Wednesday, February 6, 2013

Pairings

I like to put different things together.   It doesn’t always work.  Mexican food is great, not only because of my cilantro addiction or my reverence for pico de gallo.  Everthing about what is traditionally known as Mexican food can be mixed together and still be great!  Most food pairings aren’t so easy, though.  When it comes to wine and food, there are even classes in it.

Pairings are important because of the obvious, but often overlooked, reality that things are different.  Sometimes when things are different, they go together really well.  One aspect of one food will bring out and highlight an aspect in the other.  Both are better for the two being together.   

A few of these we know well.  We know that catsup is marvelous on french fries and cheeseburgers.  Coffee is amazing with chocolate.  Salt is (unfortunately) good with everything.  More often, though it takes some thought to find the right foods that blend together.  We know the endeavor is worth it and the results can be delicious, though sadly our efforts often stop at our plate.

In our political life, we find less and less room to put more than one idea together.  Every side behaves as if it is the only one, that there are no benefits to others, and the only solution is all or nothing.  Though I doubt our representatives are thinking very theologically about this, this does represent a strange way to understand God.  For whatever unfathomable reason, God made us all different.  And not just a little.  We have vastly different perspectives and leanings.  
 

Surely this isn't an accident.  It must be that we were meant to go together, to temper each other’s ideas, to bring out the best in each other.  We can choose to create a greater sum or to cancel each other out.

I’ve never heard of a class in this kind of pairing, but maybe there ought to be.  I found it interesting that its homonym, “paring” means something opposite; to cut down or reduce.  I suppose we can choose to spend our time doing one or the other.  Which would you rather do? 

Blessed eating!

 

Here is a recipe in which many things go together well. 

Tijuana Torte
1 lb ground beef (or turkey)                        1 onion, chopped
16oz can stewed tomatoes                          8 oz can tomato sauce
4 oz can green chilies (diced)                      1 pk taco seasoning
1 pk flour Tortillas                                            1 c sour cream
1 lb Mexican Blend grated cheese 

Preheat oven to 350.  Brown beef & onion.  Add other ingredients except tortillas, cheese and sour cream.  Simmer 10-15.  Place ¼ c. mixture in 9x13 baking dish.  Layer with tortillas.  Layer meat mixture and cover with cheese.  Repeat about 3 layers to the top of dish then spread sour cream on top and add more cheese. Bake at 350o for 25 minutes. – Jerral Taylor

1 comment:

  1. Thank you Nancy. This one really touched me today.

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