While summer doesn’t officially start this year until June 21st, many people are feeling summer has now begun. Memorial Day weekend has long been considered the ‘unofficial’ start of summer and is often riddled with activities and excitement. The pools open. Work places use it to differentiate summer holiday versus off-peak vacation time. And even the fashion world has made silly rules about wearing certain colors before that date. Businesses close while others use it as an opportunity to advertise big sales. And everybody looks forward to a good cook-out.
And while I love sales, the pool and a good BBQ as much as anybody, it is critical that we remember the purpose of this holiday. For many service members and their families, it is a solemn day of remembrance for their loved ones- those who have fallen while protecting the liberties we so often take for granted-those who have given their life for their country and left their loved ones feeing broken … proud, but broken.
Be it out in the field or as a result of the overwhelming burden combat has on the human mind (and a failing mental health system) the price our military pay is a heavy one. Few of us go to work accepting the idea that we will be willing to die for the cause in which we defend, including the hardworking and selfless profession of nursing. And yet somehow, we’ve become almost immune to the number of lives doing just that.
And of the soldiers who do walk away, rarely will you find one who hasn’t lost a comrade or whose mind, body and soul, aren’t marred by the scars of their battles. Our service members pay life long prices for their commitment. And it shouldn’t just be those closest to the fallen who feel that pang of loss. Every American should feel it! Memorial Day is a day for all of us to recognize the sacrifices that have been made by our soldiers.
The lives lost are many and their work is nothing less than heroic. Remember them this weekend, and every time you catch yourself taking liberty for granted. Because when you are picking up hot dogs, a wife is trying to pick up the pieces. While you stare at the TV, a mother is staring at a perfectly folded flag. And while you laugh and play, a GI silently goes through his list of losses, again. Where you see the start of summer, others see the faces that are now gone.
While this cocktail may not seem very “American” to some, I chose it for this weekend because its components spoke to me … and it’s delicious! The tropical fruit welcomes the upcoming season. The spices embody the cultural inclusion that this country was built from and fights to defend. And the heat and the burn from the pepper and alcohol remind me of the pain and burn that comes with loss. And yet, it’s the sweetness of life that allows us to tolerate the heat.
Tajin is a lime-chili spice blend often found in the international section of many groceries now. You’ll find it nearest the Latin foods. It is customary in many Central American countries to put chili powder on fruits like mango. Many cultures, Latino and Asian especially, love the way sweet and spicy combinations play on the palate. It is crucial to this recipe. So don’t leave it out! And due to our close proximity to Mexico, we have access to good tequila in the U.S too! I just love the exposure to foods and cultures that we have here.
So here’s to culture, a day off and of course to the men and women who paid the ultimate price for our liberties. Those liberties that allow me to vote, to dress the way I choose, to speak my thoughts and share my ideas … right here on this blog in fact. It allows us to worship, to protect, to create and to build in this wonderful country we call “home”. Bless this country and the lives lost to build and defend it.
Mango-jalapeƱo margaritas
- 3 oz tequila
- 1oz triple sec
- 2 ripe mangos, juiced and pulped
- 1 jalapeƱo, roasted
- 2 Limes, juiced
- Salt
- Tajin (a chili lime seasoning found in the international food aisle)
Roast the jalapeƱo pepper (oven, grill, gas flame…doesn’t matter) until the skin blackens but not so long that it gets super soft). Once roasted, cut it in half and take about 4 slices from the center (with the seeds) and soak the slices in 3oz of tequila for several hours.
Combine the jalapeƱo infused tequila with the juice and pulp of the two mangos, 1oz of triple sec and the juice of the limes. Blend with an immersion blender until smooth.
Rub one of the juiced limes along the rims of the glasses and then coat the rims with salt and Tajin. Fill the glass. Serve with the top half of the roasted jalapeƱo and a sprinkle of Tajin as the garnish. Serve over ice. Makes 2-4 margaritas.
This recipe inspired by freutcake.com.
