Comments on: 109395584571300121 http://preachermike.com/2004/08/31/109395584571300121 Sniffing out the work of God in the world... Tue, 07 Sep 2010 15:14:50 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Kathy http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1169 Kathy Wed, 01 Sep 2004 17:51:00 +0000 http://www.preachermike.com/?p=317#comment-1169 Serena It's my understanding that rainfall isn't the critical thing about avocados - but the West Texas wind is and the winters that sometimes go below freezing. If it weren't for that, we'd probably have a grove or two around here. I think some varieties grow in south Texas, but quote me. They DO love southern California weather, they do. Yummmmmm! Serena
It’s my understanding that rainfall isn’t the critical thing about avocados – but the West Texas wind is and the winters that sometimes go below freezing. If it weren’t for that, we’d probably have a grove or two around here. I think some varieties grow in south Texas, but quote me. They DO love southern California weather, they do. Yummmmmm!

]]> By: Serena Voss http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1168 Serena Voss Wed, 01 Sep 2004 14:36:00 +0000 http://www.preachermike.com/?p=317#comment-1168 Yes, avocados are delicious just with a dash of sea salt. They also make a great facial masque (or mask!) What I am wondering is this: How much more rainfall would we have to get in West Texas to grow avocados? Yes, avocados are delicious just with a dash of sea salt. They also make a great facial masque (or mask!)

What I am wondering is this: How much more rainfall would we have to get in West Texas to grow avocados?

]]> By: Mae http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1167 Mae Wed, 01 Sep 2004 03:18:00 +0000 http://www.preachermike.com/?p=317#comment-1167 I sent my husband to the grocery store tonight while I endured an almost never-ending Psychopathology class (all the while dreaming of salsa and guac). Tomorrow I will try my hand at making both. Watch out Texans ~ the Tennessee gal is in the kitchen! Now, just one question, is a tablespoon the big T, or the little t? I can never remember such triival things... :) I may even take picutres and post them on my blog. This really is a pretty BIG DEAL! I sent my husband to the grocery store tonight while I endured an almost never-ending Psychopathology class (all the while dreaming of salsa and guac). Tomorrow I will try my hand at making both. Watch out Texans ~ the Tennessee gal is in the kitchen! Now, just one question, is a tablespoon the big T, or the little t? I can never remember such triival things… :) I may even take picutres and post them on my blog. This really is a pretty BIG DEAL!

]]> By: Matt Elliott http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1166 Matt Elliott Wed, 01 Sep 2004 01:55:00 +0000 http://www.preachermike.com/?p=317#comment-1166 Believe it or not, I actually have a recipe! This is good stuff. 1 can 15 oz. Black beans drained 1 and 1/2 cup cooked fresh corn (4 ears, but you can substitute good canned corn) 2 medium tomatoes diced 1 red pepper diced 1 green pepper diced 1/2 cup finely diced red onions 1/3 cup fresh lime juice 1/3 cup olive oil 1/2 cup cilantro 1/2 teaspoon cayenne pepper 1 teaspoon salt 1/2 teaspoon cumin Put together in large bowl and let it sit. Killer stuff. RE: Guacamole -- While I thoroughly enjoy good guac, I honestly don't understand why we should do ANYTHING to the wonderful avacado. They need no help whatsoever. Believe it or not, I actually have a recipe! This is good stuff.

1 can 15 oz. Black beans drained
1 and 1/2 cup cooked fresh corn (4 ears, but you can substitute good canned corn)
2 medium tomatoes diced
1 red pepper diced
1 green pepper diced
1/2 cup finely diced red onions
1/3 cup fresh lime juice
1/3 cup olive oil
1/2 cup cilantro
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon cumin

Put together in large bowl and let it sit. Killer stuff.

RE: Guacamole — While I thoroughly enjoy good guac, I honestly don’t understand why we should do ANYTHING to the wonderful avacado. They need no help whatsoever.

]]> By: SG http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1165 SG Tue, 31 Aug 2004 22:25:00 +0000 http://www.preachermike.com/?p=317#comment-1165 The "Too Hot To Handle" version of this Salsa is can be made by adding one half of one small yellow HABANERO pepper that has been seeded and diced to the jalopeno pepper a few minutes before processng. You might add the peppers first to incsure thaey are well processed. You do not want to get a "hunk" of habanero in your cheek! OUCH! They are pretty hot. To calm it down use half a jalapeno and a banana pepper instead of a whole jalapeno. Experiment! When I have time I roast the peppers and tomatoes first. The “Too Hot To Handle” version of this Salsa is can be made by adding one half of one small yellow HABANERO pepper that has been seeded and diced to the jalopeno pepper a few minutes before processng. You might add the peppers first to incsure thaey are well processed. You do not want to get a “hunk” of habanero in your cheek! OUCH! They are pretty hot. To calm it down use half a jalapeno and a banana pepper instead of a whole jalapeno. Experiment! When I have time I roast the peppers and tomatoes first.

]]> By: SG http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1164 SG Tue, 31 Aug 2004 20:47:00 +0000 http://www.preachermike.com/?p=317#comment-1164 Homemade Salsa 3 large ripe tomatoes diced 1 fresh jalopeno pepper diced 3 4 1/2 oz can chopped green chilis 1 bunch green onoin chopped tip to tip 1 tbsp Salt 1 1/2 Tbsp pepper 1/2 cup oil 1 tsp chili powder 1 1/2 Tbsp garlic powder 1 pinch oregano 3-4 Tbsp chopped cliantro Mix in a food processor. Refrigerate immediately. Keeps 3-5 days and gets hotter by the minute! Homemade Salsa
3 large ripe tomatoes diced
1 fresh jalopeno pepper diced
3 4 1/2 oz can chopped green chilis
1 bunch green onoin chopped tip to tip
1 tbsp Salt
1 1/2 Tbsp pepper
1/2 cup oil
1 tsp chili powder
1 1/2 Tbsp garlic powder
1 pinch oregano
3-4 Tbsp chopped cliantro

Mix in a food processor. Refrigerate immediately. Keeps 3-5 days and gets hotter by the minute!

]]> By: Anonymous http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1163 Anonymous Tue, 31 Aug 2004 16:50:00 +0000 http://www.preachermike.com/?p=317#comment-1163 Please tell me that tomorrow is margarita recipe day!! Please tell me that tomorrow is margarita recipe day!!

]]> By: Kathy http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1162 Kathy Tue, 31 Aug 2004 15:46:00 +0000 http://www.preachermike.com/?p=317#comment-1162 Wendy, Nice idea - we'll have to work on the blog party. LOL :) btw-would you like to have a fool-proof recipe for excellent rice, no matter the flavors added? My Valenciana sister-in-law taught me and it has never failed me. RICE MAKING Heat a bit of olive oil in the base of pot that has tight fitting lid For each 6 servings Saute but do not brown: One handful of rice per person to be served, plus one handful. Stir with a wooden spoon once, add Chopped medium white onion [not yellow please] 3 cloves of finely diced garlic One cube of Knorr Caldo de Pollo broken up and distributed over the rice One small pinch of rubbed Oregano Once the rice, onion and garlic have cooked until transparent but not browned, Add liquid [whether water, tomato sauce diluted with water, chicken broth, etc.] to cover rice up to the first knuckle of your index finger. Bring to a boil, cover tightly, reduce heat to lowest level and cook WITHOUT peeking, for 20 minutes. Remove from heat, let stand for at least 20 minutes. Uncover and gently stir with a fork to fluff the rice, serve and enjoy! PROVECHO! It never fails, in my experience. Wendy,
Nice idea – we’ll have to work on the blog party. LOL :)

btw-would you like to have a fool-proof recipe for excellent rice, no matter the flavors added? My Valenciana sister-in-law taught me and it has never failed me.

RICE MAKING

Heat a bit of olive oil in the base of pot that has tight fitting lid
For each 6 servings

Saute but do not brown:

One handful of rice per person to be served, plus one handful.
Stir with a wooden spoon once,

add

Chopped medium white onion [not yellow please]
3 cloves of finely diced garlic
One cube of Knorr Caldo de Pollo broken up and distributed over the rice
One small pinch of rubbed Oregano

Once the rice, onion and garlic have cooked until transparent but not browned,

Add liquid [whether water, tomato sauce diluted with water, chicken broth, etc.] to cover rice up to the first knuckle of your index finger.

Bring to a boil, cover tightly, reduce heat to lowest level and cook WITHOUT peeking, for 20 minutes. Remove from heat, let stand for at least 20 minutes. Uncover and gently stir with a fork to fluff the rice, serve and enjoy! PROVECHO!

It never fails, in my experience.

]]> By: Dave http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1161 Dave Tue, 31 Aug 2004 15:22:00 +0000 http://www.preachermike.com/?p=317#comment-1161 okay, this has nothing to do with guac'. although, I did have a GREAT guac' dip on Sunday...but that's beside the point. I just had to come back here and comment because this was the second (of three) Christian sites in a row from hitting the random 'next blog' feature. As I said elsewhere, I just hope this is happening to non-christians! <I><B>evangelising bloggers unite!</B></I> the headline would read. anyway :) enjoy your guacamole everyone okay, this has nothing to do with guac’. although, I did have a GREAT guac’ dip on Sunday…but that’s beside the point.

I just had to come back here and comment because this was the second (of three) Christian sites in a row from hitting the random ‘next blog’ feature. As I said elsewhere, I just hope this is happening to non-christians! evangelising bloggers unite! the headline would read.

anyway :) enjoy your guacamole everyone

]]> By: Q http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1160 Q Tue, 31 Aug 2004 15:08:00 +0000 http://www.preachermike.com/?p=317#comment-1160 Yes, but we all know that God <I>really</I> prefers Chinese food. He's also a fan of sushi, particularly the "fire roll" at Seikisui. ... so I hear. Honestly, I think he just likes to show off his crazy chopsticks skills. Yes, but we all know that God really prefers Chinese food. He’s also a fan of sushi, particularly the “fire roll” at Seikisui. … so I hear.

Honestly, I think he just likes to show off his crazy chopsticks skills.

]]> By: Wendy http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1159 Wendy Tue, 31 Aug 2004 14:52:00 +0000 http://www.preachermike.com/?p=317#comment-1159 Kathy, I agree with Mike's comment previously that we need to have a block party at your house! Judging from your recipe and your 30 years in Mexico, I doubt any of us really even know how salsa and guac are supposed to taste until we taste yours! (Mine are just for the time crunched crowd. I won't be entering any gourmet cooking contests.) The only problem is we have no idea how many people read this blog but don't post who would show up for the party and we'd run out of salsa and guac! Kathy, I agree with Mike’s comment previously that we need to have a block party at your house! Judging from your recipe and your 30 years in Mexico, I doubt any of us really even know how salsa and guac are supposed to taste until we taste yours! (Mine are just for the time crunched crowd. I won’t be entering any gourmet cooking contests.) The only problem is we have no idea how many people read this blog but don’t post who would show up for the party and we’d run out of salsa and guac!

]]> By: Anonymous http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1158 Anonymous Tue, 31 Aug 2004 14:35:00 +0000 http://www.preachermike.com/?p=317#comment-1158 GEORGE: "Why don't they have salsa on the table?" JERRY: "What do you need salsa for?" GEORGE: "Salsa is now the number one condiment in America." JERRY: "You know why? Because people like to say "salsa." "Excuse me, do you have any salsa?" "We need more salsa." "Where is the salsa? No salsa?" GEORGE: "You know it must be impossible for a Spanish person to order seltzer and not get salsa. "I wanted seltzer, not salsa!" JERRY: "Don't you know the difference between seltzer and salsa? You have the seltezer after the salsa!" GEORGE: "See, this should be a show. This is the show." GEORGE: “Why don’t they have salsa on the table?”

JERRY: “What do you need salsa for?”

GEORGE: “Salsa is now the number one condiment in America.”

JERRY: “You know why? Because people like to say “salsa.” “Excuse me, do
you have any salsa?” “We need more salsa.” “Where is the salsa? No salsa?”

GEORGE: “You know it must be impossible for a Spanish person to order
seltzer and not get salsa. “I wanted seltzer, not salsa!”

JERRY: “Don’t you know the difference between seltzer and salsa? You
have the seltezer after the salsa!”

GEORGE: “See, this should be a show. This is the show.”

]]> By: David U http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1157 David U Tue, 31 Aug 2004 13:50:00 +0000 http://www.preachermike.com/?p=317#comment-1157 I meant to say "conversation"......gotta work on those editing skills! SORRY! I meant to say “conversation”……gotta work on those editing skills! SORRY!

]]> By: David U http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1156 David U Tue, 31 Aug 2004 13:48:00 +0000 http://www.preachermike.com/?p=317#comment-1156 Whenever I hear the word "salsa", I think of the converstion between Jerry and George! Does anybody else remember that? It is a CLASSIC! Who else could do most of an episode around the theme of salsa? Whenever I hear the word “salsa”, I think of the converstion between Jerry and George! Does anybody else remember that? It is a CLASSIC! Who else could do most of an episode around the theme of salsa?

]]> By: Kathy http://preachermike.com/2004/08/31/109395584571300121/comment-page-1#comment-1155 Kathy Tue, 31 Aug 2004 13:40:00 +0000 http://www.preachermike.com/?p=317#comment-1155 Wendy, I love your 'simple' recipe approach. After living in Mexico for nearly 30 years, the 'from scratch' doesn't seem that long or complicated for me. I am learning a lot from your approach and philosophy. Wendy,
I love your ’simple’ recipe approach. After living in Mexico for nearly 30 years, the ‘from scratch’ doesn’t seem that long or complicated for me. I am learning a lot from your approach and philosophy.

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