Two years ago today, David and I met in the International Departures area of Dulles Airport. We were both part of the Episcopal Diocese of Virginia's pilgrimage to the Holy Land, and were awaiting the first leg of our trip - a flight to London. Memories of that meeting are very clear for both of us.
I was starving (this will surprise no one who knows me!) and decided I'd go find a snack. I came back to my friend Anne with two tacos, along with some chips and guacamole. There I was, up to my elbows in dripping tacos, when David came by to say hello to our little group and introduce himself. After greeting us, he took one look at me and said, "You look like a girl who could use some napkins," and went off to find me some. When he returned, I replied, "You look like a boy who could use some guacamole," and shared my snack with him (and the others around us).
Neither of us had any inkling in that moment that less than three weeks later, we would be talking about a future together. Our love for one another developed as we walked, talked and prayed together around the holy sites of the Holy Land.
Last year, we decided that we should always commemorate this day with Mexican food of some kind. There's not a Mexican restaurant in Coos County, so we opted to cook at home tonight. Our menu - soft tacos with homemade refried pinto beans, guacamole, lettuce and tomatoes. Perhaps not the simplest (or cheapest) vegetarian meal, but true to our tradition!
Refried Beans [From How to Cook Everything Vegetarian by Mark Bittman, Wiley (c) 2007.]
1/4 C olive oil
3 C cooked pinto beans (I used 1 can, drained and rinsed - I planned to cook dried beans, but I simply ran out of time this week.)
1 C chopped onion
1 T cumin
salt, pepper, and cayenne pepper to taste
1. Heat the olive oil over medium heat.
2. Add the onions, and cook about 10 minutes, until they are golden brown.
3. Stir in the cumin and cook 1 minute longer.
4. Add the beans. Mash them with a fork or potato masher. They will heat through as you mash.
5. Top with salt, pepper, and cayenne pepper to taste.
Guacamole [Adapted from How to Cook Everything Vegetarian by Mark Bittman, Wiley (c) 2007, based on what I actually had in the house.]
2 avocados, sliced in half, and pitted
1 lime
approx 1/3 cup chopped onion (I used the rest of the onion from the refried beans)
cilantro (about 1/4 fresh - I only have cilantro in a tube)
salt
1. Scoop the flesh of the avocado into a bowl or mortar and pestle. Mash well.
2. Add onion, cilantro, lime juice, salt. Mix well.
3. Taste. Add more of whatever you need to enhance the flavor.
I was starving (this will surprise no one who knows me!) and decided I'd go find a snack. I came back to my friend Anne with two tacos, along with some chips and guacamole. There I was, up to my elbows in dripping tacos, when David came by to say hello to our little group and introduce himself. After greeting us, he took one look at me and said, "You look like a girl who could use some napkins," and went off to find me some. When he returned, I replied, "You look like a boy who could use some guacamole," and shared my snack with him (and the others around us).
Neither of us had any inkling in that moment that less than three weeks later, we would be talking about a future together. Our love for one another developed as we walked, talked and prayed together around the holy sites of the Holy Land.
Last year, we decided that we should always commemorate this day with Mexican food of some kind. There's not a Mexican restaurant in Coos County, so we opted to cook at home tonight. Our menu - soft tacos with homemade refried pinto beans, guacamole, lettuce and tomatoes. Perhaps not the simplest (or cheapest) vegetarian meal, but true to our tradition!
Refried Beans [From How to Cook Everything Vegetarian by Mark Bittman, Wiley (c) 2007.]
1/4 C olive oil
3 C cooked pinto beans (I used 1 can, drained and rinsed - I planned to cook dried beans, but I simply ran out of time this week.)
1 C chopped onion
1 T cumin
salt, pepper, and cayenne pepper to taste
1. Heat the olive oil over medium heat.
2. Add the onions, and cook about 10 minutes, until they are golden brown.
3. Stir in the cumin and cook 1 minute longer.
4. Add the beans. Mash them with a fork or potato masher. They will heat through as you mash.
5. Top with salt, pepper, and cayenne pepper to taste.
Guacamole [Adapted from How to Cook Everything Vegetarian by Mark Bittman, Wiley (c) 2007, based on what I actually had in the house.]
2 avocados, sliced in half, and pitted
1 lime
approx 1/3 cup chopped onion (I used the rest of the onion from the refried beans)
cilantro (about 1/4 fresh - I only have cilantro in a tube)
salt
1. Scoop the flesh of the avocado into a bowl or mortar and pestle. Mash well.
2. Add onion, cilantro, lime juice, salt. Mix well.
3. Taste. Add more of whatever you need to enhance the flavor.
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