Do we need to repent?
The blogosphere is all up in arms over Cindy Jacobs telling Native Americans and Mexicans that they need to repent for the idolatry of their ancestors. You can read various takes on it here, here, and here, for starters. Or you can go straight to the source and watch the video on Vimeo. Yes, I watched the entire ten minutes.
Naturally, this video has caused quite a ruckus. Maybe that’s because of some inflammatory statements, such as:
If you have in your bloodline any animus, any Native American blood, for instance, not all Native Americans worshipped the serpent or crocodile, many did, but you might want to renounce that and repent for the generational iniquity.
It’s August, summer produce is at its peak—and the veggie most in abundance is zucchini!
Since I garden, I usually have plenty of zucchini to use and to share. As a result, I’m always searching for new recipes to put this profusion to good use. My standard zucchini recipe is to sauté it with caramelized onions and garlic, then top it all with Parmesan cheese. While that’s definitely delicious, a little variety helps keep everyone enthusiastic.
At the same time, we love to eat Mexican food. While rice and beans are great, most Mexican menus are very short in the veggie department. We all need to eat more veggies.
This recipe for sautéed corn and zucchini solves both problems. It uses up plenty of squash, and pairs beautifully with enchiladas and other Mexican main dishes.
The weather is hot, so we’ve been eating a lot of salads lately. We’ve also been using the grill a lot, keeping the heat outside and the kitchen cool. Today’s recipe combines both of these features, creating a main dish that’s perfect for summer.
Next time you make some BBQ’d chicken (perhaps for an upcoming 4th of July party), throw a few extra pieces on the grill. Anything with a Mexican, Mediterranean, or Asian flavor is fine. Chill the extra meat, remove any skin or bones, and use it the next day in this main dish salad. I love a dinner that can be thrown together in less than 30 minutes, especially when I don’t have to cook a thing.
If the salad alone doesn’t fill you up, try serving it with fresh or grilled fruit, quesadillas, or splurge and serve Dulce de Leche ice cream for dessert.
Necessity was the mother of invention for this recipe. We were on vacation in Cabo San Lucas, at the southern tip of the Baja peninsula, and I needed something easy to make for dinner in our tiny kitchen. These are the ingredients I found in the supermercado, and they added up to a wonderful Mexican soup! The second time I made it, I added leftover refried beans, and it still tasted muy delicioso.
When we got home, I checked online, and found that I’m not the first to have this idea. I guess lime, chicken, and rice just go really well together!