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Shoes for Souls

Shoes for Souls

Written by Danielle WallingsfordTuesday, 24 July 2012 18:18

A life changing experience for a local woman

Shannon Black heard God tell her “I want you to do that” as she listened to her friend Susan Hicks describe the blessings she received on a mission trip to Oaxaca, Mexico.  But she thought to herself, “There’s no way I could ever do that.” She wondered how she would get off work and be away from her family. A few months later she heard someone else sharing their missionary experiences and she knew she had to make it happen.

“I just got chill bumps and I felt God telling me again, ‘I want you to do that.’”  At that moment she grabbed Susan and said “Okay. I’ve got to do this!”
She and Susan, along with Susan’s husband Dennis Hicks and Rebecca Wells, found a way to do what God put in their hearts to do, and last October they made their way down to Mexico on a Shoes for Orphan Souls mission trip.

Shoes for Orphan Souls is a humanitarian aid project of Buckner International. Their organization delivers shoes to thousands of children in many impoverished regions of the world, children who otherwise might spend their young life dealing with diseases brought on by walking the harsh earth in bare feet. Buckner sends individuals like Shannon and Susan to these children with the blessing of brand new shoes and the assurance of Jesus’s love.

Though the shoes are meant to be a gift for the children, Shannon felt that she was the one who truly received a blessing. “It was just so amazing to see how much a simple pair of shoes, something we take for granted every single day, meant to the kids. They loved them,” she said.   The trip left Shannon with many unforgettable and life changing memories. She savored the simple beauty of singing a hymn, then sings my soul, my Savior God to Thee, how great Thou art, while others who worshiped sang the words in Spanish mi corazon entona la cancion, cuan grande es El. Shannon will also carry the memory of a little boy named Ernesto in her heart forever. Ernesto lived in an orphanage and walked with braces on his legs. She worked with him on Vacation Bible School activities, but before she could say goodbye a teacher took him to work on something else. Later she noticed Ernesto sitting in a corner, his feet without new shoes.  She was able to wash his feet and place new shoes on his young feet. “That was special for me, to put his shoes and socks on after we had formed that special bond. It was just a really awesome experience,” she said.

Susan received her share of blessings on that trip as well.  She visited a government orphanage. “They told us in the morning you’re going to be with some mentally challenged children,” she said. At first, the situation made Susan feel uneasy because, having had four healthy children, she had never been around children with disabilities before. Susan said, “I’m a talker and normally nothing ever prevents me from talking, but this day I couldn’t. I was just standing there thinking, ‘these children, what kind of life do they live?’” When she went into the room she noticed a girl, about 14 years old, who was sitting across the room moving her head back and forth.  Her name was Patti. Susan sat down with her, took off her old shoes and washed her feet. But, before she could get the shoes on Hattie’s feet something amazing happened. “Tears are just pouring down my face and I’m trying so hard to keep it together,” she said. Then, inside Patti’s new shoes Susan found a note. It said, “God made you special, love Mallory.” In that moment, God gave solace to Susan. “I was like okay Lord, that’s it. God made her just the way she is. I don’t understand it and it doesn’t seem fair in my eyes, but God you just gave me an answer right there. This little girl is special in your eyes,” Susan remembered thinking.

Volunteers like Shannon and Susan help bring blessings to orphans across the globe, and they are rewarded with joyous hugs and kisses of small children whose grateful smiles will forever linger in their minds.  If you too would like to help improve an impoverished child’s life by giving them a new pair of shoes you can drop-off a new pair of athletic shoes and socks to Calvary Baptist Church in Scottsboro by August 31. The shoes will be sent to Buckner International and processed to go out as a gift to a special child in need. For more information call 256-259-0385 or visit www.shoesfororphansouls.org 

Recipe for Oaxacan-style carne asada JULY 24, 2012

Recipe for Oaxacan-style carne asada

    JULY 24, 2012

Serves 4

You might not be able to re-create the atmosphere of the smoky alleyway in the Mercado 20 Noviembre, but carne asada at home couldn’t be easier. Grill skirt or flank steak and pork cutlet, then briefly grill tortillas. Add cilantro-flavored guacamole, lots of onion, and don’t worry too much about authenticity.

GUACAMOLE

2	ripe avocados, halved, seeded, and peeled
	Juice of ½ lime
⅓	cup water
	Handful fresh cilantro leaves
	Pinch of salt

Related

• In Oaxaca, you’ll find an alley offering smoky grilled meats

2. Transfer to a bowl; cover and refrigerate.1. In a food processor, combine avocados, lime juice, water, cilantro, and salt. Puree until completely smooth. Taste for seasoning and add more lime juice, if you like.

MEAT

½	pound skirt steak or flank steak
½	pound boneless pork cutlet, trimmed of fat
1	teaspoon ancho chili powder, or anotherfavorite chili
1	large sweet onion, quartered
1	bunch scallions, tops trimmed
	Canola or vegetable oil (for sprinkling)
4	medium, mild green chilies, such as Anaheim
	Salt and pepper, to taste
8	large flour or corntortillas
1	bunch radishes, sliced
1	can or jar (16 ounces) nopales (in the Latin section of supermarkets)
2	ripe tomatoes, thinly sliced

1. Light a charcoal grill or turn a gas grill to medium-high.

2. Pound the meat between two sheets of plastic wrap, using fresh sheets when switching meats. Cover both sides of the pork cutlet with chili powder. Transfer to a plate and cover. Refrigerate both meats.

3. In a bowl, combine the onion and scallions. Sprinkle with oil. Set on the grill rack with the chilies. Grill scallions for 5 minutes or until charred, chilies 3 minutes on a side, onions 10 minutes or until cooked through. Transfer to a plate.

4. Sprinkle the meats with salt and pepper. Set on grill rack and cook steak about 3 minutes on a side, pork about 4 minutes on a side or until both are cooked through.

5. Add the tortillas to the grill rack. Cook about 30 seconds on a side; stack on a plate.

6. Spread a little guacamole on a tortilla and add meat and vegetable. Garnish with radishes, nopales, and tomatoes.Luke Pyenson

In Oaxaca, you’ll find an alley offering smoky grilled meats By Luke Pyenson | GLOBE CORRESPONDENT JULY 24, 2012

In Oaxaca, you’ll find an alley offering smoky grilled meats

By Luke Pyenson

 |  GLOBE CORRESPONDENT   

  JULY 24, 2012

LUKE PYENSON FOR THE BOSTON GLOBE

A vendor at the Mercado 20 Noviembre in Oaxaca behind a shelf of various meats.

OAXACA, Mexico — Travelers know there is something special about the state of Oaxaca. A longtime destination for explorers of all kinds, the laid-back colonial capital of Oaxaca de Juarez, known simply as Oaxaca, is justly well known for being the “land of seven moles.” Those prized, saucy dishes range from the jet black mole negro to the golden-red mole amarillo.

But in an area where complexity in cuisine is celebrated, it’s worth knowing that one of Oaxaca’s culinary marvels is simply grilled meat wrapped in a tortilla. Eating carne asada at the Mercado 20 Noviembre is an experience that is greater than the sum of its parts.

Located just a few blocks past the zocalo, or main square, the Mercado 20 Noviembre (named for the day on which Mexicans commemorate the Mexican revolution) is full of good things. The Mexican dining schedule resembles that of Spain. The main meal of the day, called comida, is in the afternoon. Therefore, the time to hit the market is between 2 and 6 p.m, when you’ll find many small comedors (modest food stalls with a counter and stools) selling solid, cheap food prepared by seasoned Oaxaquenas who also know their way around a good mole.

Better comedors will be serving a couple of selections each day, and it’s helpful to check out several of them first to see what’s on offer before making a decision. Smoke drifts into this area from an adjacent alleyway of primal pleasures, and it is wise to follow that smoke to the alley of carne asada vendors, located right next to the main market building.

Hawkers, bright lights, and displays of unrefrigerated raw meats prove to be a perfect storm of tourist deterrents. Mainly local families crowd the handful of communal tables toward the end of the alley. Each stall down the roughly city-block-long alleyway sells a few different kinds of meat, to be grilled “al carbon,” or over coals. There is tasajo, a type of thinly pounded, air-dried, salted beef; cecina enchilada, a thin pork cutlet covered in chili powder; fat little links of fragrant pork chorizo; thin slices of steak; and the occasional ropelike pieces of beef tripe blowing in the smoky wind. All are delicious, and are possible to enjoy together, as part of a “mixta,” or mixed platter.

LUKE PYENSON FOR THE BOSTON GLOBE

Customers put together their tortillas from grilled meats, vegetables, chilies, and sauces.

The meat is accompanied by grilled onions and charred chiles de agua (a mild, medium-size green chili pepper native to the region) from another stall in the alley. When you order meat from the meat vendors, they coordinate with the vegetable cooks, and at the end somebody brings you everything at once. This might include slices of fresh radishes, strips of nopales (cactus pad), and whole avocados criollos, the smaller, deeper green-fleshed forefather to the modern varieties. There is also, of course, guacamole, but don’t expect the chunky stuff you get in the States. Here, guacamole is more of a sauce than a dip; thin but with a little body.

The stage is set for everything to be stuffed into blandas, which are large, soft, Oaxacan tortillas made of pure corn. Diners create their handheld feasts and meals are shared over paper place mats without implements or the slightest hint of pretension. The end result is not unlike the Tex-Mex fajita, without the sizzle.

Pilar Cabrera, chef of the popular La Olla restaurant in Oaxaca and its cooking school, La Casa de Los Sabores, understands the appeal of the carne asada alley. “It’s a way to eat quickly and not too expensively,” she says. “It’s an example of how simple food can be as good as the most delicious mole you can make at home.”

Perhaps most people are not making a mole as good as the chef’s. But the reality is, even the locals aren’t eating moles every day. When in Oaxaca de Juarez, after you sample the moles, satisfy your appetite with smoky, grilled meat, pillowy tortillas, and indigenous avocados.

Mercado 20 Noviembre  Between Calles 20 de Noviembre and Miguel Cabrera (the alley is impossible to miss) at Calle Aldama, Oaxaca.

Best SEXY prank ( JUST FOR LAUGHS )

Viva National Tequila Day July 24, 2012

News Column

Viva National Tequila Day

July 24, 2012

Staff -- HispanicBusiness

National Tequila Day hits America's bars and backyards today, according to those who decide such things. There are those, too, who think every day is tequila day. Or every Friday and Saturday night, with maybe a Sunday afternoon as well if the weather's nice.

Regardless, National Tequila Day it is. Whether that means wormy mescal someone brought you as a souvenir of a day trip to Juarez or an ultra-smooth Extra Añejo, the occasion offers a built-in excuse to indulge in one of Mexico's great gifts to the world.

By law, the national distilled spirit of Mexico must be made from the blue agave plant in the areas around the city of Tequila in the Mexican state of Jalisco, or in some parts of Guanajuato, Michoacan, Nayarit and Tamaulipas states.

In fact, that wormy mescal probably came from Oaxaca and is most definitely an inferior product.

North of the border, the stuff is often drunk in the lick, sip and suck style, meaning a lick of salt, a sip of Tequila and a suck on a slice of lime. Margaritas are pretty nice, too, on a hot evening over a plate of enchiladas.

Related: Hispanics Favor Beer, Thirst Quenchers: Mintel

In Mexico, however, the traditional method is to drink it straight up, with no training wheels, or drunk as a trio of sweet crimson sangrita, Tequila blanco and lime juice. That makes the colors of the Mexican flag -- red, white and green.

People magazine offers up some delicious-sounding recipes over here.

However you choose to celebrate National Tequila Day, though -- ¡Salud!

And, of course, don't forget that the drink has its own theme song:

Source: HispanicBusiness.com (c) 2012. All rights reserved.

Mexican archaeologists discover three 1,000 year old tombs near Monte Albán in Oaxaca

Mexican archaeologists discover three 1000 year old tombs near Monte Albán in ...
Art Daily
ATZOMPA, OAXACA.- A funerary complex more than 1100 years old and composed of three funerary chambers was discovered in the prehistoric site of Aztompa, Oaxaca. This discovery is highly important since it was registered inside a building that was ...
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Mexican archaeologists discover three 1,000 year old tombs near Monte Albán in Oaxaca 

The walls of the chamber are decorated with designs related to the ball game. Photo: DMC INAH/H. Montaño. Translated by: Cristina Pérez-Ayala ATZOMPA, OAXACA.- A funerary complex more than 1,100 years old and composed of three funerary chambers was discovered in the prehistoric site of Aztompa, Oaxaca. This discovery is highly important since it was registered inside a building that was designed exclusively to harbor a series of tombs which are placed vertically, one on top of another, and the main difference between the prior and the recently discovered tombs is that they weren’t found underground. According to specialists from the National Institute of Anthropology and History (INAH – Conaculta) who registered the discovery, this distinct construction model had not been identified within the region. This is also relevant since one of the mortuary chambers is decorated with mural paintings alluding to the ball game ritual, something that was rather unseen in a funerary zapotecan context. According to archaeologists, Atzompa had been a small satellite city of Monte Albán, founded during the Late Classic period (650 – 900 d.C.) as a consequence of the expansion of the large city. However, “this discovery changes the previous perception, Atzompa was not so similar to Monte Albán as it had been thought, instead it developed its own constructive methods, as was the case of the tombs and the palaces”, said Nelly Robles García, national coordinator of archaeology at INAH, also announcing that Aztompa would be soon open to the public. Dr. Robles García believes these sepulchers could have belonged to important characters, since this building is adjacent to the House of Altars, this must have been the resting place of the elite. It was only at the end of last April, during the Archaeological Proyect of Aztompa’s Collection of Historic Buildings, when archaeologists Eduardo García and Jaime Vera discovered the three tombs inside the 6th building of the oaxacan archaeological site, whose investigation –developed in 2007– was focused on deepening the knowledge about cultural and urban development in Monte Albán and Atzompa. Dr. Nelly Robles, director of the project, emphasized the “highly relevant importance of the find, because in all we know about Monte Albán and Oaxaca there had never been a similar case that concerned a building created to contain mortuary chambers, due to the characteristics of the murals and structural aspects that allow the support of these chambers.” 

More Information: http://www.artdaily.org/index.asp?int_sec=2&int_new=56687#.UA_Lu2Ge47Q[/url]
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Earthquake rocks southern Mexico Published July 24, 2012 Read more: http://latino.foxnews.com/latino/news/2012/07/24/earthquake-rocks-southern-mexico/#ixzz21d4ATEfp

Earthquake rocks southern Mexico

Published July 24, 2012

Read more: http://latino.foxnews.com/latino/news/2012/07/24/earthquake-rocks-southern-mexico/#ixzz21d4ATEfp

Earthquake rocks southern Mexico

Published July 24, 2012

| EFE

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A magnitude-5.2 earthquake rocked southern Mexico early Tuesday, but there are no damage or injury reports, the U.S. Geological Survey, or USGS, said.

The quake's epicenter, which was located at a depth of 13.2 kilometers (8.2 miles), was 11 kilometers (6.8 miles) south-southeast of San Juan de Cacahuatepec, a town in Oaxaca state, and 24 kilometers (14.9 miles) north of Santiago Pinotepa Nacional, another town on the southern state's Pacific coast.

The earthquake occurred at 12:25 a.m, the USGS said.

Mexico's National Seismological Service confirmed the temblor on its Twitter and estimated the magnitude at 5.62.

The earthquake was felt in Mexico City, but officials have not reported any injuries or damage, media outlets said.

A magnitude-7.4 earthquake on March 20 killed two people in southern Mexico and was followed by dozens of strong aftershocks.

On April 2, a magnitude-6.0 earthquake rocked an area between the southern states of Guerrero and Oaxaca.

Mexico, one of the countries with the highest levels of seismic activity in the world, sits on the North American tectonic plate and is surrounded by three other plates in the Pacific: the Rivera microplate, at the mouth of the Gulf of California; the Pacific plate; and the Cocos plate.

That last tectonic plate stretches from Colima state south and has the potential to cause the most damage since it affects Mexico City, which has a population of 20 million and was constructed over what was once Lake Texcoco.

The magnitude-8.1 earthquake that hit Mexico City on Sept. 19, 1985, was the most destructive to ever hit Mexico, killing some 10,000 people, injuring more than 40,000 others and leaving 80,000 people homeless.

The most recent powerful quake to hit Mexico was a magnitude-7.6 temblor that rocked Colima on Jan. 21, 2003. EFE

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21 JUMP STREET (2012) "AC / DC"

ZICATELA PRO BACK ON

A noble effort to “Save Puerto” has been effective enough so far for organizers to commit to staging the event in late September.
IBA have confirmed that the campaign has secured enough base funding to stage a basic Men‚s GSS event.
The new dates are September 27^th to October 6^th.
IBA Tour manager Terry McKenna is ecstatic about the result and is looking forward to another epic event in Puerto Escondido.
“Last year was amazing” said McKenna
“At this point we have a bare-bones event confirmed but we need more support from the fraternity to include a webcast and some of the trimmings that we have come to expect from the existing GSS events”
Head of the IBA Gregg Taylor elaborates on the campaign.
“The primary purpose of the Salvemos Puerto campaign was to use the IBA event to provide a spark to the local economy in Puerto Escondido and this has been achieved, though further funding is required via the IBA Salvemos Puerto campaign to secure a global live webcast of the event to raise the awareness of ongoing challenges the Puerto Escondido community are facing and to bring the action to the screens of the global Bodyboarding community. Additional funding will also be used for the donation to the local lifeguards and Puerto Escondido community.” said Taylor.
Entry details for the event will be available soon.

Quinta Lili – Puerto Escondido Pinned on July 20, 2012

Quinta Lili – Puerto Escondido

Pinned on July 20, 2012 at 9:34 am by John

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Description

Quinta Lili Hotel is a boutique hotel for travelers seeking style, comfort and excellent personal service. We have 5 large, modern guest rooms including a penthouse suite with private hot-tub overlooking the Pacific. Some features of the house include swimming pool, two jacuzzis, lcd tv with satelite, fully equipped guest kitchen, dining and lounge areas under a beautiful palapa roof. Located in the Carrizalillo area, overlooking the beautiful Carrizalillo bay, just minutes away by foot.

Number of rooms: 5

Amenities

1. Full breakfast including fresh juice, cereal, fresh fruit salad, yoghurt, coffee aswell as international and traditional Mexican favourites
2. Swimming pool with sun loungers
3. Jacuzzi
4. Fully equipped outdoor palapa kitchren
5. Large refrigerator
6. Lounge and dining area with satellite tv, ipod dock and music system
7. Barbeque
8. Shower & wc
9. Library, book exchange & games
10. Snorkel equipment
11. Free purified drinking water
12. Free Airport & Bus pickup
13. Free rides to Zicatela and Adoquin

Timmy Reyes Sequence at Puerto Escondido | SURFLINE.COM A sequence of Timmy snags deep shack in Puerto Escondido. www.surfline.com/.../timmy-reyes-sequence-at-puerto-escondi...

Timmy Reyes Sequence at Puerto Escondido | SURFLINE.COM
A sequence of Timmy snags deep shack in Puerto Escondido.
www.surfline.com/.../timmy-reyes-sequence-at-puerto-escondi...

"This morning (Monday, July 23rd) was a little rough for Timmy," explained Puerto's Edwin Morales. "The waves were breaking better at Far Bar, and him and Alex Gray decided to jump in the surge and hope to make it before the next set. Both got super pounded until Alex finally made it, but Timmy didn't and had to go back to shore and start over again..." Photo: Edwin Morales

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Brenda y Hugo en Huatulco, verano 2012