Memorial Day: Recounting the Sacrifice

"We here highly resolve that these dead shall not have died in vain; that this nation, under God, shall have a new birth of freedom; and that government of the people, by the people, for the people, shall not perish from the earth." - from The Gettysburg Address by A. Lincoln

Memorial Day is America's most profound secular holiday. It is the day we set aside as a nation to honor those who have given the ultimate sacrifice in defense of this country and the principals of freedom. I am the first one to question our government's motives and policies, but Memorial Day is a solemn occasion and the memories of those who have fallen should not be tarnished with political debate as to the just causes of the wars that America has fought or to war itself.

Service to one's country is a sacred duty and I join my fellow Americans in paying homage to those who have shouldered this responsibility bravely, unselfishly, and unflinchingly. Who among us can remain unmoved at the sound of Taps played on a lonely trumpet mournfully wafting across a hillside cemetery, or not shed a tear as a bagpipe plaintively wails Amazing Grace?

Like all of our great holidays, Memorial Day as we know it, has undergone an evolutionary process. Memorial Day has not always been known as the official start of the summer season. It has not always been known as the mandatory day to fire up the grill and dig out the gardening tools. It has not always been known as the day for Super Spectacular Summer Sales. In fact, Memorial Day has not always been known as Memorial Day.

“Memorial Day was born out of the bloodshed of the Civil War. On May 1st, 1865, in Charleston, SC, former slaves honored 257 dead Union Soldiers, who had been buried in a mass grave, in a Confederate prison camp. They dug up the bodies and worked for 2 weeks to give them a proper burial as gratitude for fighting for their freedom. They then held a parade of 10,000 people led by 2,800 Black children where they marched, sang and celebrated.” -  Abstrakt Goldsmith (1980 - )

Originally called Decoration Day, it was a time to remember the slain by decorating their graves. Although women's groups in the South were observing this practice before the end of the Civil War.

"The 30th day of May, 1868, is designated for the purpose of strewing with flowers or otherwise decorating the graves of comrades who died in defense of their country during the late rebellion, and whose bodies now lie in almost every city, village, and hamlet churchyard in the land. Let no wanton foot tread rudely on such hallowed grounds. Let no vandalism of avarice or neglect, no ravages of time testify to the present or to the coming generations that we have forgotten as a people the cost of a free and undivided republic. Let us, then, at the time appointed, raise above them the dear old flag they saved from dishonor; let us in this solemn presence renew our pledges to aid and assist those whom they have left among us a sacred charge upon a nation's gratitude, the soldier's and sailor's widow and orphan." - John A. Logan, Commander-in-Chief, Grand Army of the Republic, an organization of former soldiers, sailors and marines, May 5th, 1868

After World War I, Decoration Day came to acknowledge not only those who were killed in the Civil War, but those Americans who had died in all wars. In 1971, Congress passed the National Holiday Act effectively changing Decoration Day to Memorial Day, and from the 30th to the last Monday in May. There is growing agitation to revert the holiday to its original date.

One tradition that started on that first Decoration Day is still observed today. In 1868, General James A. Garfield, who would become our 20th President, made a speech at Arlington National Cemetery, and over 5,000 volunteers decorated the grave sites of more than 20,000 Union and Confederate soldiers laid there to rest. This custom survives today as small American flags are placed by members of the 3rd U.S. Infantry on each of the 260,000 graves at Arlington, and the President lays a wreath at the Tomb of the Unknown Soldier. This act, more than any other, symbolizes Memorial Day, and the poignant sight of our National Cemetery embodies the tangible price of liberty.

I see a sad procession,

And I hear the sound of coming full key'd bugles,

All the channels of the city streets they're flooding,

As with voices and with tears.

For the son is brought with the father,

In the foremost ranks of the fierce assault they fell,

Two veterans son and father dropt together,

And the double grave awaits them.

Excerpt from Dirge for Two Veterans by Walt Whitman

So here in brief is a listing of the major wars in which heroic American men and women have, as General Logan put it, "made their breasts a barricade between our country and its foes."

The American Revolution (1775-1782)

Colonial militiamen, under the leadership of General George Washington face off against the largest empire on earth. The shot heard around the world reverberates to this day.

The War of 1812 (1812-1815)

The so-called Second War of Independence develops out of European turmoil. In its war with Napoleon, Britain institutes maritime blockades, seizing American ships and impressing American merchant seamen into service in the British navy. Throughout 1812 and 1813 American forces attempt to roust the British from their positions in Canada to no avail. In fact, by 1814, with France collapsing, reinforced British troops are able to take Washington DC, forcing President Madison and Congress to flee, and the White House and other public buildings are burned. The American army fights back an attempt to take Baltimore and in land and sea battles forces the British into retreat. By the end of 1814, Britain, tired of war, signs a treaty with America. Hostilities formally end in January of 1815.

The Mexican-American War (1846-1848)

Reacting to the annexation of Texas by the United States in 1845, Mexico crosses the Rio Grande in May of 1846 and shells Fort Brown. President James K. Polk officially declares war with Mexico, and American troops occupy territories in New Mexico and California. In September of 1847, American forces enter Mexico City after capturing the port city of Veracruz. In February of 1848, a treaty is signed, with Mexico ceding two-fifths of its territory to the United States for $15 million.

The Civil War (1861-1865)

620,000 Americans lose their lives as brother fights brother. In terms of lives lost, by far the costliest war America ever wages.

The Spanish-American War (April 25th, 1898-August 12th, 1898)

"A war started by newspapers to sell newspapers." The war that defines America as a world power. Spanish occupation of Cuba results in heavy losses to American economic interests and threatens the proposed Panama Canal. After the sinking of the U.S. Battleship Maine in Havana Harbor, the United States navy under George Dewey crushes the Spanish fleet. Teddy Roosevelt and his Rough Riders ride into history at San Juan Hill. An armistice is signed in August, freeing Cuba under U.S. tutelage; Puerto Rico and Guam are ceded to the U.S.; and the Philippines are surrendered to the U.S. for $20 million.

World War I (1914-1918)

The War to End All Wars. Millions die in the fields and trenches of Europe. The first modern war. Introduction of effective submarine warfare. German U-boats wreak carnage on the high seas. First strategic use of air power. First use of chemical weapons (mustard gas). America seeks in vain to remain neutral. Sinking of passenger liner Lusitania results in loss of 128 American lives. April 6th, 1917 Congress grants President Woodrow Wilson's declaration of war. German-Americans become targets of vigilantism, Selective Service Act raises American army from 200,000 to over 4,000,000, Women's Trade Union League founded as women take over men's jobs in factories and the service sector. Eventual U.S. casualties result in 112,000 dead, more than half from disease. Treaty of Versailles sets stage for future conflict.

World War II (1939-1945)

Gives rise to the "Greatest Generation." U.S. enters the conflict in 1941 after bombing of Pearl Harbor by the Japanese, a day that will live in infamy. War affects all corners of the globe and every life on earth. Civilian loss of life in Europe many times greater than military casualties. Mankind reaches new heights in barbarism. First and only use of atomic bombs as military weapons. Kilroy marches home victorious to greatest economic and population boom in U.S. history.

The Korean War (1950-1953)

First war against Communism. The Forgotten War. After WWII, Korea was divided at the 38th Parallel into Soviet and U.S. zones of occupation. United Nations responds to North Korean invasion of South Korea by sending multinational troops. China enters conflict on side of North Korea. Cease-fire reached on July 27th, 1953. This police action will serve as the basis for M*A*S*H, arguably the most intelligently written television series ever filmed.

The Vietnam War (1954-1975)

Longest war ever fought by U.S. (until Afghanistan) and only war America ever loses. A divided country in Southeast Asia effectively divides this country. First "televised" war brings graphic images of brutality into America's living rooms.

Desert Storm (1990-1991)

Last war of the 20th Century. First high-tech war. U.S. leads U.N. coalition against Iraq's attempt to annex Kuwait. Iraqi threats that this will be "the mother of all wars" fall short of the mark. Saddam Hussein remains in power.

Operation Enduring Freedom (October 2001-ongoing)

Terrorism made manifest. Al Qaeda members hijack and crash passenger planes into New York's World Trade Center towers, the Pentagon, and a field in Pennsylvania on September 11th, 2001. Greatest single day loss of American life since Civil War's Battle of Antietem. Mastermind Osama Bin Laden blamed for attack. America attacks Taliban government of Afghanistan and Al Qaeda strongholds and training camps. America ousts Taliban, Bin Laden goes into hiding.

Operation Iraqi Freedom (March 20th, 2003-May 1st, 2003)

2nd war against Iraq, ostensibly to root out weapons of mass destruction and topple oppressive regime of Saddam Hussein. Brief fighting results in downfall of Hussein government.

During the Civil War, when a soldier marched off to war, he carried a picture of his sweetheart, his rifle, some journey cake, or "johnnycake" as it came to be known, and a good supply of jerked beef. Real beef jerky is a far cry from Slim Jims and other beef snacks sold as impulse items on liquor store check-out counters. Try this recipe for something a little different.

http://www.youtube.com/watch?v=T3k8H_9SjoM

(When Johnny Comes Marching Home)

Beef Jerky

Trim all the fat from 3 lbs. flank steak. Cut beef in strips 1/4 inch wide, slicing with - not across - the grain of the meat. Jerk, or pull, the strips of meat just a bit. In large glass or stainless steel bowl, cover strips with 1 bottle of dry red wine, 3 tablespoons garlic powder, 3 tablespoons onion powder, 3 tablespoons salt, 3 tablespoons Worcestershire sauce, 3 teaspoons black pepper and 1 teaspoon of Tabasco sauce. Cover with plastic wrap, refrigerate, and marinate meat for at least 24 hours (48 is preferable), stirring occasionally.

Place a sheet of aluminum foil on the bottom of the oven to catch drippings. Adjust oven racks to top and center settings. Drain off the marinade liquid and drape strips over the wire racks in your oven. Be sure strips of meat do not touch each other as much as possible. Set oven on lowest setting - warm or approx. 150 degrees F. Keep oven door slightly ajar. Meat should dehydrate, not cook. Jerk meat for 12 to 24 hours until beef is dry but not brittle. Store in resealable plastic bags or airtight containers.

Buffalo meat may be substituted. Package some up for friends. They're great to have along on car trips, camp outs, picnics, and sporting events.

Johnnycake

1 cup all-purpose flour

1 cup cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter (1 stick)

2/3 cup white sugar

2 eggs

1 cup buttermilk

1 cup fresh cranberries

Preheat oven to 375 degrees F. Grease an 8 inch square glass or ceramic baking dish.

In medium sized bowl mix flour, cornmeal, baking soda and salt with fork.

Melt butter in large glass bowl in microwave. Whisk in sugar. Add eggs and whisk until well blended. Whisk in buttermilk. Whisk in dry ingredients until well blended. Add cranberries and incorporate with spatula. Pour batter into the prepared baking dish and scrape down sides of bowl with spatula.

Bake in preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean. Set on wire rack to cool slightly. Serve warm with freshly churned butter.

In the year 2000, Congress passed the National Moment of Remembrance resolution. This act asks that on Memorial Day at 3:00 pm local time, all Americans "voluntarily and informally observe in their own way a moment of remembrance and respect, pausing from whatever they are doing for a moment of silence." So between the barbecuing and lawn mowing, the parades and softball games, let our thoughts go out to the friends and neighbors, family and strangers, who have laid down their lives so we may enjoy these pastimes.

Last May, when I published my Memorial Day blog, a comment was posted by a reader who thanked me for knowing the difference between Memorial Day and Veterans Day. Her comment said in part, "Not many people realize that Memorial Day is the day we pay respect to military personnel who DIED during service to their country. Veterans Day is the day we honor all veterans, living OR dead. My father was a survivor of D-Day and the Battle of the Bulge. It always bothered him when people started using Memorial Day to honor veterans who didn't die during service to their country. He said the men and women who died during service truly deserved a day set aside just for them, because they made the ultimate sacrifice! My dad passed away five years ago, but I know he's up there smiling because someone actually knows what Memorial Day is all about!" - Cynthia Baker, May 25, 2014.

Her words caused me to think about that significance. Memorial Day honors the men and women who gave up the chance to be with their loved ones so we could be with ours.

In Flanders Fields 

By Lieutenant Colonel (Canadian Army) John McCrae, MD (1872-1918) 

In Flanders fields the poppies blow 

Between the crosses, row on row, 

That mark our place; and in the sky 

The larks, still bravely singing, fly 

Scarce heard amid the guns below.

We are the Dead. Short days ago 

We lived, felt dawn, saw sunset glow, 

Loved and were loved, and now we lie 

In Flanders fields.

Take up our quarrel with the foe: 

To you from failing hands we throw 

The torch; be yours to hold it high. 

If ye break faith with us who die 

We shall not sleep, though poppies grow 

In Flanders fields.

DNR

"Do you have a Living Will?" asked the intake nurse.

"Yes," I said through rapid breaths.

She clicked some keys on the room's dedicated computer, then turned and looked directly at me. "Is there a Do Not Resuscitate order?" she asked sternly. I was about to answer, but she said, "Before you answer, let me be clear about this. One of the monitors starts beeping, so I rush in here and find that you've stopped breathing for a few moments. You do NOT want me to do anything to bring you back!?"

I trembled under my blanket, afraid if I said yes, she would strangle me right then and there. I shook my head no.

"No?" she said. "No what?"

"No, not Do Not Resuscitate," I moaned in my delirium. "Pudding cup."

"Pudding cup? What does that mean!?" she blurted out.

"Don't bother with CPR and defibrillators," I panted. "Just put a spoonful of chocolate pudding in my mouth. If that doesn't bring me around, nothing will."

The nurse shot a look at my wife who simply nodded and shrugged.

"I think I have everything I need," said the nurse who quickly left the room - without wishing me a speedy recovery.

The Quest To Give Life

I saw this piece on Facebook several years ago, and I just love it. I think it's worth reading every Mothers Day. To all the moms, among my family and friends, and all my readers around the world, from those nursing newborns, to those celebrating the births of great-grandchildren - Happy Mothers Day!

From Evolve For Inner Peace, Jun 11, 2013

A Birth of Patience . . .

As I write these words an incredibly enduring woman is laboring to bring new life into this world not more than 30 ft away. This is her third day of steady contractions and she is exhausted beyond words, but she is resolute.

Birth is a thing that takes patience, special care and consideration as life slowly builds within the womb. The new mother, churning with the potency of the Divine, draws power from within her mystical unity. Her very being nurtures and sustains the unfolding of new life.

She is the Earth.

A peaceful warrior. On a quest to give life rather than take it, she patiently feels her body’s messages and speaks to them with care and gentle warmth. She knows the Treasure she softly cradles. As the force grows within her she becomes more quietly aware of the subtleties that guide her choices. In her deepest depths she knows every leaf that is carried on her mighty rivers. She trusts her course.

She is the Ocean.

From the depths of her embrace she feeds creation with her very flesh and bones. Power courses through her and carries her soul into the future yet again. Love, like nothing but a woman knows, drives her to the edge of oblivion and in her fullness she is emptied out into the Light.

She is the Light.

In her glowing arms rests her new life. Every moment of creation, every lesson in her soul, now suckles at her breast. Unlimited potential just barely formed, a path of infinite crossroads unfolding at her feet. Patience is a virtue. . .

She is a Mother.

(evolveforinnerpeace.com/2013/06/11/a-birth-of-patience)

Be Careful With the Clippers!

Now this is a holiday, if you'll pardon the expression, I can get behind - Annual World Naked Gardening Day.

The holiday is celebrated globally on the first Saturday of May (this year on May 7th) by tending to your portion of the world's garden as nature intended.

WNGD is a collaborative project founded in May of 2005 by the Body Freedom Collaborative.

Of course, the first celebrants of WNGD were Adam and Eve in a little plot of land called the Garden of Eden.

John Muir, the great naturalist, responsible for our national park system, and founder of The Sierra Club said:

The body seems to feel beauty when exposed to it as it feels the campfire or sunshine, entering not by the eyes alone, but equally through all one's flesh like radiant heat, making a passionate ecstatic pleasure glow not explainable.

Global Post (www.globalpost.com) puts it this way:

Why garden naked? First of all, it's fun! Second only to swimming, gardening is at the top of the list of activities people are most ready to consider doing nude. Moreover, our culture needs to move toward a healthy sense of both body acceptance and our relation to the natural environment. Gardening naked is not only a simple joy, it reminds us - even if only for those few sunkissed minutes - that we can be honest with who we are as humans and as part of this planet.

WNGD has no political agenda, nor is it owned or organized by any one particular group. All people are encouraged to celebrate the day as they see fit.

Naked gardening enthusiasts suggest that on the first Saturday of May, find an opportunity to get naked and do some gardening. Do so alone, with friends, with family, or with your gardening club. Do it inside your house, in your back yard, on a hiking trail, or at a city park. Stay private or go public. Make it a quiet time or make it a public event. Just get naked and make your part of the botanical world a healthier and more attractive place. (Although I'm not sure if seeing me naked would make any place more attractive.)

Secondly, they recommend you tell someone about your participation. Tell your friends about your day of naked gardening; write about what you thought of your experience, and email it to your local newspaper; and post your thoughts and images onto an Internet site.

It is also a good idea to be aware of thorns, thistles, briers, and burrs, and especially poison ivy!

Barbara Pollard of Abbey House Gardens says, "When you're out there with a gentle breeze on you, every last hair on your body feels it. You feel completely connected with the natural world in a way you just can't in clothes."

World Naked Gardening Day epitomizes the spirit of communion and back-to-basics living.

Just remember the sunblock.

Give the Man a Cigar

I remember like it was only yesterday. Young Siggy Freud sat across a table from me at a sidewalk cafe in Vienna. He looked at me through black framed glasses, which served to enhance his intense blue eyes, and said, "I intend to devote my life to the study of the human mind through the interpretation of dreams."

"But Sigmund," I exclaimed, "that's crazy talk!"

Happy 160th birthday Herr Doctor.

Music To My Oreja

Happy Cinco de Mayo!

Here is a very special treat. If you don't know, Linda Ronstadt is Mexican on her father's side, and grew up in that rich, vibrant culture. In 1989 she did a PBS Great Performances show based on the folk songs from her youth.

In this brilliant showcase for her talents, Ronstadt sings her heart out. The DVD is out of print. We have an old VHS of the show that's virtually unwatchable. Every year I look for this online because sites that host it get taken down and others pop-up.

If you've seen it, I'm preaching to the choir. If not, you're in for a treat!

Via con Dios!

https://www.youtube.com/watch?v=GmYExGh-F88

Some Very Disturbing News

I received some very disturbing news this morning. I got a letter from Homeland Security saying I was being downgraded from ENEMY COMBATANT to ENEMA COMBATANT. That hurts.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

ME: Hey Bob, how the hell are ya?

BOB: Ready for change. I live in the Animal House, and John Belushi keeps smashing guitars.

ME: Remember, we used to be the ones smashing them.

BOB: Yeah, but like Pete Townsend, we have matured.

ME: Hey! Speak for yourself. Just to prove my point I'm going to throw my walker across the room and knock the picture of my grandchildren off the accent table with the lace doily on top!

BOB: Always the rebel...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Last night while watching TV, I turned to my wife and said, "Do you consider me to be a complex person?"

"It's more like you have a complex," she replied.

"What!?" I said. "The single greatest human being to ever grace existence with his presence has a complex!?"

She considered me for a moment, then said, "Maybe more than one."

Ay, Caramba! Mi Amigos y Amigas

Happy El Día de la Batalla de Puebla!

The Day of the Battle of Puebla is better known for the day on which it is celebrated, the 5th of May - Cinco de Mayo.

Cinco de Mayo, an essentially American holiday, has its roots in the heart of the U.S. Civil War. Mexico had been left in shambles and bankruptcy by the costs of fighting the Mexican-American War of 1846-48, and the Mexican Civil War of 1858.

In 1861, Mexican President Benito Juárez issued a moratorium on foreign debt payments. In response, France, Britain, and Spain sent naval forces to grab the customs house in Veracruz to demand reimbursement. Britain and Spain negotiated with Mexico and withdrew. France, however, under Napoleon III, seized the opportunity to invade Mexico.

France had ulterior motives. Using Mexico as a base of operations to support the Confederacy, Napoleon III hoped to break the Union blockade of Southern ports and reopen trade with the South, and to establish a Latin empire in Mexico.

Late in 1861, a well-armed French fleet stormed Veracruz, landing a large French force and driving President Juárez and his government into retreat. Moving on from Veracruz towards Mexico City, the French army encountered heavy resistance from the Mexicans close to Puebla. The 8,000-strong French army attacked the much smaller and poorly equipped Mexican army of 4,500. Yet, on May 5, 1862, the Mexicans managed to decisively crush the French army, then considered the premier army in the world.

On May 9th, 1862, President Juárez declared that the anniversary of the Battle of Puebla would be a national holiday. But prior to this, the Mexican-American communities of California rallied around the day to show their support for the resistance to French rule in Mexico. The UCLA Center for the Study of Latino Culture stated, "Far up in the gold country, Mexican miners were so overjoyed at the news that they spontaneously fired off rifle shots and fireworks, sang patriotic songs and made impromptu speeches."

TIME magazine reports that "Cinco de Mayo started to come into vogue in 1940s America during the rise of the Chicano movement." The holiday crossed over from California into the rest of the United States in the 1950s and 1960s but didn't gain popularity until the 1980s when marketers, especially beer companies, capitalized on the celebratory nature of the day and began to promote it.

Cinco de Mayo is often mistaken for Mexican Independence Day (equivalent to our 4th of July), which is celebrated on September 16th.

What then is the significance of Cinco de Mayo? TIME said, "The Puebla victory came to symbolize unity and pride for what seemed like a Mexican David defeating a French Goliath."

But even as the holiday grew in popularity, and became a general celebration of Mexican culture and heritage in major cities across the U.S., it took until 2005 before the U.S. Congress issued a Concurrent Resolution calling on the President of the United States to issue a proclamation recognizing Cinco de Mayo.

Cinco de Mayo has become the Mexican Saint Patrick's Day, the one day of the year when, of Latino decent or not, we are all Mexican. It is a day to set politics aside. It is a day to recognize an ancient and vibrant culture, embrace its music and dance, and partake in its special foods and beverages.

We enjoy the opportunity to honor the culture and flavors of our neighbors to the south. It is the one time of year when I am allowed to bring out my vintage Tijuana nude on black velvet, and tell this shamelessly inappropriate joke:

There was this airplane over the Atlantic on its way to New York, and it was full of men from the United Nations.

Halfway over the ocean the engines run low on petrol. So they have to lighten the plane. They heave out all the baggage, but it's still too heavy. They chuck out all the seats, but it's still too heavy.

Finally, this Frenchman steps up, shouts, "Vive la France," and leaps out. Then an Englishman steps up, shouts, "God save the Queen," and he leaps out. But the plane is still too heavy.

So the Yank delegate, from Texas, steps up, shouts, "Remember the Alamo," and chucks out the Mexican! 

Cinco de Mayo celebrations include traditional feasts, pinatas, and intricately painted pottery depicting Mexico's Mayan and Aztec heritage. The music of black-coated Mariachi bands fires the blood as brightly colored dancers parade down the boulevards of Mexico City.

We take the annual opportunity of Cinco de Mayo to watch Disney Studios' most bizarre and trippy feature, The Three Caballeros. The combination animated and live-action film premiered in Mexico City in December, 1944, and was released in the U.S. in February, 1945.

When America entered WWII, the government commandeered all public and private commercial interests for the war effort, and Walt Disney Productions was no exception. Army personnel were assigned to the studio and oversaw the production of propaganda and training films. To keep Walt from going crazy, his senior people arranged for him to take an extended goodwill tour of Latin America, and this Technicolor musical was the result.

Although the compilation of short segments features South America and Central America, as well as Mexico, the entire piece carries the flavor that we emulate in our festivities. Best viewed after several pitchers of margaritas.

We have been hosting Cinco de Mayo dinner parties for almost thirty-five years. One time I made turkey mole. I roasted all kinds of exotic seeds, nuts, and spices, and crushed them in a mortar and pestle. I stemmed and seeded bunches of dried chiles. I found authentic Mexican oregano. I chopped onions, garlic, tomatoes and Serrano peppers. I purchased the best Mexican bittersweet chocolate I could find.

I carved the turkey breast, laded on the mole sauce, and proudly brought it to the table. I sat down and watched my guests serve themselves, anticipating the accolades that were sure to come.

I glanced around the table in horror as barely concealed looks of repugnance spread from face to face.

"Is it supposed to taste like this?" asked my brother.

I hurriedly took a bite, and it was all I could do to not spit it out on my plate.

I had made one little mistake. The recipe called for 2 ounces of Mexican chocolate (made with roasted, ground, cacao nibs, sugar, cinnamon, nutmeg, and allspice), but I added two 8-ounce BARS!

Fortunately we had a second main course and plenty of other food to go around. But to this day, I have not been able to live it down and I am constantly reminded of it.

We have prepared fabulous guacamole and salsas, taco buffets, seafood and shellfish, Mexican lasagna, Mexican spaghetti, huevos rancheros, grilled fajitas, amazing flans, and melt-in-your-mouth tres leches cakes. But do any of my family and friends remember these? Nooooo!

I believe these recipes will serve you better.

The ubiquitous tortilla is a round, unleavened corn or flour flatbread. Rolled around a savory filling it becomes a burrito; stuffed and baked in sauce, it becomes an enchilada; deep fried, a tostada; pressed into a halfmoon around a filling and deep fried, a quesadilla.

We have not had good success making these from scratch using masa, but if you feel adventurous, or have la abuela to teach you, by all means, give it a try. You can find tortilla presses online or in Mexican markets. Just have a few packages of store bought tortillas as back up.

We have found that dinner music enhances any meal set upon the table, and especially when you have gone to so much effort to prepare it. If you're not aware, Linda Ronstadt is Mexican on her father's side, and grew up in that rich, vibrant culture. She has two excellent recordings of authentic Mexican folk songs and ballads entitled Canciones de mi Padre (Songs of My Father), and Mas Canciones (More Songs). The album was developed into a stage presentation for "Great Performances" and aired on PBS stations in 1989. The CDs were long out of print, but newly remastered CDs and digital downloads are once again available on Amazon.

Unfortunately, the DVD of the original broadcast remains out of print. We have an old VHS of the show that's virtually unwatchable. Every year I look for this online because sites that host it get taken down and others pop-up. If you've seen it, I'm preaching to the choir. If not, you're in for a treat! Based on the folk songs from her youth, Ronstadt sings her heart out in this brilliant showcase for her talents. (At this time, this link is active.) youtube.com/watch?v=GmYExGh-F88

Huevos Rancheros

Huevos Rancheros, literally "ranch eggs," has as many variations as there are Mexican cooks. Our variation can more rightly be called breakfast burritos, and these delectable roll-ups have graced many a Sunday brunch and weeknight table, alike.

If you are lucky enough to be able to get fresh eggs from a local farm they are worth their weight in gold. They are twice the price of store bought white eggs, but shop around and see what you can find, it is definitely worth it.

Serve with Dole refrigerated tropical juice blends, and Kahlúa spiked coffee with cream. There is also a Mexican Chocolate flavored coffee creamer available at most markets which is rich and authentic.

1 lb chorizo

9 whole eggs, beaten

14-oz can Rotel diced tomatoes and chilis, drained

Refried beans

Queso fresco cheese, crumbled

Canned, sliced, black olives, drained

Sour cream

Flour and corn tortillas

Brown chorizo in large, non-stick frying pan, drain. Add drained tomatoes and chilis and stir till heated through. Add eggs and stir as you would for scrambled eggs. Meanwhile, heat refried beans in small pot with 2 T butter. Place large spoonfuls of egg mixture and beans in flour or lightly fried corn tortillas. Top with cheese, sour cream, and black olives.

Our boys always compete to see who can finish their burritos with the cleanest plate.

Avocado Salad

We used this simple salad one year in place of guacamole and it has become one of our favorite first courses. We originally topped the salad with Kraft salsa salad dressing, which is no longer available. However, a salsa dressing is easy to recreate at home. Salsa salad dressing recipes can start with ranch dressing, mayonnaise, or sour cream, with the addition of jarred rojo (red) or verde (green) salsa.

I prefer a sour cream and verde dressing, while my family likes a ranch and red salsa dressing. You can adjust the heat of the dressing by selecting a mild or medium salsa, hot will overpower the vegetables.

This refreshing salad uses:

Ripe avocados

Vidalia onion, sliced into rings

Red leaf lettuce

Red & yellow tomatoes

Variety bell peppers

Salsa salad dressing (see recipe suggestions above)

Arrange lettuce leaves on bottom of individual salad plates. Place a few onion rings on top of lettuce. Place a slice of each different colored bell pepper on top of onions. Halve avocados, remove pits, and gently scoop avocado from shell with tablespoon. Place half of an avocado in center of each dish. Place 2 wedges each of red and yellow tomatoes around avocado. Top with a dollop of salad dressing. Provide each guest with chilled butter knife and salad fork

MexiCorn

I love fresh corn, but for many reasons, most having to do with toothpicks and dental floss, I much prefer the kernels removed from the cob. This recipe combines the best of both worlds, the flavor of roasted corn and ease of eating.

Serves four

4 ears of fresh yellow or bi-color corn, in their husks
8 Tablespoons (1 stick) unsalted butter, softened
4 garlic cloves, coarsely chopped
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 fresh lime
1/2 cup crumbled queso fresco (Mexican farmer cheese)

Heat the grill to high. Peel back the husks from the corn, but keep them attached at the base. Remove the silk strands from the corn and pull the husks back up. In a large bowl of cold water, soak the corn for at least 10 minutes.

Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until the corn is steamed through and hot, but the kernels are still juicy and crisp. Test by carefully piercing the corn with a knife.

While corn is roasting, with a mortar and pestle, combine the butter and garlic until smooth. Season to taste with salt, pepper, and cayenne, using the above measurements as approximations.

Pull back the husks from the corn, hold each ear of corn by the husks, with paper towels, and slice kernels from cob with paring knife into bowl. Toss corn with the garlic butter.

Squeeze lime juice over the corn on plate and sprinkle with cheese.

Lengua Dunatos

This recipe of my own invention is based on the classic peasant dish that is popular throughout Mexico, and has become a favorite of Mexican haute cuisine. If you've never tried this, don't stick your tongue out at it.

The recipe begins with simmering a whole beef tongue in lightly seasoned water. The trimmed and sliced tongue is added to a savory vegetable sauce. By the time you roll it up in a burrito, with sliced black olives and sour cream, all you will notice is the tender, succulent, rich and satisfying taste and texture.

Beef tongue
1 teaspoon cumin
1 teaspoon coarse sea salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

Peanut oil for sauteing

4 Roma tomatoes, seeded and chopped

8 tomatillos, husked & chopped

2 jalapeno peppers, seeded and diced

Large Spanish onion, chopped

2 cloves garlic, chopped

1 and 1/2 cups homemade or store bought beef stock

2 Tablespoons fresh cilantro, chopped

Can chopped green chilis

Can sliced black olives (for garnish)

Sour cream (for garnish)

Early in day, place beef tongue in dutch oven and cover with cold water. Add next five seasonings. Bring to boil, cover, reduce heat and gently simmer one-and-one-half hour per pound or until fork tender. Remove tongue to platter and let cool 20 minutes. Delicately peel skin from tongue (my wife prefers to remove the skin right out of the pot, but I don't recommend this unless you have asbestos fingertips). With electric knife, trim base, and slice tongue crosswise.

Toward the end of cooking time, prepare vegetables.

While tongue is resting, preheat oven to 350 degrees F. Saute tomatoes, tomatillos, jalapenos, onion, and garlic in peanut oil in dutch oven. Add beef stock, canned chilis, chopped cilantro and 1 teaspoon fine sea salt. Bring to simmer and add sliced tongue. Transfer to casserole dish and bake 40 minutes. At table, use slotted spoon to place Lengua Dunatos on large flour tortillas or lightly fried corn tortillas. Top with dollop of sour cream and olives, and serve burrito or taco style. Ole!

Mexican Spaghetti

One of our favorite possessions is a coffee table book called Mexico the Beautiful Cookbook. This oversize volume contains limitless ideas for authentic, regional recipes, from village cantinas to five-star Mexico City restaurants. The publication features full-color, glossy photography. A passage from the introduction explains:

The drama of Mexico's tumultuous history - the rise and fall of the Olmec and Maya civilizations, the magnificent Aztec world that greeted Cortes, the arrival of the Spanish conquistadors, and the turbulent revolutionary years - is vividly reflected in the cuisine of this vast country. Mexican food is history itself, a culinary marriage of native Indian foods such as corn, beans, squash, chocolate and chiles with the Spanish contribution of wheat, rice and meats. The merger resulted in one of the world's most intriguing and least understood cuisines.

And one of the world's most intriguing and least understood cultures.

This fabulous dish has become one of our go-to Mexican dinners. It is adapted from the Mexico the Beautiful Cookbook. We started calling it Mexican spaghetti because it uses vermicelli noodles and a tomato based sauce, but that's where the similarity ends. The pasta is lightly toasted and cooked with browned chorizo, which imparts a distinctive heat and flavor.

The plate is finished with black olives, sliced avocados, and shredded Chihuahua cheese. Enjoy with Cerveza Negra Modelo.

Serves four

Extra virgin olive oil for sauteing
1 medium Spanish onion, diced
4 cloves garlic, thin sliced
1 lb chorizo
1 lb vermicelli
4 ripe tomatoes, seeds removed, chopped
6 cups chicken stock
Fine sea salt and cracked pepper, to taste
2 ripe avocados, sliced
Queso fresco
1 small can sliced black olives, drained

In large frying pan, heat two tablespoons olive oil, and saute onion until translucent. At last minute add garlic to release aroma. Remove from pan and set aside.

Heat two more tablespoons olive oil in frying pan, remove chorizo from casing and brown for four minutes over low heat, taking care not to burn. Remove chorizo from pan and set aside. Drain drippings, leaving enough to coat bottom of pan.

In drippings, toast vermicelli until lightly browned. We have found it most helpful to break vermicelli in half in plastic storage bag to contain shards, and then to brown in batches. Transfer from pan to large platter.

Heat two tablespoons olive oil in pan and cook tomatoes on low heat for three minutes, stirring constantly. Add sauteed onions and garlic. Add stock and bring to boil.

Add vermicelli and salt and pepper to taste. Cover and cook over medium heat for five minutes. Uncover and add the chorizo. Continue cooking until liquid is absorbed.

Toss thoroughly and serve immediately. Garnish with olives, avocado slices, and crumbled cheese. Bueno!

Mexican BBQ Marinade

No selection of Mexican recipes would be complete without mentioning the grill. Mexican grilling revolves around Mesquite. You can use Mesquite wood chips or readily available Mesquite charcoal. Whether you are grilling arrachera (skirt steak), huachinango (red snapper), pollo (chicken), or los plátanos (plantains), try this quick and easy, light and zesty marinade.

½ cup safflower oil
Juice, pulp, and zest of one lime
½ teaspoon fine sea salt
½ teaspoon freshly cracked black pepper
½ teaspoon chili powder
½ teaspoon cumin
3 cloves garlic, minced
¼ cup fresh cilantro, chopped
¼ cup white onion, diced
1 teaspoon sugar

Banana Grande Pie

Mexico is a land of sweet temptations. From cinnamon coated churros to pan dulce (pastries). From caramel custards to triple cream cakes. From bread puddings to rice puddings. From rainbow sherbet to coffee ice cream. Throw in raw sugar, cacoa beans, coconut, bananas, and exotic tropical fruits, and you have the makings for a truly memorable end to your fiesta.

This recipe marries rich dairy products, bananas, Mexican chocolate, and a cook and serve banana cream pudding & pie filling in a graham cracker crust.

2 bananas, sliced

Extra-serving graham cracker crust

4 ounces Mexican (or any good) bittersweet chocolate

2 Tablespoons milk

1 Tablespoon butter

3 and 1/2 cups Half & Half

2 3-oz packages cook and serve banana cream pudding & pie filling

Whipped cream topping

Over very low heat in small saucepan melt chocolate, milk and butter, stirring constantly. Spread evenly in crust. Refrigerate 30 minutes or until chocolate is firm. Arrange banana slices over chocolate. Meanwhile, in heavy saucepan, prepare both boxes of pudding using half and half in place of milk, according to package directions for pie. Let cool 5 minutes. Spoon over bananas in crust. (If you have extra pudding, simply refrigerate in separate bowl.) Cover with inverted top of crust packaging. Refrigerate 4 hours or until set. To serve, spread with whipped topping. Garnish with shaved Mexican chocolate.

Oh Mayan Brownies

The first recorded evidence of chocolate as a food product dates back to 1900 B.C. Mesoamerica, a region and cultural area extending from Mexico through Central America. In Pre-Columbian Mexico, the Mayans and Aztecs made a drink called Xocoatll from the beans of the cocoa tree. The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the God of Wisdom, and the seeds had so much value they were used as a form of currency. The fermented, roasted, and ground cocao beans were whipped into a bitter, frothy liquid, mixed with spices and chili peppers. Chocolate was believed to have aphrodisiac powers and to give the drinker strength.

Jose de Acosta, a Spanish Jesuit missionary who lived in Mexico in the 16th century, described the drink as, "Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant to the taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country."

In 1528, the Conquistadors returned to Spain with chocolate still consumed as a beverage. After its arrival in Europe in the sixteenth century, sugar was added to it and it became popular throughout the continent, first among the ruling classes, and then among the common people.

This is a basic scratch brownie recipe, but the addition of canela (Mexican cinnamon), and pequin (Mexican chili powder) make these a uniquely Mexican dessert.

2 sticks unsalted butter plus more for greasing
2 cups sugar
4 large eggs, lightly beaten
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequin chili powder or cayenne pepper
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder

Preheat oven to 350 degrees. With butter, grease thoroughly, a 9-by-13-inch baking dish.

Melt 2 sticks of butter in a small saucepan over low heat. Remove from heat and let cool slightly. Pour butter into large bowl. Add the sugar, eggs, and vanilla to the butter and stir with a wooden spoon until combined.

In a separate bowl, mix the cocoa, flour, cinnamon, chili powder, salt and baking powder with whisk. Add dry ingredients into bowl with wet ingredients and mix with wooden spoon until smooth.

Spread the batter in the prepared pan with rubber spatula, and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in pan on a wire rack.

(Not that I would ever condone such a thing, but this recipe would be perfect for the addition of a certain five leafed plant that would take these brownies to a whole new level.)

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One last joke: A Texas divorce lawyer ran into the courtroom and shouted, "Remember the Alamony!"

So, Via con Dios! And remember, "Badges? We ain't got no badges. We don't need no badges! I don't have to show you any stinkin' badges!"