http://www.texmextogo.com

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We can “finally” smell fall in the air – it was below 90 degrees one day this week! Which means we CAN assume the Holiday Season spirit!

Come take a look at the decorations we have found. If this was the year you planned on a new theme, why not make it Mexican chili style!

** Chili Rista Lights

A cluster of 35 lights covered with red plastic chilis topped with a raffia bow. Approx. 10" long. End to end connectors, indoor/outdoor UL listed. An eye catcher!

Click here: http://www.texmextogo.com/store/PPF/parameters/10_2/more_info.asp

** Chili Pepper Lights

Chili peppers cover 35 lights on a 16' string. Indoor/outdoor, end to end connectors, UL listed. Don't wait for Christmas! Hang these up anytime/anywhere for a festive mood.

Click here: http://www.texmextogo.com/store/PPF/parameters/63_2/more_info.asp

** Chilitoe

The Southwest mistletoe! Catch a kiss anytime!

A cluster of three red wooden chilis, 3 1/2" long gathered on a raffia string. My favorite!

Click here: http://www.texmextogo.com/store/PPF/parameters/61_2/more_info.asp

** Tamale Kit

The traditional Mexican Holiday dish. You can’t find the flour and hojas? Well, it’s just a click away: http://www.texmextogo.com/store/PPF/parameters/62_2/more_info.asp

** Mexican Food Gourmet Gift Baskets

Anytime and for any reason! A distinctive gift box filled with the best the Southwest has to offer…even the tortilla chips!

Click here: http://www.texmextogo.com/store/PPF/Category_ID/4/products.asp

** Mexican Cookware & Gifts

The unexpected surprise! Get used to hearing "I was looking for this!" Come on over & browse for great ideas.

Click here: http://www.texmextogo.com/store/PPF/Category_ID/2/products.asp

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RECIPES

** Annie’s Quesadillas with Avocado Cream

Place 4 tortillas on a work surface and spread our favorite jalapeno jam over one surface (click here to view product)

Cover with thin slices of Muenster cheese, fresh spinach & thin sliced fresh mushrooms. Place a second tortilla over each, creating a sandwich. Heat a dry nonstick large skillet; using a large spatula, place a quesadilla in the skillet and cook, pressing down with the spatula and turning once until the cheese melts and the tortillas brown. Keep tortillas warm in the oven (250F) while making the remaining quesadillas.

To serve: cut each quesadilla in quarters and serve hot, garnished with quartered limes, cilantro sprigs and a dollop of avocado cream (see below).

Must have: a bowl of salsa alongside (click here)

** Avocado Cream

1 ripe avocado, pitted, peeled and cut in large pieces.

Juice of one lime

½ cup of sour cream

Salt to taste

RECOMMENDED WEBSITE

*Christmas Decorations & Gifts Store

Since we gave the children all their handmade school art that had adorned our Christmas trees for years when they moved out, this was the year to start anew.  Must start early....stores have not decorated yet so we shopped the Internet! We found a site that had everything we needed without having to leave the house! The children will love the stories and they can even write to Santa! I left you a few decorations…

Go shop: http://www.christmas-decorations-gifts-store.com/

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THE MEXICAN DIET

The Mexican table is filled with an assortment of traditional foods. Salsas, soups and stews are common and expected, while preparation vary from a quick-fry to a slow roasting. A sampling follows:

• Corn - most commonly used for tortillas to enhance many a dish. Also used for tacos and tamales.
• Chilies – used both fresh and dried. The white veins and seed pods are the hottest part and pack a punch. Mexicans can distinguish between heat and flavor. Popular varieties of chilies are jalapeno, poblano, serrano, guajillo, chipotle, pasilla, habanero, ancho, mulato and cascabel.
• Beans – these run the gamut from lentils to kidney to fava beans and are found in soups and stews. Small beans are often served refrito (refried in lard) or de la olla (boiled and served in a light broth).
• Tomatoes – the essential ingredient for a tasty salsa Mexicana and also used in sauces for both fish and beef dishes. Tomatillos are small green tomatoes encased in a stiff husk. They are more tart and used in salsa verde.
• Fruit – mango, papaya, coconut and pineapple are all eaten fresh or used in salsas and deserts. Nopales, prickly pear cactus paddles, are sautéed and eaten as a vegetable but can also be found in sweetened desserts.
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  Well, we got a bit windy again! If you’ve got friends or family you think might enjoy our newsletter, well by all means, pass it on! For more gifts, recipes or information on Mexican food, come on over and visit a while: www.texmextogo.com
  We’re always glad to hear from ya’ll…we’ll be back…

 Annie

chef@texmextogo.com

www.texmextogo.com