ETIQUESTIONS

Dr. Barbara Baggerly-Hinojosa

I am so excited to start going to social events and galas again. When the food is served, I always wonder what to do when not everyone at my table has a plate of food served yet. Do I wait, or is it ok to start eating?

What a great question! If you are seated at a table with eight or fewer guests, wait until everyone is served and for the hostess to begin eating before you dig in. At a long banquet table, it is ok to start when several people are seated and served.

I always find it rude when people are texting or talking on their phones while we are at the dining table. What is the rule about phone usage when you are seated at a dining table?

Telephone usage is such a part of our lives these days. It is a great idea to text or talk on the phone before you are seated for dinner. Once you are seated at the dining table, put your phone away and return to it once you leave. It is considered rude to talk on the phone or text while at the dining table. If you are in a situation where you need to take a call or text, excuse yourself to go to the bathroom before reaching for your phone. plan accordingly so that they can be present on the big day!

I am always thankful when someone holds the door open for me when I am entering a building. Is it ok for me (a female) to open the door for someone else?

It does not matter the gender, but whoever arrives first should open the door for the other person. It is always a polite thing to do.

Feb 17

Mar 24

April 21

Out Of This World

A concert for the family with music from The Incredibles and more

CARMEN

Special guests Mariachi Aztlán and the iconic Carmen Suite

West Side Story

The American musical blockbuster and soloist Asiya Korepanova

Official Comprehensive Level I Trauma Center Designation

In the event of a traumatic event, the people of the Rio Grande Valley can depend on South Texas Health System McAllen to provide the highest level of trauma and critical care following its official designation as a Comprehensive Level I Trauma Center by the Texas Department of State Health Services.

To celebrate the facility’s important milestone, STHS McAllen hosted a special event on the hospital grounds on Thursday, December 8, featuring the participation of hospital administrators and staff, community leaders, first responders, and other dignitaries. The event highlighted STHS McAllen’s ability to provide the most comprehensive trauma and critical care 24 hours a day, seven days a week for every aspect of injury – from prevention and treatment to surgery and rehabilitation.

Sharyland Isd Sparkles At Annual Foundation Gala

Photography By Tania De Luna

On December 10th, the Sharyland community gathered for a record-breaking Denim & Diamonds event hosted by the Sharyland ISD Education Foundation. The funds raised significantly impact Sharyland students, teachers, and the community by providing grants, student and teacher scholarships, teacher and retiree recognitions, and more.

“Our heartfelt thanks to the Sharyland community,” said foundation president Irene Thompson, “for their continued support and for investing in the future. Sharyland Education Foundation continues to be a worthy investment with benefits that have the potential to last a lifetime.”

Dr. Kelly Nassour UTRGV Executive Vice President for Institutional Advancement Regional Hospital Medical Center

El Paso Caldillo

The El Paso Caldillo is a favorite of mine because it uses Hatch Green Chile, which is a staple in El Paso, my hometown. It always reminds me of home. I used to make it with my beloved granny, who recently passed. I will continue her legacy through our family recipes.

Instructions:

Sauté beef and onions in bacon fat. Add tomatoes, chile strips, stocks and seasonings. Cook over low heat until meat is tender. Add cubed potatoes during the last 30 minutes. Caldillo may be frozen after preparation.

Ingredients

3 pounds cubed beef

1 ½ cups diced onion

Bacon fat

3 cups tomatoes, diced

1 ½ cups Hatch Green Chile strips (better if not canned)

½ cup beef stock

½ cup chicken stock

2 teaspoons salt

2 teaspoons pepper

2 teaspoons garlic salt

2 teaspoons cumin

2 pounds potatoes cubed

“Mom’s” Turkey Chili

This is one of my daughter’s favorite “Mom” dishes. She asks me to make it for her and her friends every time she comes home and has even made it for her friends in her dorm. Its become a true comfort meal in our home. I often make a double batch!

Ingredients

2 TBS coconut oil

1 pound lean ground white turkey

1 head fresh cilantro, chopped

1 yellow or red onion, finely chopped

Dr. Kimberly Selber Managing Editor, SOCIALIFE Associate Professor of Communication, UTRGV

Instructions

Heat a large stockpot over medium heat. Add the coconut oil. Add the turkey meat and sear for 1-2 minutes without stirring. Scatter the cilantro, onion, and garlic around the turkey meat and cook for 2-3 more minutes, stirring once or twice to break up the meat. Add the chili powder, cumin, and oregano and stir. Add the tomato paste and cook for 1 minute more, stirring once or twice until the paste becomes fragrant.

Add the chicken broth, the diced tomatoes, zucchini, and kale, and bring to a simmer over medium heat for 20-30 minutes until the meat is cooked and the vegetables are tender.

I use a food processor to chop and slice the vegetables before I start cooking the meat. Can be served with a dollop of sour cream. Reheats well.

3 garlic cloves, minced

2 TBS chili powder (mild or hot)

2 tsp ground cumin

1 tsp oregano

1 6 oz. can, tomato paste

32 oz. chicken broth

1 15 oz can diced tomatoes

1 zucchini, sliced

½ 1 pd. bag of kale, chopped

¼ cup fresh line juice (about 2 limes)