Who Would Have Thought?

Since today is April 1, aka April Fools, I thought it might be fun to learn the origins of the Jokesters tradition. April Fools seems to be one of those things most of us have heard of, maybe even participated in, but never knew where it came from.

Like so many of these handed down traditions, no one can be certain just when it began or why. While there are many theories, the three strongest contenders are a festival in ancient Rome that was held at the end of March called Hilaria (Latin for joyful). Participants dressed in disguises to mock fellow citizens and officials. Sounds like fun. Another plausible theory ties April Fools’ Day to the vernal equinox, the first day of spring in the Northern Hemisphere. It’s said Mother Nature fooled people in spring with changing, unpredictable weather. I know in our part of the world, the end of March saw unseasonably warm weather followed by a cold front and rain. A glimpse of spring only to say ah, fooled you!

And finally there’s the switch from the Julian Calendar in 1582 to the Gregorian Calendar. The Council of Trent called for the switch nearly twenty years earlier in 1563. One of the differences between the Julian Calendar and the Gregorian was the celebration of the New Year. The Julian Calendar began each new year in conjunction with the spring equinox around April 1. The new Gregorian Calendar began the New Year on January 1, in the dead of winter. There were those who were slow to get the news or who chose not to recognize the change and continued to celebrate the New Year as they always had. They became known as April Fools. As the butt of jokes, pranks included placing a paper fish on their backs. This symbolized young fish, caught easily because the fish as in the people were seen as gullible. Personally, I think celebrating the New Year in the spring makes more sense. After all, spring is all about renewal after a long winter’s sleep.

In the spirit of April Fools and National Sourdough Bread Day, I thought a surprisingly delicious Vegetable Chili deserved a resurrection. It’s the same one we enjoyed on April 1, 2019. Have a blessed, beautiful and oh so joyous day!

No-Meat Chili in Sourdough Bread Bowls
1 Zucchini
1/2 Red Onion
1/2 Red Bell Pepper
1 tablespoon Olive Oil
2 cans (15.5 oz) Chili Beans (no meat)
1 can Ro-Tel Fire Roasted Tomatoes with Chilies
1 cup frozen Corn
1 (4 oz) cah Diced Hatch Chilies, hot
2 tablespoons Brown Sugar
4 small Sourdough Bread Bowls
1 cup shredded Cheddar Cheese
1 Green Onion, sliced for garnish

Roughly chop the zucchini. Cut onion in half, reserve half for another purpose. Dice remaining half. Stem and seed bell pepper, reserve half and dice remaining half. Set aside.

Heat olive oil in a large sauce pan. Add vegetables and saute until tender, about 3 minutes. Stir in beans, tomatoes, corn and brown sugar. Cover and simmer 8 to 10 minutes.

Meanwhile, trim about 1 inch off top of each bread loaf. Scoop out bread leaving a 1-inch thick shell. Chop the green onion for garnish and set aside.

To serve: Spoon or ladle some chili into each bread bowl. Sprinkle with cheese and green onions. Serve with bread top on side.

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The LORD of hosts is with us;
our stronghold is the God of Jacob.