Tiger Woods Becoming Popular in Golf Again

 


Previously working with Intel Corporation and Exostar, LLC, Aric Keck currently serves as a regional manager of Vectra Networks in Smyrna, Georgia. Outside of his professional life, Aric Keck enjoys playing a round of golf and is also a fan of the sport.

Tiger Woods is once again becoming a popular name in golf. While he never completely disappeared from the public consciousness, Woods’ extended layoff from the game while recovering from back surgery has seen other names such as Rory McIlroy and Jordan Spieth emerge.

After a return at the Hero World Challenge, however, Tiger is once more a popular topic of conversation. So popular, in fact, that Las Vegas sportsbooks report a healthy amount of wagering on his chances to win the Masters in April. Beginning as a 50-1 underdog to win the event, so many people have bet on Woods that bookmakers have reduced that number to 20-1. Overall, Woods leads the amount of money wagered.

Recently celebrating his 41st birthday, Woods is still chasing the 18 majors win record held by Jack Nicklaus. His last major championship victory came in 2008 at the U.S. Open.

Making Perfect Enchilada Sauce from Scratch

Sales professional Aric Keck serves as regional manager for Vectra Networks in Georgia. Outside of his work in technology-sector sales, Aric Keck spends much of his time enjoying food and travel. He is especially fond of preparing Mexican cuisine at home. 

Enchiladas are a staple of Mexican cuisine; hearty, delicious, and easy to prepare. While it is possible to cook an enjoyable meal with store-bought enchilada sauce, the best enchiladas are always covered in sauce made from scratch. Follow this recipe for red enchilada sauce, courtesy of Mexican Food Journal, for the perfect enchilada sauce.

1. Toast eight ancho chiles and four pasilla chiles. Place them in a hot pan and cook for just 10 to 15 seconds per side, being careful not to burn them. Once they are toasted, remove the seeds.

2. In a dry pan, char a medium-sized onion, two roma tomatoes, and three cloves of garlic. For best results, quarter these ingredients before placing in a hot, dry pan. They should be blackened, but not overly burnt. 

3. Reconstitute everything. Place the chiles, onions, tomatoes, and garlic in a pot, and add enough water to almost cover everything. Simmer uncovered until the chiles are soft again, about 15 minutes.

4. Puree all the ingredients in a blender or food processor. Strain well, removing as much pulp and chile skin as possible.

5. Fry the sauce by heating two tablespoons of oil, and carefully adding the strained sauce to the oil. Be wary of splattering hot oil. Fry the sauce for 30 seconds, then reduce heat to low. The sauce is finished and ready to serve over enchiladas.