It’s already the last week of the month. For the past few months I’ve been working to make this week an installment of Meals to Die By. I knew exactly what this months’ dish would be, I knew what fictional murder it was based on, I even have the post started — in short (now that I’ve gone long) I was looking forward to this post. But when it came down to it I just didn’t make it.
Change of plans.
The dish you see instead was also planned, but for personal enjoyment rather than public. But, oh well, as much as I want the Meals to Die By, something else came up, something else better, something without all that deathly emotion and rooted in something familiar. I felt compelled to put it off another week.
Willingly, effortlessly changing plans might indicate a certain flippancy of feeling toward Meals to Die By.
Kind of like when I needed to register for the class I really wanted and then decided not to. To find a new plan. Which is only logical since I only planned to take those classes for a year anyway and then move on. In a way I’m completing part of the original plan though changing the secondary plan which came about only because the second part of the original plan didn’t quite work out.
Many people participate in these cancellations and alterations. It’s only a part of life after all. Lots of people…everywhere, everyday…are being forced into change. By an event, themselves, fate, another person. A person who is always contemplating change, encouraging others to change, but not changing themselves; except for a small change, but that’s for an old comfortable favorite of quesadillas and fruit salsa and not for the newer Meals to Die By.
The fruit salsa had to be changed from my original plans as well. It was supposed to be pineapple, not peach, and a whole bunch of other tropical fruits instead of just these two. Only one of which is tropical. There was also supposed to be habanero. This happens a lot. Sometimes I feel too much. Sometimes I feel like I’m too flexible and I should really learn how to stick to my plans. Stand up for the planned food — say no the interfering grocery stores or weather or bad mood. I never do.
Since there was no spice in the salsa I sliced the jalapeno whole — seeds and all. I don’t think I’ve ever done this before.
In my life, I guess — whether wanted or not — a change of plans is almost status quo. Which makes for a conundrum of logic.
If you happen to enjoy the Meals to Die By series, don’t worry it’ll be back. Consider this a rain check. I’ll only give it once and I promise to fulfill.
Cream Cheese Quesadillas with Fruit Salsa
tortillas, 2 per person
monterrey jack cheese, grated
jalapeno, thinly sliced
juice of half a lime
Assemble quesadillas by spreading some cream cheese over bottom tortilla, placing a few jalapeno slices on top and sprinkling on monterrey jack. Brown both sides in a skillet over medium heat. Remove and cut into fourths.
For salsa. Peel, remove from pit, and chop up peaches and mango. Mix in lime juice.
Place quesadilla on plate. Spoon salsa over. Eat with your hands.