I was starving (this will surprise no one who knows me!) and decided I'd go find a snack. I came back to my friend Anne with two tacos, along with some chips and guacamole. There I was, up to my elbows in dripping tacos, when David came by to say hello to our little group and introduce himself. After greeting us, he took one look at me and said, "You look like a girl who could use some napkins," and went off to find me some. When he returned, I replied, "You look like a boy who could use some guacamole," and shared my snack with him (and the others around us).
Neither of us had any inkling in that moment that less than three weeks later, we would be talking about a future together. Our love for one another developed as we walked, talked and prayed together around the holy sites of the Holy Land.
Last year, we decided that we should always commemorate this day with Mexican food of some kind. There's not a Mexican restaurant in Coos County, so we opted to cook at home tonight. Our menu - soft tacos with homemade refried pinto beans, guacamole, lettuce and tomatoes. Perhaps not the simplest (or cheapest) vegetarian meal, but true to our tradition!
Refried Beans [From How to Cook Everything Vegetarian by Mark Bittman, Wiley (c) 2007.]
1/4 C olive oil
[Adapted from How to Cook Everything Vegetarian by Mark Bittman, Wiley (c) 2007, based on what I actually had in the house.]
2 avocados, sliced in half, and pitted
approx 1/3 cup chopped onion (I used the rest of the onion from the refried beans)
cilantro (about 1/4 fresh - I only have cilantro in a tube)
1. Scoop the flesh of the avocado into a bowl or mortar and pestle. Mash well.
2. Add onion, cilantro, lime juice, salt. Mix well.
3. Taste. Add more of whatever you need to enhance the flavor.