I am not afraid of the dark, or graveyards. Some of my best childhood memories are of my running and laughing at Pleasant Grove Cemetery, placing armloads of irises on great great mas and pas and aunts and uncles.
So when I had 40 mintues to spend with little niece it felt natural to go check out the cemetery last week in Front Royal, VA with wonderful headstones and atmosphere. She called the tall stones "temples" and ran around giving them big hugs.
We got very muddy. Fun mud! More muddy than I would have let my own kids get? Being an aunt is different than being a mom. Combination visitor/teacher/party-planner/guest lecturer and cook, I could tell them about adventures in eating and dare them to do things they wouldn't normally do, in good ways.
Brings me to fish tacos that I made my nieces eat! They were surprised at how much they liked them. We made up a rule of 3: try it in three tiny bites and then decide how you feel about it, and not just reject the first nibble.
I can't remember which Neil Gaiman story it was--but he introduced me to fish taco stands, on every corner, plentiful like burger joints. I had never heard of them, did some google research, found recipes, tried them out on my family! Big hit, loved them more than beef tacos!
Neil Gaiman, who just won Newberry for an outstanding book "The Graveyard Book" another excellent story of his that I loved and can't wait for sequels to read! He understands about graveyards!



Notice the "SUPER CAPE" cloth diaper tied around her neck!

Beautiful Baby!
Homemade salsa is easy and fast--using (brace yourself) canned crushed tomatoes!
Drain, toss in osterizer with chilis of your choice (after too many sad kitchen catastrophes of burned fingers, I prefer just dumping in a can) I cheat with chopped jalepenos, little can is perfect heat for me and a big bunch of clean cilantro. You can add chili seasoning if you have it, a little salt, lime juice if you want, but I like to buy the lime-seasoned chips.

While talipia fish was baking in oven I chopped cabbage finely (use it instead of lettuce in taco) and made the special white sauce--recipes vary, but I like equal measures sour cream and mayonnaise (NOT dressing) and milk added to make it runny.

Lightly fry tortillias (I worked with a lady who married a man from Mexico who would laugh at Americans eating flour tortillias out of bag--he would say they were raw! Much better heated individually in hot pan, with dime dot of oil. They taste so much better, so I always cook them now! I have yet to make them from scratch, but I am sure those would be even better...)

Layer tortillia with beans, fish, cabbage, special white sauce, salsa and a squeeze of lime over the whold thing. Guacamole optional. WONDERFUL! Your tastebuds will dance inside your mouth!
As a note: last time we ate tacos as a family I made a boxed version of "Sweet Potato Casserole" that was on sale. Flaked potatos, sugar and spices, with nutty topping. We spooned it onto our tortillias instead of refried beans, added all the other indgredients, and they were tasty! Sweet with spicy.
I was copying the whole-in-the-wall burrito place in Havre de Grace where I ordered his Sweet Potato Burrito. It had cinnamon, could see the little brown specks, and it was sweet, lots of sour cream on top and cilantro salsa...no meat. I've been trying to hack it ever since.