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It represents Sofia's religion and culture, one which Terry makes fun of.

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https://www.youtube.com/watch?v=oMIviiOpnyc Cow Cuddles With His Family | This rescued cow is super affectionate - so it's a ...

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The tequila worm represents her Mexican heritage and the stories her family tells. It represents a cure for her homesickness.

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Mexicans represent there side where they from and what they like  food

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beans represent her and her dad eat them

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Marco and sofia´s love

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mexican repersent there side
what they like and what they eat like beans

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This item: Abuelita Mexican Chocolate Tablets, 19 oz $3.18($0.17 / Ounce) Add-on Item. ... True Mexican Chocolate, in tablet form, rich Chocolate with a hint of cinnamon, great for Hot Chocolate. ... Stir with whisk until the tablet is dissolved and your hot chocolate is deliciously frothy.

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The beans represents Sofia because Sofia  help sher fathermake beans for themselves.It also represents her relationship with her father

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Google Images. The most comprehensive image search on the web.

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berta helped her...............

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Marcos and sofia eat Ibarra's chocolate and empanadas  together

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Ibarra is a brand of Mexican chocolate para mesa (English: "table chocolate") produced by the company Chocolatera de Jalisco of Guadalajara, Jalisco, Mexico.

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The steak represents that Sofia is going to the other side.

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The steak represents that Sofia is going to the other side.

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she still mite be thinking about her dads beans and she says they are better then the stake.

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I mean, really? I buy a cup of hot chocolate (cup included) at a gas station for like $.75 and it tastes about twice as good as the junk I can buy at a store with major name brands on the package. What's worse, I can't find canned hot chocolate anymore; only little individual packets which have always been more expensive, not to mention I have to use like 1 1/2 of them to get my chocolate like I like it. -_-

Conspiracy!!!11!

Because milk is not used on their hot chocolate, but yeah, it's quite sad.

A math prof once stopped the whole motormouth lesson to tell us this: put a chocolate bar in a mug of milk and microwave it. He said it's the best.

People need a math prof to tell them this?

Oh dear....

Someone actually requested me to make them hot chocolate like this:

Pot on stove. Pour milk. Let it get to where it's not boiling but not luke warm. Pour in chocolate syrup. Stir. Done. And i like mine extra chocolate-y.

Melted chocolate bar, eh? Gonna have to try that. >.>

One hot chocolate I don't like:

Mexican hot chocolate, dude... :yuck: I've disgraced my ancestors! /dramatic flair

EDIT: zomg! had a stroke of genius! What if you put Nutella in the simmering milk? would that be a taste of Heaven? or just a piece of "YES! I'M A HOT CHOCOLATE GENIUS!" ? gonna have to experiment with this...

Chocolate is mainly fat and sugar and fat doesn't mix well with milk or water, unless it's very small fat particles or oil drops, so I doubt it will work. I would try cocoa powder and not too much sugar. The usual pre-made powder (Nesquik etc.) is 20-25% cocoa and the rest is sugar.

I use whole milk. It's way better for every single application of milk. Better in cereal (though I rarely eat dry cereal--yuck), better in cooking, better in a glass all by itself, better with oreos, better better better. Num.

Those cheapy swiss miss packs aren't the greatest. I haven't tried making anything better, but my gut tells me that a little bit of vanilla extract and a pinch of cinnimon/nutmeg would probably do wonders with the melt the chocolate bar in the milk idea. I'd stick to the "dark chocolate" versions (which are really just semi-sweet, like the little chips you use for cookies). Also, since you're already making a big deal of it, I'd consider adding some booze. Light rum probably? maybe Kahlua. but now it's a totally different drink.

bleh abuelita is poor man's Ibarra

my mom doesn't like cinnamon or mexican hot chocolate either, it freaks me out, I thought it was genetically ingrained in us to like cinnamon

I use whole milk. It's way better for every single application of milk. Better in cereal (though I rarely eat dry cereal--yuck), better in cooking, better in a glass all by itself, better with oreos, better better better. Num.

Those cheapy swiss miss packs aren't the greatest. I haven't tried making anything better, but my gut tells me that a little bit of vanilla extract and a pinch of cinnimon/nutmeg would probably do wonders with the melt the chocolate bar in the milk idea. I'd stick to the "dark chocolate" versions (which are really just semi-sweet, like the little chips you use for cookies). Also, since you're already making a big deal of it, I'd consider adding some booze. Light rum probably? maybe Kahlua. but now it's a totally different drink.

Kahlua would be good but you would have a coffee taste to it. Chocolate coffee. Hmm.

bleh abuelita is poor man's Ibarra

my mom doesn't like cinnamon or mexican hot chocolate either, it freaks me out, I thought it was genetically ingrained in us to like cinnamon

lol!

Haven't had Ibarra. Should be easy to find here, but... idk if i will like it. :dontknow:

The best hot chocolate mix is french vanilla cappuccino mix.

Chocolate & coffee is a fantastic combination. Possibly top 10. I say top ten and not top 5 because i bet there's a lot of peanut butter & X's in there. Also, Bacon. But still, excellent combo.

I'm sure If we look we could find a liquor that would be pure chocolate-y. Godiva makes a white chocolate liquor iirc. I can't picture a dark chocolate one, but I feel like you KNOW there's going to be one. I vaguely recall choco-wine, but that stuff was gross.

Anyway, if we can't figure it out, spike it with marshmellow vodka and boozy whipped cream (forget who makes it)

This is why most commercial brands contain an emulsifier like lecithin to keep the mixture of fats and water creamy and homogenized. I've also heard of people using corn starch to the same effect (although corn starch is a hydrocolloid rather than an emulsifier.)

I'm no expert, but I think emulsifiers prevent small particles or drops from joining and producing bigger ones, so gravitation won't become the most significant force on them (which would make them go to the surface in water). That means, you still need small particles or drops at first, then you pour an emulsifier on their surfaces and then you may mix them with water.

There are 10000 rpm kitchen machines, perhaps they can achieve it with molten chocolate bars.

Yep, but you don't need that much force if (as you said) you start with melted chocolate or even bar chocolate frozen and shattered in a food processor.

according to America's Test Kitchen

Highly Recommended
Godiva Chocolatier Dark Chocolate Hot Cocoa

Recommended
Ghirardelli Chocolate Premium Double Chocolate Hot Cocoa

according to America's Test Kitchen

Highly Recommended
Godiva Chocolatier Dark Chocolate Hot Cocoa

Recommended
Ghirardelli Chocolate Premium Double Chocolate Hot Cocoa

your next post will be 1337.

Chocolate & coffee is a fantastic combination. Possibly top 10. I say top ten and not top 5 because i bet there's a lot of peanut butter & X's in there. Also, Bacon. But still, excellent combo.

I'm sure If we look we could find a liquor that would be pure chocolate-y. Godiva makes a white chocolate liquor iirc. I can't picture a dark chocolate one, but I feel like you KNOW there's going to be one. I vaguely recall choco-wine, but that stuff was gross.

Anyway, if we can't figure it out, spike it with marshmellow vodka and boozy whipped cream (forget who makes it)

Godiva also has a dark chocolate one. I know because I used to make drinks with it. Zomg, delish.

I've had a chocolately wine before. It was a dessert wine, I can't remember the brand name (it was cheap and I am pretty sure I bought it as Kroger's), but it tasted like chocolate-covered cherries. I liked it, but not my to choice in wine, ya know?

One Renn Fest I went to (last year?) my friends and I came up with this drink that we called the Tootsie Roll. I think we took a spcific vodka with chocolate flavor and mixed A&W Cream Soda with it. Wow it was yummy! And sweet, could'nt handle more than two drinks.

according to America's Test Kitchen

Highly Recommended
Godiva Chocolatier Dark Chocolate Hot Cocoa

Recommended
Ghirardelli Chocolate Premium Double Chocolate Hot Cocoa

Ghirar-****ing-delli. :cloud9: :heartbeat:

speaking of, I recently bought a box of Ghirardelli brownie mix. :alright:

then I better save it for something special

edit: damn it !

omg spam delete these wasteful cretins

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Ghirardelli Chocolate Premium Double Chocolate Hot Cocoa

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Ghirardelli Chocolate Premium Double Chocolate Hot Cocoa Ghirar

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I mean, really? I buy a cup of hot chocolate (cup included) at a gas station for like $.75 and it tastes about twice as good as the junk I can buy at a store with major name brands on the package.

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sofia has feeling something for marcos

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Used clothes represent that Sofia comes from a low-income family and that she has to be resourceful to make her way to St. Luke's.

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Few beverages hold as much mystique as tequila. The beloved Mexican pick-me-up conjures visions of oversized sombreros, mariachi bands, and salt-rimmed margaritas. But it is also one of the most misunderstood drinks, surrounded by years of myths and legends.

Here, we've partnered with Patrón to, um, distill some of the facts. Ole!
July 24th is National Tequila Day. To honor this joyous occasion, make sure to grab a bottle of Patrón, the world's #1 selling ultimate premium tequila. 1. Tequila Is Plant-Based.

Tequila is made from the blue agave, or agave tequilana Weber. According to WebMD, the core of the plant contains aguamiel or "honey water," which is used for syrup (and tequila) production.
2. Tequila Is Technically A Mezcal.
But mezcal is not tequila. Got that? The main difference between the two is the plant. All tequila must be produced using blue agave, whereas a variety of agave plants can be used to make a single mezcal batch.
3. The Machete Used To Chop Agave Leaves Is Called A "Coa"...
And it has circular blades.
4. ... And The Men Who Use The Coa Are Called Jimadors. 5. Only The Agave Heart Is Used To Make Tequila.

Tequila is produced by removing the heart, or piña, of the agave plant, which can weigh anywhere from 80 to 200 pounds when harvested. This heart is stripped of its leaves and then cooked to remove the sap, which is fermented and distilled.
6. Tequila Does NOT Contain Psychedelic Properties.
In the mid-20th century, tequila sales spiked after California residents thought it was a psychedelic. Nope. They were just confusing mezcal with mescaline (the psychoactive alkaloid of peyote).
7. You Can Turn Tequila Into Diamonds.
Physicists at the National Autonomous University of Mexico figured out a way to make artificial diamonds out of tequila. Sadly, the synthetic diamonds are too small to be turned into jewelry, but they can be used for an array of electronic and industrial purposes.
8. Serious Tequila Aficionados Generally Don't Do Shots.
Instead, they sip tequila from a special tequila glass or brandy snifter. That way, the agave flavors and aromas can be properly enjoyed.
9. A Bottle Of Tequila Can Last Unopened For Years.
However, once you open a bottle, you have about one to two months before oxidization and evaporation lower the quality of the tequila and destroys the agave profile. So, you want to drink up within 3 to 6 months, at which point it becomes more like a bourbon.
10. Some Tequila Is Still Made Using Ancient Techniques.
Some premium tequilas, such as Patrón, use the "Tahona" process in which a 2-ton volcanic stone wheel slowly crushes the shredded, cooked agave. The agave juice and fibers are then placed in pine wood casks for fermentation. During the next step, distillation, the fermented "mosto" (or basic liquid) is distilled once with the agave fiber, then again without. Then it is fine filtered and balanced to produce tequila. At Patrón, more than 60 hands will touch a single bottle before it is shipped.
11. To Be Called Tequila, It Must Be Produced In Mexico.
Just as true champagne must hail from France, tequila has Denomination of Origin, meaning that it has to be produced in Mexico, mainly in the western Mexican state of Jalisco. The states of Guanajuato, Michoacan, Nayarit, and Tamaulipas are also acceptable.
12. Real Tequila Doesn't Have A Worm In It.
Perhaps even more popular than the actual tequila is the worm crawling around the bottom of the bottle. But the worm, or gusano, actually originated with tequila's "lower-quality" cousin, mezcal, largely as a marketing ploy. The gusano is the larvae of a type of moth that lives on the agave plant.
13. There Are Different Kinds of Tequila

According to Tequila.net, the main types of tequila are split into two categories: 100% Blue Agave, and Tequila Mixto (Mixed). These, in turn, are then divided into five types of Tequila: Tequila Silver - Blanco - Plata - White - Platinum; Tequila Gold - Joven - Oro; Tequila Reposado; Tequila Añejo (extra aged); and Tequila Extra Añejo (extra, extra aged). Reposado and Añejo are excellent substitutes for rum, bourbon or scotch and cognac or Armagnac. Try this signature sangrita cocktail for a delicious spin on an old classic.

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Tequila Does NOT Contain Psychedelic Properties

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National Autonomous University of Mexico

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Few beverages hold as much mystique as tequila. The beloved Mexican pick-me-up conjures visions of oversized sombreros, mariachi bands, and salt-rimmed margaritas. But it is also one of the most misunderstood drinks, surrounded by years of myths and legends. Here, we've partnered with Patrón to, um, distill some of the facts.

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Updated December 13, 2013 17:19:50

Growers in Western Australia's Gascoyne region don't have much to be festive about this season.

A lack of flow in the Gascoyne River since the floods of 2010/11 has resulted in severely depleted water reserves.

Carnarvon growers are nearing the end of their fourth week of day-on-day-off water rationing and on top of their current water access woes, growers expect a 50 per cent cut to their water allocation from January 1st.

The region is one of the state's key food bowls, producing bananas, mangoes, stone fruit, citrus, grapes, melons, corn, tomatoes, capsicums, pumpkins, eggplants, onions and salad leaves.

Growers are currently picking grapes, melons and bananas, with the mango harvest still a few weeks off.

Crunch time for growers

Carnarvon is probably best known for its bananas, which are smaller and sweeter than their Queensland counterparts.

A heat-wave earlier this year cooked many crops and now growers are struggling because the only water available to irrigate is high in salt.

We're only working in the packing shed three days a week, whereas normally at this time of year we would be doing five good long days every week.

Doriana Mangili, business manager of the Sweeter Banana Co-operative

Doriana Mangili from the Sweeter Banana Co-operative says production from their 25 growers is significantly down.

"Our production is probably about half what it should be," she said.

"We're only working in the packing shed three days a week, whereas normally at this time of year we would be doing five good long days every week.

"The trailer numbers and banana sizes are just nowhere near where they should be.

"It's been a really tough year for the growers, the staff and the industry."

As a consequence, the Sweeter Banana Co-operative has had to let local staff go and reduce office hours in order to break even.

Ms Mangili says she's also concerned that new year water allocation cuts may see some growers choose to let their thirsty banana trees go, in favour of other crops.

Vietnamese growers say water situation is critical

Members of the Vietnamese grower community in Carnarvon met earlier this week to talk through their concerns with a translator and representatives from the departments of Agriculture and Water, and the Gascoyne Water Co-operative.

There are around 100 Vietnamese growers in the region, many of whom share-farm.

They tend to favour crops such as tomatoes, capsicums, watermelons and pumpkins, which need to be replanted each season.

Kim has been a grower in the region for 14 years and says she's never seen a season like it.

"We know the situation, there's not enough water for everyone," she said.

"We don't know what's going to happen, no-one knows.

"The community worries, we don't know what to do.

"The Vietnamese, they're not very strong at speaking in public but it's come to this situation and they all need to come out and speak up."

No water equals no money. No money, you can't pay the bank. You can't pay the bank, your land's for sale and if your land's for sale, you're dead.

Tuan, a Vietnamese grower in Carnarvon

Another local grower, Tuan, feels his back is up against the wall.

He says the impending halving of his water allocation will not leave enough for him to both water his crops and household use.

"Things are looking really bad right now.

"I've got only 9,000 kilolitres of water, that will be cut to 4,500 in the new year," he said.

"If you average it out over 12 months, it's only enough to use for the household.

"I've got 25 acres of land doing nothing.

"I've got a family and if I can't grow something and can't make money, what can I do?"

Tuan has a family of seven to support and says following this week's meeting he will have to let one of his workers go.

"I don't know how much people have water, but right now I am really, really critical.

"No water equals no money. No money, you can't pay the bank.

"You can't pay the bank, your land's for sale and if your land's for sale, you're dead," he said.

State Government Response

Earlier this month WA Government funding was fast-tracked for two new bores, which are due to be operational by Christmas.

Drilling of 10 exploration holes is currently underway in Carnarvon's northern bore field and, once operational, the best two holes are expected to supply two megalitres of water per day.

The Gascoyne Water Asset Mutual Co-operative (GWAMCO) has also advised it will fund two additional bores from the ten exploration holes drilled.

Tony Della Bosca, from the Department of Agriculture and Food, says at least five holes have been drilled so far and a significant amount of water has been found in one of them.

"Our first hole was average to above average. So that's quite good considering the usual strike rate.

"The last hole they just completed has been well and truly above average. I don't have the details, but the guys are quite excited, so I think we've hit a good one," he said.

This week saw the announcement of a new Carnarvon Ministerial Advisory Committee which will focus on finding both short and long term solutions to maintain the supply of water.

Along with a number of delegates from local stakeholder groups, the National Water Commissioner, Des Lord, will lead the committee.

Local North West MP, Vince Catania, says he hopes the group can put forth a number of viable contingency plans in the event of a "no-flow 2014".

"We need a collaborative approach to find further water sources and ensure that we've got the best practices in place so that we can best manage our water.

"We need to work on drought proofing Carnarvon," he said.

"This is a $90 million industry, with the drought that's going to have an impact not just on growers but also on the people who rely on the horticulture business and the end cost to the Perth consumer will be a lot higher."

Mr Catania was this week sworn in as the Parliamentary Secretary to the new State Minister for Water and Forestry, Mia Davies.

First posted December 13, 2013 16:48:41

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Gascoyne growers preparing for a 'no-flow' 2014

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Updated December 13, 2013 17:19:50 Growers in Western Australia's Gascoyne region don't have much to be festive about this season. A lack of flow in the Gascoyne River since the floods of 2010/11 has resulted in severely depleted water reserves.

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othe beans represent the love and respect that she has for her father

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the beans represent her relashinship with her dad

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the beans represent her relashinship with her dad

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The empanadas represent her mexican side and that she loves what her mother makes her.

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The Ibarra Chocolate represents Sofia and Berta's times together and when Sofia bit Berta's hand and when she gave some of her Chocolate to marco's. This mostly represents the times with Berta that Sofia spended time with a lot

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she is sad they left

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The beans represent theri love for daughter and father

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Sofia and her papa make beans in a special way eat them in a spcial way.

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The bean tacos represent her dad when he made the beans

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Jul 28, 2016 ... 10-Minute Black Bean Tacos. For the tacos: 1 tablespoon. olive oil. 1/2. large onion, diced. 1 1/2 teaspoons. chili powder. 1/2 teaspoon. ground cumin. 1/4 teaspoon. kosher salt, plus more as needed. (15-ounce) can black beans, drained and rinsed. 1/4 cup. water.

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Cucumbers represent Sofia's dedication and hard work at the packing shed. They signify how determined she is to get a good education by earning money to pay her own way. They also represent her independence because she doesn't want her father's financial help. Lastly, they signify how different her background is compared to the wealthy kids at her new school.