March 3rd, 2022

Dear CHAC Community,

CHAC Gallery is excited to announce that we have a new home in the 40 West Arts creative district at 1560 Teller St. Lakewood, CO 80214.  The Grand Opening is First Friday~June 3, 2022! We appreciate your participation in CHAC exhibits and events while we were a traveling gallery. We will continue collaborations with other organizations to bring our exhibits to different areas of the metro area. We are very, very excited to have a home again and look forward to seeing you there!

As moving into our new space will require substantial funds, please consider making a donation by mail or phone. 

• CHAC Gallery PO Box 140847, Edgewater CO 80214
• 720-662-4822

We have a new exhibit opening April 1st at Northglenn Arts "Looking at the World Through the Lens of a Photographer".  CHAC's annual fundraiser "Milagros del Corazón" officially has a new date, May 1st, just in time to prepare for Mother's Day!" Ometeotl: We are all one" exhibit will go until  April 3rd in Lafayette, so don't miss this one of a kind exhibit. More information is below, please also visit www. chacgallery/current-events. 

Please read below for:

• Looking at the World Through the Lens of a Photographer
• Milagros del Corazón
• CHAC's Grand Opening
• Ometeotl: We are all one
• CHAC Featured Artist
• Celebrating
• Recipe of the Month

Sincerely,
CHAC Staff

Janel is from Denver, Colorado and focuses on whimsical colorful artwork that emphasizes femininity.  She is a painter, seamstress and works with acrylic and a variety of fabrics. She has been painting since childhood and sewing for over 13 years.  She loves to work with colorful textiles and whimsical designs. Her clothing collections are designed and sewn by her. Each collection expresses a different genre and style.

Images
1.)  Janel Rosales
2.) Frida by Janel Rosales
3.) Frida by Janel Rosales

 

Calabacitas
www.newmexico.org

• 2 tablespoons butter

• 2 tablespoons vegetable oil

• 2 pounds mixed summer squash (such as small zucchini, yellow crooked-neck or gold bar squash, and light green skinned calabacita), sliced thin or in bite-size cubes

• 1 medium onion, chopped

• 2 small tomatoes, preferably Roma or Italian plum, optional

• 2 cups corn kernels, fresh or frozen

• ¼ to ¾ cup chopped, roasted mild New Mexican green chile, fresh or thawed frozen

• ½ teaspoon salt

• Up to ¼ cup half-and-half, optional

• 4 ounces (1 cup) grated Monterey Jack or Cheddar cheese, optional

DIRECTIONS

1. Warm the butter and oil in a large skillet over medium heat. Add the squash, onion, and optional tomatoes. Saute for 10 to 15 minutes, until the squash is well softened.

2. Stir in the corn, chiles, and salt, and cook covered for another 10 minutes until all vegetables are tender.

3. Pour in the half-and-half if you wish and simmer briefly, until the liquid is reduced by about one-half.

4. Serve hot. If using the cheese, scatter it over the calabacitas just before serving.