House & Garden Tour
By Jennifer Hamilton

An hacienda with Texas flair and cacti-filled macetas

1. This sprawling, modern-day hacienda is a multi-acre property containing stables, a child’s carousel on the south lawn, and a huge stone fountain and gazebo in the entrance garden. 


Built in an L-shape, the iron railings leading to the main house are of 19th-century construction. Most of the walls throughout are made of stone, and all rooms have bóveda ceilings. The master and guest bedrooms in the main house have spacious step-down tile bathrooms and showers. Although the owner brought most of her own furnishings from Texas, many items were added, designed, made and hand-painted here in San Miguel. Of special note is the beautiful chopping board in the open, spacious kitchen. Originally built by the Escobar family of San Miguel, this property served briefly as a branch of the Waldorf School.

2. Nestled on a quiet street in Los Frailes, this enticing home has undergone many changes since it was purchased.

 Wide open and bright, it sports many impressive bóveda ceilings and cúpulas, impressive tiled floors and softly curved brick arches. The collection of paintings and sculpture throughout is significant, and demonstrates the owners’ love of art. Especially impressive is the huge painting in the living room of a group of young Mexican maidens gathered around their ollas (clay cooking pots). Doors throughout carry a theme of wood and glass, with bronze buttons embedded into the frames. The dining room sports more art and leads into the beautifully appointed kitchen with a cozy breakfast nook and smooth granite countertops. From here is the outside garden filled with a plethora of plants, trees, vines and, of course, fountains. Made locally, the iron bed frame in the master bedroom is awe-inspiring, facing west to the patio garden. The bathroom sports impressive rock walls, and more beautiful art. A large roof deck with two separate seating areas is filled with many varieties of plants and trees and views of the distant mountains both to the east and west, affording exquisite panoramas of both sunrises and sunsets. One wall is covered with colorful macetas filled with many varieties of cacti.

Bonus discount!

House & Garden Tour ticket-holders receive a bonus 10-percent discount at La Tienda, applicable to certain items on Sunday purchases.

House & Garden Tour
Sun, Oct 18, tour departs at noon
Biblioteca Pública
Insurgentes 25
US$15 or 200 pesos
Breakfast at Café Santa Ana starts at 9am



Food & Wine

Recipes for the Hungry
By Atención staff

For the first time, Feed The Hungry has compiled a cookbook from recipes contributed by local restaurants, cooks, personalities and friends of Feed The Hungry. Now for sale, this bilingual cookbook features original children’s artwork and pictures taken by award-winning photographers.

All proceeds from the sale of Taste of San Miguel: The Cookbook will help the organization continue to feed four thousand hungry Mexican school children daily and expand the program until there are no hungry children in our community.

The cookbook can be purchased online through PayPal at http://www.feedthehungrysma.org/index.php/our-events.html. You can also find the cookbook on sale in San Miguel de Allende at: La Conexión, Solutions, Border Crossings, Chamonix Restaurant, Casa Catalina, Red Door Galería, Dos Casas, Casa de los Olivos, El Rinconcito, Garrison & Garrison Books, Biblioteca Pública, Librería “La Deriva” and at the Feed the Hungry offices.

RECIPE

Aztec Waldorf |Salad

Serves 10 to 12

3 apples, diced

2 cups green grapes, de-seeded

2 cups jicama, peeled and cubed

1 cup walnuts, rough chopped

1 Tbsp. minced mint or cilantro, depending on preference

Juice of two limes

Zest of 1 lime

Salt, pepper and chili-lemon powder to taste

Mayonnaise to taste, about one cup 

Bib or| Romaine lettuce, 6 or 7 leaves

Toss fruit, nuts and jicama in large mixing bowl. Toss with mint or cilantro leaves, lime juice, lime zest and seasonings. Fold in mayonnaise. Transfer to lettuce lined platter or salad bowl. Garnish with chilli lemon powder and herbs.

In memory of Maude Mixon

Cranberry Chicken

Serves 4

8 boneless and skinless chicken thighs

1 onion soup mix (Lipton type)

1 can whole cranberries (not jelly) (Buy at Espino’s or Carey’s Market)

Mix cranberries with onion soup in a boil abut two minutes. In un-greased Pyrex or glass pan, place the chicken. Pour mix evenly over the chicken. Bake in oven at 350 degrees for 40 minutes.

Jocelyn Lanctot


Feed the Hungry
www.feedthehungrysma.org 

Contact: Development Director Cathy Cooper Long, c/o La Conexión, Aldama 3,

152-2402, contact@feedthehungrysma.org 
Donations: Feed the Hungry San Miguel, Inc. (our 501 (c) (3) US corporation),

220 N. Zapata Hwy., Suite 11, Laredo, TX 78043, US: (505) 349-3700 or Feed the Hungry A.C, (our Mexican Asociación Civil), c/o Aldama 3, Box 636, San Miguel de Allende, Gto., 37700

Registered in the US and Mexico, Feed the Hungry is a nonprofit organization that provides hot, nutritious meals to thousands of hungry children every school day in San Miguel de Allende and the surrounding ranchos.

Despite these uncertain and difficult times, Feed the Hungry has continued to thrive; we added five new kitchens and hundreds of children in 2008. We now operate 35 kitchens and feed 4,000 children every school day.