Día de los Muertos - Day of the Dead

Today, while buying a few items for my ofrenda for el Día de los Muertos, I had to explain to my six year old what the day means. Somewhere in the conversation I explained to him that everyone dies. 

What a bummer! 😨

The poor kid looked at me with such a look of disappointment that all I could do was laugh. The fact that Halloween was 2 days ago did not help either with all those monsters and scares still fresh in his precocious mind. While he expressed his not-wanting-to-die, an old man walked slowly beside us. As I glanced at the stranger whom I noticed was hunchback it only occurred to me to say was that I was going to die too. So was that man on the isle and all of our family, and everyone in the world. The same way leaves change color and fall and pets get sick and pass over. Every living thing eventually dies. It is a natural process of nature. Being a clever little one he continued asking me when were we all going to die. I told him that only God knows when everyone is parting this earth. By putting it that way, I think he understood a little more and resumed his activities.

This is my first year doing an official offering. I usually just light up a candle and call it a day. May be because I "tend" to my dead throughout the year by buying them (especially my grandma) flowers and lighting a candle. But this year I felt compelled to really involve myself in the holiday because of the parting of my compadre Antonio who passed away a little under a month ago due to a possible suicide.

Left to right: My uncle "Tito" who passed away in 1992, My grandmother "Juana" who passed away in 2011 and my good friend "Nano" who passed away in 2010 along with wildflowers, candles, candy, fruit, coffee, vodka (a favorite of Nano's) and peanuts (a favorite of grandma's)
Comrad Antonio's photo not shown in respect to his family.

My maternal grandmother was a very devout woman. Most of what was inculcated in me about religion as a child is attributed to her. One of the things she'd say was that cowards do not enter the reign of heaven. At a very young age I learned not to fear death because that would mean, in my understanding, that I wouldn't be deserving of heaven.

Juana (pictured above) as everyone called her passed away a few years ago and she is my angel in heaven. I am so thankful that I had someone in my life such as her to plant the seed of courage and acceptance for the unknown.

Today, I remember my grandma and her teachings and that of a few other family members. Wether it be on El Dia de los Muertos or any other day of the year, we should all remember our dead relatives in one way or another. If not for tradition, then at least for the hope that one day, hopefully someone will remember us when we're all gone. After all, like my son learned today, we are all going to travel that road eventually.

Ofrenda: offering

Día de los Muertos: day of the dead

Compadre: a comrade, the best man at your wedding, the godfather to your child

Recipe: Chuck Roast w/ Butter Pumpkin & Slaw Twist

So when life gives you lemons, make lemonade right?

That said, it's the perfect time of year to eat hearty, filling foods. Everywhere you turn the signs of autumn poke themselves at you. One of the season's favorite flavors is pumpkin and here is a recipe where you can give sugar and cinnamon a rest and give pumpkin a whole new makeover. In the process you might even get accostumed to newer flavors.

The Pumpkin:
Now, not any type of pumpkin will do. You have to get the kind that is best used for stews.

Wash and cut into prominent size chunks. Do not peel. In a non-stick saucepan cover the pumpkin chunks with salt water. And drizzle garlic butter over them. Boil until soft. Adding more water if needed. Once soft enough to eat let the water evaporate leaving the butter and natural sweetness of the pumpkin to caramelize it. Fot best results cook with skin side down until brown.

The Meat:
I chose to accompany the pumpkin with some chuck roast.

-2 pounds of chuck roast (butcher's pick)

Sprinkle some sea salt on to the chuck roast. Follow with complete seasoning and a tbs. of anise seed, a pibch of oregano and dizzle with evoo. Rub thoroughly.

Place in oven preheated to 350° until brown. Use dripped oil to re-drizzle the meat for a richer flavor.

The Slaw:
1/4 Cup Shredded White Cabbage
1/4 Cup Shredded Red Cabbage
1/4 Cup Shredded Carrots
1 tbs Parmesan Cheese
1/4 Cucumber
1/2 Small Tomato

The Dressing:
1 tbs. Italian dressing
1 tsp. Ketchup
1 tsp. Mustard
Salt (to taste)

Make it fun!:

I incorporated corn tortillas and made tostadas with mashed butter pumpkin and the slaw.
I also spiced it even more with a few drops of "El Yucatero" hot sauce which I should mention WAS spicy not like many supermarket brands that claim to be but are not. I bought it at a local Mexican bodega.

I really hope you try and enjoy this recipe. Don't be afraid of new flavors. You too can do this and try something new.

What is Qotorra?

Hi,

First, let me mention that I do not know anything about anything. I am just the average person next door. Actually, I am a little dumb for this "thing" called life. So in an effort to share my craziness to the world,  I have started this blog. In it I will write about anything worth mentioning in any point in time and in the process hope that we can learn from each other. Thank you for being a part if this experience.

-Dalia Capellán