Day of the Dead

Yesterday was All Saints, which is a very big, grand day devoted to honoring all the saints of heaven. Big music, big lights, high liturgy. I like All Saints just fine. I take a lot of courage from the lives of those who lived their faith with conviction and are now on the sidelines, if you will, cheering us on as we continue to run the race. (Which is as Pauline as I'm going to get on you today).


But for all the splendor of All Saints, I'm a big fan of today, the Feast of All Souls, when we commemorate and honor our personal saints, the family and friends who have passed on.














Our Halloween decorating includes setting up an altar replete with decorated sugar skulls (I have a mold so we can make our own - big fun) and votive lights which are inscribed with the names of those we honor.



















We also have a small but growing collection of calaveras, the wacky skeleton figures. And just to round out the look, we dress rubber skeletons in Barbie clothes. I find these highly amusing.



















Here's the thing about the Day of the Dead: it's not creepy and morose. For those of a Christian persuasion it's to do with the celebration of life over death, the victory of resurrection. For Christian and non-Christian alike it is also a celebration of the sweetness of life and a little thumbing of the nose to Death. Sure, it's inevitable, but we'll enjoy what we have while we have it.

Tonight we'll add The Spouse's Uncle Archie to the list and we will remember and tell stories about him and all the others we want to remember. We will pray for them and pray for the grace to live our lives to the fullest. And as I mentioned yesterday, we will eat very delicious enchiladas. Me likey the enchiladas. This is how they are made in Brookalinatina's family:

Authentic Enchiladas

Preheat oven to 350 degrees.

There are no measurements here because how much you use depends on how many you are feeding.

Chopped onion
Grated cheddar cheese
Corn tortillas
Chili sauce
Eggs

Fry tortillas in oil while heating up chili sauce. (I'll have to get her recipe for chile sauce. In a pinch, I've used bottled enchilada sauce from Trader Joe's. It doesn't suck but Brooke's chili sauce is da bomb). Drain tortillas on paper toweling and then assemble enchiladas on dinner plates in the following manner:

Tortilla
Onions
Cheese
Ladle full of chile
(repeat)

* 3 layers for big appetites
* 2 layers for any one else (and seriously, this sounds like not much food but trust me...The Spouse can barely make it through a 3 layer one).

(A kid version would be one layer and if they don't like it too 'picy substitute tomato sauce with maybe just a smidge of chili sauce stirred in).

Bake until cheese bubbles.

Let enchiladas rest for 5 minutes before serving.

Serve with a fried egg on top. Pinto beans on the side are optional.

Brooke also stipulates that if you can possibly manage it, the eggs should be fried in bacon drippings because, as she says, "Pork is the meat of my people".