They were on my mind because I thought to myself, "We're doing the same thing, the women at the shelter and the rest of us, nourishing our bodies with what is around us." We didn't have much today. A couple heads of cabbage, frozen packets of ground beef, onions and three strands of celery. Of course plenty of rice. Hurray! These became delicious baked stuffed cabbage rolls! Several cans of yams came up to get whipped with milk for a velvety puree and then we opened cans of green beens. Wonderful.

Gracias a Dios for a beautiful Spring-like day and the food around us.

First: Ehrhardt, Julia C.(2006) 'Towards Queering Food Studies: Foodways, Heteronormativity, and Hungry
Women in Chicana Lesbian Writing', Food and Foodways, 14: 2, 91 — 109

Second is published by my friends in Ecuador: Londoño, Jenny (1997). Entre la Sumision y la Resistencia, Las Mujeres en la Real Audiencia. Quito: Abya-Yala.
My English translation of the title is "Between Submission and Resistance, Women in the Spanish Royal Districts."

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The guests at Casa Juan Diego use mainly cell phones, and this when they can scroung enough dollars to get a phone they can use for a week or a day at a time. No computers at all. This minimal media connects them to life: job searches and family.
AM

The song's plaintiff honesty is what struck me. Actually, the entire film is honest and eager. I hope you like the song. Here is the scene:

Below is the complete song in a music video format. This time the song continues towards its happy ending. According to the promo specs, Matt Alber recorded his song at a home studio and mixed it with a MAC.

Thanks to digital technologies, the Texas/Mexican trend in food and drink (chiles, corn, tequila, ) is growing and has given rise to a real interest in Latin American cooking. This is so in TV cooking shows and many restaurants. The evolution of technology and online virtual experiences ends up promoting and improving a wonderfully sensational experience located in our palate.

In 1400's the technology of ships integrated Latin American products (Squash, tomatoe, chocolate, ....) into European cuisine. This was mainly to enrich the European traditions of cooking. Thank goodness for that. However, there was little interest in knowing how the tomatoe was actually cooked in its original context, how chocolate was mixed with turkey. There was no interest in the native Latin American palate, perhaps because there was little interest in the native American embodied person.

As digital technologies now impulse this strong interest in Latin American food, through increased information and communication about cooking, they also are telling stories by local cooks and families, thanks to the Internet. This is leading to more and more non-Latin Americans eating (and preparing) things that are actually original to native Latin Americans. There's an interst in getting closer to understanding a different palate, a different person. Hmmm, the Internet and our palate, both being embodied experiences, bring us together by sensations.

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Sazón se puede luego añadir a un pollo que esté casi pero no del todo cocido el horno, cubrirlo y seguir cocinando en F350 grados por una hora.

Servir con arroz mexicano, frijoles molidos y sanaorias hervidas.
am

Esto es parte de mi nuevo interés en la vida profesional. Despues de 9 meses de descanso y "no estructura," llegué al momento de decidir a volver a organizarme para algo, sin saber qué sería ese algo. Buscando en Internet cómo seguir con mi capacitación de chef en Nueva York,(Ya había conversado con Ricardo mudarnos para Nuevo York por un ańo mientras yo estudiaba.) encontré que "The Culinary Institute of America," la escuela mas antigua y mas recondocida, con credenciales formales, abrió, en octubre 2008, una nueva escuela en San Antonio (donde nací y se encuentra mi familia) para posicionarse en la fuerte tendencia culinaria: la cocina latinoamericana.

Con Ricardo fuí a San antonio y visité su nuevo campus el sábado pasado y realmente me impresionó su seriedad y alta calidad de su programa educativo. Me matriculé para empezar en marzo 2010 el programa de diplomado, Artes Culinarias. Encontramos un departamenteo, The Abbey, para vivir los 8 meses que el programa intensivo se llevará. Mantendremos la casa en Houston, pues los fines de semana no hay clases.

La matrícula es provisional, condicionada, pues antes de poder empezar las clases debo cumplir con el requisito básico, 6 meses de experiencia en una cocina comercial. Esto no lo tengo aún, pero pronto me organizé, me entrevisté con Casa Juan Diego y todo marchó como si una mano invisible lo dirigía. Uno de los cocineros había sufrido esa semana una hernia y no podía cocinar su turno. Fue exactamente el momento en el cual yo entré al centro Juan Diego, queriendo cocinar allí.

Así que estoy super, super feliz porque me aceptaron como el cocinero dos días de la semana, empezando ayer. Ayer al presentarme a la cocina llegué con mi traje de chef y lleno de nervios. Nunca había cocinado en una cocina comercial. Pero todo marchó bien. Salí cansadísimo, tenso, pero super, super feliz.

Así que he caído en este trabajo en donde me estoy preparando para le escuela en marzo, 2010, pero a la vez compartiendo la vida con personas que me hacen sentir en casa y feliz.

Que manera tan bonita de empezar esta nuevo etapa de mi vida, sin saber a dónde me llevará. El mejor cumpleańos que he festejada en mucho tiempo.

Adán

Re-fundación de nuestra democracia: cristianos, musulmanes, judíos y no-religiosos.

Estoy viendo el desfile , totalmente emocionado.
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On behalf of production studios, this open letter, "Studio Manifesto," again places emphasis on artists and culture as opposed to corporate recording labels and this is the crucial dimension mission in public discussion about copyright.

All major news outlets say that by this Thursday almost all of Houston will have electricity. I sure hope so. Rick Casey, who used to write for the National Catholic Reporter, writes a column for the Houston Chronicle where he identifies the energy companies as responsible for the power outage being so massive. He writes that after Rita, three years ago, lawmakers and citizens pushed for a revamping of our power grid, but the lobbyists of the power companies squelched the move. Now we have this.

In Houston now, ....we've got plenty of the electrical energy,..human power., molecular, that is holding all of us together.....smiles and hugs.