Feast Days and Tuesdays

Hubby sent me an e-mail about our upcoming wedding anniversary – did I want to go out to dinner? He had been looking for a French Restaurant in our little Ag town, and the only thing that came up was Mimi’s Café. Yeah, like that’s a French Restaurant!

While I do like their Buttermilk Spice Muffins and Egg White Omelettes, Mimi’s isn’t my idea of a French Restaurant worthy of a night out. It’s so hard to find good places to eat anymore. And that is definitely something I have missed since leaving Las Vegas. I know there are places in San Francisco and even a few upscale restaurants in Sacramento. We don’t do cities anymore. Not since the pandemic affected the minds of our fellow citizens. Crime is not something we deal with on a daily bases here in the sticks. Like any town, there’s crime, but for the most part it’s not random. Nor widespread. To me, a great meal, no matter how amazing, is not worth the risk of a big city.

What about our Mexican Joint? Hubby suggested. We know the food is good, and the service perfect. Yeah, all that was true. But then again, why spend the money when my cooking is better. With the exception of one sauce, anything I make is as good if not better then dining out at our spot. The only advantage is that someone else would do the dishes. Besides, I enjoy being in the kitchen. Hubby was looking for a way to give us both a break – me from cooking, him from KP duty.

It would be nice to eat out. However; I had already planned an amazing supper at home, complete with dessert and Margaritas. Maybe one night we could go out for a soft serve ice cream or sip a late harvest wine while watching the world go by. That would be nice. Life is simple when you are blessed as much as we are. After all, we get to grow old with our best friend at our side. And we get to spend time with those we love. It doesn’t get any better. When sadness comes knocking (as it does from time to time), we know to give that up to the Lord, for He will make something beautiful from it. Life is what you make it. Joy is simple when you have faith.

Today is the Feast Day of Saint Teresa of Calcutta. If every there was a woman who led by example of a simple life filled with joy, it was her. She went home to Heaven to be with our Lord 26 years ago today. If ever there were someone I wish to emulate (besides our Blessed Mother and Jesus), it would be Saint Thresa. For the Holy Spirit filled her every day of her life.

Beef Chorizo Chimichangas
1 cup Iceberg Lettuce
1/2 White Onion
1 Garlic Clove
3 Jalapeno Peppers
1/2 lb Chorizo
1 lb Ground Beef
1 teaspoon Cumin
4 oz Tomato Sauce
1/2 cup Pepper Jack Cheese
1 tablespoon Masa Flour
6 (8 inch) Flour Tortillas
Vegetable Oil for frying
6 tablespoons Sour Cream
6 tablespoons Guacamole

Shred lettuce, spread out on a platter for serving and set aside. Cut onion in half from root to tip. Save half for another purpose, finely mince remaining half, set side. Pell and mince garlic, set aside. Stem jalapenos, mince 2, slice remaining pepper and set aside.

Remove casing from chorizo. Heat a large cast iron skillet over medium-high heat. Crumble chorizo into the skillet; brown for about 6 minutes, breaking apart as it cooks.

Crumble ground beef into the skillet with the chorizo. Brown for about 8 minutes, breaking apart as it cooks. Add onions, garlic, minced jalapeno and cumin. Cook, stirring often, for about 4 minutes or until the onion is soften. Drain off as much fat as possible.

Stir in tomato sauce, bring to a boil over high heat. Reduce heat to low, add shredded cheese and simmer for 15 minutes. After 15 minutes, increase heat to medium. Add Masa flour, stir and let cook for 5 minutes or until most of the liquid as evaporated and the meat is mostly coated with sauce.

Heat oven to 250 degrees. Place a rack in a rimmed baking sheet, set aside.

Warm tortillas until soft and pliable. Stack on a plate. Working with 1 tortilla at a time, place 2 heaping spoonfuls of the meat mixture toward one end of the tortilla. Pile to within a half-inch of the bottom and sides of the tortilla.

To form, fold in side edges, then roll up to completely enclose filling in the tortilla, tucking in ends as necessary. Place on the rack in a rimmed baking sheet, seam side down.

Heat 2 inches of oil in a deep, heavy skillet over medium-high heat to 375-degrees. Adjust heat to maintain temperature as necessary.

Fry 2 or 3 Chimichangas at a time in the oil for about 2 minutes, beginning seam-side down. Turn gently with a spatula. Remove with the spatula, drain on paper towels. Keep warm in the oven on the prepared baking sheet.

When ready to serve, arrange Chimichangas on the lettuce bed. Top each with a slice of jalapeno. Serve with sour cream and guacamole to garnish as desired.

---

I believe that I shall see the good things of the Lord in the land of the living.