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"September 2014"
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Candace Morey and Michael Wall
A brunch at the Country Club of Pittsfield followed as well as dinner and music at their home.
Newspaper Article
Amanda Crocker and Brian Toomey
Mr. Toomey is the assistant manager of Player's Bench flagship store in Denver, specializing in hockey and lacrosse equipment.
Newspaper Article
Jacqueline DuBois and Scott Chapman
Garret and Suzanne DuBois of Pittsfield are proud to announce the marriage of their daughter, JacquelineDuBois to Scott Chapman, son of Rosemary Chapman of Pittsfield.
Newspaper Article
FED:Home prices down, selling season looms
By Garry Shilson-Josling, AAP Economist Before the end of the world can be said to have moved from the \"nigh\" to \"actually happening\" phase, it's worth bearing in mind that this is, so far, a repeat of the pattern seen a year ago. Credit: By Garry Shilson-Josling, AAP Economist; By mid-September 2014 the price average had fallen by 0.6 per cent.
Newspaper Article
Recipe: El Jefe's Glove-Box Recado
In a food processor, process the garlic, salt, ground oregano and ground chiles until the mix has a fine, grainy, sandy consistency similar to coffee grounds. If the mixture is too wet, turn the oven to the lowest setting, spread the mixture on a baking sheet and place the pan in the oven until the mixture dries out, stirring it every 10 minutes. Alternatively, spread the mixture on the baking sheet and let it sit overnight at room temperature, stirring it a few times.
Newspaper Article
Recipe: Baja-Style Fish Tacos
4. To cook the fish, work in batches so as not to crowd. Using tongs, dip each piece of fish in the batter. Let the excess drain off, then carefully submerge the fish in the hot oil. Fry until golden brown and cooked through, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels. -- Courtesy of Sara Deseran,\"Tacolicious\" (Ten Speed Press, $22, 212 pages)
Newspaper Article
Recipe: Cal-Mex Corn Salsa with Tomatoes and Basil
Combine all of the ingredients, toss and stir to mix well, and let sit for 15 minutes to marry the flavors. Taste and adjust the seasoning.
Newspaper Article
Recipe: Housemade Chorizo and Potato Tacos
1. Place the chipotle chiles, vinegar, garlic, paprika, oregano, coriander and salt in a blender. Puree until you have a smooth paste, scraping down the sides. Transfer the paste to a large bowl along with the pork. Use your hands to blend this chorizo mixture. Set aside.
Newspaper Article
Recipe: Cumin-Lime Crema
In a ceramic or glass bowl, whisk together the yogurt, sour cream, ground cumin and salt. Using a zester, grate the zest of the limes directly into the bowl. Add the lime juice (about 4 teaspoons) until well combined.
Newspaper Article
Recipe: Spring Booty Tacos
3. Heat the oil in a large saute pan over medium-high heat. Add the asparagus, mushrooms and green garlic; cook, stirring occasionally, for about 5 minutes, until the mushrooms and asparagus are tender. 4. Add the potatoes and recado, mix well; cook for 2 to 3 minutes longer to marry the flavors. Season with salt. Serve with tortillas, onion, cilantro, salsa and lime.
Newspaper Article