Celebrating the Chaos

CELEBRATING THE CHAOS

HOLLIE KAZSYNKSI

My oven was suddenly broken. My dear friend, Elizabeth, and her family were coming over for supper. I had not figured out how I was going to pull off a decent meal. Besides that, it was going to be a long, challenging day at work — one of those days when you have to remind yourself to breathe because you just might forget with all the motion, going from one thing to another withoutstopping. Oh, and my house wasn’t super tidy. This seemed like a recipe for disaster.

When I did catch my breath that day, I reminded myself that being with dear friends doesn’t require anything pretentious. In fact, the less pretentious, the better. I reminded myself how good it feels when I go into a home that doesn’t have every single thing in order.

Photos by Elizabeth Bernhardt

A little untidiness in a friend’s home reminds me that everyone’s life is real. Sometimes, we have to invite the chaos to the party instead of fighting it. Embrace it. Make it part of the show. Laugh with it. Celebrate it. See what happens.

What happened that day was that Elizabeth ran late getting to my house. She was having a day, too. She came in, and we embraced one another, exchanged knowing looks, and laughed because this particular slice of life could not be any messier. Without a trace of judgment over my untidy house and unkempt appearance, she asked what I was making. “Pork tacos and kale salad,” I said. “It’s not fancy. They’re so easy to make, it’s embarrassing. But, I promise these tacos will make all things right.”

In addition to being my dear friend, Elizabeth is also my food photographer. She took out her camera and started snapping away, capturing shots of this experience. My hands in the kale. Me throwing kale in the air. Me laughing with my oldest son, who was more than happy to serve as a taco-eating model.

She took pictures of the cheese, my hand turning the tortillas, and the perfectly sliced avocado. She then marveled at how I could remove the pit so gracefully. We were being silly. It was simple. It was good. I didn’t have to remind myself to breathe.

As her family and mine sat around my kitchen table, I looked at everyone laughing and talking. I was reminded again by a quiet voice that said, “See? A little chaos is okay. Celebrate it. It gives you something to laugh about. It’s something that connects you to others every single day. Gather and be in these moments together.

And feed them good food while you’re at it."

Slow cooker Dr. Pepper pulled pork tacos

I N G R E D I E N T S 5-7 lbs. pork butt

1 medium onion, sliced 20 oz. bottle Dr. Pepper 1 ½ cups barbeque sauce (or to taste) Salt and pepper

Tortillas (Bakery fresh corn/flour tortillas are magical.) Avocado slices Cotija cheese (optional)

Trim the outer fat from the pork butt and discard. Place the pork in a slow cooker and sprinkle with salt and pepper. Cover with sliced onion and pourDr. Pepper on top. Cook on low for 8 to 10 hours. Remove pork and onion, and place in a large bowl. Shred pork using two forks. Pour barbeque sauce over pork. Mix until well incorporated.

Heat large griddle over medium-high heat. Place tortillas on heated skillet, warming each side until slightly browned and puffed up. Keep in a tortilla warmer or on a plate covered with foil until you are ready to use them.

Serve pork wrapped in a warm tortilla with sliced avocado, cotija cheese, and a sprinkle of kalesalad.

Kale salad

I N G R E D I E N T S 2 large bunches fresh kale

⅔ cup fresh citrus juice (My favorite combination is lime and grapefruit.) 2-3 cloves pressed garlic

⅓ cup extra virgin olive oil, plus a drizzle

Sea salt and pepper, to taste

Remove thick stems from each kaleleaf. Wash and dry using paper towels.

Roll each leaf, and cut into thin “ribbons.” Place kale in a large mixing bowl. Drizzle a small amount of oil onto the kale, and sprinkle with sea salt.

This is weird, but you have to then massage the kale with your hands. Trustme. If you neglect to massage the kale, it tends to be bitter and tough. Nobody wants that.

Next, put citrus juice, oil, garlic, salt, and pepper into a container to shake it up. You need about a 2:1 ratio of juice to oil. After shaking the dressing, pour it over the kale. Toss thoroughly to combine.

HOLLIE KAZSYNKSI Hollie Kaszynski is a native Texan and has lived in Austin, with her husband and three kids, for 13 years. She posesses a deep passion for teaching and service, which she pours into her children, church family, and local community. She lovesadventure, traveling, writing, and being creative in the kitchen.