Worthy of My November Time
Cynthia edition
There’s nothing particularly special about anything Susan and I share in our ‘Worthy’ column, it just gives you all a small glimpse about stuff in our everyday lives that makes us smile.
What I’ve Been Listening To
I have been re-listening to the Jesus H. Christ series by Rob Bell. It’s an 11 part podcast series that Rob made (yes, we’re on a first name basis, at least in my head) back in the fall of 2018. I may have heavily used his ideas in these episodes in my last two sacrament meeting talks. Shhhhh, don’t tell my ward! 🙂 My favorite one is part 9, and it will sound really familiar to you if you’ve also read The Universal Christ by Richard Rohr. I prefer to listen on a podcast app, but above is the YouTube version as well.
What I’ve Been Making
I have been making this salsa every week for months. Pictured above is last night’s batch. Growing up Mexican meant we always had fresh salsa in the house, but my mom’s version was a bit more elaborate as she preferred to roast different kinds of chiles. To this day, the smell of roasting chiles fills me with memories of my childhood. But that takes work. Sometimes I do that version, but mostly my motto is ‘minimum effort, maximum output’. So this 10-minute pico de gallo/salsa Mexicana version fits that bill. Chopping all these veggies has become a mindfulness activity I do with real intention. Bonus? I have salsa for my tacos, chip snacking, and scrambled eggs all week. (Simmer spoonfuls of this salsa in a non stick pan before cracking in a couple of eggs and scrambling. Mmmm…) If you want to see how my culinary boyfriend Rick Bayless chops his veg, watch this.
Pico de Gallo, makes approx 4-5 cups salsa)
5 large Roma tomatoes, diced (Romas give off less water than other tomatoes)
1 medium red onion, diced (my mom, and most Mexicans, say it should be a white onion so you choose your favorite, I love the mildness and color of a red onion)
2 jalapeños, seeds and veins removed, chopped fine. (Or keep the veins if you like it hot)
2 garlic cloves, minced
Salt to taste
½ bunch cilantro, leaves and stems chopped
Combine all ingredients in a big bowl, store in glass jars in refrigerator. It will last 2 weeks but trust me, it’ll be gone before then.
What I’ve Been Reading
Over the last year I’ve become really interested in the writings of the late Episcopal priest, Robert Farrar Capon. Rob Bell quotes him in the Jesus H. Christ series I just mentioned above—that’s how good he is. I’ve been reading his trilogy of books about the parables. Can you believe it? ENTIRE BOOKS JUST TALKING ABOUT JESUS’ PARABLES!!! I am in heaven! (Pun intended) Luckily, I can read the Kindle version on my glowy iPad screen long after Husband Dude has gone to sleep….because I just can’t put it down. Here’s a gem I read the other day:
God in Christ died forgiving. With the dead body of Jesus, he wedged open the door between himself and the world and said, “There! Just try and get me to take that back!”
~Robert Farrar Capon
What I’ve Been Drinking
As a thermally challenged person, I pretty much dread all days after September 30, but I don’t dread hot beverages. A couple of years ago my kids gave me this electric milk frother for Christmas and now, with the advent of icy cold weather, I am back to my daily whipping of some milk or cream to add to my tea, Pero/Postum (go ahead and laugh at the Ultimate Mormon beverage, you should), or hot chocolate. It’s a little bit of luxury each morning and evening during the cold winter months. I’ve tried lots of creamers and I prefer the Starbucks’ brand best. Not too sweet, and they foam so nicely.
That’s it folks! Except here’s one more scrumptious quote by Rober Farrar Capon:
Grace cannot prevail...until our lifelong certainty that someone is keeping score has run out of steam and collapsed.
~Robert Farrar Capon, Between Noon and Three: Romance, Law, and the Outrage of Grace