I now have 27 different ethnic meals in my repertoire, from Polish to Thai. What to serve this Sunday? Mexican, of course! What else on May 6, the day after Cinco de Mayo? (May 5) I dragged out my brightly colored Oaxcan and Guatemalan "beast sculptures" given to me by Michael, Heidi, Jonny and Jenny, and my hand-loomed table runners. The brighter the better!
Heidi knows her role as "chief helper," and immediately fills the glasses with ice and water when she arrives.
Mike talked Spanish with anyone who was willing to take him on. It was harder than usual to find a worthy partner, since the only returned missionaries in the group had served in Canada, Tennessee, and the Philippines!
Alan made dried cherry macadamia bread for my buffet, also starring cheese enchiladas, chicken mole, homemade rice and beans, with coconut tres leches cake and berries for dessert. Janice created delicious snack crackers from carrots, peppers, and pumpkin seeds, and served them with cashew "sour cream" dip. "I eat vegan at home," she explained.
It was a treat to have Janice's son Ben join us with his wife, Brittany.
Janice had news to share about her husband, Mark McCrady, now working in Saudi Arabia.
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