loading...
We got lots of great entries, but could only pick one winner per day. Have a look at who won our daily contests for the Mexico daily qualifiers competition. Congratulations to all our winners and thanks to Kelowna International Airport, Marlin Travel, Capri Travel, Hector’s Casa, Nolitours/Transat Holidays and Ric’s Grill.
Oct. 24–A funny reason why you should go to Mexico.
Rochelle Oxford of West Kelowna says: “Revenge. My parents have gone to Australia for the Winter and left their 15lb aggressive, nasty, mange covered (literally) shit-zu for us to care for. We have 3 boys and have been married for 21 years. My husband & I haven’t seen each other since my last son was born. We currently live in fear of being bitten and regularly clean dog poop off the carpet. I want to go to Mexico and leave my 3 sons with them. My kids don’t bite, and they are potty trained, but they are not little angels – he he he………!”
Oct. 25–A haiku about Mexico.
Tami Rae Bjornson e-mailed the following haiku: Kelowna dot com; I’m a hard-working mom; Mexico I long!
Oct. 26–Your silliest holiday photo.
Barb Marshall sent us this photo:
(Photo Barb Marshall)
Oct. 27–What day(s) is Mexico’s Day of the Dead celebrated?
Misty Letcher e-mailed us with the right answer of Nov. 1 and 2.
Oct. 28–First person to bring a food donation by the Kelowna.com office.
Alison Reidy won this challenge.
Oct. 29–Pan de muerto, or “bread of the dead” is made out of what?
John Bosma sent us the right answer:
Pan de Muerto, “Bread of the Dead”
In celebration of Mexico’s Day of the Dead, this bread is often shaped into
skulls or round loaves with strips of dough rolled out and attached to
resemble bones.
Ingredients:
* 1/2 cup butter
* 1/2 cup milk
* 1/2 cup water
* 5 to 5-1/2 cups flour
* 2 packages dry yeast
* 1 teaspoon salt
* 1 tablespoon whole anise seed
* 1/2 cup sugar
* 4 eggs
In a saucepan over medium flame, heat the butter, milk and water until very
warm but not boiling.
Meanwhile, measure out 1-1/2 cups flour and set the rest aside. In a large
mixing bowl, combine the 1-1/2 cups flour, yeast, salt, anise seed and
sugar. Beat in the warm liquid until well combined. Add the eggs and beat in
another 1 cup of flour. Continue adding more flour until dough is soft but
not sticky. Knead on lightly floured board for ten minutes until smooth and
elastic.
Lightly grease a bowl and place dough in it, cover with plastic wrap and let
rise in warm place until doubled in bulk, about 1-1/2 hours. Punch the dough
down and shape into loaves resembling skulls, skeletons or round loaves with
“bones” placed ornamentally around the top. Let these loaves rise for 1
hour.
Bake in a preheated 350 F degree oven for 40 minutes. Remove from oven and
paint on glaze.
Glaze
* 1/2 cup sugar
* 1/3 cup fresh orange juice
* 2 tablespoons grated orange zest
Bring to a boil for 2 minutes, then apply to bread with a pastry brush.
If desired, sprinkle on colored sugar while glaze is still damp.
