Nate Wicka has uploaded War - Low Rider (LooKas Remix) [FREE DOWNLOAD]
Monday, May 26, 2014
GOTTHARD - I WONDER (MADE IN SWITZERLAND).mp4 Radioo Pochutla
Playa Zipolite. Welcome To The Beach Of The Dead!: GOTTHARD - I WONDER (MADE IN SWITZERLAND).mp4: Radio Pochutla via STEVE LEE, WE WILL NEVER FORGET YOU.
Sunday, May 25, 2014
Saturday, May 24, 2014
Earthquake shakes buildings in Mexico City MEXICO CITY Sat May 24, 2014
Earthquake shakes buildings in Mexico City
MEXICO CITY
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(Reuters) - An earthquake that hit southern Mexico early on Saturday shook buildings in Mexico City, sending some residents fleeing into the street, but there were no immediate reports of damages.
The 5.6 magnitude quake struck near the border of Oaxaca and Guerrero state in southwestern Mexico at a depth of 12 km, the U.S. Geological Survey reported, revising previous reports.
Mexico City's mayor said via social media that there were some evacuations in the capital, but no initial reports of damages.
(Reporting by Michael O'Boyle; Editing by Robin Pomeroy)
All-new meteor shower: 5 things to know about Camelopardalid NIGHT OF SHOOTING STARS
http://www.usatoday.com/story/news/nation-now/2014/05/22/meteor-shower-camelopardalid/9434097/
A first-of-its-kind meteor shower is expected tohappen Friday night and into early Saturdaymorning. Here is what you need to know about the all-new shower:
1. What is the Camelopardalid meteor shower?It would be dust from a periodic comet called the 209P/LINEAR. The Earth has never run into the debris from this particular comet before.
WATCH: Live feed of meteor shower
2. Why is it unique? Unlike other meteor showers expected to be visible around the same time of year, the Camelopardalid is uncommon because its debris is strongly influenced by Jupiter's gravity. No one has seen it before, but the May shower could rival the Perseid meteor shower in August.
3. When is the optimal time to view it? People in North America will get the best look, and peak activity will be from 2 a.m. to 4 a.m. ET Saturday.
YOUR TAKE: Share your best night sky photo
4. What will it look like? Perhaps what is most exciting is that it is unclear what the shower will resemble. "It could be practically nothing, or it could be a couple hundred meteors per hour," said William Cooke, head of the Meteoroid Environment Office at NASA's Marshall Space Flight Center.
5. Camelopardalid is an odd moniker. How are they named? Meteor showers' names are for the constellation from which the meteors seem to radiate. That point is known as the radiant, and the radiant for Camelopardalid will be the constellation Camelopardalis (the giraffe).
Thursday, May 22, 2014
Wednesday, May 21, 2014
THE FRONT BURNER Opening up to tastes of Oaxaca By MARCIA VANDERLIP Tuesday, May 20, 2014
THE FRONT BURNEROpening up to tastes of Oaxaca
A few months ago I bought a bottle of Vida, an organic mescal. It is made in the "lush, remote mountains and valleys of Oaxaca (wa-ha-ka) Mexico," a region I have long dreamt of visiting. When I opened the bottle to taste this twice-distilled mescal, I think I was expecting something akin to a fine tequila, but this was very different. It smelled of tobacco leaves and was a little like a very earthy, rustic, smoky scotch. Vida was also a little rough, I decided. I put it away.
Some months later, while sniffing spices at the World Spice Merchants in Seattle, I found some dried pasilla chilies from Oaxaca. I could not resist these smoky, deep red chilies. But I didn't actually use them until last weekend while I was making stock from chicken bones. I didn't have much to put in the stock, so I threw in a couple of carrots and a dried pasilla. I was rewarded with a rich, complex stock that was just a little smoky.
I put the stock in the refrigerator and pondered what I would do with it. That very night, I was watching "Anthony Bourdain Parts Unknown." He was in Oaxaca watching the old-school cooks make tortillas over outdoor fires—and he was happily drinking shots of that smoky mescal.
The place and the people seemed beautiful, and once again I wanted to go to Oaxaca. But since I cannot, I decided to make Oaxaca-inspired soup, as my stock was already pasilla-infused.
Many elements of this soup are based on a vegetarian garlic and pasilla chili soup from a 2006 "Food and Wine" issue about Jacques Pépin in Mexico. I added the chili/chicken broth and shredded rotisserie chicken. I used less garlic (the other recipe used a whole head) and tortillas rather than bake croutons as the garnish. Next time I make it, I might cook the chicken in the pot with the chilies.
Regardless, this soup was seriously delicious, and it transported me to a place I have never been — maybe it was Oaxaca. I think I'll sip a shot of that smoky mescal with my next bowl. I have acquired a taste for Vida.
PASILLA CHILE AND CHICKEN SOUP
Look for these chilies in the Mexican section of markets, or in Mexican markets. I found good Oaxaca pasillas at World Spice Merchants at worldspice.com. I used three chilies: one in the stock and two soaked in the stock.
1 quart chicken stock, simmered with a pasilla chili
3 tablespoons olive oil
2 pasilla chilies
1 medium onion, diced
3-4 cloves of garlic, minced
1 big tomato, diced
1 teaspoon of salt (to taste)
1/2 teaspoon dried Mexican oregano (Greek or Italian will do)
2-3 cups shredded, cooked chicken
Warm corn tortillas or fried tortilla strips
Make a simple stock with chicken bones, 1 quart of water, onion, carrots, celery and a dried chili. Refrigerate and skim off the fat. Reheat the stock, and when it begins to boil, pour it over two pasilla chilies in a bowl. Keep chilies immersed for about 30 minutes. Meanwhile, sauté the onions and garlic for about 5 minutes, then add the chopped tomatoes, oregano and the chicken/pasilla broth. Heat to boil, then simmer for about 30 minutes. After it cools a bit, blend in small batches for a smooth broth. Serve hot with warm tortillas (or fried strips), avocado slices, cilantro and a squeeze of lime. It is also good with a dollop of plain yogurt or shredded Mexican cheese such as queso fresco.
Servings: 4
Marcia Vanderlip is the Tripune's food editor. Reach her at 815-1704 ormvanderlip@columbiatribune.com.
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