Even thought these insights about joy, peace and balance has found a comfortable place in my heart; in the mist of my daily life, sometimes the peace and joy childlike trust may not stay there, not for long.
These past three weeks have been overload with travel, work, homework, projects deadlines, new contracts, dirty dishes, LAUNDRY, doggy duty, etc. I found myself looking at my honeymoon photo album; thinking, “Margarita Island is an amazingly peaceful place! I want to be there again”; and then, I started dwelling in the most deeper, peaceful thoughts while I observed some pictures that I took, back in 1999, during my vacations to the Saint Martin Island. If you have been in the Caribbean, you now know that it can add that peaceful effect that resonates in your mind and heart for the rest of your life. But that effect is absolutely temporal and all these real issues of life vanish God’s invitation to find joy in our life.
Family wise, we were certainly jammed in troubles during 2011. I have been overwhelmed with tasks and deadlines for the past three weeks, but I thrive in a life that’s replete with joy. Not because I’m ignoring reality, but because I’m identifying who’s in control. I have formed a bond, deep and eternal with the One who has the answers for problems bigger than life.
God is my Caribbean refuge during the winter season of life.
Take a taste of the Caribbean flavor! Let reassurance and joy filter through. The salty Caribbean waters of trouble will exist. But God will not be far above or a great distance away. The Spirit will be right here with us, assuring us that no one and nothing can separate us from God’s loving presence. So, relax and enjoy the view under the shadow of a palm tree.
Shrimp al Ajillo with Tostones
- 4 ounces extra virgin olive oil
- 8 cloves minced garlic
- 1 bay leaf
- 1 whole chile pepper
- 12 ounces peeled and deveined shrimp
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 ounces dry white wine
- 1 lemon, cut in half
- 1 tablespoon chopped parsley
In a saute pan, heat olive oil and saute garlic, bay leaf, and chile pepper until garlic is golden brown. Add shrimp, salt, and pepper and saute for 2 minutes. Add white wine and reduce in half. Add juice from 1/2 lemon. Then add parsley. Serve very hot and garnish with other 1/2 lemon.
- 5 tablespoons oil for frying
- 1 plantains, peeled and broken into chunks
- 3 cups cold water
- salt to taste
- Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
- Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
- Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.