NewsTaco

By Oscar Barajas, NewsTaco

Back in the good old, waning days leading to graduation, everyone wanted to be friends. People who had otherwise ignored you or taken you for granted for the past three and a half years all of a sudden wanted to be friends. All of a sudden everyone wanted to keep in touch. If you saw my yearbook now, you would have thought I was the belle of the ball. Page after page was littered by reminders to K.I.T. with hearts dotting every “I.” It was the middle of June and we had decided that regular school no longer applied. The students crowded the halls waiting for that doomsday clock to strike the witching hour. Graduation practice was paramount and everything else a chore.

My friend Ruben and I felt that we were above it all. We felt as if we were above their cool and influence. We had spent the last three years playing video games and flicking boogers during second period, like all the super studs of our time. We were invited to Grad Night at Disneyland during that last week. We scoffed at our classmates. There were promises of drinking and debauchery among some of the more deviant seniors, but we wanted more. We wanted something epic that would make our grandchildren blush.

Ruben’s friend Edgar was the first to suggest that we all go to Tijuana. I fell in love with the lawlessness of it all. The plan was to pool the money our parents had given us for Grad Night and spend that Tuesday night in Tijuana. We all drank the Kool-Aid and figured that the party never stopped, South of the Border. I had only been there a couple of times to pick up relatives at the airport, but I always figured there was something dark and exciting about it. I would watch as my parents rolled up their windows and locked the doors as soon as the United States was over our shoulders and I wanted it more and more.

Edgar claimed to have all the necessary connections. He said he knew of places where we could drink till the sun came up along with the women that would surely turn us into men and chase our inexperience away. We would need two hundred dollars in order to secure supplies, gas, lodging and reckless abandon. I was willing to invest 130 dollars on the venture which was a week’s pay at the time.

That fateful Tuesday snuck up on us before we knew it. I kept looking at the clock so long, that I found it hard to distinguish my left from my right, making those graduation practice drills unbearable for my row. The lump in my throat became harder to swallow as the afternoon began to give way to the night. As far as my parents were concerned I was going to spend the night with Goofy. As far as I was concerned, I was going to hang out and get goofy.

I got to Ruben’s house at about 9, only to find that he was unprepared, still waiting on Edgar. I was wearing one of my dad’s fanciest leather jackets which made me look like the Fonz wearing a black storm slicker. I smelled like I had rubbed a dozen magazines on my face in order to capture Calvin Klein’s latest income venture. We took turns blowing up Edgar’s home phone, until his dad finally took it off the hook. Fortunately, neither of us had given Edgar our money, so we decided to kill some time at the Hollywood record stores while he returned our mounting number of calls.

The plan was to spend an hour at the record store and then come back by ten, so we could be in Tijuana by midnight. However, that plan went out the window when we decided to get something to eat. We rolled into Ruben’s house by 11:30. Obviously, I could not go home since I had told my parents I would be hanging out with Mickey Mouse till dawn. Edgar finally got there, but he said that he could not align anything because his cousin who served as the connection was not in town. I wanted to be angry but the Del Taco meal I had eaten began to sink its claws into me. I told myself that I would only take a 45 minute nap while they sorted out the madness.

The next thing I remember was waking up, wearing leather jacket and all. The worst part was that I still had to go down to the school and pick up extra tickets for the graduation. It was a horrible feeling walking to that school and feeling that hangover feeling. What made it worse was that I had not even touched a drop of alcohol. I got there just as the buses arrived from Grad Night and was able to get lost in the shuffle of humanity. I learned a valuable lesson that night. In an animated pretend world of imagination, I was the biggest cartoon.

By Melissa Pitts

I know, I know- soup in August? While I completely understand the knee-jerk reaction to stay far away from a steamy cup of soup during summer, I promise this soup is well worth it. Squash blossoms (flores de calabazas) have cropped up in farmers markets and supermarkets and this soup recipe is a classic way to prepare them. While it is common to fry and stuff the blossoms, I enjoy this soup as an appetizer or with a crusty piece of bread. Some notes: I made this completely vegetarian by using veggie broth, but you can use chicken broth and, instead of heavy cream I used low fat evaporated milk so the soup is creamy without being heavy.

There are a few things you want to know about preparing squash blossoms, however. There are male and female squash blossoms. The males grow off of the stem of the zucchini plant, and have stamen inside their blossom. The females grow directly off of the end of the zucchini, and have pistils inside their blossom. If you have males, remove the entire stem and the stamen inside. If you have females, remove the pistils. In addition, male and female blossoms have slightly tough, green “leaves” around their base. You may wish to snap these off, also. Rinse your blossoms under water gently to remove bugs, and pat dry carefully.

**Full disclosure here folks, this recipe is adapted from a recipe by Rick Bayless, Golden Squash Crema.

Yields 4 servings

Cook Time: 40 minutes

Preparation Time: 20 minutes

Ingredients

• 2 tablespoons canola oil
• 1/2 large onion, chopped into 1/4-inch dice
• 2 cloves garlic, roughly chopped
• 3 cups vegetable broth
• 1 potato, roughly chopped- russet is fine- or whatever you have
• 16 large, fresh squash blossoms (3-4 inches male blossoms)
• 2 poblano chiles
• 1 cup milk- I used nonfat but you can use whatever you have on hand
• 1 medium zucchini or summer squash, cut into 1/4-inch pieces
• 1 cup corn kernels- fresh or frozen is fine
• 1/2 cup low fat evaporated milk
• 1 1/2 teaspoon salt

Directions

This summer has been one of the hottest on record, thousands of temperature records have been broken across the country, killing dozens of people and sending thousands with illnesses like heat exhaustion and dehydration to the emergency room. What you may not know is that, if you’re diabetic, this is bad news for you.

The early symptoms of heat illness include dehydration, nausea, vomiting, headaches and dizziness. Without proper medical attention death can occur.

Heat disorders share one common feature: the individual has been in the heat too long, or has exercised too much for his or her age and physical condition. I can’t even count the number of people I see jogging in the middle of a 105 degree day in Dallas. It’s suicidal!

But it’s worse for diabetics, and many diabetics are unaware of the dangers heat imposes on them. Heat is much more dangerous to people with diabetes because they have an impaired ability to sweat, predisposing them to heat-related illnesses. Sweating is the body’s natural mechanism to cool itself.

People living with diabetes need increased awareness of how heat affects their disease, according to a study from researchers from Mayo Clinic in Arizona, in collaboration with the National Ocean and Atmospheric Administration and the National Weather Service.

For example, one in five respondents said they would not take precautions until the temperatures exceeded 100 degrees, yet heat illness can occur at 80 to 90 degrees when you factor in the heat index, which is the combination of air temperature and humidity. High humidity makes heat more dangerous because it slows the evaporation of perspiration — the way the body cools itself. You should restrict your outdoor activity if the heat index exceeds 105.

Heat also can harm the effectiveness of diabetes medications and supplies. “Oral medications as well as insulin have a therapeutic temperature range above which they lose efficacy,” said one of the investigators on the study. The drug’s package insert includes information about proper temperatures for storage. So, if you’re going out, don’t leave your meds in a hot car!

Safety Tips:

• Slow down. Reduce, eliminate or reschedule strenuous activities until the coolest time of the day. Children, seniors and anyone with health problems like diabetes should stay in the coolest available place, not necessarily indoors.
• Drink plenty of water or other non-alcohol or decaffeinated fluids, even if you don’t feel thirsty. Your body needs water to keep cool.
• Dress for summer. Wear lightweight, light-colored clothing to reflect heat and sunlight.
• Stay out of the sun. Sunburn reduces your body’s ability to dissipate heat.
• During excess heat period, spend more time in air conditioned places.
• Do not take salt tablets unless specified by a physician.
• Take in less fuel. Foods, like meat and other proteins that increase metabolic heat production, also increase water loss.

Climate change is making our world a lot hotter than it used to be. The summer days are hotter and stretching their numbers into heat waves that never seem to end. As temperatures rise, so are the number of heat illnesses, emergency room visits, and deaths.

People with chronic diseases like diabetes are particularly vulnerable to the heat. Communities must be educated on heat-related illnesses and patients with chronic diseases need to be better informed on disease management in hot climates.

References:

http://www.noaawatch.gov/themes/heat.php

http://www.sciencedaily.com/releases/2010/06/100621091213.htm

http://www.nrdc.org/health/climate/heat.asp

http://www.myhealthnewsdaily.com/heat-illness-exercise-sports-emergency-1741/

Jeff Kreisberg, Ph.D. is a healthcare consultant and author of the book “Taking Control of Your Healthcare.” If you need assistance with your healthcare needs, visit Jeff  on his website and follow his blog, Taking Control of Your Healthcare. Follow Jeff on Twitter @kreisberg.

[Photo By nvbr11]

By Melissa Pitts

Who didn’t grow up drinking horchata? And, while most of us only know the powdered stuff or the already made sweet and creamy drink, it’s extremely easy to make and much healthier. When you make it at home you control the sweetness and experiment with different flavors. Here I’ve used strawberries since they are in season right now, but you can use any fruit you want. I also love this recipe in the summer since it’s made with water, not milk which I prefer when it’s unbearably hot!

Cook Time: 10 mins.

Preparation Time: 10 mins.

Yields 4 servings.

Ingredients

• 2 cups fresh strawberries, roughly chopped
• 6 cups cold water
• 1/2 cup white rice
• 3 tablespoons honey

Directions

1. Cook the rice according to the package and let cool. Put the rice in a blender.
2. Add the strawberries to the blender and puree the contents until smooth.
3. Strain the mixture into a pitcher, pressing on the solids to extract as much liquid as possible.
4. Add the cold water to the pitcher and stir everything. Taste and add honey if it needs sweetening.

Flaming Tortillas is dedicated to bringing the best of Latin cuisine, culture, and food news to your kitchen table. It features what’s in season right now,  favorite recipes from all over Latin America and fresh cultural Latin events around the country. Follow us on Twitter and get the latest news on Facebook.

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By Melissa Pitts

Ahh burgers: food of the Gods and the best part of summer if you ask me. What’s not to love about a juicy and messy burger studded with pieces of spicy jalapeños, smothered with smokey mayo and topped with melted cheese? This is my favorite kind of burger to make and beats the hell out of your regular burgers. Top with anything you like, I always serve mine with sweet potato fries- something about dipping them in ketchup and chipotle mayo makes them so good!

Cook Time: 10 mins

Preparation Time: 10 mins

Yields 4 Servings.

Ingredients:

• 1 1/2 pounds ground beef
• 1 teaspoon salt
• pepper to taste
• 1 jalapeño, finely chopped
• 1/2 medium onion, finely chopped
• 3 tablespoons olive oil, divided
• 3 tablespoons finely chopped chipotle peppers in adobo sauce
• 2 tablespoon lime juice
• 1/2 cup mayo (or for a healthier version use equal parts mayo and nonfat Greek yogurt)
• 4 hamburger buns
• 4 slices Monterrey Jack cheese

Directions:

1. In a small pan, over medium heat, saute the jalapeño and onion with one tablespoon olive oil, sprinkle with salt if desired, and let cook until softened, about 4 minutes. Set aside.
2. In a large bowl, combine the meat, salt, the rest of the olive oil, salt, pepper, and the jalapeño and onion mixture. Mix until it’s just combined, the more you mix the beef, the tougher your patties will be.
3. Lightly form into 4 hamburger patties and press lightly into shape.
4. Prepare a charcoal or a stove-top grill.
5. Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted.
6. Place a hamburger and a slice of Monterrey Jack in each bun, spread the chiptole mayo on each piece of bread and add whatever toppings you desire, and serve hot.

Chipotle Mayo: Combine the mayo, chipotle pepper and lime juice in a small bowl. Mix until well incorporated, add salt and pepper if desired.

Flaming Tortillas is dedicated to bringing the best of Latin cuisine, culture, and food news to your kitchen table. It features what’s in season right now,  favorite recipes from all over Latin America and fresh cultural Latin events around the country. Follow us on Twitter and get the latest news on Facebook.

By Melissa Pitts

Because sometimes you want more than just plain watermelon! This drink takes all of 30 seconds to make and is the perfect thirst quencher in the unforgiving heat. Salud!

Cook Time: 1 mins

Preparation Time: 5 mins

Yields 2 servings.

Ingredients:

• 8 oz cubed watermelon, with the seeds removed
• 2 tablespoons sugar
• 2 tablespoons lime juice
• 1 cup ice cold water

Directions:

Put all the ingredients in a blender and puree until smooth. Serve cold and garnish with mint or more lime if desired.

Flaming Tortillas is dedicated to bringing the best of Latin cuisine, culture, and food news to your kitchen table. It features what’s in season right now,  favorite recipes from all over Latin America and fresh cultural Latin events around the country. Follow us on Twitter and get the latest news on Facebook.

What’s a michelada you ask? Well, I’m about to blow your mind, so I hope you’re sitting down. An easy way to describe a michelada is that it’s like a Bloody Mary but with beer. A better way to describe it is that you take everything that’s great with food, and then eat it with beer instead of food. Yum!

What kinds of things you ask? Salt, pepper, chile powder, Tabasco/Tapatío/hot sauce, lime (limón), Worcestershire sauce (salsa inglesa) and for those who like that kind of thing, either tomato juice or Clamato. I prefer not to add tomato or Clamato (gross) but just the same I’m sure it tastes good to those who do.

So you (who are of drinking age) get a big glass, add ice, add your ingredients, then add your beer and then — ahhhhhhhhhh — the refreshment begins!

I recently was able to enjoy a yummy michelada with my Tío after not having had the pleasure for years. Ever since, I’ve been craving one to stave off the oppressive summer heat. I’m not going to say my way of making these is the best way, but what I will say is that you add what you like, then add beer, and I guarantee you that you won’t be disappointed. So try it and let me know what you think.

¡Salud!

Follow Sara Inés Calderón on Twitter @SaraChicaD

[Photo By SheriW]

By Melissa Pitts

My experience has been that coconut is one of those black and white issues. Either you love it or hate it. I for one cannot get enough of coconut- toasted, in ice cream, ice pops, with chocolate, you name it YUM. Here I’ve paired coconut with cajeta (you can also use manjar or dulce de leche) but you can also just make them plain if you don’t like your ice pops super sweet (that’s never a problem for me!). These paletas are heavenly as you take the first bite and cajeta comes oozing out- how good does that sound?!

Cook Time: 540 mins

Preparation Time: 10 mins

Ingredients:

Heat exhaustion and heat stroke are the most serious heat-related illnesses.

Extreme summer heat like we’re seeing this summer can place older people at increased risk for developing a dangerously high body temperature condition known as hyperthermia. This can result in a number of related health problems, including heat fatigue and exhaustion, sudden dizziness, heat cramps, and heat stroke (when body temperature rises above 104 degrees).

Experts advise that elderly individuals — especially those coping with chronic heart, lung and/or kidney diseases, as well as sweat gland problems and poor circulation — should stay indoors on very hot and humid days, as well as on those occasions when pollution advisories are in effect. If you do not have air conditioning, you should try to take advantage of cooler locales, such as senior centers, malls, movie theaters, churches and religious facilities, social service organizations, and libraries, and drink plenty of fluids, but avoid caffeine and alcohol.

Heat exhaustion is characterized by muscle cramps, fatigue, headache, nausea or vomiting, and dizziness or fainting. The skin is often cool and moist, indicating that the body’s mechanism for cooling itself (i.e., sweating) is still functioning. If untreated, heat exhaustion can progress to heatstroke. Heatstroke is a serious, life-threatening condition characterized by a high body temperature ( more than 103 degrees), red, hot, and dry skin (no sweating), rapid, strong pulse, throbbing headache, dizziness, nausea, confusion, and unconsciousness.

Symptoms can progress to encephalopathy (swelling of the brain), liver and kidney failure, bleeding disorders, and multiple organ system dysfunctions. This is a life-threatening condition. Prompt treatment of heat-related illnesses with aggressive fluid replacement and cooling of core body temperature is critical to reducing morbidity and mortality.

If heat stoke is suspected call 911. Anyone thought to be suffering from a heat-related condition should be brought to a shaded or air-conditioned location, and encouraged to lie down and cool off by using a sponge and cool water, or a shower or bath, if possible. Those in need can be helped by applying a cold wet cloth to those body parts where the blood circulates close to the skin surface, such as the wrist, neck, armpit and groin areas. This can be a fatal condition so it’s best to be informed and prepared given the hot temperatures throughout the country this spring.

How To Prevent Heat Exhaustion

When the heat index is high, it’s best to stay in an air-conditioned environment. If you must go outdoors, you can prevent heat exhaustion by taking these steps:

1. Wear lightweight, light-colored, loose-fitting clothing, and a wide-brimmed hat.
2. Use a sunscreen with a sun protection factor (SPF) of 30 or more.
3. Drink extra fluids to prevent dehydration. Because heat-related illness also can result from salt depletion, it may be advisable to substitute an electrolyte-rich sports drink for water during periods of extreme heat and humidity.
4. Take additional precautions when exercising or working outdoors. The general recommendation is to drink 24 ounces of fluid two hours before exercise, and consider adding another eight ounces of water or sports drink right before exercise. During exercise, you should consume another 8 ounces of water every 20 minutes even if you don’t feel thirsty.
5. Avoid fluids containing either caffeine or alcohol, because both substances can make you lose more fluids and worsen heat exhaustion. Caution: If you have epilepsy or heart, kidney, or liver disease; are on fluid-restricted diets; or have a problem with fluid retention, check with your doctor before increasing liquid intake.

As always, check with your doctor to see if your health conditions and medications are likely to affect your ability to cope with extreme heat and humidity. This can be a life-threatening situation, so be prepared for the summer’s heat.

References:

• http://firstaid.webmd.com/heat-exhaustion?page=2
• http://www.usatoday.com/news/health/2010-07-31-elderly-hyperthermia_N.htm?csp=usat.me

Jeff Kreisberg is a patient advocate, educator, scientist author of the book “Taking Control of Your Healthcare,” and, until his retirement, a professor at the University of Texas Health Science Center in San Antonio, Texas. Jeff also blogs regularly on health issues on his website, Taking Control of Your Healthcare. Follow him on Twitter: @kreisberg

[Photo By Caitlinator]

By Kelly Langmesser

Summer has unofficially started in the city and that means time for warm weather cocktails! This recipe is a refreshing white sangria pairs well with Spanish olives and cheeses to casually entertain. This recipe uses sparking wine to give it a light airy taste that makes perfect for sipping on a hot day.

Cook Time: 2 mins

Preparation Time: 10 mins

Yields 4 servings.

Ingredients

• 1 bottle Cava (any sparkling wine will do-Prosecco, Brut,Champagne, etc.)
• 1 cup Triple Sec
• 3 lemons
• 2 cups orange juice
• 1/8 cup sugar
• 1 green apple, cubed into 1/2 inch pieces
• 1 cup sliced strawberries

Directions

1. In a large pitcher for serving, squeeze juice from two lemons, add orange juice and sugar. Using a whisk, stir until sugar has dissolved. Stir in Triple Sec. Slice up remaining lemon and add to pitcher along with apple and strawberries. Pour in Cava and stir to combine all ingredients.
2. Serve over ice.

[Editor's Note: To read in English, translate this page with Google Chrome.]

Mr. Popper’s Penguins es la primera comedia familiar con actores de carne y hueso de la temporada de verano. Llega con Jim Carrey, cuya glacial relación con su familia comienza se vuelve tibia después de que hereda seis pingüinos adorables, amorosos y traviesos. La película estrena en los cines de los Estados Unidos el 17 de Junio.

Teresa Garza runs the blog Checa LA Movie, follow her on Twitter @teresagarza

By Aurora Ibarra

Although summer is still a month away, beautiful corn cobs are now in every supermarket. So, why not start enjoying summer dishes early? A bite of this salad will instantly transport you to a sunny summer day! Serve with quesadillas for a complete meal.

Cook Time: 5 mins

Preparation Time: 10 mins

Yields 4 Servings.

Ingredients

• 1/2 red onion, coarsely chopped
• 2 garlic cloves, minced
• 1 cup fresh corn kernels (from 1 ear of corn)
• 15 cherry tomatoes, quartered
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro (optional)
• 1 avocado, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoon fresh lemon juice
• 1 teaspoon agave nectar
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• Fresh ground pepper to taste
• sunflower or canola oil

Directions

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