By: Teri Cayton The Parsons Advocate
I was talking to some old friends that I grew up with this past weekend and something was brought to my attention. I really don’t know anything about my father’s family. I don’t know why it seemed that everything about that side of the family was a big secret. I know I had some aunts and uncles that had moved away before I was big enough to remember them.
Sometimes in the summer they would come to visit and we would go to the farm to see them. That was really the only time my dad saw his brothers and sisters. My grandmother was very stern and didn’t say much because I don’t think she really liked mom, and from there she really didn’t like us either. Momma Said, “Guilt by association is not really fair.”
I remember my grandfather worked in the woods cutting and hauling timber. He always drove a team of mules and smoked a pipe. He didn’t say much and I always wondered about his pipe. The pipe bowls were made of wood but they didn’t burn up when smoking it. How does that happen?
I loved to go visit the farm but always felt very uncomfortable around them. I had one cousin that lived close to them and he was my age. He would go visit them all the time and seemed to be their favorite. It is a part of my life that still baffles me to this day. Momma Said, “Be that as it may I will always treasure the family in my life that really cared.”
Grilled Chicken Wrap Recipe
INGREDIENTS For the Chicken Marinade:
- 2 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1⁄2 teaspoon smoked paprika, optional
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon salt
For the Wrap:
- 4 large flour (white or wheat) tortillas
- 1 cup romaine or iceberg lettuce, chopped
- 1 medium tomato, diced
- 1 small cucumber, sliced thinly
- 1 small red onion, thinly sliced
- 1 avocado, sliced
- 1⁄2 cup shredded cheddar or mozzarella cheese
- Fresh cilantro or parsley for garnish, optional
For the Creamy Garlic Sauce:
- 1⁄2 cup Greek yogurt or mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard, optional
- Salt and pepper to taste
