What a day. I woke up to a phone call from my husband saying they were under attack in Afghanistan. The phone connection was poor, so I was only hearing every other word. He sent me a quick email and said he had to take cover.
I immediately turned to the Internet to get the full story. Early reports said that embassies and NATO military camps were taking small arms fire and rocket-propelled grenades.
As I monitored the news, they were pretty much repeating the same story over and over with no updates, so I turned to Twitter. Because I work in public affairs, I’m an information junky. It’s probably not a healthy addiction when monitoring news about a war that your husband is involved in, but I’d rather know than be left in the dark.
It’s not that I can do anything about what I’m hearing. I can’t stop the attackers. I can’t save anyone from danger, but it helps me understand why it may be a while before I get a phone call or email.
Reporters and residents in Kabul were tweeting as they heard explosions and gunfire. I could compare their tweets with my husband’s location to see if they were in his area. Unfortunately, some were.
After many hours, things finally calmed down for the night, and my husband updated his facebook status, sent me an email and called to let me and everyone else know that he was okay.
It’s truly amazing how connected we can be to our Soldiers compared to past wars. Just hearing his voice or seeing his name on an email makes this deployment so much more tolerable.
I planned on creating a recipe this morning and going to a winery this afternoon, but all that changed with his a.m. phone call.
Once I talked to him after things had calmed down, I definitely needed to get into the kitchen. I was in a zesty mood. A co-worker had asked for some tips on making meatloaf – something I NEVER make.
I just don’t like a big loaf of ground beef with ketchup on it, so I had to zestify it, which means it needed a little kick and it would be more fun bite-sized.
I had ground beef and chorizo in the freezer, and I had a few types of peppers in the fridge, so I decided to go with triple pepper chorizo meatloaf cups. I didn’t have any bread in the house, so I used oats instead of breadcrumbs.
I wanted to add cream cheese to balance the heat of the peppers; just like jalapeno poppers, so I rolled the meat around the cream cheese before baking it.
They turned out great; which is more than I can say for the news in Kabul. A handful of people continue to tweet that the fighting continues into the wee hours of the night. Eagerly awaiting my next phone call or email, but hoping the hubby is in a safe place getting some needed rest.
UPDATE: My husband was able to text and call the next morning. He and his fellow Soldiers are safe.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup green bell pepper, diced (1 pepper)
- 1 cup onion, diced (1/2 onion)
- 2 cloves garlic, minced
- 2 fresh jalapenos, diced
- ½ tsp. sugar
- ½ tsp. salt
- 1 small can green chiles
- ½ cup oats
- 1 lb. ground chuck
- ½ lb. (2 links) chorizo (out of casing)
- ½ block cream cheese
Heat butter and olive oil in a pan. Add the bell pepper, onion, garlic and jalapeno pepper and sauté, until tender. Add salt and sugar.
Combine sautéed vegetables , green chiles, oats and meat.
Roll the combination into a one-inch ball and flatten it. Add about a teaspoon of cream cheese.
Wrap the meat around the cream cheese to seal it inside.
Place the balls into a mini-muffin pan and bake in a 375-degree oven for 15 minutes.
Remove from pan and allow grease to drain. Then, place in mini muffin cup liners to serve.