“Hope is a thing with feathers…that perches in the soul…and sings the tune without the words…and never stops at all”
Hello, sweet friend!
Earlier in the week while Joe and I were preparing a meal together…I asked if he had any suggestions for my blog post.
After thinking about it he said…
“you could write about Hope”
He went on to explain that there were reminders everywhere of new life blossoming…beginning again.
(I reflected back a few days to a seal I had seen on one of my beach walks…it had been laying on the sand appearing to be in distress)
I’ve heard it said that the most difficult task in life is learning what we can control and what we can’t control…then acting appropriately.
That’s the whole point of the Serenity Prayer: “Lord, grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference.”
It’s a fine line between helpfulness and overcontrol…that afternoon I needed help with walking it. After trying to figure out how I could help the seal…
I was left with the reality that there wasn’t anything I could do other than leave it alone and hope that it would be ok.
Nature helps me learn to walk that fine line graciously. Whether working in my garden or…
walking the beach… I must accept that there will be unforeseen occurrences.
Later on that same day…early evening
I noticed two seals together on the rocks…my hope was that one was the stranded pup.
I’m always on the look-out for an easy yet tasty recipe for shrimp tacos. Here’s one that meets both these requirements.
Best Shrimp Tacos with Avocado Cilantro Sauce
1 pound deveined, tail removed raw shrimp medium or large
2 teaspoons chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1 juice of lime
1/4 teaspoons salt
For the sauce:
3 /4 cup milk
1/2 cup plain Greek Yogurt
1/4 cup cilantro packed
1 teaspoon vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 juice of lime
1 1/2 cups green cabbage sliced
1 1/2 cups purple cabbage sliced
2 tablespoons cilantro chopped
8 corn tortillas
For the Avocado sauce:
place all sauce ingredients in a blender or food processor and puree until smooth.
For the Shrimp:
Heat 1 tablespoon oil in a large skillet over medium high heat. Season shrimp with chili powder, cumin, and Cayanne pepper and toss until evenly coated. Add to the pan (you’ll need to work in two batches )And cook 2 to 3 minutes per side until pink and cooked through. Remove onto a plate and cook. Sprinkle with salt and squeeze the lime juice over top.
Place a little of each cabbage on tortilla, drizzled with some sauce, topped with 4-5 shrimp, drizzle with more sauce, sprinkle with cilantro. Repeat with remaining ingredients and serve.
Seals on the Oregon coast