Welcome to Colorado Central Magazine
The Monthly Magazine for People who like to read while they’re thinking
In the March 2010 edition:
Los Penitentes del Valle
by Ruben E. Archueta
Slowly and methodically the candles on the candelabrum are extinguished one by one as the Hermanos (Brothers) recite their prayers and sing the mournful alabados (Penitente hymns) until the last of the thirteen candles is out leaving the morada (meeting place) in total darkness. Suddenly the pandemonium that ensues with the sounds of rattling chains, the staccato of the matracas (wooden noise makers), banging on tins, and the wailing brings to mind the shaking of the earth, the lightning and thunder, the fear and wailing of the people gathered around the crucifixion … and then darkness as Jesus’ mortal body releases its soul. The Penitente rite known as the tinieblas (darkness), which represents the death of Jesus on the cross, has been practiced every Good Friday evening in the moradas throughout southern Colorado and northern New Mexico for over a century, and possibly longer. [Read More]
The benefits of doing something stupid
by Ed Quillen
One way to meet good people in Central Colorado is to do something stupid. I learned that atop Kenosha Pass on the afternoon of February 5.
Martha and I were on our way from Salida to Longmont, where we were supposed to go out to dinner with my brothers and their wives, along with my parents, to celebrate my parents’ 60th wedding anniversary (in case you’re curious, I was born nine months and one week after their wedding).
Since driving at night has become something of a challenge for me, we left around noon to be sure of a daylight arrival. We took our dog Bodie with us, even though he’s not a good traveler. He’s a car-chasing idiot, and when he rides in the camper shell, he sees plenty of cars to “chase” by running around in circles and barking a lot. [Read More]
Recipe: Asian Duck Roast with Coconut Jasmine Rice
Courtesy of Michelle Gapp
Place 5-6 lb. duck, breast up in roasting pan (no rack necessary).
Season with honey, soy sauce, Chinese five-spice, coriander, garlic, curry powder, cilantro, basil.
Add sweet potatoes, water chestnuts, baby carrots, green onions, mushrooms.
Roast at 375 until duck begins to brown.
Add 1/4 cup of sweet white wine to pan, cover and cook at 200? for 2-3 hours.
Sauté 1 diced yellow onion, 1 tbsp. minced garlic, 1 tbsp. fresh ginger with canola oil in sauce pan.
Add 1/2 cup brown sugar, saute until sugar melts.
Add 2 cans coconut milk.
Add salt, black pepper and red pepper flakes to taste.
Let simmer at least 1 hour.
Prepare jasmine rice according to package directions adding 2-3 tbsp. rice wine vinegar to the water.
When duck roast is ready pour coconut milk over rice to serve.
Stir fry your favorite veggies in sesame oil to go with the roasted ones.
Serve with plum sauce, hoison sauce, sweet chili sauce, toasted sesame seeds, sweet soy, pickled ginger.
