Digital Image by kenne
Meditation is old and honorable, so why should I
not sit, every morning of my life, on the hillside,
looking into the shining world? Because, properly
attended to, delight, as well as havoc, is suggestion.
Can one be passionate about the just, the
ideal, the sublime, and the holy, and yet commit
to no labor in its cause? I don’t think so.
— from “What I Have Learned So Far” by Mary Oliver
mage by kenne
— kenne
“She Was Just There” — Images by kenne
— kenne
— kenne
. . . would smell as sweet.
A rose by any other name . . . — Images by kenne
The red rose image was taken in the Santa Cruz Chili & Spice , Inc. parking lot, Tumacacori, Arizona. Located in the Santa Cruz Valley a few miles north of the Arizona/Mexico border. A small family operation, Santa Cruz Chili & Space has products reflecting the unique mixture of Mexican and Western cultures.
kenne
Santa Cruz Chili con Carne
(Use this recipe when making tamales)
4 lbs beef, cubed
2 quarts water
1 Tbs. salt
2 Tbs. shortening
3 Tbs. flour
2 cups Santa Cruz Chili Paste
1/2 tsp granulated garlic
1/2 Tbs. oregano
1/4 tsp cumin seeds, ground
2 cups meat broth
Place meat and water in large kettle with salt. Cover and bring to a boil. Reduce heat and simmer until meat is tender, about 3 hours. Remove meat from broth and set meat and broth aside to cool. When meat is cool, shred and save 2 cups of broth. Heat shortening in a large pan, add flour and brown lightly. Add chili paste, spices and meat broth. Simmer for 10 minutes, stirring occasionally. Add shredded meat and simmer for 30 minutes.
Becoming is Superior to Being 