Memorial Day is meant to be a day of reflection and to honor those who gave their lives in the service of their country. Today we think less about service and more about the unofficial start to the summer season. Many flock to the waterways on Memorial Day. That’s okay.
Memorial Day began as Decoration Day, a day in the spring when communities independently began to pay tribute to the Soldiers who died during the American Civil War. Decoration Day was as a somber, moving expression of gratitude for those who had died in war. Not all deaths happen on the fields of battle. Some died as a result of begin captured. These tragic deaths first inspired Decoration Day.
Toward the end of the civil war thousands of Union Soldiers, held as prisoners of war, were housed in hastily constructed camps all around Charleston, South Carolina. Conditions in these make-shift camps were so bad that in one camp alone 250 men died of disease or exposure and were buried in mass graves. Three weeks after the Confederate surrender, an unusual procession entered the former camp: On May 1, 1865, more than 1,000 recently freed slaves, accompanied by regiments of the U.S. Colored Troops and a handful of white Charlestonians, gathered in the camp to consecrate a new, proper burial site for the Union dead. The group sang hymns, gave readings and distributed flowers around the cemetery.
Northern Civil War veterans called for a nationwide day of remembrance to take place late in May 1868. May 30 was chosen for two reasons – no decisive battles were fought on that particular day, and there was an abundance of flowers in bloom. New York State was the first to declare Decoration Day as a state holiday. They also changed the name to Memorial Day.
At the end of World War I, those who died serving their country were also included in Memorial Day with flags and flowers placed on their graves. With each new war, those fallen have also been included. For those of us so far removed from war or the tragic consequences of war, it’s hard to remember the true meaning behind this upcoming three-day weekend apart from picnics and barbecues. It only takes a moment to bow our heads and think of those who will never come home again.
One of the things that brings a tear to my eyes are all the displays of the American Flags on Memorial Day. It’s part of why we love living where we do, surrounded by small communities with a deep sense of pride. While America is far from perfect, and we have a rather checkered past, it’s still a beautiful country filled with beautiful people.
This year instead of cooking up our usual burgers and dogs, I thought we’d really do something that is both quick and delicious. Enjoy!
Oh, and just in case you were wondering why I’m sharing my Memorial Day post early – Catholic Tradition trumps National Celebrations. Monday is a special feast day within the church, one that I’ll be sharing with you soon.
Have a wonderful Memorial Day weekend.
Ranchero Grilled Steak Wraps
4 Green Leaf Lettuce Leaves
1 firm Roma Tomato
1/4 Red Onion
2 dried Ancho Chilies
2 cups Water
2 tablespoons Cilantro
1 Garlic Clove
3/4 cup Mayonnaise
1/2 tablespoon Lime Juice
1/2 teaspoon Spicy Honey
1 lb thin-cup Bottom Round Steak
3 tablespoons Habanero Olive Oil
Mesquite Seasoning to taste
6 (8-inch) Flour Tortillas
1 cup Mexican Cheese Blend
Pickled Jalapeño Peppers, optional
Shred lettuce leaves. Seed and dice tomatoes. Cut a quarter section from a red onion. Peel and thinly slice. Snip cilantro; set aside until ready to use.
Place chilies in a bowl. Bring water to a boil, pour over chilies. Let steep for 5 minutes. Drain well. Remove stems, seeds and skins. Finley chop peppers, place in a small bowl.
Peel and mince garlic, add to the chilies. Stir in mayonnaise, lime juice and honey. Scatter cilantro over the peppered mayo. Set aside.
Brush steak with Habanero Olive Oil. Season with Mesquite Seasoning. Grill, covered, over medium heat for about 2 minutes per side; to desired doneness. Tent to keep warm
Warm tortillas to make more pliable. Divide mayonnaise mixture, spread out on tortillas.
Thinly slice steak across the grain, divide among the tortillas. Top with lettuce, tomatoes, red onion and cheese. Wrap tortillas around the filling, serve and enjoy.
The just shall gaze on Your face, O Lord.
Welcome to Rosemarie's Kitchen 