A couple of friends recommended a couple of apps to me this past month. Both apps are constructive and free. “Mindfulness bell” has helped me stop, breathe and relax. “Duolingo” has helped me brush up on Spanish and French, exercise my memory and feel like I have accomplished something while sitting on my couch.
A couple of things usher in spring for me: sneezing and growth. My vegetable garden is ready and seedlings are starting to poke through the soil.
Around the spring equinox we celebrate a couple of holidays: most appropriately Mother’s day, and then Easter. On Easter, I have a couple of memories: one is of the embarrassingly tiny dog that chased me around my yard and tried to bite me one quiet Easter morning, the other is from my mother’s childhood of my great grandmother Augusta dying eggs with onion skins and celebrating Easter with the majority-Muslim village of Beit Ummar.
My almost five-year-old son did his first egg hunt this year at a friend’s house. This friend has chickens. Can you guess what happened next? My literal son ignored the bright colored plastic eggs and went for the real thing. And because of an episode of Magic School Bus called MSB cracks a yolk, every other word out of his mouth this week has been “chick”.
So naturally, for parents of a single child, yesterday we went and got 4 chicks (2 Red Stars, 1 Black Star and 1 Rhode Island). Now all I hear is chirping and “So cute!!”
The woman at “The Urban Chicken” warned me I will be back for more.
A couple more things to add: Yucca (family Asparagaceae) is the spiny plant with a long stalk in the middle. Yuca with one C (family Euphorbiaceae) is Manihot esculenta, commonly known as Tapioca, Cassava or Manioc.
For years, I was the vegetarian at the next table staring at your fajita, envious of the incredibly delicious odors sizzling off of your cast iron plate. Not anymore! Searing which is basically a high heat quick caramelizing locks in flavors and wraps them up in a sweet and smoky aroma. This recipe is easy, quick, bountiful and fragrant.
PREP TIME 10 mins COOK TIME 25 mins
Note: My Yuca came in a bag already cubed, if you’re getting whole Yuca root I would recommend cutting Yuca into strips: 1/4-inch wide, 4 inches long.
Original recipes ask for jalapeño peppers, I went with Anaheim for a milder heat.
- 2 Cups Yuca, cut into 1/4-inch wide, 4 inches long strips
- ½ Cup Raw Cashews
- ½ Cup Olive Oil
- 1 Cup Vegetable Stock
- ¼ Cup Lime Juice
- ½ Cup Cilantro, finely chopped
- 2 Tbsps. Hot Pepper, minced
- 2 Cloves Garlic, crushed
- 1 Tsp. Ground Cumin
- 1 Tsp. Chili Powder
- 1 Tsp. Salt
- ½ Tsp. Ground Black Pepper
- 3 Tbsps. Olive Oil
- 1 Large Red Pepper, sliced into 1/4-inch strips
- 1 Large Green Pepper, sliced into 1/4-inch strips
- 1 Large Red Onion, sliced into 1/4-inch strips
- Steam Yuca and cashews — 10 minutes
- Marinate Yuca and cashews– 20 minutes
- On high heat in a cast iron pan sear vegetables, stirring frequently until vegetables are lightly blackened, remove from pan — 5 minutes
- In the same cast iron pan, on high heat evaporate the marinade while scraping the Yuca and cashews — 5 minutes
- Assemble into a soft taco and eat with avocado
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