My tradition of Lenten sacrifice began in fourth grade, when I gave up Coca-Cola. I swapped it out for Sprite, which is kind of like saying, “I won’t eat those potato chips, but pass me the French fries.” Still, I felt like a success when I made it through an entirely Coke-less Lent.
Unfortunately, things devolved from there. By the time I was in high school, I (rather ambitiously) gave up chocolate one Lent, then after one day of it added the stipulation, “during the week,” (meaning weekends were fair game for chocolate consumption). But then my resolve weakened to, “I am abstaining from chocolate for the hours during which I am in school,” and ultimately to, “Lent? What is Lent?” as I devoured every morsel of chocolate that entered my sight line. That said, I came out of the Lenten season STILL feeling like a success because — as I saw it — I gained a true appreciation for the challenge of sacrifice.
As an adult my Lenten resolve has waned to the point of flatlining. Sample Lent thought process:
Step 1: “I’ll give up Chardonnay.”
Step 2: “No way. I LOVE Chardonnay.”
Step 3: “Sacrifice is hard. I will just give up nothing. Hooray! A goal I can achieve! I am a SUCCESS.”
While I may not be a glowing example of saintly sacrifice, there is one part of Lent where I ALWAYS succeed: MARDI GRAS. (Aka Fat Tuesday; aka the gluttonous, hedonistic day before Lent begins.) If you — like me — love bringing a taste of Bourbon Street into your own kitchen on Mardi Gras, check out this wonderfully easy Crock Pot Gumbo (pdf)…
… and see below for an insanely simple Veggie Succotash to go with it. (You can tell how easy it is because I hardly even took any photos.) Veggie Succotash is actually a perennial favorite in our house. It’s partly spicy, partly sweet, and always interesting; and you can keep the ingredients on hand all the time for a quick and fun side to any meal.
Add a little rice and some garlic bread, and you’ve got yourself a verrrry easy Mardi Gras feast.
VEGGIE SUCCOTASH (pdf)
Serves 4
- 1/2 lb frozen corn
- 1/2 lb frozen lima beans
- 4 Tbsp butter
- 2 tsp Creole seasoning, such as Zatarain’s
- 1 (14 oz) can diced tomatoes with green chilies*
*If you can’t find the tomatoes with the chilies already added, just use regular diced tomatoes plus one (4 oz) can diced green chilies.
In a heavy saucepan, cook corn and lima beans (mixed together is fine) according to package instructions. Drain water, then stir in remaining ingredients. Return saucepan to high heat until liquid from tomatoes comes to a boil. Reduce heat and simmer uncovered for at least 15 minutes but up to 45 minutes, or until most of the liquid cooks out, stirring frequently.
Laissez les bon temps rouler,
