SLOPPY JOES

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I found this cheery birthday postcard on ebay.  What a thoughtful person the sender must have been.  It was sent 99 years ago!

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I don’t know when birthday postcards fell out of favor, but I vote to bring them back.  Today the sender would probably go on Facebook and write “Happy Birthday!  Hope it’s a great one!  <3 <3 <3.”  Or maybe send a text message, like “HAPPY B-DAY 2U, HOPE UR DAY IS GR8T! :)”  Although I appreciate the electronic sentiments, I’m still touched when someone goes to the trouble to send me a birthday card.  Same for invitations, birth announcements, etc. — the electronic versions aren’t nearly as nice.

Following the trench warfare during WWI that took place in the poppy fields of Flanders in Belgium, poppies became a symbol of remembrance of soldiers who have died in war.  Wearing a poppy on Memorial Day has been a tradition in the U.S. since 1924.  Remember the crepe paper poppies that the American Legion used to sell?

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The opium poppy, papaver somniferum, is the plant from which opium is derived.  The Latin name means “sleep-bringing properties,” and thus, poppies are often associated with sleep.  Remember Dorothy snoozing in the field of poppies?

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So maybe the poppies on the birthday postcard symbolized that someone was being remembered on their birthday.  Or maybe it was just to wish the person a sleep-filled day.  Speaking of birthdays, mine was this week.  I look forward to this day all year, because after all, I get a bunch of presents, and I get to go out to eat at my favorite restaurant, and I get a new party outfit, and several hundred people wish me happy birthday on Facebook, and I get a party with a petting zoo and a fancy cake, and, oh yeah, that’s my kids’ birthdays, not mine.  Over the years, as we got busier with work and kids and life in general, and our calendars overflowed with commitments of all sorts, I grew to expect less and less each year on my birthday.

Two years ago, I discovered that although the birthday bar is low for me, it does exist.  My husband had been in California for four months working day and night on a trial.  It was the longest he’d ever been away from us.  I didn’t expect much, given how hard he’d been working, but I thought for sure he’d call on my birthday.  I didn’t hear from him before I left for work, but didn’t think too much about it.  He’d sent flowers for our anniversary the month before, and I thought maybe there would be flowers waiting for me at the office.  Nope.  Around noon I called him, and he answered the phone with “WHAT?”  I said, “I thought you might want to wish me Happy Birthday,” and he said, “Your birthday is tomorrow.”  I corrected him, and then listened to him curse himself for a few minutes before telling him not to worry about it and hanging up.

So the burden of celebrating my birthday fell on my teenagers, who failed to rise to the occasion.  Maybe they muttered “happy birthday,” I’m not sure.  They quit making cards years ago.  We had a Boy Scout meeting that night that we couldn’t skip, which meant no birthday dinner with the kids.  We got home around 9 p.m. and settled in to watch a little TV before bed.  I woke up on the couch around 1 a.m. — the kids had gone up to bed and just left me there asleep on the couch.  Thank heavens for the dog that kept me company.  Like I said, I don’t expect much, but it has to be something more than nothing.

This year I didn’t want another sleep-filled birthday, so I didn’t leave anything to chance.  I arranged lunch with friends at a new restaurant, and had dinner with other friends at another new restaurant.  My daughter was babysitting that night, and my husband and son were camping all weekend, so we agreed in advance that we would celebrate later.  I brought my own birthday cake to work, because I’ve only been there 6 months and wasn’t sure if they knew or cared it was my birthday.  It turned out they did know and were planning to order a cake.  🙂  I went to an herb symposium, which I really enjoyed.  There was an unexpected surprise from the Texas Supreme Court in a case I’ve been working on, and that made the day extra special.  I had a great birthday, and am looking forward to wrapping it up with dinner with my family tonight.

One final note about poppies.  When my son was in grade school, he came home one day and told us that he had “sloppy poppies” for lunch.  Of course, he meant Sloppy Joes, but as his parents, it cracked us up, much like everyone thinks “sketti” is hilarious the first time their kid blurts that out.  Inspired by the cheery poppy birthday postcard, I made homemade Sloppy Poppies Sloppy Joes.  They are so good and easy, and I have sent them many times as part of a compassion meal (with big hamburger buns, chips, cookies, and fruit salad), to let the recipient know that they are in our thoughts.  The recipe is adapted from The New Basics by Julee Rosso and Sheila Lukins.

SLOPPY JOES
Author: 
Recipe type: Beef, Main Course
 
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 stalk celery, minced
  • ½ green bell pepper, cored, seeded, and diced
  • ½ teaspoon dried oregano
  • 1 pound lean ground beef
  • ½ cup ketchup
  • ½ cup tomato sauce
  • ¼ cup water
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dark brown sugar
  • ½ teaspoon salt
  • Pepper, to taste
  • 4 hamburger buns, split
Instructions
  1. Heat oil in a large nonstick skillet over medium high heat. Add onion, celery, bell pepper, and oregano, and saute until vegetables are tender. Add ground beef and cook until meat is browned, breaking the meat up with a spoon as necessary. Stir in the remaining ingredients and simmer for 10 minutes. Spoon over split hamburger buns and serve hot.

 

sloppy joes

 My love upon your Birthday, dear

A happy day, a happy year,

And think of me this morning, too

Because I always think of you.

<3 <3 <3

MS 150, TEXAS WILDFLOWERS, AND SAUTEED NOPALITOS SALAD

This past weekend my husband — an avid cyclist — rode in the MS 150, an annual 2-day bike ride from Houston to Austin, the goal of which is to raise money for the National Multiple Sclerosis Society.  It’s the largest event of its kind in the U.S., with approximately 13,000 riders this year, raising almost $14 million to date.  It’s quite a sight to see the rainbow of spandex-clad riders, in all shapes and sizes, heading out for the two-day ride.

Why don’t I ride too, you ask?  My cycling career was short-lived, and ended when I fell on my bike, pedals still clipped in to my clip-in shoes that my husband, well-meaning and hopelessly optimistic, bought for me.  As I lay there crumpled on the pavement, bike still attached to me, a police officer (who I blame for causing the accident), leaned over and said, “Are you OK?”  In order to answer his stupid question I attempted to stand up, only to crumple back to the ground after realizing I couldn’t bear weight on my right ankle.  2 surgeries, 2 pins, a plate, and 7 screws later, I decided that cycling wasn’t for me.  (That, and the fact that I refuse to wear spandex.)

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Who says I can’t get a break?

Having a broken ankle wasn’t all bad.  I got to work from home for over a month during lucid moments between painkillers, friends and neighbors drove my children to and from school, and prepared meals magically showed up at my house.  I learned a lot about what it’s like to be dependent on the kindness and generosity of others, and definitely try to pay it forward.

But back to last weekend.  The kids and I are my husband’s MS 150 “support team,” which means we pick him up at Buescher State Park in Bastrop, check us in to the Hyatt Lost Pines Resort, enjoy a relaxing afternoon, a nice meal, and hopefully a good night’s sleep.  In the morning, I drive him back to Buescher State Park so that he can complete the last leg of the ride.  We pick him up in Austin a few hours later and head home.

It is always a treat to be able to spend a night or two at the Lost PInes, and it’s a popular getaway for Houstonians:

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Hard to miss the entrance

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Enormous pecan trees grace the property

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An impressive arrangement greets guests

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Lush landscaping adds to the beauty of the resort

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There’s a butterfly meadow 

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And a hummingbird garden to wander around in

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A longhorn on the property reminds you that you are in Texas

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A fire pit to gather around, and complimentary s’mores

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The lobby glows in the evening light

As you can see, there are perks to being my husband’s support team.  But the best part about this year’s ride, for me, was that the Texas wildflowers were still in full bloom.  Once we got outside of La Grange, the roadsides were a mosaic of glorious Texas spring color.  There were big splotches of pink Texas Buttercups:

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Colorful Mexican Blanket Flowers:

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Beautiful deep pink Wine Cups (also known as Poppy Mallows and Cowboy Roses):

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Delicate White Prickly Poppies:

009 and fluffy purple Texas Thistles, to name a few.

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Prickly pear cactus were just getting ready to bloom:

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But as every Texan knows, the real star of the Texas wildflower show is the Texas Bluebonnet:

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All in all, it was a wonderful Texas spring weekend, with perfect weather for the riders.

Back at home, I had those prickly pear cactus paddles on my mind.  I tried to find fresh cactus paddles at the grocery store to make a nopalitos salad, thinking it would at least be interesting to try to remove the spines and prepare them for cooking, but all they had was a bag of chopped, cleaned ones:

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I sauteed them, which worked well.  The salad was easy to make, and something a little out of the ordinary to serve with grilled meats.  The nopalitos have an unexpected tangy note.  I highly recommend buying the nopalitos already prepared!

SAUTEED NOPALITOS SALAD
 
Recipe Type: Salad
Author: Tag Sale Tastes
Ingredients
  • 1/2 teaspoon olive oil
  • 1 cup prepared nopalitos (spines removed, cut into strips)
  • Salt and pepper, to taste
  • 4 grape tomatoes, quartered
  • 2 teaspoons chopped fresh cilantro
  • 2 teaspoons crumbled cotija or feta cheese
  • 1 small radish, grated.
Instructions
  1. Heat oil in a small nonstick skillet over medium-high heat. Add nopalitos and saute until soft and beginning to brown in spots. Season to taste with salt and pepper. Transfer nopalitos to a small bowl and toss with tomatoes and cilantro. Transfer to serving dish and sprinkle cheese and radish over the top. Serve at room temperature.

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 Sauteeing the nopalitos

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