What is the most romantic thing you can think of? For me, the most romantic thing I can think of is a picnic. Spread out a blanket on the ground under the shade of a big tree. Sit next to my husband, holding hands, gazing into each others eyes. So in love. So at peace.
It didn’t matter that children were scampering about, climbing up hills and skipping stones and gathering wild flowers and chasing butterflies. Some of my fondest memories are just that – my parents together on a blanket under the shade of a tall majestic oak tree while we ran about on some great adventure.
Romantic movies are nice, although not always true to course. My concept of love and true romance comes from the examples my parents showed us every day of their lives. Most of us get our cues in the relationship department from our parents. While our home life could be anything but tranquil, especially when Mom was having a bad spell, (that’s what we called her mental break downs) my parents loved each other very much. Dad had no formal education, yet he understood that his wife had been fractured by the traumas of the war. He remained at her side, cared for her, protected her, fought with her and for her. Unconditional love for them meant Until Death Do Us Part.
Standing by someone even when it doesn’t make any sense to do so – that’s unconditional love. Placing family first – that’s unconditional love. Realizing that family isn’t limited to those who share our bloodline – now that’s really unconditional love. My parents instilled all of this in us and more.
Roast Beef Wraps with Chili Lime Mayo
Spicy Chili Lime Mayo
1/3 cup Mayonnaise
1 tablespoon Lime Juice
1/4 teaspoon Cayenne Pepper
Salt to taste
In small bowl, combine mayonnaise, lime juice, chili powder, cayenne and salt. Set aside.
Roast Beef Wraps
2 slices Bacon
1/2 Red Onion
4 Green Leaf Lettuce Leaves
1 ripe Avocado
Lime Juice as needed
6 (8-inch) Flour Tortillas
8 oz thinly sliced Roast Beef
Fry bacon until crisp. Drain on paper towels. Dice into small pieces
Cut onion in half down the middle. Reserve half for another use. Peel remaining half, slice into thin slivers, break apart. Rinse and pat dry the lettuce. Stack leaves, roll tightly and slice to create shredded lettuce. Cut avocado in half, remove pit. Peel and slice avocado, sprinkle slices with a little lime juice.
Warm tortillas, lay out of a flat work surface. Spread about a tablespoon of the mayonnaise mixture over each tortilla within 1 inch from edges. Divide roast beef among the tortillas. Scatter onion slivers over the roast beef, then shredded lettuce, diced bacon and finally avocado slices.
Tuck in sides of tortillas; roll up tightly to enclose filling. Cut in half to serve. Perfect with a spicy not-so-typical potato salad.
Red Pepper Lime Potato Salad
2 lbs Baby Red Potatoes
1/4 cup Green Onions
1/4 cup Mayonnaise
Kosher Salt to taste
Black Pepper to taste
1 Lime
1/2 teaspoon Red Pepper Flakes or to taste
Scrub potatoes. Place in a pot and cover with about an inch of water. Bring to a boil, lower to a rolling simmer and cook until just fork tender, about 10 to 12 minutes. Drain potatoes, plunge into an ice bath to stop cooking.
Once potatoes are cooled, drain and cut in half or quarters depending upon size. Chill until ready to assemble salad.
Clean and trim roots from green onion. Dice onion, place in a large mixing bowl. Add mayonnaise, salt and pepper. Zest lime into the mayonnaise mixture. Cut lime in half, juice half of the lime. Stir; taste dressing and add remaining half of the lime juice if desired depending upon taste. Add red pepper flakes, stir to blend.
Add chilled potatoes to the dressing. Toss to coat potatoes with the lime dressing. Chill until ready to serve.
Let all the earth cry out to God with joy.
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