Catching Up

Whispers of Moon

The moon looks down and collects the tales of the earth.

Poets and storytellers overhear her

as she whispers them as secrets to the stars.

by Kathleen M. Krueger

This photo was taken early evening yesterday and reminded me of Kathy's carefully crafted words in her poem Whispers of the Moon. 

I was up very early today to see the eclipse of the moon  but since I didn't have a tripod to use which would hold the camera steady this is my best shot.  

But I will say looking at it was an awesome sight, a rare occurrence. 

Recently my cousin Debbie and her husband Joe hosted a Mexican Fiesta meal at their home. It was a real treat especially since neither of us had tasted a Mexican Flan. It was absolutely delicious as well as the rest of the meal.  It was enjoyable to sample some local authentic foods.
Beef Tamale Pie and Western Salad recipes came for a 1983 publication "Arizona Cookbook" by Al and Mildred Fischer.

Beef Tamale Pie

Western Tomato Salad

Flan Mexicano (Mexican Flan)

http://allrecipes.com/recipe/214091/flan-mexicano-mexican-flan/
Mexican white sugar which is actually a light brown was used for the recipe.

Gearing Up for Game Day

I saw this idea on Pinterest. It's a different way to serve your guacamole as an appetizer and note it's GLUTEN-FREE.  

when using Tostitos Scoops (Chips) They’re labeled gluten-free and included on Frito Lay’s gluten-free list. They claim that they do test to make sure the products on the list meet the 20 ppm FDA threshold. Keep in mind that there’s always a number of broken ones in the bag, so if you want a full tray to bring to a party, pick up two bags so you’ll have enough intact scoop chips to use. Also, add guacamole right before serving so chips don't get soggy.

A timesaver- using store bought guacamole that is gluten-free. Just be sure your guacamole store bought or homemade has a good amount of lemon or lime juice so that it doesn’t turn an unappealing brown color as it sits out at the party.
Cherry or grape tomatoes are perfect to give you firm, small slices for these.
Cilantro – a little goes a long way for flavor!
Shredded sharp cheddar or Pepper jack Cheese
Homemade Guacamole Dip
Cooking tip: Mashing avocados can be a bit of a pain depending on their ripeness. But I found a little trick in my utensil drawer that does the job just right. I use my pastry blender. It keeps the avocados chunky and mashes super quick. Give it a try.
Ingredients:

• 4 ripe avocados (they should be a little soft and outer shell darkish in color)
• 1 cup Roma tomatoes,. diced and drained on a paper towel 
• 2-3 garlic cloves, minced
• 2 TB. lime juice
• 1/4 cup red onions, diced
• 2 TB. prepared chunky salsa mix
• salt and pepper to taste
• dash of Tabasco sauce or Worcestershire sauce 

Directions:

• Use a medium sized bowl.
• Scoop out avocado mixture and add rest of all ingredients.
• Use a fork to mash and blend ingredients.
• Refrigerate several hours before serving.
  

More Game Day Foods 

Mexican Avocado Bruschetta

Buffalo Chicken Pinwheels

Smoked Salmon Dip
Mexican Brownies