Hallmark!
Today is Cinco de Mayo which commemorates the Mexican army’s victory at the battle of Puebla, during the Franco American War in 1862. The battle was over unpaid debts owed to European Governments.
Cinco de May is actually a minor holiday in Mexico. Celebrations are usually limited to the Puebla region and consist mostly of military parades. For Mexican Americans living in the U.S. it is a different matter. Over the years, Cinco de Mayo has evolved into a hugh festival that celebrates Mexican heritage and culture.
People mark the occasion with elaborate family feasts, parties, mariachi music, and traditional folk dancing.
To celebrate today mix up a delicious margarita recipe!
If you cannot see the bright side, polish the dull side
THOUGHT FOR TODAY
Cinco de Mayo has come to represent a celebration of the contributions that Mexican Americans and all Hispanics have made to America.
Joe Baca
I usually celebrate this day with making something Mexican for dinner. My favorite is Spanish rice, but there is something different scheduled on my menu today. I also have to make a cake for one of my granddaughter’s 1st Communion which is happening tomorrow .
On my menu for today:
Seafood Salad
3 lemons, divided
2/3 cup olive oil
2 tsp. chopped oregano
2 cloves garlic, grated
1/2 tsp crushed red pepper
2 Tbsp. white vinegar pouch 1/2 cup, divided
1 thinly sliced red onion
1 lb. peeled and deveined medium shrimp
1 lb. large scallops
1, 4.2 oz. can, smoked mussels in olive oil, drained
Zest and juice 2 lemons into a large salad bowl, cut the remaining lemon into 4 inch rounds and set aside. Add oil, parsley, oregano, garlic, crushed red pepper and 2 Tbsp. vinegar to the shallow bowl, whisk vigorously until it looks creamy. Add onion to the bowl, stir gently and set aside.
Combine 16 cups water and 1/2 cup vinegar and reserved lemon rounds in a large stockpot; bring to a boil over high heat. Fill a large bowl with ice water; place near the stove. Add shrimp to boiling water, cook until opaque and cooked through. About 2 minutes. With a slotted spoon, transfer shrimp to the ice bath. Return the water to a boil, add scallops and cook until they are opaque. Drain and transfer to the ice bath. When all the seafood is cool to the touch, pat dry with paper towels and add to the bowl with the dressing. Add mussels and toss to combine.
You can refrigerate, covered up to 3 days.
This is not one of my favorite seafood salad recipes but have found a good one made at my grocery store so purchased some to have today, But you are welcome to try it if you’d like.
I have been enjoying leftover Nacho Soup for lunch this week so maybe that will be my Mexican food to celebrate today ! After today, the rest will go in the freezer for another day.
The pictures are of a Cinco de Mayo I celebrated with my family a few years ago now!
I hope you all have a FANTASTIC Friday!
COUNTING MY BLESSINGS
There is something magnificent in having a country to love.
James Russell Lowell
Counting at least 3 things every day that I'm thankful for. There is truly is always something to be thankful for.
11,272. for a leftover Mexican dish to enjoy
11,273. for pictures to share today
11,274.for a fun family celebration
5 comments:
Celebrate the 5th of May and have a Mexican dinner today !
I don't know if we've fixings for a margarita, but UPS tracking shows my order of chimichangas is supposed to be delivered by 7 tonight ... yay!
Your Communion cakes are so beautiful; I love that tradition.
Have a blessed day, Ma. Hugs!
I doubt that chili is a Spanish dish, but that is what my husband wanted, so that is what we are having today, lol.
I hope you are able to get outside and plant some flowers in your garden this weekend.
Have a nice time at the communion party with your family.
Big hugs to you!
xxoo
nice pics and we do love some Mexican food!
Sherry & jack Now in Eustis FL
I am slowly coming back. Hope all is well. Love the new place. That dog is so cute!
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