Food for Thought

Missionaries must understand that they are stones hidden under the earth, which will perhaps never come to light, but which will become part of the foundation of a vast, new building. – Saint Daniel Comboni, 1st Bishop of Central Africa

In a prior life, some of my female acquaintances were not the kind of ladies most Christians would associate with. I had my Christian friends, my PTA Moms, and my – how do I put this – Sin City friends. Strippers, escorts, women who married for money and power and position. At first I wondered what in the world I was doing with these questionable characters.

My answer came when Hubby and I were renewing our vows for the second time. Deloris, my Bride’s Maid, was a young wild-child I had taken under my wing who was completely caught up Las Vegas Night Life.

Dee and I had a strange bond that most people didn’t understand. She was Jewish, although rarely did she go to temple. Dee liked to test the boundaries in our friendship with attempts to shake my faith. I saw our relationship as a test from God. More times than I can count, I would look up during Mass and whisper “Am I done yet?“ And the answer would be pressed into my heart “Not yet my child”.

As our 15th Wedding Anniversary approached Dee managed to convince me that Hubby and I needed a big wedding. We had married in a civil ceremony after dating for just five days, then renewed our vows 10 years later while on a cruise to Alaska. Dee talked me into a true formal wedding surrounded by friends and family.

Of course no wedding would be complete without a Bachelorette party. She planned the whole thing, inviting all her friends to what was supposed to be my party. In true Dee fashion she invited one guest just to see my reaction. Bridget was a paid escort. When she showed up at the door of my high-rise Vegas suite, she looked so frightened, my heart melted. I will never forget that amazing night. Bridget asked if I knew who she was, and more to the point, what she was. I said I did. She offered to leave, I told her all are welcome. As the night progressed, it was painfully obvious that Bridget needed to talk. Eventually she opened up. She was Catholic; baptized as a baby and even made her first communion. It was sometime after that when her father died. Unfortunately the man her mother married was not a good man. He abused Bridget. Eventually she ran away, supporting herself on the streets. She had but one question – could she be forgiven? Bridget and I slipped away from the party and talked for hours about forgiveness. Her step-father was long dead, and she wanted so much to go home to Nebraska. The last I heard Bridget was living a quiet life with a nice Christian man. God has a reason for putting the people in our path when He does. Sometimes they heal us, other times we heal them. One thing is certain, there is plenty of saving grace all the way around.

Faith requires discipline. The more we work at it, the stronger it gets. The stronger our faith, the more challenges we face. The more challenges we face, the greater the joy. That’s just the way it works.

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Let’s spice things up on this beautiful Friday, shall we?

The Ultimate New Mexican Enchilada Casserole
12 oz Green Enchilada Sauce
1 (4 oz) can diced Hatch Chilies
1/2 Yellow Onion
1/2 cup Colby cheese
3/4 cup Monterey Jack Cheese
3/4 cup Mexican Melting Cheese
3 Serrano Peppers
Vegetable Oil for frying
9 Corn-Wheat Blend Tortillas
Cilantro for garnish
Jalapeño Peppers for garnish
1/2 cup Sour Cream

Heat oven to 425-degrees. Spray an 8-inch square casserole dish with cooking spray, set aside.

In a sauce pan warm enchilada sauce with diced chilies. Cut onion in half from root to tip. Peel and dice half, reserve remaining half for another use. In a bowl mix cheeses together. Stem Serrano Peppers, finely dice and add to the cheese blend, set aside.

Heat oil in a skillet. Dip tortillas, one at a time, in the hot oil long enough to go limp, only a matter of seconds. Pat dry.

Lay four tortillas out in an 8-inch square pan, overlapping, draping over the slides. Spread half of the onions, one-third of cheese mixture and one-thrid of the enchilada sauce. Fold tortillas over the filling, place 1 more tortilla in the center to completely close.

For the second layer place more tortillas overlapping with ends draping over the sides. Top with remaining onions, one-third sauce and one-third cheeses. Fold tortillas over the filling. This time the four will enclose the sauce.

Top tortillas with remaining cheese mix and remaining enchilada sauce. Place in the heated oven to bake for 15 minutes or until warmed through, bubbling with melted cheese.

While the enchilada bakes, snip cilantro and slice Jalapeño Peppers to garnish. Serve piping hot, garnished with sour cream, snipped cilantro and sliced peppers.

Perfect with a serving of refried beans and a margarita or three.

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Behold my servant, whom I uphold,
My chosen, in whom my soul delights;
I have put my Spirit upon him,
He will bring forth justice
To the nations
Isaiah 42:1