Try this natural homemade facial mask! It only includes two ingredients.
Who needs Botox when we have bananas and plain yogurt?
I have tried it a few times, and it’s now one of my favorites. It will moisturize your skin, leaving it looking and feeling softer.
You need a ripe banana and a cup of plain yogurt. Mash up the ripe banana and mix it with the yogurt. Add the paste to your face and neck. Let it set for 15 to 20 minutes, then rinse off with cold water.
I hope you’ll give it a try and enjoy the results, as mush as I do.
Adding citruses to a marinade helps to break down the steak’s fibers and make it more tender. Beer and lime, sounds like a happy hour?
Marinate the fajitas a day ahead, combining all the ingredients below with the meat. An easy option is using ziploc bags to avoid the mess.
I almost forget, today’s secret ingredient:
When the fajitas are almost done (medium rare) add the sliced mushrooms and a 1/4 cup of beer. I used Corona this time, but you can use your favorite beer. Let the mushrooms cook.
And last but not least, add the Poblanos, bell peppers, tomatoes and the rest of the onion.
I don’t like my peppers over cooked, reason why I added them last.
3/4 tsp. sea salt
¾ Cup of Beer
½ Tablespoon of Chile Powder
½ teaspoon of ground cumin
3 Cloves of Garlic (minced)
6 Mushrooms (sliced)
2 Chile Poblanos or Bell Pepper (I used 1 Poblano and 1 Red bell pepper)
2 Lb Fajita (Preferably marinated and sliced)
1/4 Cup Beer of your preference (I used Corona)
2 Cloves of Garlic
Olive Oil (just a tablespoon)
25 Cherry Tomatoes (cut into halves)
Heat a large pan and add a tablespoon of olive oil. Then, add half of an onion and two cloves of garlic (cut into halves). Add the fajitas (already marinated and sliced), and sprinkle the juice of the two limes and fresh pepper to taste. Stir. When the fajitas are almost done (medium rare) add the sliced mushrooms and a 1/4 cup of beer. Let them cook for a few more minutes. Then, add the Poblanos, bell peppers, tomatoes and the rest of the onion.
Serve immediately, sizzling hot, with white rice, warm tortillas and your favorite salsa.
The pictures were taken in a small village in Veracruz, Mexico.
While waiting for our sugarcane juice to be made. Mr. Turkey came walking and passed right in front of us, modeling his feathers, like if he was part of an exclusive Christian Dior’s runway.
Fill the water chamber of your coffeemaker with water and drop in four Alka-Seltzer tablets, wait for them to dissolve, next brew a cycle to clean the tubes. Turn off the coffeemaker and let it cool for about twenty minutes. To make sure the Alka-Seltzer is completely gone, rinse the chamber with water, and repeat the rinsing process two or three more times.
Then run another brew cycle with plain water before making coffee.
Cleaning your coffeemaker every other week or at least once a month will keep your coffee tasting good.
“Without my morning coffee I’m just like a dried up piece of roast goat.”Johann Sebastian Bach (1685-1750) The Coffee Cantata.
Filed under: Tips
So you are SICK! Headache, runny nose, nasal congestion and sneezing. And guess who has to make that chicken soup to bring you back to life? YOU! Yourself and only you.
I promise you this chicken soup is very easy. I make it every time I get sick. When my husband gets sick, I take more time and put more effort, just to show my looooove for him .
Simple but flavorful, and if your nasal passages allow it, very aromatic. Give it a try.
You can always adjust it to your taste, substituting oregano for cilantro or even for parsley.
We also need some corn to give it more texture.
Now, it’s time to chop! I spent some extra time cutting the veggies into small pieces, just because I remembered my sweet Mom always made this soup when I was little, she always cut everything nice and small.
Hey! If you are feeling really sick, don’t bother chopping so much, just chop the veggies into large chunks.
Place the chicken in a large pot, adding water, salt, the sliced onion, and the garlic cloves. Bring to a boil, then reduce the heat. We are basically poaching our chicken in a flavorful bath.
Once the chicken is cooked through, just FYI the juices should run clear…
Add some vitamin C, lime juice.
2 Chicken breat
1 Large plantain
1 Green bell pepper
2 Celery stalks
1 Can of corn
About 8 cups of water
2-3 Garlic cloves
Bring the water with the chicken, salt, onion and garlic to boil, then lower the heat and simmer until chicken is cooked. Let the chicken cool down and shred it, then add it back to the chicken broth. Also add the rest of the veggies, except for the celery and oregano. The vegetables should be tender after 5-7 minutes. Finally add the celery and the oregano.
Serve with some lime juice.
After a long day at work, chasing the kids around, or just after finishing a home project, give your feet a well deserved rest and put those pretty empty wine bottles to a good use.
Fill one up with hot water, then sit down, relax, and roll it back and forth under your feet.
You feet will thank you.
Filed under: Tips
2 slices of turkey pastrami
3 tablespoons of Olive oil
Heat a skillet over medium-high heat. When the pan is hot add the olive oil. While the oil is heating, whisk the eggs in a bowl, season with pepper and whisk some more, add the chopped cilantro, and whisk again.
Pour the whisked eggs into the hot skillet. Reduce heat to medium. Continue cooking using a spatula to pull the cooked eggs from the edge. Place the cheese, pastrami and poblano peppers on top of half of the eggs. Use the spatula to lift opposite side of the omelet and very carefully fold over, press a little to allow the uncooked parts run underneath. Flip over the whole omelette and let it cook some more.
Serve with fresh fruit or tomato sauce.
Nothing cozier than a warm burning fire on a cold winter night.
Is your fire smelly?
Try adding a few lemon peels into the flames. The oil from the peels gives out a citrus scent,
a pleasant fragrance, banishing bad odors.
Filed under: Tips
Also called “Ponche”. Your whole house will get a sweet aromatic smell. This hot drink will warm even the coldest winter night.
Ponche is a traditional drink in Mexico; we love to make it during the Christmas season. Since it’s freezing in Dallas, I decided to have the first Christmas of 2010, making the hot sweet delicious Ponche de Frutas (Fruit Punch).
So easy to make, you’re going to love it.
Here are the ingredients you need:
Two lbs of piloncillo. Piloncillo is like brown sugar, but not exactly, see the sugarcane gets pressed in a large artifact to get all the juice from it, then, that juice is boiled at super high temperatures, until its color turns into a beautiful gold-brownish paste, which then gets formed into a cone. Here is a picture of the final product:
I love it, not only because it makes me feel like Speedy Gonzales, but also because contains large amounts of calcium, iron and proteins, ahaaa, its not only sugarrrr!! Plus its flavor is lighter than brown sugar. Piloncillo is one of the ingredients in many of my desserts, “¡Ándale! ¡Ándale! ¡Arriba! ¡Arriba!”
please don’t tell anyone, I cheatted this time and used frozen guavas, I didn’t want to go to the grocery store to get fresh fruit, forgive me, but It’s freezing in Dallas.
If you want to be gooood, use fresh fruit.
The juice of 6 oranges, just FYI, I had fresh oranges at home.
Enjoy it in a cold winter night, it doesn’t have to be Christmas.
6 Liters of drinking water
2 Lbs. piloncillo
1 Cup of raisins
1 Cup of pitted prunes
3 Cinnamon sticks
10 Whole cloves
8-10 small crabapples (tejocotes)
½ Lb. of tamarind pods
2 Lbs. sugar cane
2 Apples, peeled and chopped
2 Pears, peeled and chopped
4 Large oranges (or 6 medium ones) juiced
Sugar to taste, if needed
In a large pot, bring the water to a boil with the cloves, piloncillo and cinnamon sticks, then, reduce the temperature and add the rest of the ingredients, except the Brandy. Add some more water if needed, let the punch simmer for about one hour.
Serve warm, adding booze for the adults
Maybe sad, or worried…
Could it be, scared?
He was about to perform a dance, you would think that dancing is always fun… well, he was about to dance on top of a pole, up to 150 feet high.
The Dance of Papantla’s flyers.
He is a flying man, trying to make a living.