Six years ago I didn’t have email.
Sure, I used it at work — but at home, my computer wasn’t even connected to the internet.
Then I moved to Oklahoma — away from family and friends and familiarity — and took the electronic plunge. By that time, everybody I intended to e-mail was off and runnin’ on Facebook.
It took another four years to get up the gumption to join that social forum and, once again, I was left in the technological dust.
Twitter was all the rage.
Not one to be daunted, I dove into blog world with my digital camera in hand (which I’m sure is obsolete by now) and watched as Pinterest took off. (And G+, Linked In, and Instagram et al.)
Today there are so many social forums it makes my head spin!
But, people are communicating — embracing technology, posting updates, sharing photos, and offering a glimpse of their lives — expressing what’s important to them, by any and all means.
And I absolutely love it!
Even if I haven’t figured out how to use it.
By the way, my hesitance to jump onto the information-sharing bandwagon has more to do with “reading up” on things first and pondering at length than it does with fear of technology.
That, and clinging to the antiquated concept of privacy.
Prior to that, Cinco de Mayo was the impetus to post a Mexican-themed dish on or around May 5th.
Do you know the history behind it?
It’s surprising the trends we follow without knowing why. In the meantime I’ll keep plugging along and pondering.
And in the spirit of celebration, here’s my contribution to Cinco de Mayo.
(recipe adapted from my Sis)
½ lb. hamburger & ½ lb. pork sausage (or a pound of either)
1 large onion, chopped
Salt & Tabasco sauce, to taste
1 (16 oz.) can refried beans (or black beans, slightly mashed — just as delish!)
1 (4 oz.) can chopped green chilies (or a fresh jalapeno pepper, seeded & chopped)
2 to 3 c. shredded Cheddar cheese
3/4 c. taco sauce (or salsa of your choice)
Garnishes: sliced green onions, sliced black olives, avocado dip or guacamole (I used avocado slices), sour cream, a variety of lettuces, diced tomatoes, & chopped parsley or cilantro
Tortilla chips, warmed
Preheat oven to 400° F. In a large skillet over medium-high heat, brown meat and onions, stirring occasionally; drain. Season with salt and Tabasco sauce to taste.
Spread beans on a large, oven-proof platter (I made a half-batch and used a 10″ pie plate.) Layer with meat mixture, green chilies, and cheese; drizzle with taco sauce.
Bake uncovered 20 to 25 minutes. To serve, sprinkle green onions and black olives over the top and mound avocado dip in the center.
Top with a dollop of sour cream and garnish with diced tomatoes and chopped parsley or cilantro. (I used sliced green onion tops.)
Place lettuce on an individual serving plate, add a celebratory scoop of Super Nachos, tuck in some warmed chips and dig in!
I’m pleased to share this dish with you via “technology” — and a lil’ more knowledge than I had before.
Even if it meant jumping on the bandwagon.
Happy Cinco de Mayo!