grew up in South San Diego, with some taco shops within walking distance that we frequented on a regular basis even before we could drive, so we've been eating tacos forever! We always have Carne Asada and Pollo Asada tacos, so we opted to try a birria taco here at City Tacos. First of all the meat portion was very generous as you can see, topped with pickled onions.
    [Show full text]
  • Special Events
    SPECIAL EVENTS The following information will assist you in planning your event. For more information, please contact Victoria Fuentes Phone: 718.852.2700 Email: [email protected] FACT SHEET CONTACT DETAILS WEBSITE: www.granelectrica.com EMAIL: [email protected] PHONE: (718) 852 2700 ADDRESS: 5 Front Street, Brooklyn, NY 11201 CAPACITIES & EVENTS TOTAL SEATS (inside or outside): 72 seated (32 front room, 20 back room, 20 bar) BAR SEATS: 13 bar seats & 7 booth seats COCKTAIL EVENTS (inside/outside): 100 standing * Please note that 32 is the maximum number of guests we can accommodate for a seated event, and 40 for a standing cocktail/canapé event. Parties sized larger than these amounts require booking the restaurant exclusively. MENU STYLE Gran Eléctrica serves authentic, market-driven Mexican cuisine, inspired by travels abroad and traditional Mexican street fare. Fresh, local and sustainable ingredients feature heavily on the regionally-influenced menu, showcasing a diversity of dishes from across the country. With a large selection of botanas (Mexican snacks), fresh fish dishes, meat and vegetarian specialties, the menu is designed for easy sharing and family-style dining. * Please note all menus below are sample menus only and will change seasonally. EVENT MENUS & SPACES For parties of 10 and larger we require a prix fixe menu. Please read on for details and samples of our prix fixe menus for dinner, brunch, and canapé events. For parties of 12 guests & larger we require a private space be booked exclusively. We can accommodate up to 32 seated guests, or 40 standing guests before a full restaurant buyout is required.
    [Show full text]
  • Sides Y a La Carte Fruits Y Grains Tacos 3.85 Tortas 10 Burritos 10
    EnsaladasAsado 15 gf choice of grilled breast or carne asada, romaine, spinach, cabbage, apple, fresh herbs, zamorano, peanut dressing Cortado 8 | 14 gf, v Brunch arugula, kale, cabbage, tomato, egg, carrot, corn nuts, crunchy peas, avocado, cheddar, creamy vinaigrette MAKE IT A COBB - BACON/TURKEY +2 Inca 8 | 14 gf, v quinoa, dried cranberries, pepitas, yulu, tomato, greens, LUNCH AVAILABLE STARTING AT 11 AM herbs, red onion, avocado, corn, lime, herb vin De La Casa 8 | 14 serrano ham, cerignola olives, cherry tomato, red onion, Fruits y Grains romaine, noble bread crutons, herb vin Our Famous Flap Jacks 9 short stack of flap jacks Toppings +5 +1 barry’s w/ fresh berries grilled chicken carne asada +1 farrah’s w/ chocolate chips grilled fish * grilled shrimp* +2 cajeta w/ banana, candied peanuts, caramel Seasonal Fruit 6.25 v chef selection of seasonal fruits topped w/ whipped cream GuacamoleEntradas Classico 5 | 9 v, gf Gacha Mexla (Muesli) 8 v, gf avocado, chile, citrus, onion, tomatillo, cilantro, cotija cheese, quinoa, farro, steel cut oats, brown cow yogurt, apple, w/ chips. +1 sub raw vegetables almonds, dried blueberries Ceviche de Camaron 15 gf Granola, Fruit & Yougurt 7 v, gf shrimp, pico de gallo, lime, cucumber, cilantro, avocado organic yogurt, house made granola, honey drizzle, seasonal fruit Elote Callejero 7 v, gf grilled corn on the cob, mayo, cotija cheese, smoked paprika Single Flapjack 5.50 Korean Fried Chicken Wings 10 | 18 choice of 1/2 or full dozen battered chicken wings, house gochujang sauce, served w/ papaya
    [Show full text]
  • La Cajeta, Un Dulce De Leche De Cabra
    Capítulo 3 LA CAJETA, UN DULCE DE LECHE DE CABRA Jorge Fernando Vélez-Ruiz https://orcid.org/0000-0003-1526-989X 1 Aspectos generales 1.1 Características de la cajeta a cajeta es un producto lácteo con características muy particulares Lque se consume en México y que tiene presentaciones análogas en América Latina, tales como el dulce de leche en Argentina y el arequi- pe en Colombia, por mencionar algunos. Entre sus principales carac- terísticas está que se elabora con leche de cabra a la que se le agrega glucosa, se le da un tratamiento térmico que contribuye a darle el color y posteriormente se concentra por evaporación. En México, se con- sume como dulce solo, como endulzante y relleno de pasteles, o bien como saborizante de otros alimentos (bebidas, postres). De acuerdo a la norma mexicana (NMX-F-480-1985) [DGN, 1985] la cajeta puede elaborarse tanto con leche de cabra como con mezcla de leches de ca- bra y de vaca, adicionando azúcar, ingredientes y aditivos autorizados. Algunos de los ingredientes utilizados son glucosa y sacarosa, canela, bicarbonato de sodio, benzoato de sodio y sorbato de potasio. La elaboración se hace en caliente, y la evaporación de agua (a presión atmosférica) se detiene hasta obtener la viscosidad y el color deseados, que caracterizan al producto. Adicionalmente, se le puede agregar vai- nilla o alcohol potable. Se denomina cajeta al producto que contiene 28% de agua, 7.5% de grasa de la leche, 2% de cenizas y 63% o más 93 La cajeta, un dulce de leche de cabra de azúcar [INAES, 2007]; aunque García [1999] reporta la siguiente composición como típica de la cajeta: sacarosa 44%, agua 30%, lactosa 10%, proteína y grasa 7%, respectivamente, y cenizas 2% (Figura 1).
    [Show full text]
  • View Our Menu
    streetstreet foodfood tacostacos Three Amigos autenticos 2.95 americanos 3.49 Carne asada fries Quesabirria Corn Tortilla, Choice of Protein, Flour Tortilla, Choice of Protein, 9.95 10.00 Cilantro, Onion, Lime Lettuce, Tomato, Shredded Cheese Grilled Steak, Queso, Pico de 2 Griddled Tacos, Barbacoa, Gallo, Guacamole, Cotija Cheese, Shredded Cheese, Chili Broth chimi shrimp 3.95 taco loco 3.95 Sour Cream Flour Tortilla, Grilled Shrimp, Corn Tortilla, Choice of Protein, Lettuce, Tomato, Cotija Cheese, Chorizo, Curtido Slaw, Pico de Salvador fries Arepas Tradicional Ground Beef, Chicken Cilantro, Chimichurri Gallo, Cilantro, Lime 7.95 5.95 Black Bean, V eggie Yuca Fries, Shredded Chicken, White Corn Cake, Shredded curtido fish 3.95 pork belly 4.95 Pico de Gallo, Cabbage, Cotija Chicken, Shredded Cheese, Corn Tortilla, Grilled Fish, Curtida Flour Tortilla, Pork Belly, Rachero Cheese, Spicy Rosada Sauce Rosada Sauce Slaw, Cilantro, Tomato, Lime Mayo, Spicy Rosada Slaw, Cilantro With An In Store Adult Purchase *limited to one meal per adul t elote loco Barepa 3.95 7.95 Corn on the Cob, Mayo, Cotija White Corn Cake, Barbacoa, Curtido Cheese, Chili Powder Slaw, Sliced Avocado Platanos maduros Gordita 4.95 6.95 Fried Sweet Plantains, Cilantro, Corn Cake, Choice of Protein, Black quesadillas Cotija Cheese, Sour Cream Beans, Lettuce, Tomato, Cotija quesadillas Cheese, Sour Cream Empanada 3.95 quesadilla 6.25 barbacoa 10.25 Fried Pastry, Cheese, Choice of Filling, Rosada Sauce. Choose from: Shredded Cheese. Add Protein for Barbacoa, Peppers, Onions,
    [Show full text]
  • Winter Citrus
    JOY: WINTER CITRUS “EXPRESS” CEVICHE Baja yellowtail kampachi, spicy-limey ceviche “broth,” kumquat, cara cara, blood orange, ruby red grapefruit, Meyer lemon-leaf jewels, Michoacan avocado, crunchy jícama, knob onion rings, “tangerine lace” microgreens. Davis Family Vineyards, Rosé de Noir, “Dutton Ranch,” Russian River Valley, California Fortaleza Still Strength COMFORT: TAMAL COLADO, PISTACHIO PIPIAN Polenta-style tamal (fresh-ground masa, white sweet potato, roasted poblanos, homemade crema), pistachio-thickened pipian (tomatillos, green chiles, three herbs), charred baby golden beets, Perigord truffles & tiny herbs. 2015 Domaine Weinbach, Riesling, “Cuvée Colette,” Alsace, France Leyenda Guerrero LUST: SCALLOP, YELLOW MOLE Seared scallop, fresh uni, yellow mole infused with uni, turmeric brined fennel seared in brown butter, fresh herbs (fennel tops, shiso). 2016 Topolovino, Syrah, “Sawyer Lindquist Vineyard,” Edna Valley, California Sotol La Higuera Leiophyllum WONDER: RIBEYE, BLACK MOLE Grilled Creekstone Natural prime ribeye steak, Oaxacan black mole (33 ingredients), Oaxacan black beans with avocado leaf, sesame-crusted grilled king trumpet mushroom, charred cippolini onions petals, amaranth microgreens. 2010 Ca’ del Monte, Amarone della Valpolicella Classico, Veneto, Italy Derrumbes Durango Nostalgia: Pre-dessert - Concord grape-ancho sorbet, peanut cake and crema, sweet and sour candied ancho EXUBERANCE: PASSION FRUIT, WHITE CHOCOLATE, CAJETA 13-layer crepe cake filled with passion fruit-white chocolate mousse, homemade cajeta (goats milk cAramel), jamaica-poached guavas, winter-spiced tuiles, toasted macadamias. 2001 Domaine Martin Schaetzel, Vendanges Tardives Gewürztraminer, “Kaefferkopf,” Alsace, France La Venenosa Raicilla Sierra del Tigre .
    [Show full text]
  • Sample Menus
    Sample Special Event Menus CONTINENTAL BREAKFAST BUFFET Buffets offered for a minimum of 10 guests Based on 90 minutes of service Homemade Breads with Sweet butter Bagel Bar with Whipped Cream Cheese and Sweet Berry Smear Seasonal Fruit Salad Granola with Assorted Yogurts Orange and Cranberry Juice AMERICAN BREAKFAST Buffets offered for a minimum of 10 guests. Based on 60 minutes of service Homemade Breads and Fresh Baked Muffins Seasonal Fruit Salad Choose one of the following egg options: Scrambled Eggs Eggs Benedict Quiche (Lorraine or seasonal with choice of : with Hobb’s Canadian Bacon vegetable) Pork sausage, chicken apple or sausage or applewood smoked Chardonnay Hollandaise Frittata bacon Sonoma Country potatoes tossed with sweet onions Orange and cranberry juice Menus are for reference only and provided as a sample of our offerings. Menus are seasonal and subject to change. Please contact the sales department at 707.575.7350 Ext: 176 for current menus and pricing. Sample Special Event Menus ADDITIONS TO YOUR BUFFET To be sold in conjunction with either the American or Continental Buffet Scrambled eggs Apple wood smoked bacon, chicken sausage or pork sausage (choose 1) Vanilla French toast with warm pure maple syrup Eggs Benedict with Chardonnay hollandaise Quiche (Lorraine or Seasonal Vegetable) Smoked salmon lox with traditional garnishes of capers, hard-boiled eggs, chives, sliced red onions and tomatoes, served with bagels Omelet Station Whole eggs and egg whites, chicken apple sausage, ham, bacon, red bell pepper, green onions, mushrooms, cherry tomatoes, cheddar cheese, pepper jack cheese, goat cheese Plus $150 attendant fee (1 attendant per 30 guests) Menus are for reference only and provided as a sample of our offerings.
    [Show full text]
  • Mexican Street Food Interested in Taking One of Our Cooking Classes? Visit for Details on All Our Upcoming Classes and Workshops
    Mexican Street Food Interested in taking one of our cooking classes? Visit www.marquettefood.coop for details on all our upcoming classes and workshops. printed on 100% post- printed & distributed by consumer recycled paper Updated August 2014 about the class notes Taught by Mary Moe, Operations Manager at the Marquette Food Co-op This class is not a comprehensive overview of Mexican street food. Instead, this class provides some basic Mexican influenced reci- pes that can be the building blocks of making multiple easy and affordable meals. The ingredients are versatile and easy to obtain and the techniques are simple to master. And like Mexican street food, they are recipes you can reach for when you need something fast, flavorful, and satisfying. Torta: Traditional Mexican sandwich served on a chewy roll, filled with garlic mashed black beans, chicken tinga, lime dressed slaw, and guacamole. Tinga Taco: Corn tortilla filled with salad mix, marinated onions, avocado slices, and feta cheese. Crispy Corn Flats: Topped with garlic mashed black beans, lime dressed slaw or salad mix, tinga or potatoes, marinated onions, and feta crumbles. Veggie Taco: Corn tortilla filled with garlic mashed black beans, potatoes, lime dressed slaw, feta, and avocado slices. 2 MEXICAN STREET FOOD MARQUETTE FOOD CO-OP MARQUETTE FOOD CO-OP MEXICAN STREET FOOD 11 torta chicken tinga (makes 1 torta) (serves 6) adapted from Pat Jinich of Pati’s Mexican Table This sandwich, made with soft, chewy bread, is also good with • 8 ripe roma tomatoes carnitas (braised pork). •3 tomatillos. husks removed • 3 T cooking oil • 1 torta roll, sliced in half • 1 C chopped white onion • 2 garlic cloves • ¼ C carnitas/tinga • ½ t dried oregano • ¼ C lime dressed slaw, see recipe • ¼ t dried majoram • 2 T black bean mash, see recipe • ¼ t dried thyme • 1 T avocado mayo (see recipe) or guacamole • 1 ½ t kosher salt • ¼ t ground black pepper Cut roll in half, spread with butter and place on griddle or in toaster • 2 T sauce from chipotle chiles in adobo until lighted toasted.
    [Show full text]
  • Los Dulces Regionales, Tradición, Costumbre E Identidad Mexiquense
    LOS DULCES REGIONALES, TRADICIÓN, COSTUMBRE E IDENTIDAD MEXIQUENSE LIC. JAIME CASTRO RESENDIZ CRONISTA DEL PLANTEL CUAUHTÈMOC LIC. NORMA GONZÁLEZ PAREDES CRONISTA DEL CENTRO UNIVERSITARIO UAEM TEXCOCO. En México al decir “DULCE” se abarca un universo de sensaciones y de productos y se hace referencia a una amplia gama de fenómenos que van desde la naturaleza a la cultura, de las frutas a los postres pasando por obras de la literatura, musicales, refranes populares cuentos y leyendas las cuales nos incitan a comer una deliciosa golosina tradicional, (Reyes:1990) Al hablar de la historia del hombre, se debe de hablar de la cultura, de lugares, costumbres y tradiciones, así como también del arte culinario el gusto por el dulce no sólo de los indígenas de la época prehispánica quienes generaron un amor por la naturaleza la cual se vio reflejada de una manera importante en el desarrollo cultural en todos los ámbitos de su vida, logrando inclusive organizar un calendario de fiestas y costumbres que regían sus vidas y he incluso su alimentación ya que para ellos los dioses que regulaban sus hábitos culinarios. Por eso es importante resaltar que la aparición de la cultura del dulce en México es históricamente trascendental, para consolidar la identidad nacional y regional, ya que se definen sus rasgos más característicos que le dan un toque especial, y se tiene un gusto privilegiado por el supuesto de que sabemos que a través del dulce se estimula el sabor y el colorido de los dulces tradicionales. La presencia del dulce antes de la llegada de los españoles ya era un acierto ya que la miel silvestre, de la caña del maíz y del maguey, el mezquite y la tuna fueron sin lugar a duda la fuente de dulce más importante entre los indígenas.
    [Show full text]
  • Escali® Cesto
    ® TM Escali Measuring What’s Next Nutritional Scale Cesto Manual and code list Thank you for purchasing the Escali Cesto Digital Nutritional Scale. The Escali Cesto Digital Nutritional Scale has a smart weighing system inside. This highly diverse diet scale weighs in ounces, pounds+ounces, fluid ounces, grams and milliliters. The scale is advanced with easy to use features to display and memorize nutritional values, including carbohydrates, fat and protein. The Escali Cesto will prove to be an indispensable tool in your health conscious way of living. Please read the following operation information to ensure the proper function of your new scale. How to weigh: 1) Press the “ON” key 2) All display segments will show for about 2 seconds 3) “WT 0.0 oz” will appear on the display 4) Press the “g/oz” key to select measuring unit 5) Place item slowly on the tray How to use the Tare feature: This feature allows you to obtain the exact weight of an item in a container, by subtracting the weight of the container. It lets you add consecutive ingredients to the container, and weigh each ingredient individually. 1) Press the “ON” key 2) Select measuring units (oz, lb/oz, g, kg) 3) Place the container, without the item, slowly on the tray 4) Press the “zero” key. The weight of the container will be removed, and the display value will reset to zero 5) Slowly add the item to the container. The display will show the weight of the item only 6) You may continue to determine the weight of each additional item as they are added by repeating step 4 & 5 How to clear the Tare feature: Remove all items from the tray.
    [Show full text]
  • Download Menu
    TACOS Sour Cream ½ pint --- $2.39 Guacamole ½ pint --- MARKET 3 Rolled tacos & cheese --- $3.49 PRICE Shredded beef rolled tacos, topped w/cheddar & jack cheese. Tamales per Dozen --- $16.00 3 Rolled tacos & guacamole -- $4.79 ½ Dozen Tamales --- $9.00 Shredded beef rolled tacos, topped w/guacamole, cheddar & jack cheese. EXTRAS Taco salad --- $4.99 MENU Tortilla shell w/bed of lettuce, beans, Cheese --- 89¢ pico de gallo, your choice of red chilli chicken or shredded beef, topped Guacamole --- 89¢ w/cheddar & sour cream. Sour Cream --- 89¢ BREAKFAST BURRITO $5.39 ea ENCHILADAS Tortilla --- 89¢ A- Bean, Cheese & Eggs. $4.99 Beef --- $5.99 Shredded beef wrapped w/ two corn DESSERTS B- Bacon, Cheese, Potatoes & Eggs. tortillas, topped w/enchiladas sauce, C- Chorizo, Potatoes, Cheese & Eggs. cheddar, jack cheese & lettuce. Churros --- $2.09 Plain, Cajeta, Cream. D- Ham, Potatoes, Cheese & Eggs. Chicken --- $5.99 E- Sausage, Potatoes, Cheese & Eggs. Red chilli chicken wrapped w/ two Churros --- $2.19 F- Mexican omelet ham, Cheese, Salsa & Eggs. corn tortillas, topped w/enchiladas Strawberry. sauce, cheddar, jack cheese & lettuce. G- Machaca, Cheese, Potatoes & Eggs. Xangos --- $4.69 H- Steak, Cheese, Potatoes, Salsa & Eggs. Cheese --- $5.99 Cheese cake chimichanga dessert. Plenty of cheese w/two corn tortillas, I- Potatoes, Cheese & Eggs. $4.99 topped w/enchiladas sauce, cheddar, jack cheese & lettuce. KIDS COMBOS Viva Burrito Colorado KIDS 1 6990 Leetsdale Dr. 7550 Pecos St. 6796 W. Colfax Ave. 5165 Federal Blvd. SIDE ORDERS Denver, CO. 80224 Denver, CO. 80221 Lakewood, CO. 80214 Denver, CO. 80221 One Quesadilla --- $3.99 (303) 320 4753 (303) 412 7391 (303) 274 0754 (303) 455 1384 Quesadillas --- $4.59 OPEN 24HRS Sun-Thu 6am-10pm Every day 6am-10pm Every day 6am-10pm Your choice of Carne Asada or Pollo Fri & Sat 6am-2pm Tortilla filled w/ Cheddar cheese.
    [Show full text]