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| Robey Condra 2006 Title Winner. Image Courtesy of San Angelo Live |
IT'S RODEO TIME!
Every year, San Angelo looks forward to February but not for the day of hearts. Although special it may be, Valentines Day is not February's biggest event for this small town. It's the Annual San Angelo Stock Show and Rodeo along with the fun games and rides of the carnival. Ranked as the 6th largest indoor rodeo show, San Angelo becomes alive this time of year. Rodeo is a holiday for the town of San Angelo.
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| Lake View Air Force Jr ROTC |
Though some may think it's a small part of the big picture, we are the first group of people that will greet you at the door as you walk in to watch the show.
In camo pants and their Corp T-shirts, LakeView AFJROTC cadets are there ready to greet, assist, and provide programs to whoever is interested.
I enjoyed the experience back when I was one of those cadets and now as an adult, we look forward to it each year.
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| You might even see this little cowboy |
So if you're going to any of the shows, stop by and say hello to the cadets before the show. Gigi and Jason will be there cheering them on.
Show you're support to these young students by buying one of the the Souvenir programs, it has many interesting stuff in there and the daily day sheet is included.
For more information visit the San Angelo Rodeo Website.
Blogspot changed some code around on us and we are trying figure out how to fix it. For the next couple of days the blog may act a little funny, sorry for any inconvenience this may cause. Jason is working diligently to fix the situation.
The New Year has come and it's 2012. It's the Year of the Dragon ( The Water Dragon). The rituals of writing down a New Year's resolution list had once again taken some of our precious times. We promise ourselves to live happier, richer, and healthier. Whether we conquer them or not, it's a wish we all would like to come true. So to start off the New Year, here's a healthy Thai appetizer dish that is refreshingly healthy, super easy and delicious.
Mieng Kum or Mieng Kham are mini wraps which consist of dried shrimp, dice shallots, ginger, lime, chili, and roasted coconut wrapped in lettuce or spinach leaves. Traditionally, betel leaves are used as wraps but lettuce and spinach will do. Mieng Kum is serve as an appetizer dish in most US Thai restaurants but it is traditionally a main dish in many Thai kitchens.
The first time that I've had this was at Madam Mam's at the Village in Austin. Ever since, that's how we start our meal every time we go there to eat.
Mieng Kum or Mieng Kham
Recipe Courtesy of Foodista
Serving size:2
(Yellow indicates that we have it available at Mama Nida's Asian Market)
Ingredients:
Romaine Lettuce or Large Spinach Leaves
Filling:
3 tbsp Diced Shallots (Yellow sweet onion is a great substitute)
3 tbsp Dried Shrimp
5 tbsp Roasted Grated Coconut
3 tbsp unsalted Crushed Peanuts
Thinly Sliced Limes with the grinds
Green onions (optional)
Using a salad sorter tray or just a plate with small measuring bowls, place the bowls of fillings together according to you preference. Whatever floats your boat.
Sauce:
1 cup of palm sugar
2 1/2 Cup of Water
1tsp Shrimp Paste
1 tsp Galangal
1/2 tbsp slice shallots
2 tbsp grated coconut
3 tsp dried shrimp
3 tbsp peanut
3 Thai peppers (dried or fresh) Optional
Instructions:
1. Roast the shrimp paste, galangal, and shallots in a small skillet to bring out the aroma and give it some crispiness. Be careful not to cook it too long or you'll burn them. Set it aside and let it cool.
2. Using a food processor, combine the coconut, peanuts, dried shrimp, ginger, chili and the cooled roasted items that was done earlier. Blend to a ground or powdery mixture.
3. In a saucepan, transfer the blended mixture and add the sugar and water the bring to a boil.Occasionally stir the sauce and let it simmer until it is reduce to approximately a cup.
4. Let it cool before serving.
Simply serve with your filling assortments.
How to eat?
1. Grab a lettuce or spinach
2. Fill it with the items on the assorted filling tray
3. Top it off with the sauce
4. Then Eat It!
กินเถอะ/gin tùh/ = Let’s eat! (Thai)
Mangan Tayon! (Ilokano-Filipino)
Mieng Kum or Mieng Kham are mini wraps which consist of dried shrimp, dice shallots, ginger, lime, chili, and roasted coconut wrapped in lettuce or spinach leaves. Traditionally, betel leaves are used as wraps but lettuce and spinach will do. Mieng Kum is serve as an appetizer dish in most US Thai restaurants but it is traditionally a main dish in many Thai kitchens.
The first time that I've had this was at Madam Mam's at the Village in Austin. Ever since, that's how we start our meal every time we go there to eat.
Mieng Kum or Mieng Kham
Recipe Courtesy of Foodista
Serving size:2
(Yellow indicates that we have it available at Mama Nida's Asian Market)
Ingredients:
Romaine Lettuce or Large Spinach Leaves
Filling:
3 tbsp Diced Shallots (Yellow sweet onion is a great substitute)
3 tbsp Dried Shrimp
5 tbsp Roasted Grated Coconut
3 tbsp unsalted Crushed Peanuts
Thinly Sliced Limes with the grinds
Green onions (optional)
Using a salad sorter tray or just a plate with small measuring bowls, place the bowls of fillings together according to you preference. Whatever floats your boat.
Sauce:
1 cup of palm sugar
2 1/2 Cup of Water
1tsp Shrimp Paste
1 tsp Galangal
1/2 tbsp slice shallots
2 tbsp grated coconut
3 tsp dried shrimp
3 tbsp peanut
3 Thai peppers (dried or fresh) Optional
Instructions:
1. Roast the shrimp paste, galangal, and shallots in a small skillet to bring out the aroma and give it some crispiness. Be careful not to cook it too long or you'll burn them. Set it aside and let it cool.
2. Using a food processor, combine the coconut, peanuts, dried shrimp, ginger, chili and the cooled roasted items that was done earlier. Blend to a ground or powdery mixture.
3. In a saucepan, transfer the blended mixture and add the sugar and water the bring to a boil.Occasionally stir the sauce and let it simmer until it is reduce to approximately a cup.
4. Let it cool before serving.
Simply serve with your filling assortments.
How to eat?
1. Grab a lettuce or spinach
2. Fill it with the items on the assorted filling tray
3. Top it off with the sauce
4. Then Eat It!
กินเถอะ/gin tùh/ = Let’s eat! (Thai)
Mangan Tayon! (Ilokano-Filipino)
Why don't you try shopping locally this year? Shop with us!
Shopping locally is the best way to show support to your community. And the best part.....You will always find that perfect gift!
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In the last couple of months, not only did we expanded our grocery items, we've expanded the selections for our gift shop as well. So if you haven't been in lately, stop by and check it out.
Also new to our gift shop is a selection of locally designed and handcrafted Asian inspired charms, fresh water pearl jewelries, and wall arts. Great items for stocking stuffer and elegant gifts.
What best way to show your appreciation for the town that you live in by supporting the local businesses that reside in it?