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My toast to receive the 2011

2011 Happy

toast to my family, because her and her dream, joy, work, live happily every day.

toast to friends, because with them and through them enrich my life.

at home I toast bread has always shared a glass of water to quench the thirst, the chicken broth to relieve stomach pains (and sometimes also the soul) and the ingredients needed to prepare favorite dish to express, with more than words, I love you.

toast to the memory of those days when my mother made her own version of the miracle of the multiplication of the loaves and my father, tireless love and wellness provider, announced his luck with bags of fresh bread.

toast to the memory, for the present and the future.

toast to life, with its shortcomings and blessings, with its challenges and achievements, they teach you to enjoy the more simple and straightforward and to thank those little luxuries that occasionally give me (although have to pay to months without interest).

Here's to 2010, which thank God was a good year and 2011, which I hope will come with its load of love, health, work and harmony to the family and friends of the Desktop.

HEALTH AND HAPPY NEW YEAR!

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The four chicken legs

If something made mom was happy to see the faces of their children when they discovered they would have chicken for lunch. No matter how prepared it was always appreciated. And while the soup of pasta or rice and beans were a thing of every day, when I had chicken and stew until the tortillas with acquired accompanying him fiesta flavor.

Nobody kept track of how often they were in chicken at home, the truth, that detail was irrelevant. There was always food on the table and that was reason enough to feel very grateful.

simple stews, vegetables prepared in the form of capeadas pancakes stuffed with fresh or aged cheese, dipped in tomato sauce or green sauce, were the most frequent. There were times when some showed a little play saint, especially when the smell in the house announced that it had reached the turn cake cauliflower. Beef, wearing dad was home or less often and eat in the form of meatballs in chipotle broth, hash, hash or old clothes.

What mom would not have done to change the flavor of the monotony, but between the work of caring for eight children, the most valuable was the practical and yielding.

At that time the crisis was not a matter of children. Children were not told of the economic difficulties faced by parents and therefore did not speak of things so common today. We did not know if the adjustments made to the menu sometimes is due to that mother had had to divert some spending to buy medicine, to send the hungry shoes any of us to repair or the like.

But when it was chicken was like Christmas arrived early, like the birthday of one of the older siblings or at least one Sunday with guests. Mom was a kind of magician, as probably most moms are. She was able to please everyone when to distribute the chicken pieces in question.

In those years it was customary for housewives to buy the whole chicken, in fact there was no sale of spare parts. Could ask the chicken that game if they planned to pot or, if they were going to follow a recipe to prepare baked whole and always carried it with offal.

For some reason the two largest and always asked the two little leg, the other or we resigned ourselves or we really liked the breast and thighs. That habit of not thinking about her very own mother was. He said he loved every piece. While those who savored to the bones, which were left without any meat attached to them, no one could tell if my mother had played something like the rump, wings, legs or the gizzard and liver, so despised by the boys.

was so natural the way he served and pleased at all, which only years later, when he had time to reflect on what happened at the family table before Dad died, we realized that Mom was magic, reproduced the miracle of multiplying loaves and fishes, as legs chicken, or simply used his wits to defeat not one, serving two giant legs that might appear in the hands of small and two "legs" (which actually were wings), the right size for kids.

course, when we were kids we were all convinced that at home mom getting into the market four-legged chicken.

Source

Photo wings to barbecue

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Last minute Christmas shopping for Christmas dinner, in Suite 101

Tips for holiday shopping last minute for dinner

21-Dec-2010 María Eugenia Mendoza Arrubarrena

Commercial Plaza DF - ME Mendoza

On the eve of Christmas markets, department stores and supermarkets that look crowded Last minute shopping.

Apparently the sign of the times is the lack of time.
Christmas, which seemed so far away when in September the stores began to offer their Christmas goods and people thought I had plenty of time to shop slowly, and is just around the corner, to the horror of who, besides not clear what they are going to cook, obviously still have not acquired the ingredients for dinner or at least to the plate with which enrich the Christmas table.

Read more on Suite101: Tips for holiday shopping last minute for dinner http://recetasnavidad.suite101.net/article.cfm/consejos-para-las-compras-navidenas-de-ultima- hour-for-dinner # ixzz18tLEKf2n

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Tree of Life to wish happy holidays 2010

Árbol de la vida

Con  este árbol de la vida,

que no sigue los cánones,

pero toma los elementos terrenales

del alfarero que crea y recrea

escenas de la espiritualidad

de un pueblo que honra el milagro de life,

Desktop this want

your friends love, peace and happiness.

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Romeritos for Christmas dinner

This Christmas, in many Mexican households prepare various traditional dishes, among which are the rosemary, dish also known as the "mess" and also consumed during Lent.

Patricia Quintana, in his book The Taste of Mexico , locates in the northern Pacific coast. Whole fresh shrimp in the sauce, and shrimp cakes, made with dried shrimp powder made combined with various ingredients, give it a delicate touch to a dish ocean whose main ingredient is variety of pigweed.

worth mentioning that under the generic "pigweed" are classified green leaves, tender stems, buds or shoots of a plant and some flowers. So chard, spinach, cabbage, purslane, quintoniles and rosemary, among many other vegetables are quelites.

In Aztec times quelites vegetables were highly valued. Edelmira Robert Bye and Linares, researchers at the Botanical Garden of the Institute of Biology, UNAM, identified in the study "quelites edible plants from Mexico," that "of the 25 000 species of higher plants that exist in Mexico, about 500 quelites are considered in the broad sense. " In rural areas are much appreciated. At the onset of the rains at the beginning also of the agricultural cycle, the mean spontaneous outbreaks of herbs an important food resource.

is very interesting that the quelites served a ritual function in ancient Mexico. The researchers note that:

"In the sixteenth century described the huauquiltamalcuzliztli Sahagún, renewing ceremony to be held in January, which was celebrated with tamales quelites (quiltamalli). Although this ceremony not practiced more, possibly the synchrony between the Aztec and European rituals quelites shown in Lenten meals. "

quelites currently incorporating such as rosemary (Suaeda torreyana), food and Christmas Lent is not associated with the Indian tradition.

The recipe features Patricia Quintana, which aims to prepare the mole, it seems laborious, but certainly delicious.

Ingredients sauce 2 cups butter 1 ½ sliced \u200b\u200bwhite onions 6 garlic cloves whole 4 ancho chiles, washed, cored and seeded 2 jalapeno mulatto washed, cored and seeded 2 pasilla chiles, washed, cored and seeded ½ cup raisins 1 cup pitted prunes

½ cup sesame seeds, lightly toasted almonds 24 roasted, without skin 30 unroasted peanuts without skins 4 cloves 6 black peppercorns 1 cinnamon stick 5 cm long 2 cups chicken broth ½ ripe plantain, sliced \u200b\u200band fried ½ cup toasted bread crumbs 2 slices white onion Salt to taste 20 sprigs cilantro

Shrimp Cakes

2 ½ cups of dried shrimp, no head or tail, lightly roasted in the shell and finely ground

2 / 3 cup very fine bread crumbs

2 / 3 cup grated Parmesan or aged 10

egg whites 10 egg yolks slightly beaten 3

cups vegetable oil

Vegetables

1 kilo of minced fresh rosemary and cooked in salted water for 8 minutes, soaked in cold salted water for 2 minutes and well squeezed

cooked red potato

24 in salted water for 8 minutes and 2 cups peeled

cactus

boiled for 25 minutes in salted water with garlic, chopped and soaked in cold water for 2 minutes

Prepare the sauce: heat a little butter in a soup pot or casserole. Sauté garlic and onion. Remove and set aside. Add the peppers and lightly browned in butter. Remove and add more butter, fry raisins, prunes, sesame seeds, almonds and peanuts. Remove and drain. Add more butter and sauté the spices. Grind all ingredients in blender or food processor, adding ½ cup of broth. Add the plantain and bread crumbs. Return to grind.

In large saucepan, heat the remaining butter and fry the sliced \u200b\u200bonion. Slowly pour the sauce and season. Gentle simmer for an hour or until fat accumulates on the surface. Add remaining broth and cilantro, stir well. If the sauce gets too thick add more broth or water Cook over low heat for one hour.

Prepare the patties: grind in a blender or food processor bread crumbs and shrimp. Add cheese. In a bowl beat egg whites until stiff peaks form and fold the egg yolks and shrimp mixture.

Heat oil in a frying pan and fry potions a spoonful of the mixture, fry on both sides, about 8 minutes or until golden. Do not put too many cakes at once. Air dry on paper towels.

Add shrimp cakes mole. Also put the rosemary, potatoes and nopales. Cook for 25 minutes over a low fire.

The chef Patricia Quintana suggests serve this dish with white rice. If Christmas dinner will be offered several more dishes, you can do without it.

The rosemary is one of those dishes that are as overheated tastier. A loaf of rosemary is one of the delights of this most cherished holiday.