CONTENT
Editorial 4 Wake Up Dinner 6 Ice Cream Inspiration 11 Perk up your Picnic 17 Hot Summer entertaining with cold brewed coffe 21 Taste Of Art by Rosa Maria Rodriguez 22 Simple Delicious with Bobby Flay Recipes 31 Fun ways to feed your eaters 35
Summer Vacation Shoul
While students are enjoying summer break, parents should make certain th cal activity that many benefit from during the school year. Nutrition and ed prevail.
Child nutrition expert and mother Jodie Shield, RD, says, “It can be a strugg summer months, but there are things you can do to make learning about a
To help parents meet their children’s recommended two to five cups of fru all guaranteed to help kids love their veggies.
• Hit the Farmers’ Market for a Scavenger Hunt: Visit your local farm new additions, and let everyone search for their veggies. Once everyone h
• Cool (Pizza) Down When It Heats Up: On a hot summer day, let you mixture of equal parts low-fat cream cheese and ranch dressing. Encourag mushrooms and diced green onion.
• Erect Veggie Totem Poles: Your kids will have a blast turning veget chini chunks, diced cucumber and cherry tomatoes – through a wooden sk small pieces of veggies. Use the leftover dressing as a dip.
ldn’t Signal a Break from
heir children are not taking a vacation from the structured meal schedule and guaranteed physiducation experts warn that for too many kids, summer is a time when bad eating habits can
gle to ensure kids are not only having fun, but also getting the nutrients they need, during the and eating vegetables fun.”
uits and vegetables each day, Shield offers these inventive activities and delicious recipe ideas –
mers’ market with the whole family. Divide a list of vegetables that includes family favorites and has returned, use the fresh produce to prepare dinner together.
W
e decided to make our information available via the web, so that another tree won’t be dead, we believe in going green, so our plant can be pristine. If you can say it on the web, it will go straight to your head. We know that we are small, but like to see the trees to grow tall. Nature is here not to destroy and conquer, but here instead to enjoy and wonder. Thru nature we get our foods and nutrition. So we should respect our mother earth, because without her, we will have no future vision.
Publisher & Editor Isabel Delgadillo Assistant Editor Gilbert Velez Contributors Alfred Soto
ur kids “veg out” with a no-bake pizza. Start with a pre-baked pizza crust and spread on a ge your kids to add their favorite veggies on top – try broccoli florets, bell peppers, portabella
table kebobs into totem poles. Help them thread fresh vegetables – such as baby carrots, zuckewer. Using their imagination and a little ranch dressing as “glue,” let them make faces with
CPA Linda Medlock Legal Advisor David Kern PC Taste of Art Editor Rosa Maria Vazquez A Easycomputing LLC 915 881 7488 709 El Parque Dr El Paso, TX 79912
the family to dress for dinner — in PJs, of course. Add fruit as a garnish to different foods. Use strawberries and bananas to make a friendly face next to crêpes. Cookie cutters aren’t just for cookies — use them to cut an omelet or breakfast pizza into hearts, stars and other fun shapes. Wake up to these and other recipes at PaceRecipes.com.
Ham Spinach Fiesta Crêpes Makes: 8 servings (2 crêpes each) Prep: 10 minutes Chill: 30 minutes Cook: 25 minutes
1 1/2
cups nonfat milk
Who says waking up your taste buds only happens in the morning? The novelty of breakfast for dinner can be a lively change for the whole family. And when you give them the added kick of picante sauce, you can create hearty family meals with variety.
1 1/3
cups all-purpose flour
3
eggs
1
package (15 ounces) frozen
Cooking with Pace Picante sauce adds texture and zest to a surprising number of traditionally “breakfast-y” foods. These tips and recipes will add ease, taste and fun to the table in a fast and budget-friendly way.
Breakfast for Dinner Tips
Simple Supper Solution: Spoon scrambled eggs or egg whites onto a warmed whole wheat flour tortilla. Add cooked, crumbled bacon or diced turkey sausage, cheese and picante sauce. Fold the tortilla around the filling and you’ve got a fast and hearty dinner.
1. Place milk, flour and eggs into a blender. Cover and blend until mixture is smooth. Refrigerate for 30 minutes.
Hard-boiled Eggs Made Easy: To hard-cook eggs, place eggs in a saucepan (do not crowd) and cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes. Drain, cover with cold water and let stand 5 minutes before peeling. This causes the egg to shrink away from the shell, making peeling a snap.
4. Place 1/2 slice ham onto each crêpe. Top each with 3 tablespoons of spinach mixture. Roll up crêpes around filling. Place filled crêpes seam-side down into 2 (2-quart) shallow microwave-safe baking dishes. Top with picante sauce and cheese.
Morning Fun at Dinnertime: Invite
chopped spinach, thawed and
well drained
1 8
jar (16 ounces) Pace Mexican Four Cheese salsa con queso
slices (1 ounce each) smoked
fully-cooked ham
1
cup Pace Picante sauce
4
ounces shredded Cheddar cheese
2.
(about 1 cup)
Stir spinach and salsa con queso in a medium bowl.
3. Pour about 3 tablespoons of batter into a hot, greased nonstick skillet or crêpe pan, swirling skillet to spread batter over bottom of skillet. Cook for 1 minute or until crêpe is golden on both sides. Remove crêpe from skillet. Repeat, making 16 crêpes in all and stacking cooked crêpes.
5. Microwave, one dish at a time, on high for 2 minutes or until cheese is melted. Tip: Chill time is important for this recipe, because it allows bubbles in batter to subside, which makes crêpes less likely to tear during cooking.
Tomato-Feta Frittata Makes: 6 servings (1 wedge each)
3. Bake for 40 minutes or until eggs are set. Cut frittata into 6 wedges.
Prep: 20 minutes Bake: 40 minutes
Tip: You can use any type of cooked rice for this recipe. It’s a great way to use up leftover rice from your take-out Chinese dinner.
7
eggs
1/2
cup water
1
cup cooked regular long-grain
3 2
white rice
ounces crumbled feta cheese
(about 3/4 cup)
ounces shredded Cheddar cheese
(about 1/2 cup)
1/2
cup Pace Picante sauce
2
tablespoons chopped fresh cilantro
1/2 3
leaves
teaspoon dried oregano leaves,
2. Beat eggs and water in large bowl with a fork or whisk. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano. Pour egg mixture into skillet. Arrange tomato slices on egg mixture.
crushed
Italian plum tomatoes, sliced
1. Heat oven to 400°F. Heat greased, oven-safe 10-inch skillet in oven for 5 minutes.
Breakfast Pizza Makes: 6 servings (1 slice each) Prep: 20 minutes Cook: 10 minutes Bake: 5 minutes
1
tablespoon butter
1/4
cup chopped onion
1/4
cup chopped green pepper
1/4
cup chopped Canadian bacon
1
(12-inch) prepared pizza crust
Fiesta Breakfast Casserole
8
eggs, beaten
1/4
teaspoon ground black pepper
3/4
cup Pace Picante sauce
Makes: 6 servings (about 1 1/2 cups each)
2
ounces shredded Cheddar
Prep: 15 minutes
2
tablespoons chopped fresh
1.
cheese (about 1/2 cup) cilantro leaves
Heat oven to 400째F.
Chill: 2 hours Bake: 45 minutes
1/2
pound bulk pork sausage
12
slices Pepperidge Farm
2. Heat butter in a 10-inch skillet over medium heat. Add onion, pepper and bacon, and cook until vegetables are tender.
White Sandwich Bread,
3. Place pizza crust onto a pizza pan or baking sheet. Place in oven to warm.
cut into cubes
4. Stir eggs and black pepper into skillet. Cook and stir until eggs are set. Spoon egg mixture onto pizza crust. Top with picante sauce. Sprinkle with cheese. 5. Bake for 5 minutes or until cheese is melted. Sprinkle with cilantro. Cut pizza into 6 slices.
1 1/2
cups shredded Cheddar
cheese
1
cup Pace Picante sauce
4
eggs
3/4
cup milk
1. Cook sausage in 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. 2. Spoon sausage into 2-quart shallow baking dish. Top with bread cubes and cheese. Beat picante sauce, eggs and
milk in medium bowl with fork or whisk. Pour picante sauce mixture over bread mixture. Stir and press bread mixture into picante sauce mixture to coat. Cover and refrigerate 2 hours or overnight. 3.
Heat oven to 350°F. Uncover baking dish.
4. Bake 45 minutes, or until knife inserted in center comes out clean. Tip: Prepare dish the night before and pop into oven in the morning. It’s great when you have overnight guests. Add a simple side of sliced melon and breakfast is ready!
(captions) Breakfast Pizza Ham Spinach Fiesta Crêpes Tomato-Feta Frittata Fiesta Breakfast Casserole
These recipes celebrate “Fifty Years of Flavor,” taking
their inspiration from an original Häagen-Dazs favorite, a popular ethnic flavor introduced in the ’90s, and the latest addition to the trendy Häagen-Dazs Five™ line. Dulce de Leche with Hot Spiced Pecans: It starts with a delicious combination of caramel ice cream swirled with ribbons of golden caramel and adds a dash of spicy heat. Honey Bee Cookies with Vanilla Honey Bee Ice Cream: These cute cookies top vanilla ice cream blended with golden honey. This sweet ice cream has an even sweeter purpose: funding research to protect disappearing honey bee populations. Lemon Raspberry Clouds: Light and delicate, these meringues are heavenly with raspberry sauce and Häagen-Dazs Five Lemon ice cream. This ice cream is the height of simplicity with only five ingredients and the taste of refreshing pure lemon and sweet cream. Get more ice cream inspiration at haagen-dazs.com and helpthehoneybees.com.
Häagen-Dazs Celebrates Fifty Years of Flavor An iconic ice cream brand celebrates its 50th birthday this May. Häagen-Dazs®, the name synonymous with ice cream quality, was created by Reuben Mattus, after selling flavored ices and ice cream pops from a horse drawn cart on the bustling streets of New York City in the early 1900s. Reuben’s dream was to craft an ice cream of superior quality and unequaled taste. He launched the all natural, super premium Häagen-Dazs ice cream line in 1960 with three classic flavors that are still favorites today — Vanilla, Chocolate and Coffee. Over the past 50 years, each new Häagen-Dazs flavor has been crafted without compromise. It took Reuben six years to find the perfect strawberry — Hoods and Totems from the Northwest — for his Strawberry ice cream. California raisins are plumped in a rich rum blend for exactly 42 days before they’re ready for Häagen-Dazs Rum Raisin ice cream. Berries are “hugged” to release their juices which are then blended into the ice cream, giving berry flavors their subtle all-natural color. These extra steps and others guarantee that each all-natural spoonful meets Reuben’s strict standards. Truly made like no other, today Häagen-Dazs ice cream offers more than 65 flavors of ice cream, sorbet, frozen yogurt and frozen snacks available around the globe for ice cream lovers seeking true taste. Reuben would most certainly be proud. For more information, please visit www.haagen-dazs.com.
Dulce de Leche with Hot Spiced Pecans Makes 4 servings
1/2
cup whipping cream
3 ounces (1/2 cup) semi-sweet chocolate chips or chopped chocolate
1/4
teaspoon coarse Kosher salt or sea salt
1/8 (or to taste)
teaspoon ground chipotle or cayenne pepper
1/8
teaspoon granulated sugar
1/2
cup coarsely chopped pecans
1
teaspoon butter
Cream
Häagen-Dazs Dulce de Leche All Natural Ice
Chocolate Garnish Heat cream to a low simmer in a small saucepan or bowl in microwave. Add 2 ounces of the chocolate and let stand 1 minute. Stir until smooth. Cool slightly. (Pour into a squeeze bottle if desired.) Place remaining chocolate in small zip-top plastic bag. Microwave 45 to 60 seconds on high until chocolate is softened; knead with fingers until smooth. Snip 1/8 inch off one corner of bag. Spread a piece of wax paper on a baking sheet. Squeeze chocolate from bag into 2-inch decorative shapes. Let stand until firm or place in refrigerator for a few minutes. Gently lift from paper. Hot Spiced Nuts Combine salt, chipotle or cayenne and sugar in a small bowl. Melt butter in skillet over medium heat. Add pecans and spice mix, stir until nuts are evenly coated. Stir frequently over medium heat until lightly toasted and fragrant, 3 to 4 minutes. To serve, drizzle four plates or bowls with about 1 tablespoon chocolate sauce. (Remaining sauce can be refrigerated up to 2 weeks.) Place a scoop of Dulce de Leche ice cream over chocolate. Top with spiced nuts and chocolate garnish.
Lemon Raspberry Clouds Makes 6 servings Egg white meringue shells take a few hours in the oven, so plan ahead. Make in advance and store airtight for up to a week. Meringue Shells
3
large egg
whites (scant 1/2 cup)
teaspoon
1
vanilla
Pinch of salt
cup granulated sugar
Sugar sprinkles and icing tubes for decorating
Cream
H채agen-Dazs All Natural Vanilla Honey Bee Ice
3/4
Raspberry Sauce
3
cups (about 12 ounces) fresh raspberries,
for rolling
2
tablespoons granulated sugar
1
tablespoon orange juice or water
1 1/2
teaspoons cornstarch
In large mixing bowl, beat butter, sugar, egg, vanilla and spices until creamy. Gradually add flour, beating until well blended. Dough will be stiff. Divide dough in half; flatten to 1/2 inch and wrap in plastic wrap. Refrigerate at least 30 minutes or until firm. (Dough can be refrigerated up to 1 week, or frozen for longer storage.)
H채agen-Dazs Five Lemon All Natural
Preheat oven to 400째F.
divided use
Ice Cream
Lemon zest and mint for garnish
Preheat oven to 250째F. Line a baking sheet with parchment paper. Combine egg whites, vanilla and salt in a large bowl. Beat with an electric mixer until foamy. Gradually add sugar and continue beating until whites hold very firm glossy peaks, about 5 minutes. With a spring-loaded ice cream scoop or large spoon, evenly space six mounds of meringue on prepared baking sheet. With the back of a spoon, form a depression in the center of each mound. Bake 1 hour. Turn oven off and leave in oven with door closed for another hour. Remove from oven and cool completely. Use metal spatula to remove from parchment paper. Store in airtight container for up to 1 week. Raspberry sauce: Place 1 1/2 cups berries, sugar, juice or water and cornstarch in a small (1-quart size) saucepan. Stir to combine. Bring to a simmer over medium heat stirring frequently. Simmer on low 2 minutes until liquid is translucent and berries are broken down. Cool. Spoon 2 to 3 tablespoons raspberry sauce into depression of each meringue. Place a scoop of ice cream over sauce. Garnish with remaining raspberries, lemon zest and mint leaf.
Honey Bee Cookies with Vanilla Honey Bee Ice Cream Makes about 5 dozen small cookies
1
cup butter (2 sticks), softened
1
cup granulated sugar
1
large egg
2
teaspoons vanilla
1
teaspoon ground cinnamon
1/2
teaspoon ground allspice
1/4
teaspoon ground nutmeg
3
cups all-purpose flour, plus about 1/4 cup
Lightly flour a work surface. Place one piece of dough on surface, sprinkle with flour; roll to even 1/8-inch thickness. Cut in desired shapes and place 1/2 inch apart on ungreased or parchment lined baking sheet. Brush off any excess flour. Decorate with sugar. Bake about 8 minutes until light golden brown on edges. Cool cookies on wire rack. Add icing outlines if desired. Store airtight. Serve with Vanilla Honey Bee Ice Cream. Serving size is 1 scoop ice cream and 3 cookies.
Warm weather is here, and there is no better time for a picnic at your local park or beach. Quick and simple recipes are the way to go, but the typical bologna sandwich doesn’t always stimulate the taste buds. This season, experiment with new recipes and flavors, and make your casual alfresco dining experience extra special. By adding a few key ingredients to seasonal favorites, you have the power to transform everyday recipes into delicious dishes the whole family will enjoy. Here are some great examples on how to plus up an otherwise run of the mill picnic. For a twist on the classic barbecue chicken, opt for a Grilled Herbed Chicken, seasoned with Grey Poupon Dijon mustard and Italian spices. But, don’t let those leftovers go to waste. The chicken can be refrigerated for up to two days and made into a quick-and-easy Caesar salad with the addition of romaine lettuce, Caesar dressing and grated Parmesan cheese. Instead of ordinary potato salad, try the Butter Bean Salad on for size. Chock full of ham, butter beans, sun-dried tomatoes and red onions, this recipe adds a touch of mustard and cilantro to really titillate your taste buds and give you a side dish full of flavor. Finally, kick your lunch up a notch and enjoy a Cheddar, Bacon and Pear Sandwich, made with Harvest Coarse Ground Mustard. Whole mustard seeds paired with fresh ingredients create a crisp, robust flavor. Perfect for the family on the go, this gourmet goodie can be prepared in only five minutes. For more ideas on how to spice up your picnic, visit www. greypoupon.com.
Picnic Food Safety —Cool It: Store perishable foods in plenty of coolers with ice or frozen gel packs. Keep the food at 40°F. A full cooler stays colder longer than a partially filled one. Carry the cooler inside the air-conditioned car, and keep it in the shade when you reach your destination. Use separate coolers for drinks so the food container won’t be opened and closed. —Two Hour Rule: Don’t leave perishable food out for more than two hours. (Cold foods should not sit out for more than
one hour.) Any leftovers that have been sitting out longer than that should be discarded.
—Proper Prepping. Wash hands before preparing food, and make sure storage containers are clean. Cooked foods need to be properly cooled — spread the food out in as many pans as needed so that it is no more than two inches deep. This allows it to cool faster, reducing the chances of bacteria growing.
bacon
2
slices French bread
1
teaspoon Grey Poupon
Cheddar, Bacon & Pear Sandwich Makes 1 serving
2
slices fully cooked
Harvest Coarse
Ground Mustard
slice (1 ounce) sharp
1
cheddar cheese
of a medium pear,
1/4
thinly sliced
Heat bacon as directed on package.
Grill chicken 6 to 8 minutes on each side or until done (165째F).
Spread bread slices with mustard. Top 1 of the bread slices with cheese, pears and bacon. Cover with remaining bread slice.
Butter Bean Salad Makes 8 servings
Grilled Herbed Chicken Makes 6 servings
2
tablespoons
Grey Poupon Dijon
Mustard
2
tablespoons water
1
envelope Good Seasons
Italian Dressing Mix
boneless skinless
6
chicken breast halves
(2 pounds)
Heat grill to medium heat. Combine mustard, water and dressing mix in shallow dish. Add chicken; turn over to evenly coat both sides.
1/4
cup Grey Poupon Hearty
Spicy Brown Mustard
2
tablespoons olive oil
1
tablespoon lemon juice
1
can (15 ounces) butter
beans, drained
1
red pepper, chopped
1/2
cup chopped red onions
1/3
cup chopped sun-dried
tomatoes
6-ounce package boiled
1
ham, chopped
tablespoons chopped
2
cilantro
Mix mustard, oil and lemon juice until well blended; set aside. Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover. Refrigerate at least 1 hour before serving.
Spiced Lemonade Makes 1 serving Wash down your meal with a twist on the classic summertime libation, Spiced Lemonade. This surprisingly refreshing treat, bursting with fruit flavors, is made with lemonade, gin and Dijon mustard. Top with mint, the perfect finishing touch for a warm-weather cocktail.
1
teaspoon Grey Poupon Dijon
1/2
cup lemonade
1/2
cup spiced gin
1
slice each: lemon, lime and orange
1
slice cucumber
1
sprig fresh mint
Mix mustard, lemonade and gin. Serve over ice cubes in tall glass. Add fruit and cucumber slices. Top with mint.
Hot Summer Entertaining Cool off guests at your next summer party or backyard BBQ with refreshing iced coffee drinks. A growing number of coffee lovers are finding that the best way to make an iced coffee drink is to start with a smooth-tasting cold brewed coffee concentrate. What is cold brewing? It’s a process that uses cold water to extract the natural, delicious flavors of coffee and leaves behind undesirable bitterness. The result: a bold, slightly sweet, a little crisp, super-smooth taste with the added benefit of about 50 percent less acidity than conventional brewing methods.
Add a flavored simple syrup and cream to taste and mix. Iced Cold Brewed Coffee Spritzer 1
part cold brewed coffee concentrate
3
parts cold sparkling water
1
lemon twist
Simple syrup to taste Pour contents over ice into a chilled glass. Top with a lemon twist garnish.
Using a system such as the Seattle’s Best Coffee Toddy brewing system lets you make up to 48 fluid ounces of coffee concentrate – which is enough to make plenty of iced coffee treats for a party.
Iced Cold Brewed Coffee Vanilla Latte 1
part cold brewed coffee concentrate
1
part chilled milk
The cold brewing process is very simple.
1/2-1
ounce vanilla syrup
• Use regular or coarsely ground coffee with your Toddy.
1
serving cup of ice
• Add two cups of water and a half a pound of ground coffee, such as Seattle’s Best Coffee® Beach House Blend®
Combine all ingredients into a cocktail shaker over ice and shake vigorously.
• Wait five minutes then slowly add two additional cups of water.
Pour all ingredients into a chilled glass letting the foam rise to top.
• Allow to cold brew in the refrigerator for 12 hours before draining, for maximum results Create a party-ready iced coffee bar for guests by setting out a bowl of ice, pitchers of water, milk, sugar, tall glasses and cocktail umbrellas. And you can get creative with different flavored syrups or add-ons like whipped cream. If you have leftovers, the cold-brewed coffee concentrate may be refrigerated for up to 14 days without any deterioration in taste or freshness. If frozen, the concentrate will remain great tasting for up to six months. To get more recipes for entertaining and find out more about cold brewing, visit SeattlesBest.com. Classic Iced Cold Brewed Coffee 1
part cold brewed coffee concentrate
1
part cold filtered water
Pour contents over ice into a chilled glass.
Iced Cold Brewed Coffee Mocha 2
parts cold brewed coffee concentrate
1
part chilled half and half
1
ounce bittersweet chocolate sauce
Combine all ingredients into a cocktail shaker over ice and
t s i l a r
t tis Ar ra
La Tejedo
Sculp By: Rosa Rodriguez Jun 2010
tor
Mago Gandara is an artist that has spent the last 40 years of her life between Mexico and El Paso, crossing everyday the border to teach and work at her studio in Juarez. In an interview at her house in El Paso, she did not want to talk about how she became an artist, she wanted to express the disillusion and frustration against this violence for wich she was victim recently, and obligated to leave her studio and artwork. She is raising her voice to promote the Goodness, as a strong spiritual answer to all this evil.
Mago Gandara
u M
La tejedora, relieve sculpture, jut casted. It took for the Artist about 10 years to finish this art piece. Inspired by a indian women that was webbing seaating at the front door of her house, the Artist made this piece as a tribuite to her. the inspiration in not only for the educated people.
Mago Gandara With “La Tejedora”, rescued from her Studio in Juarez Violence, murder, organized crime at the Border is affecting in its’ spiral, not only the
economy, security and social activities, but is getting deeper into the roots and culture that supports the continuity of new generations. The creativity and vision of the future is threatened, children and young people see no future or alternative to this horror.
Mago Gandara is an artist that has spent the last 40 years of her life between Mexico
and El Paso, crossing the border to teach and work at her studio in Juarez. In an interview at her home in El Paso, she did not want to talk about how she became an artist, or anything related with her career, she wanted to express the dillusion and frustration against the violence that victimized her and obligated her to leave her Studio in Juarez. Now she sees an opportunity to promote the Good and is inviting us to joing in this endeavor. But read the story in her own words; “I am a muralist, I have done “obras” in El Paso, Community College, la Nina Cosmica at Douglas and other monumental public works in El Paso. Since I was a child , I dedicated myself to become an artist-muralists. In Juarez my studio space was 2,000 m2, a beautiful
In these pictures, left and right, some of her work still covered with plastic. Sculptures unfinished and sculptures damaged by the sudden move. A lot of art work just sitting there, beautiful pieces waiting for a place to be displayed.
piece of Land. Forty years ago when I was finishing the Valle Verde Mural in El Paso, I was creating a Solar Adobe home studio in Juarez. This (Altura) is my family home for which I am grateful. After 40 years of living and working with the community in Juarez, teaching, creating murals. the sicarios (assasins), come to “Cui”, I called my studio Cui because of the street named “Cuicuilco”, which was a round ancient temple, so it indicated a sacred place. I created “Cui”. It was way up in the hills right under Cerro Bola, right under the ‘Montana Ojo de Aguila’. Many people came to visit to receive the quiet creative contemplative peace, little kids, students from the U.A.C.J., Americans, Europeans,and all of a sudden, there is a sicario, like sub-narcos, not to excuse their horror but at least the narcos have a reason which is drugs, sicarios kill, make vial actions , murder, rape, plunder -and it was the sicario who came; I have a tolady friend next
Mago, reading her “friend’s book”, Tamayo, as she called him; listening to the music from Frida’s Movie. To her right side The Angel, beautiful sculpture waiting to be finished.
door in ‘la Tiendita’, who guards my place -he said to her, - “de quien es este lugar?” (who is the owner of this place?) She said – “it belongs to the captain of the police”. The sicarios were going to the little stores in our neighborhood and insisting (at gun point) on receiving so much money each week from you. I did not have a merchandise for them nor money from regular sales, but they saw my Texas license plates and thought -”this lady must have money”, and they saw me as an American- so they; said :we want money every week from the “captain” to take care of the Barda con pedacitos de vidrio”. They did not realize the beautiful mural “El Milagro de Tepeyac” had a history of a designed wall and a beautiful mosaic created by Mago and her neighbors for the colonia, facing the people, depicting the moment when the Virgin de Guadalupe and the The Aztec Mother Goddess Tenonchin merged the two cultures. “I will come every week for my money, or they will do terrible things to you, as they did the owner of the “tienditas”. The horror have been so published that people get used to it. Chanel 44 pours out unbelievable violence. One of the thing that happen is that always, a healing grace of beauty come forth in the mist of evil turmoil.
La Tejedora sculp-
ture. Little part of the fingers show damage. This beautiful sculpture is still in progress.
“Indian with a child”
sculpture,. It’s missing an umbrella, which fell during the sudden move. The artist has the umbrella and just needs time to put it in place.
students from the university autonoma came and said :
“Maestra no la podemos grabar? queremos pasar en el canal 44 lo positivo que esta pasando aqui en Cui” A vision of “Cui” its’ spiritual beauty recorded to counter the horror on the very “canal 44” imagine! those students are very outspoken, very educated, cultured -unfortunate in United States we tend to think of them as “analfabetos” (illiterate). These marvelous students come, made a beautiful cassette, and they gave it to channel 44 to be released. A little thing but don’t you see
an artist, or students, anybody doing creative, positive work would pay a great deal for their publicity. No one pays attention to a mother skillfully attending a family or a father dedicated to work- but that is Goodness with its own power I was representing the Goodness of the people who came to “Cui“ to be in spiritual island. The governor of Chichuahua gave me a silver medal, an honor and some money to help me continue my work . We are the shaman of our generation, but society does not recognize it -society recognizes the evil and we are almost entertained by it- Look at television and the public enjoys plundering, ugliness, and that attitude put me in the position of having to defend my life -not only mine but all those students, little children who came to make milagritos (little mosaic), for my colonia, my neighbors. I was creating an immense mural “Alabanza a la Vida Cotidiana de mi Colonia”- praise to ordinary daily life- and the crazy thing -as we are creating, others are destroying, and receive free publicity!! So that is what is important to me, that we become stronger advocates for people who are creative. I told the University students “this is yours, I want to leave it for you, (My Studio). The municipio didn’t listen -I was giving it to them -for God’s sake and they said.....” Ahorita no podemos esta todo muy mal”.
Mural in honor of Mago’s brotherThere were 4 panels, but the one that shows the hand was stolen in an exhi-
Warning. This
painting was warning that the evil was coming.
Beauty and Goodness thru her artwork, to balance the horror and violence. Her son is going to prepare a video about this mural “Credo”, Mago’s daughter composes music that will be integrated to this video and Mago will say just the opening words. She loves mexico, that’s why she went to live there and the video will be in both languages, Spanish/English.
Doing this video is a way of healing. The sicarios torch things and the idea of burning everything that she has done in her life, made her almost insane. That’s what the Sicarios do if you don’t pay. But she found the way to rescue most of the art work.
HEALING time Mago Gandara is 82 years-old a brave woman, and her way of healing from all this evil, is by creating and projecting
Mago has various art pieces in process; a sculpute of the Archangel in Mosaic, her daugther’s painting playing the guitar and one sketch of a child with a flower. Her inspiration has no
One of the murals that Mago Gandara brought is a contemporary piece Credo “I believe” . She did it when she was very young, now She retouched it. The Artist poseing with one of the eleven panels of the Mural.
(Painting) Mago’s daugther playing the guitar. Her daughter is a musician and she will compose the music for the video.
Mago and her Father. Her father was a cristero, arrested for taken weapons from Arizona to a Mexican church, he was sentenced to death. In the headlines of el Paso Times “Gandara to be executed in the morning” the knights of Columbus lo rescataron and he escaped.
Mago with her Twin Brother Her father went to Rome to ask for forgiveness to el Papa, because it is against the church to use weapons in the name of the church. When in Rome Mago’s father went to the Santa Margarita Altar to ask for a baby girl. He came back and later she was born with a twin brother. She was called Margarita and her brother Luis Ramon.
This painting is just finished. Indians creating jewlry for the rich people, but, she says, “the artists are the rich
people because of their immense constant joy of creation”
limits, she goes outside and gets inspired and just arrives home and starts painting. She went to the mountain and came inspired to paint beautiful watercolors over Arches paper. Large watercolors inspired in the mountain, its spirit (so powerful and majestic) . . The Alamo in the Valley, nice and impressive. “I came and recognized my land again, I love to paint” Mago says. This is a time for renovation and healing for Mago and many others that had to escape in order to survive.
The papaya so sacred (looks like altar of the virgin) and very mexican
Sketch of the little neighbor across the street.
The spirit of the Mountain. It was in the easel for three weeks for artist contemplation. The watercolor is projecting a strong woman.
Most parents face the same mealtime dilemma — making affordable and convenient food that the whole family will like. Time is short, palates are picky and some fear it will cost too much to put real food on the table.
1/4
teaspoon ground
black pepper
1/4
teaspoon cayenne
Celebrity chef Bobby Flay joined the Hellmann’s® and Best Foods® Real Food Project to help moms tackle the barriers to real food in simple and helpful ways. “Real food does not have to be complicated. With a few basic ingredients, it’s easy to create a meal you can feel good about serving the whole family,” said Flay.
powder
1/4
pound extra sharp
white cheddar
cheese, coarsely
grated
1/4
pound extra sharp
yellow cheddar
cheese, coarsely
grated
1/3
cup drained and
finely chopped
Flay encourages using food made with ingredients that are simple and delicious. “Real food that tastes great is something every member of the family can appreciate,” said Flay. “Adding elements like Hellmann’s® Real Mayonnaise made with eggs, oil and vinegar goes a long way toward making real food taste great. You can also use Hellmann’s Light®, which has half the calories and fat of Real Mayonnaise and is now made with 100 percent cage-free eggs.” For recipes and how-to videos, visit the Real Food Project at www.Hellmanns.com or www.BestFoods.com.
Pimento (Red Pepper) Cheese-Bacon Burgers
roasted red peppers or piquillo 1-1/2 pounds leanground beef 4
hamburger buns
8
thick slices double
A Bobby Flay Recipe
smoked bacon,
Prep Time: 15 minutes / Chill Time: 30 minutes
crisp-cooked
4 servings
Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
1/3
cup Hellmann’s® or
Best Foods® Real
Mayonnaise
teaspoon Kosher salt
1/4
Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside. Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.
Smoked Chile Cole Slaw A Bobby Flay recipe Prep Time: 10 minutes Chill Time: 20 minutes 4 servings
1/2
cup Hellmann’s® or
Best Foods® Real
Mayonnaise
tablespoons chipotle
2
peppers in adobo
sauce
tablespoons fresh lime
2
juice
2
teaspoons honey
1
teaspoon ground
cumin
Kosher salt and
freshly ground black
pepper
medium head green
1
cabbage, finely
shredded
large carrots, finely
2
shredded
small onion, halved
1
and thinly sliced
cup chopped fresh
1/4
cilantro
Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.
1
jalapeño pepper, finely
chopped
tablespoons chopped fresh
3
cilantro or flat-leaf parsley,
plus leaves for garnish
Goat Cheese Crostini With Grape Salsa
2
tablespoons red wine vinegar
A Bobby Flay Recipe
4
slices whole grain bread,
Prep Time: 20 minutes
quartered, OR 1 baguette,
Stand Time: 30 minutes
thinly sliced into 16 pieces
Cook Time: 8 minutes
ounces herbed goat cheese,
6 servings
slightly softened cup Hellmann’s® or
6
1
cup red grapes, diced
1
cup blue and/or black grapes,
diced
small red onion, finely
Combine grapes, onion, jalapeño pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
1/2
chopped
1/3
Best Foods® Real Mayonnaise
Preheat oven to 375°F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool. Combine goat cheese with mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.
Grilled Potato Wedges With Malt Vinegar-Tarragon Dip A Bobby Flay Recipe Prep Time: 30 minutes Chill Time: 30 minutes Cook Time: 25 minutes 6 servings
2/3
cup PLUS 1 teaspoon malt vinegar
1-1/2 cups Hellmann’s® or
Best Foods® Real Mayonnaise
tablespoon chopped tarragon
1
5
Russet or all-purpose
potatoes, scrubbed
1/4
cup canola oil
2
tablespoons finely chopped
flat-leaf parsley
Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. Remove saucepan from heat and let cool 5 minutes. Combine mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. Drain and cool slightly. Cut each potato lengthwise into 8 slices. Brush potatoes with oil and season, if desired, with salt and pepper. Grill, turning once, 4 minutes or until golden and cooked through. Arrange potatoes on serving platter, then sprinkle with parsley. Serve with dip. Mayonnaise mixture is also delicious with hot cooked chicken fingers or fish.
Fun Ways to Feed Picky Eaters
Parents know how frustrating it can be to get their children to try and enjoy new foods. In fact, a recent survey showed more than 68 percent of registered dietitians who counsel new parents frequently receive questions about getting finicky eaters to eat at mealtime. As a nutrition expert, chef and mom of two boys, Robin Miller – host of “Quick Fix Meals with Robin Miller” on Food Network – understands the challenge of preparing meals that her boys will try, enjoy and ask for again. That’s why she’s developed these “nuggets” of mealtime wisdom to help please picky eaters and build a foundation for balanced eating habits. Know It’s Normal. “Whether your child can’t sit still for an entire meal, says ‘no!’ to everything put in front of them, or simply doesn’t like red foods for a day, it’s important to understand that being a picky eater is a normal part of your child’s development,” says Robin.“Don’t take your picky eater’s fussiness personally. It’s certainly not your lack of culinary prowess! But to help please those picky eaters, try to be more creative with the way you serve food.” Hands-on Food. Let’s face it. Kids prefer to eat with their hands. Finger foods make ideal meals for kids since you can combine a variety of small portions on
one plate. Try partnering protein-packed Tyson 100% All Natural Chicken Nuggets with vitamin-rich green beans and complex carbohydrate-rich pasta for a mouth-watering, nutritious meal that’s easy to eat with your hands. “I’ve found that serving familiar finger foods, like Tyson 100% All Natural Chicken Nuggets, not only provides essential protein, but it also helps to introduce other important foods at mealtime, like dairy, veggies and fruit which will build a great foundation of balanced eating habits,” says Robin. Name Games. Giving fun, creative names to everyday nutritious foods may have kids asking for more. According to a 2009 Cornell University study, when kids were offered “X-ray vision carrots” instead of plain carrots, they ate 62 percent more carrots. Try adopting this approach in your own house by giving silly names to a variety of foods, such as “cloud fluff” for mashed potatoes or “cheese in the trees” for broccoli florets topped with cheese. Mini Muffin Tin Meals. Kids love to get their hands into everything, big or small. Set up a “finger food buffet” and have your kids pick the items they’d like eat. They’ll feel included in the process, which will increase their interest in trying a little bit of everything. Start with a muffin tin (or any small container with compartments) and customize the meal by filling the sections with bitesize portions of colorful, nutritious foods. Some great food ideas include: cubed cheese, whole grain cereals, raisins, pasta, and baby carrots. Once you’ve filled the compartments, let them pick their items, allowing them to be very hands-on with their meal. To learn more about Robin Miller’s “nuggets” of mealtime wisdom, please visit www.tyson.com.