Aquí está tu sin Chabela! #Usac #Derecho #ViernesDeDolores #Huelga

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UN DÍA COMO HOY 18 DE MAYO NACIÓ 1909: Isabel "Chabela" Villaseñor, escultora y pintora mexicana. (Isabel "Chabela" Villaseñor fue una escultora y pintora mexicana, nacida el 18 de mayo de1909 en Guadalajara y fallecida el 13 de marzo de 1953 en México DF.) Villaseñor fue alumna de Escultura durante el periodo comprendido entre 1928 y 1930, en el Centro Popular de Pintura "Santiago Rebull" en la Ciudad de México, bajo la tutela de Gabriel Fernández Ledesma. Un año más tarde pintó en Hidalgo un mural y el mismo año en la Biblioteca Nacional de México y en la Universidad Nacional Autónoma de México , junto con el grupo de artistas revolucionarios "30-30" . Sus esculturas están hechas de metal y madera. La muerte de su hijo en 1934 también se reflejó en su obra. Más tarde dio a luz a una hija llamada Olinca. Villaseñor murió de un ataque al corazón.

Essa sandália na cor nude Blush é daqueles modelos que você vai usar até dizer chega! Ela permite combinações infinitas, e por isso, sempre será uma ótima opção para seus looks de dias quentes. O salto baixo e o estilo delicado deixam você livre para ousar na vestuário.

photograph by James Hayes-Bohanan Champandongo may have a silly-sounding name, but it contains some serious and culturally significant ingredients. A recipe introduced to us by the book and film Like Water for Chocolate, champandongo is a hearty meat dish, layered with tortillas (similar to the structure of lasagna), and brought together with a rich molé poblano sauce. Although not given any attention in the movie, the champandongo, and the molé in particular, make a small appearance in the book. Tita had the responsibility of preparing a dinner worthy of a special occasion—another character, John, had plans to propose to her. Knowing well the importance of this dish, Tita wanted to begin preparations early on, but anxiety kicked in and frustrations ensued. The initial cause for frustration was her niece, to whom Tita become sort of a mother. With time spent attending to her niece, Tita could not focus properly on cooking. This lead to shaky and jerky movements, initially resulting in an easy-to-remedy cut, but then attributed to the spillage of the entirety of the molé—molé that had taken four hours to prepare. Finally, she had to accept aid from another character, who helped Tita put together a passable entrée (Esquivel). Having now experienced what making champandongo from scratch entails, it is easy to see how life’s frustrations could further complicate and already intricate dish. Fortunately, though, we did not encounter any frustrations and successfully completed the dish. Below is the recipe we used, followed by a few notes about the slight deviations we made from the recipe. Mole is made with: 2 teaspoons vegetable oil 2 cucharaditas de aceite vegetal 1/4 cup finely chopped onion 1 / 4 taza de cebolla picada finamente 1 tablespoon unsweetened cocoa powder 1 cucharada de cacao en polvo sin azúcar 1 teaspoon ground cumin 1 cucharadita de comino molido 1 teaspoon dried cilantro 1 cucharadita de cilantro 1/8 tablespoon dried minced garlic 1 / 8 cucharada de ajo picado seco 1 (10.75 ounce) can condensed tomato soup 1 (10.75 onzas) de sopa de tomate condensada 1 (4 ounce) can diced green chili peppers 1 lata de chiles verdes en cubitos To prepare Mole: Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chili peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve (“Mexican Mole Sauce Recipe”). Champandongo is made with:1 lb. ground beef 1 libra carne molida de res 1 lb. ground pork 1 libra carne molida de cerdo 7 oz. walnuts, chopped in small pieces 7 oz nueces picadas en trozos pequeños 7 oz. almonds, chopped in small pieces 7 oz almendras, picadas en trozos pequeños 1 yellow onion, chopped 1 cebolla amarilla, picada 1 orange 1 naranja 2 tomatoes, chopped 2 tomates picados 1 cup chicken broth 1 taza de caldo de pollo ¼ cup molé ¼ de taza de mole 1-2 tablespoons cumin 1-2 cucharadas de comino 1 tablespoon sugar 1 cucharada de azucar 1 lb. tortillas 1 libra de tortillas ¼ cup cream ¼ taza de crema 8 oz. Manchengo cheese 8 oz queso Manchengo Oil aceite To Prepare Champandongo: Preheat oven to 400 degrees. Sauté onion in several tablespoons of oil. Once onion is translucent, add beef and pork. Sprinkle meat and onion mixture with cumin and sugar. Once beef and pork are golden brown, add tomatoes and nuts and squeeze the juice of the orange on top. While the meat is browning, add molé to chicken stock and stir constantly until molé has a thick, soupy consistency. Heat tortillas in 1-2 tablespoons of oil in a non-stick pan. Spread a thin layer of the cream on the bottom of a large, glass casserole dish. Top with a layer of tortillas, then a layer of the meat mixture, then a coating of molé, and finally the manchengo cheese. Repeat. Place the dish in the oven and bake for no more than 15 minutes. Slice into pieces and serve immediately (Menkedick). The above recipe is fairly straightforward and easy to follow, however, we did deviate from it slightly; we used fresh cilantro (rather than dried) in hopes that the juices from the freshly-minced leaves would help bring out the cilantro flavor in a dish with so many other powerful ingredients. We also replaced the canned chili peppers with fresh poblano peppers, in order to create a more authentic molé poblano. The final product of both chompodongo and molé came out very different than we expected. First, we tried the molé, which was a deep red color and very thick, much like a thinner version of pasta sauce. We had originally expected the chocolate and the poblano to be the key flavors of the molé, however, the first flavor to reach our taste buds reminded us of peanuts. As for the champandongo, we did not at all get the flavors we expected. But, then again, we did not fully know what to expect, as we had a veritable smorgasbord of ingredients. Not to mention, the dish is not pretty; from certain angles, it can be downright unappealing. For a hearty meat-eater, who does not care about the asthestics of a dish, this meal is a definite must to try. It is protein-rich and filling! History of Ingredients: Being a traditional Latin American dish, champandongo has a rich cultural history, particularly with regard to the molé and the ingredients present in it. Among the ingredients are two staples of Latin American cooking: the poblano and cocoa. Cocoa has a subtle performance in this dish, but has a very strong presence in the history of Latin America. Because of this, as well as the disputed origin of the cacao plant (Kiples), it would be impossible to give a full overview of the history of cocoa in Latin American cooking. Instead, cocoa as it pertains to molé will be briefly examined. Early Mesoamerica peoples had numerous concoctions that involved cocoa beans. Often times, the beans were ground up, and mixed with maize and hot or cold water. This acted as a soup-like food to which many other ingredients could be added, such as ground chilies, vanilla, annatto, and even seeds, flowers and roots. Often added to this soup-like product was liquid chocolate, which can be considered an early, more basic ancestor of modern molé sauces. This early form of molé was usually consumed by only the upper classes and pochteca (an official merchant class), and was most often served at public banquets and festivals (Kiple). Now, it is a dish common to less affluent families, as demonstrated in Like Water for Chocolate. The other staple, the poblano pepper, is a member of the genus Capsicum, a large family of peppers that includes everything from mild bell peppers, to some of the hottest peppers in the world, such as habaneros and jolokias. The poblano, in particular, is a relatively mild (slightly spicier than a bell pepper) capsicum, said to be one of the most popular used in Mexican cooking due to its versatility. Again, as with cocoa, the poblano has a rich history rooted in the traditions of Latin American cooking, so more of a focus will be put on how it pertains to molé (Kiple). Mole Poblano was created by Sister Andrea de la Asuncion. Betsy Reynolds Bateson in her article “Mexico's Regal Sauce” states: “The word mole actually has broader meaning. It comes from mulli in the language of the pre-Colombian Nahuatl Indians in Mexico, and loosely translates as sauce. The Pueblans named their mole for themselves; poblano means the people of Puebla. In addition to mole poblano, the area is known for several other moles with chocolate, all characteristically thick and complex” (Bateson). Sister Andrea de la Asuncion was chosen to create a special dish for the visiting dignitaries who were expected to arrive on a Sunday between 1657 and 1688. Legend says that she was chosen last minute and had to scramble to come up with something special and new. From the supplies that she had in her kitchen, chili paste, herbs, seeds and vegetables, she then added chocolate which became a mixture uniquely called Mole. Later Sister Andrea found that in Aztec culture chocolate was reserved for regal gentlemen, which made it a perfect dish for the dignitaries (Bateson). Works Cited Bateson, Betsy Reynolds. "Mexico's Regal Sauce." Sunset Mar. 1992: 100+. Culinary Arts Collection. Web. 1 Nov. 2011. Esquivel, Laura. Like Water for Chocolate. London: Black Swan, 1993. Print. Kiple, Kenneth F., and Kriemhild Coneè. Ornelas. The Cambridge World History of Food. Cambridge, UK: Cambridge UP, 2000. Print. Like Water for Chocolate (Como Agua Para Chocolate). Dir. Alfonso Arau. Perf. Marco Leonardi and Lumi Cavazos. Miramax, 1992. DVD. "Mexican Mole Sauce Recipe - Allrecipes.com." Allrecipes.com - Recipes, Menus, Meal Ideas, Food, and Cooking Tips. All Recipes. Web. 18 Nov. 2011. . Menkedick, Sarah. "Champandongo: The Little-Known Wonder from "Like Water for Chocolate" - Hispanic Kitchen." Welcome - Hispanic Kitchen. Hispanic Kitchen, 20 Nov. 2009. Web. 17 Nov. 2011. .

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El gran Maestro Jesús cuando hacía su misión en este mundo para extender la doctrina más hermosa que han conocido los siglos, y que perdura a través de los tiempos, dio a conocer que de los humildes sería el reino de los cielos, porque la humildad es la virtud que más se acerca a los nobles de corazón. No es altanera, es dócil, no lleva orgullo, se conforma con poco, no busca el lugar preferente, y estos dones la hacen grande a los ojos de Dios y de los hombres. El orgullo es su mayor enemigo. Los orgullosos creen más en ellos mismos, incluso que en los poderes divinos, y cuando en la vida les llega una contrariedad se revelan en contra de su padecer porque se creen superiores, bien por su posición económica, por su posición social o su carácter. Y en esta vida todos tenemos qué llegar un convencimiento; el de entender qué ante Dios, somos muy poca cosa, y menos si llegamos a El pretendiendo saber como Él mismo, porque en cualquier momento de nuestra vida, puede truncarse la situación queposeemos. Por su infinita bondad fuimos creados. Nos entregó un mundo lleno de grandeza para que todos pudiéramos vivir en él, amándonos como hermano descendientes de un mismo Padre, y, todos cobijados bajo el mismo cielo, amparados por la misma Naturaleza que daba albergue a todo lo creado, y abundantes frutos para su alimentación. ¿Pero qué hemos hecho los humanos de este paraíso que nos entregaron? Está comprobado que los seres humanos somos débiles, estamos poseídos de imperfecciones y en cuanto perdemos el rumbo de esecamino que dios nos trazó, vamos como barco a la deriva navegando en un mar embravecido, expuesto cada día a un naufragio, debida a ese mal que todos llevamos dentro de nosotros mismos, y que a veces, nuestro orgullo o nuestra ceguera no nos deja ver, la pesada carga que cada cual llevarnos a nuestras espaldas. Solo queremos ver nuestras razones, y en esta vida, para vivir en paz con nosotros mismos y con nuestros semejantes, tenemos que ser humildes y generosos con los demás, si queremos encontrar ese bienestar que todos deseamos y que aspira todo ser humano. Para conseguir todo esto hay que ser nobles de corazón, y que nuestros pensamientos vayan elevados hacia las alturas, que es donde únicamente podremos encontrar satisfacciones, porque tenemos la seguridad que allá no cabe la mentira ni el engaño y sólo una Ley Justa será practicada para todos, sin que nadie. pueda revocarla cuando nos presenten los hechos de lo que aquí hicimos. Cada día hay más violencia en el mundo, todo esto puede abocar en un desenlace final, donde el mal por sus propios medíos termine con todo lo que procede de él mismo, y aquellos que hayan conseguido pisar en terreno firme, tendrán el consuelo y la protección del que todo lo puede. Extraído de la revista, La hora de la verdad. Jóvenes Pastoreros, Fuente Vaqueros