Some evenings after our shift ended, Paul and I would drive across to the Mexican restaurant close to the library where we worked and snack on Mexican appetizers while we waited for Dan to join us for dinner.

We usually ordered a combo-platter - an assortment of Mexican appetizers. Our favorite was quesadillas. Having lived in southern California for many years, Paul was really into Mexican food. He loved to demonstrate how each item should be eaten.

His conversations were always very engaging. Sometimes after a get-together in our home and all the guests had departed, we would invite him to stay over. He had a quirky sense of humor. He could carry on a stream-of-consciousness conversation until dawn. Our topics would range from Sai Baba to his lady friends; from line dancing to computers; from the Black hole to Neitze. We explored the meaning of Life and Death and Life       Paul and Gita- Halloween 2002  (if any) beyond.                                                                                              

About a week before Paul decided to venture beyond, we got into a conversation about the heavenly bodies. He talked about the night skies in Hawaii and the California/Nevada desert. I described the night skies in the mountains of Nepal and
Afghanistan; the northern lights in Alaska.

The next day he gave me a cup one of his girl friend’s in California had made for him. The desert skies is painted on it - a crescent moon, a few soft clouds and stars, lots of them. The cup holds my pens and pencils on my bed-side table.

On full moon nights just before I draw the curtain across my bedroom window and glance at the night sky, I think of friends and family who have gone beyond. Paul is among them.

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QUESADILLAS FOR PAUL  (Recipe)

(10 servings)

Ingredients:

1 cup cooked chicken breast
8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded
1/2 cup purple onions, minced
1 ripe tomato, seeded and chopped
1/2 cup fresh cilantro leaves, packed
1 fresh jalapeno pepper, seeded, de-ribbed and chopped
Salt and freshly ground black pepper to taste
5 (8-inch) flour or whole wheat tortillas
Corn oil

Directions:

In a bowl combine the chicken, cheese(s), onion, tomato, cilantro and jalapeno pepper. Season to taste with salt and pepper.

To assemble and cook the quesadillas:

1. Brush a scant amount of corn on one side of two tortillas.
2. Place one tortilla greased-side down in a medium-heated 10-inch or larger skillet.
3. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, greased-side up.
4. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over
and cook until golden brown.
5. Repeat process with remaining tortillas and chicken mixture.
6. To serve, cut each quesadilla into 8 wedges
7. Serve with Guacamole, sour cream and salsa on the side.

Note: To save time use a deli-roasted chicken.