To eat the chalupa!
Let me explain. One of the highlights of my year was the opening of the O’Connor House. The 1950’s adobe ranch-style home was moved brick by brick to its new location behind the historical museum in Papago Park. I’d been invited by a special mentor to have lunch but had no idea that the home’s previous owner, former Supreme Court Justice Sandra Day O’Connor, would be in attendance. Nor did I know that it would be the first time Justice O’Connor had seen the home since it was moved. And finally, imagine my delight in being seated next to her for the meal.
The Justice toured us through her former home and shed tears describing the life she and her family had there. What I found most intriguing was her description of her kitchen and the activities that took place within.
Prior to her appointment to the Supreme Court, Justice O’Connor was the majority leader of the Arizona Senate. In 1972, she was the first woman anywhere in the country to hold such a position. And when she wasn’t in the Senate, she was at her adobe home, in her adobe kitchen. She held a robust social schedule where she invited leaders and representatives from both parties to her home for Mexican food and beer. Sometimes she didn’t know them well and sometimes, they didn’t like each other but in her words, “they made friends.”
Instead of pointing fingers or shouting threats, during her tenure as Arizona Senate Majority Leader, Justice O’Connor won adversaries over by inviting them to share a meal. Today, in the US Congress, our representatives travel great distances to convene for three days prior to traveling back to their homes. Much of their time is spent on airplanes and resting from their journey. What if, instead of adhering to such a schedule, they “stayed over’ and spent time in fellowship consuming Mexican food and beer? Would there be more civil discourse? Can a shared meal be a method for achieving consensus?
2 ½ lbs. of pork tenderloin
- 2 ½ lbs. of roast beef
- 4 cloves of crushed garlic
- 2 cans of green chiles or 8 fresh roast chiles
- cayenne pepper
- fresh Jalapenos diced (you be the judge)
- 1 ½ cans mushroom soup
- 1 cup sour cream
Put all meat in a large pan; cover with 4 cloves of crushed garlic, green chiles, cayenne pepper and diced fresh jalapenos. Cover and cook at 250° at least six hours. Add mushroom soup and sour cream. Return to oven and cook another 1 ½ hours. Serve with warm flour tortillas, salad, and salsa. Build consensus!