Be grateful!

Last week as I was making my way through the Tulsa Airport, I noticed most of the foot traffic was stopped and the majority of people in the terminal were standing at the large windows on the East side of the terminal. So, despite being late for a meeting with the Boise State team, which was in town to play Tulsa, I stopped to see what was so interesting? I am glad I did. If you get the opportunity please rent the film, "Taking Chance", and remember this photo which I took standing alongside other grateful travelers. It was sad, but inspiring at the same time to see the care and honor they give these deserving soldiers making their final trip home. The precision of the honor guard, and the care in which they handle the casket was touching. And what really made it such an moving experience for me was watching all the ground crew, the pilots, baggage handlers and fellow passengers, like myself, who took just a few minutes to pause and pay our respect. All I could think about was some family was coming to the Tulsa Airport this day, and this was how they would have to welcome home their loved one.

Be grateful.

-toddy.

Recipes from the DR

You should all know that this is recipes from La Republica Dominica not the Doctor.
I have these two recipes that I love and want to share with you. The first is
TACO SOUP
And it is best made the day before you want to serve it.
Brown, cook and drain 1 lb. hamburger and 2 big onions

Mix the following ingredients in a large pan and bring to a boil:
2 can tomato sauce
2 cans black beans
2 can corn [or fresh frozen corn]
1 28 oz. can stewed tomatoes
2 packets taco seasoning
3 1/2 cups water

Add hamburger and onions and simmer for 10-15 minutes, but I sometimes let it simmer for over an hour. Garnish with corn tortilla chips, sour cream, avacado, and shredded cheese.

Note: olives also go good with this as do green chilies. It freezes really well.

The second recipe is a favorite of ours and was given to us by one of our senior missionaries originally from Mexico.

Tinga

1/2 cup finely chopped onion
3 cups finely chopped tomatoes
3 cloves finely chopped garlic
1 cooked whole chicken breast, shredded
1/3 can chipotle peppers

In a small amount of hot oil saute garlic and onion, add tomatoes. It should make a soupy sauce. add the chipotles. Depending on how spicy you want it chopped the chipotles otherwise leave them whole and just mix them in, the flavor will be there. Add the meat. Let it simmer for a few minutes. Serve with white rice, refried beans and avocados.
You can also use pork loin, cooked and shredded. It will even be a bit more flavorful.