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Medium 9781574411362

Luling

Mary Faulk Koock University of North Texas Press ePub

LULING

We were standing on Main Street, Luling, Texas, waving at the young beautiful belles atop the flower-bedecked floats as they cruised by in parade celebrating the Eleventh Annual Watermelon Thump. The spectators stood under the shade of umbrellas or large straw hats, or huddled under the shady fronts of the stores as the gay caravan interspersed with high school and veteran bands moved along in the hundred-degree summer sun. In the background along Main Street, the pumps on the oilwells were busily going about their business.

In 1922, when oil was first discovered in this area, Luling was a sleepy little town with only about fourteen hundred people, who were principally engaged in farming, railroading, or cattle raising. The arrival of Mr. Edgar B. Davis from his home in Massachusetts stirred this town from its drowsy inactivity.

Six attempts to find the elusive oil in Luling brought Mr. Davis down to the last dollar of his shoe and rubber fortune; but he succeeded in striking oil on the seventh try. From the day this oil well, called Rios No. 1., came in as a great gusher, the city of Luling has steadily progressed.

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Medium 9781608682348

THE COCKTAILS

Brian L. Patton New World Library ePub

H

ey,

do

you

guys

remember

how

in

my

first

book

I

put

the

cocktail

chapter

first

and

said

that

cocktails

were

“the

most

im-

portant

meal

of

the

day”?

That

was

pretty

funny,

huh?

Yeah,

I’m

funny

like

that.

But

that

was

such

a

long

time

ago

like

thirteen

months

or

some-

thing

and

I’ve

matured

a

lot

since

then.

So

now

I

take

care

of

business

first,

and

then

kick

back

with

my

libations.

I

created

these

cocktails

to

accompany

the

menus

in

this

book,

but

you

can

have

them

at

other

times

too.

I’m

not

some

cocktail

Nazi

who

says

that

you

can

only

have

cocktails

here

or

there.

Have

them

whenever!

Wherever!

Whip

up

a

Burn

Relief

or

an

Interloper

for

sipping

on

the

patio

on

a

hot

summer

night.

Or

hook

up

a

big

batch

of

Starburst

to

sneak

onto

the

beach

or

into

the

park

for

a

little

day

drinking.

Or,

if

you’re

like

me,

mix

up

some

Bloody

Vulcans

and

have

a

Star

Trek

marathon

on

your

iPad

in

the

other

room,

while

your

wife

watches

Gossip

Girl

on

the

big

TV.

Please

enjoy

my

cocktail

cre-

ations,

and

remember

to

always

drink

responsi-

bly

meaning,

to

keep

one

responsible

friend

in

your

group

who

will

drive

you

around,

lie

to

your

wife,

and

make

sure

you

don’t

die.

You

don’t

even

have

to

like

that

friend;

just

make

sure

you

have

one.

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Medium 9781574414868

Ingredientes básicos

Kris Rudolph University of North Texas Press ePub

 

INGREDIENTES BÁSICOS

QUESOS

MANCHEGO

Use únicamente queso manchego mexicano, no use el español, ya que la textura es bastante diferente. El queso se puede encontrar en la mayoría de los supermercados grandes. Si no encuentra el manchego sustitúyalo por Monterey Jack.

RANCHERO

El queso ranchero, o queso fresco mexicano es seco y se desmorona. Si no lo puede encontrar en un supermercado especializado en productos hispanos sustitúyalo por queso feta seco o parmesano.

CREMA

En todas las recetas de en este libro de cocina la crema que se utiliza es la mexicana que puede encontrar en supermercados especializados en productos hispanos. Un sustituto cercano sería la ‘creme fraîche’ diluida con un poco de leche o crema agria.

LIMÓN

El limón también llamado “Key lime” en inglés se puede comprar en la mayor parte de los supermercados del sur de los Estados Unidos. Si no los puede encontrar es mejor usar los limones verdes normales que el limón amarillo.

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Medium 9781574414929

Dessert Sauces

Patty Vineyard MacDonald University of North Texas Press ePub

Dessert Sauces

I like my grandmother’s hard sauce recipe the best, and break the rule of never serving two sauces for the same dish at one time. Rum Sauce hot and Hard Sauce cold over plum pudding is a delectable experience.

Reader’s Request

LEMON HARD SAUCE

1 cup

1/2 cup butter

1 cup granulated or 1-1/2 cups confectioners’ sugar

1 teaspoon lemon juice

1/2 teaspoon grated lemon rind

Cream butter, beat in sugar and flavorings.

HARD SAUCE

1 cup

1/4 cup butter

1 cup fine granulated sugar

2 tablespoons brandy

A few grains of nutmeg

Cream butter in electric mixer until soft and fluffy. Gradually add sugar, beating continually. Add brandy and continue beating until light. Remove to a glass bowl or jar, sprinkle with nutmeg, and keep in a cool place for several hours before serving. Serve on hot puddings and pies.

SAUCE LAWRENCE

1-1/4 cups

1 cup Fudge Sauce [next page]

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Medium 9780991309405

Resources: Recommended Reading

Ya-Ling J. Liou Return to Health Press™ PDF

RESOURCES

Recommended Reading

For More on the Mechanics of Everyday Pain

Edwards MZ. YogAlign, Pain-Free Yoga From Your Inner Core. Hanalei, HI:

Hihimanu Press; 2011.

Gokhale E, Adams S. 8 Steps to a Pain-Free Back: Natural Posture Solutions for Pain in the Back, Neck, Shoulder, Hip, Knee, and Foot. Chicago, IL: Pendo Press; 2008.

Hage M. The Back Pain Book. Pompano Beach, FL: Educa Books; 2008.

Liebenson C. Flexibility, Yoga Training, and Ergonomic Postural Advice.

Published on DVD. Riverwoods, IL: Wolters Kluwer Heath; 2011.

McGill S. Back Mechanic: The Step-by-Step McGill Method to Fix Back Pain.

Waterloo, Ontario: Stuart McGill Wabuno Publishers; 2015.

McGill S. Ultimate Back Fitness and Performance. 5th ed. Waterloo, Ontario:

Stuart McGill Wabuno Publishers; 2004.

McKenzie RA. Treat Your Own Back. 9th ed. Orthopedic Physical Therapy

Products Orthopedic Physical Therapy Products; 2011.

Myers T. Anatomy Trains website. https://www.anatomytrains.com.

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Medium 9781608682348

Menu 3. POLENTA PARTY

Brian L. Patton New World Library ePub

29

Pretend Italian Sausages

and Peppers

POLENTA PARTY

3 teaspoons extra-virgin olive oil

Three 3-ounce store-bought vegan sausages or

3 Pretend Italian Sausages (recipe follows),

sliced on the bias

1 red bell pepper, sliced

1 medium yellow onion, sliced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper

1 cup red wine

2 cups marinara sauce

To

brown

the

sausages,

heat

1

teaspoon

of

the

olive

oil

in

a

skillet

over

medium-high

heat.

Place

the

sausages

in

the

pan,

and

cook

for

2

to

3

minutes,

until

browned

on

one

side,

then

flip

and

repeat.

Preheat

the

oven

to

375F.

In

a

medium

bowl,

toss

the

bell

pepper

and

onion

with

the

oregano,

basil,

the

remaining

2

teaspoons

olive

oil,

and

a

healthy

pinch

of

salt

and

pepper.

Transfer

the

vegetable

mixture

to

a

small

baking

dish,

pour

in

the

wine,

and

cover.

Braise

in

the

oven

for

20

minutes,

then

uncover

and

cook

for

15

more

minutes.

Remove

from

the

oven,

stir

in

the

marinara,

and

top

with

the

sausages.

Cover

and

cook

for

15

more

minutes,

or

until

it’s

all

warmed

through.

P

R

E

T

E

N

D

I

T

A

L

I

A

N

S

A

U

S

A

G

E

S

½ pound russet potatoes, peeled and quartered

1 cup vital wheat gluten

1 tablespoon nutritional yeast

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Medium 9780762780983

Northwest

Williams, Lee Globe Pequot PDF

BeerLovers_CO_3pp_CS55.indd 142

7

. h it e R

64

9

4

Colorado

National

Monument

1, 2

20 miles

is

nn

Uncompahgre

National Forest

on

Ri

ver

50

Grand

Junction

10

Gu

141

70

0

65

70

1

Rockslide Restaurant & Brewery

N

10

Pug Ryan’s Steakhouse & Brewery

139

2

Kannah Creek Brewing Company

Rangely

Glenwood

Canyon Brewing Company 3

Dillon Dam Brewery

W Beer Works

Carbondale

8

11

Crazy Mountain Brewing Company

Dinosaur

Grand Lake Brewing Company

National

40

BREWPUBS

Monument

Backcountry Brewery

6

5

13

13

92

92

3

Gunnison

National Forest

Mt Gunnison

Treasure

Mountain

er

40

Riv

4

131

Carbondale

Glenwood

Springs

do

Colora

Craig

Grand Mesa

National Forest

Rifle

Meeker

40

82

70

6

7

Edwards

131

134

40

5

Mt. Elbert

14,433 ft.

9

te

ve

125

Ri

24

285

24

9

Roosevelt

National Park

14

40

24

9

Pike

National

Forest

285

6

Rocky Mountain

National Park

Longs Peak

14,255 ft.

Lake

Granby

San Isabel

National

Forest

9

9, 10

Dillon

8

Leadville

91

Frisco

Buena Vista

24

Granby

Grand Lake 11

34

Arapaho

National Forest

r

State Forest

State Park

Silverthorne

Vail

14

Turquoise

Lake

Mt Massive

Wilderness Area

Eagle

Aspen

131

Steamboat

Springs

at

l h P

Bonfire Brewing

Routt

National

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Medium 9781574410761

Entrée Sauces

Patty Vineyard MacDonald University of North Texas Press PDF

222

The Best From Helen Corbitt’s Kitchens

Reader’s Request

A sauce to make a fish dish a delectable entrée any day, and especially for company.

IMPERIAL SAUCE

2½ cups

2 tablespoons finely chopped onion

¼ cup finely diced mushrooms

1 tablespoon butter

1 cup Thick Cream Sauce [opposite page]

1 cup mayonnaise

1 teaspoon lemon juice

2 tablespoons finely chopped sweet mustard pickles

1 tablespoon finely chopped pimento

¼ teaspoon Worcestershire sauce

[Preheat oven to 300º.] Sauté onion and mushrooms in butter; add cream sauce, mayonnaise, lemon juice, pickles, pimento, and

Worcestershire. Completely cover any boned fish like red snapper, sea trout, fillet of sole, and similar fish, and bake for 40 minutes. Part of the sauce cooks into the fish and part stays on top. I use it also combined with shrimp, lobster, and crabmeat, and baked in individual casseroles for a luncheon dish and find it popular as a hot hors d’oeuvre served with pastry scoops: pie crust molded on a tablespoon, placed close enough to touch on a baking sheet and baked at

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Medium 9781311572383

Bikini Body Workouts Guide UPGRADE

Kayla Itsines Kayla Itsines ePub
Medium 9781574414868

Sources

Kris Rudolph University of North Texas Press ePub

S OURCES

The recipes in this cookbook are from my own kitchen, but the following sources have been most helpful in writing this book, especially the Introduction and “Secrets of Healthy Eating.”

Center for Science in the Public Interest. URL: www.cspinet.org

Kennedy, Diana. From My Mexican Kitchen: Techniques and Ingredients. New York: Clarkson Potter Publishers, 2003.

Kiple, Kenneth F., and Kriemhild Coneé Ornelas. The Cambridge World History of Food. Cambridge: Cambridge University Press, 2000.

Newman, Cathy. “Why Are We So Fat?” National Geographic, August 2004, 46–54.

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Medium 9781574414929

Entrée Sauces

Patty Vineyard MacDonald University of North Texas Press ePub

Entrée Sauces

The sauce to meat is ceremony, according to Lady Macbeth. But what would the ceremony be without the sauce? I’m sure the hostess who serves a really superb sauce feels at times that she is playing god to the mortals who partake of it. And why not? It takes patience to make a sauce that will enhance, not disguise.

Any sauce, whether simple or complex, takes time—to blend the proper proportions of fat, flour or egg yolks, and whatever liquid goes into it. A good rule in blending is to follow your sauce recipe, and carefully; but let your imagination inspire your seasoning.

Reader’s Request

A sauce to make a fish dish a delectable entrée any day, and especially for company.

IMPERIAL SAUCE

2-1/2 cups

2 tablespoons finely chopped onion

1/4 cup finely diced mushrooms

1 tablespoon butter

1 cup Thick Cream Sauce [opposite page]

1 cup mayonnaise

1 teaspoon lemon juice

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Medium 9780762780983

About the Author

Williams, Lee Globe Pequot PDF
Medium 9781608682348

Menu 9. LITTLE BRITAIN

Brian L. Patton New World Library ePub

85

Banger and Mash Rolls

with Quick Gravy

LITTLE BRITAIN

3 tablespoons vegan margarine

1 medium yellow onion, sliced

Salt and pepper

1 pound Yukon Gold potatoes, peeled and quartered

2 teaspoons whole-grain mustard

3 tablespoons unsweetened nondairy milk,

at room temperature

12 green cabbage leaves (each about the size of your palm)

2 teaspoons extra-virgin olive oil

Four 3-ounce store-bought vegan sausages or 4 Pretend Italian Sausages

(see recipe, page 29)

Quick Gravy (recipe follows), warmed

In

a

large

skillet,

melt

1

tablespoon

of

the

margarine

over

medium-

low

heat.

Add

the

onion

and

a

pinch

of

salt

and

cook

for

25

to

30

minutes,

or

until

soft

and

caramelized.

Transfer

to

a

bowl

and

loosely

cover

with

foil

to

keep

warm.

In

a

medium

pot,

cover

the

potatoes

with

cold

water

and

bring

to

a

boil.

Boil

for

8

to

10

minutes,

or

until

the

chunks

easily

fall

apart

when

you

put

a

fork

through

them.

Drain

the

potatoes

and

return

them

to

the

empty

pot.

Cook

them

over

low

heat

for

1

or

2

minutes,

to

help

dry

them

out.

Pass

the

warm

potatoes

through

a

potato

ricer

or

food

mill

into

a

bowl,

or

simply

mash

them.

Add

the

cooked

onions,

the

See All Chapters
Medium 9780991309405

Chapter 5: Cool the Fire: Address Those Mechanical Triggers

Ya-Ling J. Liou Return to Health Press™ PDF

CHAPTER 5

Cool the Fire: Address Those Mechanical Triggers

DO YOU REMEMBER WHEN YOU WERE a kid and you learned what to do if you were to catch on fire? Well, you have pain because your body is essentially on fire from inflammation, so, if you’re going to put a stop to it, the sensible thing to do would be to approach pain exactly the same way:

Stop, Drop and Roll!

Well, okay, maybe not exactly the same way you would in order to put out actual flames, but let’s take a closer look at what we can do with that darned fire of inflammation.

“It’s so important to respect the pain right away.”

Stop!

First and foremost, it’s essential to immediately stop fanning the flames.

If someone actually catches on fire, the act of stopping in your tracks will keep the flow of air around the body from feeding the flames. The more you run around, the more air the flames get—which makes them burn harder and faster. When dealing with the fire of inflammation related to sudden pain of the everyday variety

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Medium 9781574411362

People Are Here!

Mary Faulk Koock University of North Texas Press ePub

PEOPLE ARE HERE!

“Mama! People are here!” The “People are here!” cry rang through the house with much excitement, relayed by various sizes of children with the same alarm as “The British are coming!” People were here! Lots of people had always been here at Green Pastures as long as I could remember. There were five of us children who had grown up in the big frame country house: nieces, nephews and cousins had come to live with us while attending school in Austin, and many others whose extended “visits” had lasted anything up to three years. If clients of my father were lonely, he’d send them out for a week or two’s “pepper-upper” with his favorite diet of *Hot Water Corn Bread and the fresh buttermilk which Mama churned daily. But this time when the people were here, it was different. These people would be paying to be at Green Pastures—we were in business.

I had always been the one in the family to be in charge of getting ready for company dinner, planning the parties, decorating the house—after recruiting all sorts of “free” help, of course. I remember so well getting ready for a party Camille Long and I gave when we were in junior high school. Colored bread had just come into style, and Good Housekeeping magazine had a section on party sandwiches. We made pink and green ribbon sandwiches, solid pink rolled sandwiches, and pink and white checkerboard sandwiches—all day! We also made pecan fudge with heavy cream. We had an electric milk separator which separated the milk from the cream, and this cream was much heavier than whipped cream and made terrific fudge. We also thought it would really be gay to give out fancy paper caps at the party, such as we’d seen at a New Year’s Eve party in a movie; so we cut the colored crepe paper and white tissue paper for fringed tassels, but didn’t have time to put them together, as making the sandwiches and fudge had taken the entire day. I desperately took all the cap-makings in to Captain Tally and Daddy, who were upstairs visiting. Captain Tally was eighty-five years old and had been a trail-driver all his life. Making party caps wasn’t quite his forte—neither was it Daddy’s, which he made clear as he disapprovingly wrapped the thread to secure the tassel on the end of the cap and expounded on how we were spending entirely too much time on the frivolities of life. I donned my pink organdy party dress with picoted ruffles and sallied down the stairs to greet the guests who were coming to dance to the music of our new Panatrope—which Daddy had taken as payment for a case.

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