Text 31336, 88 rader
Skriven 2009-11-23 21:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Raine
=============
-=> Quoting Hap Newsom to Jim Weller <=-

 -> pre-apprenticeship carpentry training at a community college

 HN> It's good to see she's looking to 
 HN> improve her life and her kid's
 HN> lives as well.

I'm happy to see this too. She has dabbled in a lot of things but
never stuck to any one of them in the past. I have a hunch this is
her niche though. She loved helping her dad with his hobby, wood-
working and cabinet making as a kid. She has redecorated and flipped
two houses of her own and repaired two of my rentals while living in
them. And taken a house staging course for home vendors. I see her,
not as a wage earning carpenter but owner of a home renovation
contracting firm.

Ironically her dad who owned a chain of glass businesses offered Ray
a glazier's apprenticeship which would lead straight to management
and eventually ownership of the family business. He declined as he
wanted to get into renewal resources management which he did. When
Raine asked to apprentice he refused thinking (then) that women had
no place in construction.    

HN> Good luck to her!

Thanks.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Torta Ahogada
Categories: Mexican, Pork, Sandwiches
  Servings: 2

      2    bolillos
  1 1/2 c  meat filling, typically pork
           such as carnitas
      3    tomatoes, seeded and diced
    1/2    onion, chopped
      2    dried arbol chiles
           (rehydrated in warm water
           for 20 minutes)
        pn cumin
    1/2 ts oregano
        pn ground nutmeg
      1    habanero chile, seeded and
           diced
      1 ts lard or oil
      1    lime

Begin by removing the chiles from the soaking liquid and removing
the stems and seeds and chop them coarsely. Heat the lard or oil in
a pan, add the onions and cook over low-medium heat until they are
translucent. Add the chiles, garlic, habanero, tomatoes and spices,
and cook for 10 to 15 more minutes. Let the sauce cool down, and
blend it until smooth. The pork should be finely chopped and sauteed
in a pan with oil.

A bolillo is a crusty-on-the-outside, chewy-on-the-inside variation
on the baguette that you can find at Mexican markets and bakeries.
Cut each roll almost in half lengthwise so that one side is still
connected slightly, then stuff it with the meat filling. Some torta
ahogada recipes call for a thin coating of refried beans to be
applied to the inside of the bread before adding the pork.

You can either pour all the sauce over the sandwich or dip the
sandwich in halfway. The traditional way is to smother the sandwich
in the sauce, stuff some sliced onions inside and then squeeze some
lime on top.

Adapted from a recipe by Chelsie Kenyon, About.com.

Tovin Lapin, The San Diego Union-Tribune.

From: Mignonne
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Folk be thinking Jalepenos makes it Mexican.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)