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New Braunfels Herald Zeitung: Wednesday, June 15, 2011 - Page 6

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   New Braunfels Herald Zeitung (Newspaper) - June 15, 2011, New Braunfels, Texas                                 61 Wednesday, June 15, 2011 | herald-zeitung.com  AT HOME  WÌ  For breaking news, sports and traffic follow us on Twitter ®NewBraurtfelsHZ  Become a New Braunfels Herald-Zeitung Facebook fan at facebook.com j?J Sign up for e-newslatier by visiting the * Herald Zeitmg online herald-zeitunfl.com  WINTER _ PROSfiPIO  Columnist Winter Prosapio writes from the front lines ot motherhood.  The chirps of crickets  So far, our tarantula sitting duty has gone exactly as expec ted.  Disastrous.  If you ever find yourself having to buy crickets to fet'd a tarantula, remember, size is everything with crickets. In our case, I bought ones that were so small, they escaped their containment box. I managed to keep this hopping, jumping, buggy problem hidden from my children until I rounded up the escapees and taped up their enclosure.  I didn't disclose the cricket escape because there would have had no room in our bed for adults to sleep since the kids would be too freaked out to sleep downstairs. Then our pet sitter and friend, Steph, thought the tarantula escaped while we were on vacation. When the news leaked out, it looked like we'd have to relocate upon our return since there was no way either kid would come back into a house with a loose tarantula.  Fortunately Fuschia, the pink toed tarantula, was merely hanging out in a thick part erf her web tunnel.  On our next cricket acquisition trip, I got a more appropriately sized crickets. Just one problem. Bigger crickets really make lots of interesting scurrying noises in their box. I was upstairs working when I heard a crash. We looked around but didn't notice anything amiss.  Then, while I was outside I got a call on my cell  Khone — from inside the ouse.  "Mommy?" Mireya's voice was so small, I had to strain to hear it. "There's a cricket loose. I'm hiding upstairs."  I rushed back inside to find both girls hiding out upstairs, and the entire box of crickets turned over in the living room. The cat was staring under the couch, twitching his tail nonchalantly, attempting to maintain an air of plausible deni-ability.  There had been eight crickets in that box.  Fortunately, the crickets were easy to catch. Each one had suffered mild injuries and full on hopping was no longer possible. It did mean a Saturday filled with sudden screams of AAAHHH! CRICKET!  Another issue is once a cricket eets to a certain size it can chirp.  Chirping crickets, which has always been a signal to me to relax, are having the exact opposite impact on Mireya.  Chirping crickets mean there are bugs in her room, which freaks her out.  So, in case you're considering adding a pink toed tarantula to your world take my advice.  Get a pet rock.  Now with a side of beans  Dear Laura: I need a bean ret ipe to go with my fajitas — no heat in the kitchen — Martha.  Tex-Mex Beans  1 1/2 cups chopped onions (3 medium)  1 medium fresh poblano pepper, seeded and chopped 1/4 cup vegetable oil 4 1/2 teaspoons ground cumin  1 tablespoon chili powder  2 cloves garlic, minced 1/2 teaspoon salt  1/2 teaspoon ground black pepper 315-ounce cans pinto beans, rinsed and drained  2 cups chopped tomatoes (2 large)  114-ounce can reduced-sodium chicken broth  1/2 cup snipped fresh cilantro  3 to 4 tablespoons lime juice  In a four-quart Dutch oven, cook onions and chile peppers in hot oil over medium heat for 5 to 7 minutes or until tender. Stir in cumin, chili powder, garlic, salt, and black pepper. Cook and stir for 2 minutes more.  Stir in beans, tomatoes, broth, half of the cilantro, and 2 tablespoons of the lime juice. Bring just to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until mixture is slightly thickened. Stir in the remaining cilantro and 1 to 2 tablespoons of the lime juice. Serve immediately. Makes eight to 10 servings.  Dear Laura: I would like to make a salsa with fruit. I need a salsa to stay on the chip. — Margie Dear Margie: Try this watermelon, mango, jica-ma salsa. I used thick Blue Chips with this salsa.  Watermelon, Mango, and Jicama Salsa  3 cups chopped, seeded watermelon  11/2 cups peeled and chopped jicama  1 cup peeled and chopped mango  2 tablespoons chopped green  onion (1)  1 medium fresh jalapeno chili pepper, seeded and finely chopped 1 tablespoon snipped fresh cilantro 1 tablespoon lime juice 1/8 teaspoon cayenne pepper Tortilla chips  In a medium bowl, combine watermelon, jica-  LAURA LOPEZ  Columnist Laura Lopez writes about food and cooking. Contact her at lrlopez72@yahoo com  ma, mango, green onion, ialapeno pepper, cilantro, lime juice, and cayenne pepper. If desired, cover ancl chill for up to 24 hours. Serve salsa with tortilla chips. Makes 24 1/4-cup servings.  • • • • •  Dear Laura: I am looking for a corn recipe to use for a barbecue party. No mayo, please — something colorful. Thank you for your help. I have used several of your recipes — turned out great — Susan.  Dear Susan: Try this recipe out of faula Deen's Keepsake Issue. You can use frozen corn instead of fresh corn if you like. I tried both ways — Laura.  Colorful Com Salad  Makes 8-10 servings 4 quarts water  6 cups fresh com kernels (about 12 ears)  1 cup drained and chopped roasted red bell peppers  2 jalapenos, seeded and minced 1/2 cup white balsamic vinegar 1/2 cup olive oil  2 tablespoons chopped fresh cilantro  2 teaspoons lime zest  2 tablespoons fresh lime juice  1 shallot, minced  1/2 teaspoon salt  1/4 teaspoon ground black pepper  In a large Dutch oven, bring four quarts water to a boil. Add corn, and boil for 1 minute; drain. In a large bowl, combine corn, roasted red bell peppers, and jalapenos.  In a small bowl, whisk together vinegar, oil, cilantro, lime zest, lime juice, shallot, salt, and pepper. Add to corn mixture, tossing gently to coat. Cover ana chill before serving.  LAURA McKENZIE | Herald-Zeitung  Tex-Mex Beans go great with fajitas, and they're just right — not too spicy.  r  Fresh Peach Soda  1 cup peeled and finely chopped fresh peach  1 pint peach ice cream (2 cups)  3 cups lemon-lime carbonated beverage, chilled  Serve this dessert drink with a spoon to scoop us every last bit of the fresh peaches.  In each of four chilled 12-ounce glasses, place 1/4 cup of the peach. Add scoops of ice cream. Slowly pour some of the carbonated beverage into each glass. Makes four servings.  NOTE In this fresh peach soda, use the fresh Fredericksburg peaches that are being sold now. Good, fast, low-cal and festive.  Don’t be a fool — make one with grilled fruit  The Associated Press  Don't let the name confuse you. This is an easy, delicious and summery dessert, not a reference to the person standing at the grill.  A fool is a classic British dessert made from a fruit compote and whipped cream.  Traditionally, the two components are folded together, but they also can be layered in a parfait glass.  In our revision, we've  opted to grill the fruit rather than cook it on the stove-top.  Grilling the fruit keeps your kitchen cool and adds a wonderful smoky-caramel flavor to the fruit. We've opted for a mixture of strawberries and peaches, but pineapple and banana with a little toasted coconut on top would be a great tropical fool.  Or use apples and pears with a little cinnamon added to the whipped cream.  GRILLED FOOL  Start to finish: 30 minutes Servings: 4  Vegetable oil, for oiling the grill 2 peaches, halved, pits removed  1 pound large strawberries, stemmed and halved  2 tablespoons honey  1 teaspoon lemon juice 11/2 cups heavy cream 1/4 cup powdered sugar 1 teaspoon vanilla extract  Heat a grill to medium-high. Be sure that the grates are very clean. Using a pair of tongs, rub a  paper towel soaked in vegetable oil over the grates.  Grill the peaches and strawberries until tender and starting to brown. Remove the strawberries after 5 minutes. Flip the peaches and grill for another 5 minutes. Allow the fruit to cool until it is easily handled. Pull the skins off the peaches. Cut the fruit up into 1/2-inch cubes, then combine in a large bowl. Stir in the honey and lemon juice. Allow to cool completely.  With an electric mixer, in a large bowl beat the cream, powdered sugar and vanilla until soft peaks form.  To assemble the fools, arrange the fruit and whipped cream in layers in tall glasses. Start with the mixed fruit, then spoon whipped cream over it and repeat until the glass is filled.  Alternatively, fold the cooled fruit into the whipped cream and spoon the mixture into glasses.  Southern cook Foose gives advice for great summer salad  The Associated Press  For Southern cookin doyenne Martha Hal Foose, a memorable salad is a contrast of the common and the unexpected.  "Great salads are a balance of familiar and unique," she said in an e-  iqu<  mail interview. "I like a  combination of textures and an interesting blend of flavors. I love the classics for summer get togeth-ers. But I always enjoy salad innovations."  For the AP's 20 Salads of Summer series, Foose offered up this potato salad-like blend of hominy,  cheddar and peppers.  HOMINY SALAD  141/2-ounce can golden hominy,  rinsed and drained  141/2-ounce can white hominy,  nnsed and drained  2 cups chopped fresh tomatoes  1 cup shredded sharp cheddar  cheese  1/2 cup mayonnaise  1/4 cup chopped green belt pepper 1/4 cup chopped red bell pepper 4 scallions, white and green parts, chopped  2 tablespoons chopped fresh cilantro  1 teaspoon chili powder  1 teaspoon cumin seeds 1 teaspoon salt  In a large bowl, combine  the golden hominy, white hominy, tomatoes, cheese, mayonnaise, green bell pepper, red bell pepper, scallions, cilantro, chili powder, cumin seeds and salt.  Toss well to combine. Chill for at least 1 hour before serving.  BECOME AN l-REPORTER!  Catch breaking news in action? Email your hlgh-resolution photo and story to  news@herald-zeitung.com . Be sure to include your name and a phone number so we can contact you if we have any questions.   

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