Rick came into the downstairs bedroom yesterday to find me seated on the floor among a sea of clean laundry watching “Long Island Madam”. Rick is not a believer of such sorcery as he refers to the supernatural, but I keep an open mind about such things. To quote a little Shakespeare, “There are more things in heaven and earth, Horatio, than are dreamt of in your philosophy”.
This episode had her speaking to audience members who had lost loved ones. As she spoke she discussed contacting people who have passed not being as simple as picking up your phone and placing a really long distance call. Talk about using up your minutes. Rather, she said, noticing them around you in flickering lights or objects moved without explanation would be the more likely form of communication from beyond the grave. Rick rolled his eyes, mumbled something under his breath, and left me to my folding. Turning off the TV when I was done, the woman’s words jostled around in my brain. I thought of my paternal grandmother, Muriel (Gammy to me). Gone since 1988 I write about my grandmother often. Rarely a day passes where I don’t picture her face or remember a time I spent as a child in her company. I was living in California and she in her home in Halifax, Nova Scotia when she died. Though word of her passing hadn’t reached us as yet, I experienced waking up in the middle of that particular night feeling as if someone was giving me a hug. The golden retriever snoring at the base of the bed was an affectionate old sot, but never in our history together had the dog attempted to hug me. Odd.
Lately, as I’ve said in previous blogs, I have been in the process of getting my mother moved and settled in her new surroundings. The move (thank heavens) is behind us but the settling in is still a work in progress. Thinking of my grandmother, I whispered, “Gammy, wish you were around to help right now. I’m having a bit of trouble with your daughter.” Smiling , I went about the rest of my day.
Rick is the go to person in our house for getting the coffee ready each night for the following morning. Every day he washes out the pot and filter unit and returns them to the coffee maker where it rests against the wall t0 the right of our kitchen. Hearing him working in the kitchen last night I spoke to him but got no answer. As I turned to see why he was ignoring me the toilet flushed in the back bedroom. Really? When he walked into the living room I asked him if he’d heard me talking to him. Looking quizzical he explained he’d been cleaning up in the bathroom and hadn’t been in the area for at least ten minutes. Curious. A few minutes later he asked me why I’d moved the coffee pot to the center of counter. Me? I don’t think so. Coming into the kitchen sure enough the small appliance was now placed directly in the center of my tile counter. Gammy? Perhaps. Mentioning this possibility, Rick once again rolled his eyes toward the ceiling but I did catch him casting a curious glance or two in the direction of the coffee maker before returning it to its rightful spot.
As fascinated as I am by the secrets the world holds, equally am I fascinated by the knowledge civilizations have amassed over the centuries. How far we have come since first discovering rubbing two stones together could generate fire. One has to wonder at the first guy squatting in that fire circle who came up with the idea of tossing a piece of raw meat in to see how that might taste. If there were MVP’s back in those days, I’ll bet his name went to the top of the list.
Forward thinkers have expanded our range of exploration to include standing on the surface of the moon all the way to glimpses of mars sent back by means of a robotic vehicle. As far as I can see we are leaps and bounds ahead of the pack (if you will) when it comes to the other animals populating the planet. Not that I view us as superior mind you. Animals are far more noble and loyal to my mind. Still, with all we have gleaned through the years as yet we have only scratched the surface when it comes to answering the big questions such as where the universe ends or begins or what happens when our souls leave our bodies. These are surfaces I love to pick at with my thoughts. Such mysteries whose answers remain so tantalizingly just beyond our reach. If we knew the answers would that be our end? Another thought to ponder on a day of reflection.
Today I find myself also thinking about those clever people along the way who keep nudging us forward. I would like to take a moment to salute those highly overlooked creative geniuses such as the 14th century Italian chefs who thought to combine cheese and pasta to create macaroni and cheese or whoever realized that the delectable little grape though tasty when eaten, when fermented, could be both delicious and intoxicating. If not for those individuals willing to think outside of the box like the Renaissance athletes who developed the game we now call football or whoever discovered when you planted a small seed in the ground the rain and soil would create vegetables and fruits from that small seed to sustain them. These people were definitely thinking on their feet.
Now for you animal enthusiasts I’m certainly not dissing the animals. I’m just saying that until I see a labradoodle come up with a way to cure the common cold I’m thinking we’re still on top of the pile when it comes to the food chain.
This soup is simply the best on a chilly winter night. Heats you up from the inside out. It leans toward very spicy so if that’s not your thing omit the salsa and half the green chiles to calm things down a bit. I tend to lean in the direction of my Alabama neighbor when it comes to Mexican food, “if it don’t make you sweat, it ain’t worth eatin'”. No comments please about the vernacular. He was a very sharp guy who was fond of his southern expressions that is all.
I would highly recommend an icy margarita to wash this down with.
Rotisserie Chicken Taco Soup
2 Tbsp. olive oil
1 onion, diced
1/2 each orange, red, and green bell peppers, chopped
4 cloves garlic, minced
1 rotisserie chicken cut up (about 2 cups)
4 cups chicken broth
1 cup frozen corn
1 15 oz. can red kidney beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1 14 1/2 oz. can diced tomatoes
1 4 oz. can diced green chiles
2 Tbsp. chunky salsa (I use hot)
1 pkg. taco seasoning mix (I use Lawry’s)
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. oregano
1/4 tsp. ground coriander
Mexican blend cheese
Doritos with a hint of lime
Heat olive oil in stockpot over medium heat. Add onion and peppers and cook for 6-8 mins. until peppers are tender. Add remaining ingredients through coriander. Bring to boil. Reduce heat to simmer and continue cooking for 45 mins. stirring occasionally.
Serve topped with cheese and garnished with tortilla chips.