Continuing Saturday night with a Mexican culinary flare, and with Mookie over for an evening hang and movie-watching, we sat down at dinnertime to a grand spread: shredded pork street tacos on homemade flour tortillas, with diced onion and tomato, plus a creamy avocado-lime sauce...and a nice pile of Mexican coleslaw to boot.
Meanwhile, in Allen, Texas, there was yet another mass shooting and massacre, this time at an outlet mall. The other night, when I was retuning home from dropping off cookies at the home of much-missed friends up near Wake Forest University, a car pulled onto Reynolda Road up ahead of me without their lights on. Instinctively, I flashed my lights at them as a heads-up...and then when the car pulled off onto a parking lot, I had a moment of panic: in this day, in this time, it feels like drivers looking out for other drivers will instead mutate into getting shot or shot at for that harmless gesture. The days of looking out for one another now seem gone; thinking twice about the smallest things (ringing a doorbell, pulling into the wrong driveway, shopping at an outlet, going to a music festival, going to school) is the fear-and-gunning life in modern day America.
Based on "Easy Crockpot Carnitas," by Lindsay Ostrom of PinchofYum.com. [Published 04 May 2021]
"How to Make Flour Tortillas (Tortillas de Harina)," from Alex Cardenas of TheKitchn.com. [Published 20 February 2023]
"Cilantro Lime Sauce," from Alexa Blay of Key to My Lime. [Published 04 September 2019]
"Mexican Coleslaw," from Christin Mahrlig of SpicySouthernKitchen.com. [Published 08 August 2017]
"Taco Seasoning I," from Bill Echols on AllRecipes.com.
No comments:
Post a Comment