http://news.yahoo.com/diary-first-teacher-racism-alive-well-kids-mississippi-185037297.html
Although the title suggests something negative, this short entry is actually uplifting and gives us hope for the future. Even though racism may still be alive and informal segregation evident, the kids see the positive side of it. And that, is enough for progress to work with.
Wednesday, January 23, 2013
Sierra Club to Engage in Civil Disobedience for the First Time in Organization’s History to Stop Tar Sands | Sierra Club National
Sierra Club to Engage in Civil Disobedience for the First Time in Organization’s History to Stop Tar Sands | Sierra Club National
Give it a gander. Climate change is NOW. Not 50 years, not 100 years, NOW. We have to support organizations like the Sierra Club and do all we can to help before it's too late. If today, all CO2 emissions were halted, it would still take 50 years to clear the atmosphere. We can't sit by idly and hope it all goes away. It's up to us.
Léelo. La crisis del medio ambiente está pasando AHORA. No en cincuenta años más, no en cien años, AHORA. Tenemos que apoyar las organizaciones como el Sierra Club y hacer todo que podemos antes de es demasiado tarde. Si hoy, todos los emisiones de CO2 fueran parados, pasarían cincuentas anos antes de seria limpia la atmosfera. No podemos quedarnos aquí y esperar para desaparecer las emisiones. Tenemos que actuar.
Monday, January 21, 2013
Martin Luther King Jr.
I hope everyone had a good day and took a little time to think about the man for whom this day is named.
If we all continue to fight for equality and accept all people as they are, MLK will not have died in vain. He has inspired millions and continues to do so with his words, his life, and his values. I hope we all continue to learn from this great man.
The fight is not over. This concerns ALL people, black, white, brown, gay, straight, lesbian, the list goes on. Our differences make us stronger and the ability to work together is our greatest strength.
Never give up.
If we all continue to fight for equality and accept all people as they are, MLK will not have died in vain. He has inspired millions and continues to do so with his words, his life, and his values. I hope we all continue to learn from this great man.
The fight is not over. This concerns ALL people, black, white, brown, gay, straight, lesbian, the list goes on. Our differences make us stronger and the ability to work together is our greatest strength.
Never give up.
Tuesday, January 15, 2013
And on a lighter note...
Here combines my favorite Star Wars original character with one of LA's most comical if infamous stereotypes:
Gotta love it. Can't believe this has been missing from my life for so long!
Tamales!
Tamales are a huge part of Mexican culture and are always present during the holidays. Often, families and friends get together to prepare them as they really are time consuming, but you'll find they are totally worth it.
In places with a large Mexican population, buying prepared masa from a store is the easiest way to go. Here in Montana, however, the only option you really have is to buy dried prepared corn flour by a brand like Maseca. This corn flour is treated with lime and perfect for tamales. Lard or vegetable shortening can be used, but lard is more traditional.
I bought lard and hand-whipped it with a fork, which I don't suggest if you have access to an electric mixer! Once the lard is nice and fluffy and the consistency of frosting, you're ready to add the corn flour. Once the corn flour is completely mixed in, warm water or warm chicken broth is added and mixed until the a small ball of dough will float in a glass of water (if it doesn't quite float but almost does, it will be fine).
For the filling, I decided to make two types. Pork filling is probably the most common, aka carnitas. These are made by slow-cooking chunks of pork shoulder in various spices. I made a spicy red chile sauce to go into the tamales with them. For the second type, I made salsa verde (tomatillo and green chile sauce) and bought Muenster cheese to go in the tamales as well.
Dried corn husks soaked in warm water for at least thirty minutes are used to wrap the tamales. The masa is spread on the husk, then the filling is added and the edges and ends wrapped in. Next, steam the tamales for an hour to an hour and a half. If you don't have a steamer deep enough for the tamales to stand upright, a deep colander can be used in a large pot. Make sure the gently boiling water does not hit the bottom of the tamales. If a colander must be used, wrapping the top edge with foil is a good way to keep in the steam.
In places with a large Mexican population, buying prepared masa from a store is the easiest way to go. Here in Montana, however, the only option you really have is to buy dried prepared corn flour by a brand like Maseca. This corn flour is treated with lime and perfect for tamales. Lard or vegetable shortening can be used, but lard is more traditional.
I bought lard and hand-whipped it with a fork, which I don't suggest if you have access to an electric mixer! Once the lard is nice and fluffy and the consistency of frosting, you're ready to add the corn flour. Once the corn flour is completely mixed in, warm water or warm chicken broth is added and mixed until the a small ball of dough will float in a glass of water (if it doesn't quite float but almost does, it will be fine).
For the filling, I decided to make two types. Pork filling is probably the most common, aka carnitas. These are made by slow-cooking chunks of pork shoulder in various spices. I made a spicy red chile sauce to go into the tamales with them. For the second type, I made salsa verde (tomatillo and green chile sauce) and bought Muenster cheese to go in the tamales as well.
Dried corn husks soaked in warm water for at least thirty minutes are used to wrap the tamales. The masa is spread on the husk, then the filling is added and the edges and ends wrapped in. Next, steam the tamales for an hour to an hour and a half. If you don't have a steamer deep enough for the tamales to stand upright, a deep colander can be used in a large pot. Make sure the gently boiling water does not hit the bottom of the tamales. If a colander must be used, wrapping the top edge with foil is a good way to keep in the steam.
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