This week-end I am posting a favorite of mine. Talk about girl power. This movie has it. Sadly I couldn't put the video up on here this time. But, I did put the link up for you to watch the whole thing online. So make sure to check it out!" Real Women Have Curves" (2002)
This is the story of Ana, a first generation Mexican-American teenager on the verge of becoming a woman. She lives in the predominately Latino community of East Los Angeles. Freshly graduated from high school, Ana receives a full scholarship to Columbia University. Her very traditional, old-world parents feel that now is the time for Ana to help provide for the family, not the time for college. Torn between her mainstream ambitions and her cultural heritage she agrees to work with her mother at her sister's downtown LA sewing factory. Over the summer she learns to admire the hardworking team of women who teach her solidarity and teamwork. Still at odds with what her mother expects of her, Ana realizes that leaving home to continue her education is essential to finding her place proudly in the world as an American and Chicana.
Enjoy with "Real Woman Eat Raspberry Chocolate Chimichangas "...
Prep: 15 min., Freeze: 20 min., Fry: 18 min. To save time, assemble the chimichangas up to one week ahead. Place in a zip-top plastic freezer bag, and store in the freezer.
Yield: Makes 6 servings
* 6 (1.55-oz.) milk chocolate candy bars
* 6 (10-inch) burrito-size flour tortillas
* Vegetable oil
* Raspberry Sauce
* Vanilla ice cream
* Garnishes: shaved chocolate, mint sprigs
1. Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet. Repeat procedure with remaining candy bars and tortillas. Freeze 20 minutes.
2. Pour oil to depth of 1 inch into a large skillet; heat to 375°. Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2 to 3 minutes on each side or until golden brown. Repeat procedure with remaining tortillas. Drain on paper towels. Serve with Raspberry Sauce and vanilla ice cream. Garnish, if desired.
Southern Living, FEBRUARY 2007
* 1 (10-oz.) package frozen raspberries, thawed
* 1/2 cup sugar
* 3 tablespoons lemon juice
* 1 tablespoon orange liqueur (optional)
* 1 teaspoon cornstarch
1. Combine first 3 ingredients and, if desired, orange liqueur, in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or just until raspberry mixture starts to thicken. Remove from heat, and let cool completely.
2. Press raspberry mixture through a wire-mesh strainer into a small saucepan, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in 1 tsp. cornstarch. Bring to a boil, and cook 1 to 2 minutes or until thickened. Store in refrigerator up to 3 days.
Watch Movie Here
Thursday, March 18, 2010
Posted by Pink Peony at 6:05 PM