Perez Halpern_English May 2018


3. KEEP YOUR GRILL AWAY FROM STRUCTURES. Many grill-related fires are started when a nearby structure catches on fire. A simple way to avoid this is to make sure your grill is away from your house, deck, shed, and even trees. Basically, make sure that it’s a good distance from any flammable structure. Here’s another general rule of thumb for propane grills: If you smell gas while you’re grilling, turn off the grill and propane. If the smell continues, leave the grill where it is, move away, and call the fire department immediately.

sudoku 1. INSPECT YOUR GRILL BEFORE YOUR FIRST COOKOUT. If your grill has sat unused for a season or two, make sure it’s ready to go before your next barbecue. Start with a visual inspection. Make sure no animals have made their nests inside, and look for debris. It’s also a good idea to give your At Pérez Halpern, we want to keep you safe in all aspects of your life. During the summer, there’s one surprising danger that many people don’t consider: the grill. It may not be the first thing that comes to mind when you think about summer safety, but maybe it should be. Every year, over 8,000 home fires are caused by carelessness around the grill. Stay safe this summer by following these safety guidelines from the National Fire Protection Association.

grill a thorough cleaning to manage buildup of grease and fat, which can increase the risk of a fire. 2. USE DISH SOAP TO CHECK FOR LEAKS ON A PROPANE GRILL. Check for any leaks by inspecting the hose and where it connects to the regulator and burners. If they’re not tight, there’s potential for a leak. Also, check the hose for cracks. For a simple but thorough leak check, all you need is a little dish soap and water. Mix the two together, then use a brush or spray bottle to apply the solution to the outside of your hose. Turn the propane on. If there are any leaks, bubbles will appear along the hose. If you notice any, turn the gas off and call in a professional.


Ingredients • 1 splash vegetable oil • 1 splash olive oil • 6 ripe plantains, peeled

• 4 cups picadillo • 6 eggs, beaten

Directions 1. In a frying pan, heat about 2 inches of vegetable oil to 350 F. Slice the plantains lengthwise into quarters. Add to the hot oil, in batches, and fry for about 4 minutes until golden on both sides. Remove from the oil, and set aside to drain on paper towels. 2. Grease 6 ovenproof individual molds with olive oil, and line the bottoms with parchment paper. Line the molds with the plantain slices, pressing well against the sides of the molds. 3. Heat oven to 350 F. Distribute the picadillo among the plantain-lined molds. Pour the beaten eggs over the piononos. Bake until the eggs are set and the piononos are golden and springy to the touch. | 3

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