Sunday, January 28, 2007
Journey North
We have celery!
Friday, January 26, 2007
Hammurabi
Asteroids and Craters
Friday, January 19, 2007
Enchiladas Verdes
Tiffany is gathering recipes from family and friends as part of her Home Economics class. She wanted to share some of the Mexican ones.
Enchiladas Verdes
Prep Time: 1 hour 30 minutes
Servings: 6
From: Irma Cervantes
Ingredients:
Salsa Verde
· 8-10 tomatillos
· 1 white onion
· 3-5 serrano chiles
· 2-3 cloves of garlic
· water
· 3 cubes chicken bouillon
· 2 Tablespoons of oil
Enchiladas
· 30 corn tortillas
· 2 whole skinless chicken breasts
· water
· oil
Condiments
· Panela cheese, shredded
· sour cream
· 1 white onion
Directions:
Salsa Verde:
1. Place tomatillos, chiles, garlic and onion in pot and cover with water.
2. Bring to a boil and cook until tender.
3. Place in blender with bouillon and 1 cup of water from pot.
4. Whip until smooth.
5. Heat oil in frying pan.
6. Add sauce to pan and cook until heated through.
7. Keep warm until ready to serve.
(Sauce may be refrigerated at this point for use at later time)
Enchiladas:
1. Place chicken breasts in pot and cover with water.
2. Bring pot to a boil and cook chicken until done.
3. Remove breasts from water and set aside to cool.
4. Shred chicken breasts.
5. Add just enough oil to a frying pan to cover the bottom*.
6. Heat oil over medium heat.
7. Place 2 tablespoons of chicken on each tortilla and roll tightly.
8. Place rolled tortillas seam down in pan.
9. Brown slightly turning occasionally.
10. Remove from pan onto paper towel.
To Serve:
1. Thinly slice onion and set aside.
2. Place 4 enchiladas on a plate and cover with salsa.
3. Place a few slices of onion on top.
4. Add a large dollop of sour cream on top.
5. Sprinkle 1-2 tablespoons of cheese on top.
6. Serve.
*Add more oil to pan as needed.
Thursday, January 18, 2007
Every little bit helps.
Germination
Wednesday, January 17, 2007
Bed-Knob and Broomstick
Sunday, January 14, 2007
The boys of Juventud Y Vida
Saturday, January 13, 2007
Hoping for a green thumb.
Friday, January 12, 2007
Where in the world is . . .
China
When will that smell go away?!
Where I´m From
I am from everywhere and from nowhere
From south to north, east to west
From Texas to Michigan, Tennessee to Mexico
I am from change
I am from being proud of who I am
Being different, yet in many ways the same
Dealing with ignorance and intolerance
But, knowing, I have the best of both worlds
I am from funny accents
Southern and Mexican
Hearing them brings a smile to my face
making me feel at home
Wherever I am
I am from a loving family
Long conversations with my grandparents
Giving me strength and wisdom
I wish to one day be like them
I am from beautiful blue eyes
That I wish I had
Those eyes calming and comforting me
With their motherly gaze
I am from brotherly bonds
My older brother’s heart
Beating in unison with mine
And my younger brother’s face
Restoring my faith
Reminding me of the good things in life
I am from careful guidance
Of my father
Making me know my roots
But letting me test my wings
To fly one day on my own
I am from heartbreak
Wrongs and failures clouding my vision
But only this, really teaching me
Making success so much sweeter
I am from old friends
And from new friends
Living without them would be impossible
These bonds will last a lifetime
I am from red, white, and blue
And red, white, and green
Don’t ask me to choose
They are both in my heart
I am from here
And from there
I am myself
My journey has only just begun
Thursday, January 11, 2007
Soup's On!
Return of the Mummy
Cave Painting
Creativity
Our trip to the veterinarian.
Jack was Alex's Birthday present this year. So, Alex chose to study dogs as his first Unit Study. As part of this study we went to the Vet's office to ask some questions and take care of Jack. At first, Alex wasn't sure that Jack was enjoying the visit, but it all ended well.