“You can withdraw from the sufferings of the world – that possibility is open to you and accords with your nature – but perhaps that withdrawal is the only suffering you might be able to avoid.” – Franz Kafka, p. 102, Aphorism 103 from Aphorisms. (Published in 1920)

Increasingly, there is no way to disconnect from endless stream of information and news of the outside world. The fantasy to disconnect feels both increasingly alluring and impossible.

The above Kafka aphorism reminds me of Marshall Mcluhan’s description in his book The Medium is the Message, published in 1964, of technology making our sense of what is our tribe extend to the entire human race now that we have better access to each other. Mcluhan’s book feels oddly prophetic given how connected we are now through the internet. I can talk to somebody from India, France, Ghana, etc, on a whim through a chat site, youtube, tiktok, etc. This more positive aspect of our new interconnectedness feels connected to what Kafka is speaking of when he talks of the suffering caused by withdrawal. Our connection with others is often the source of our suffering as well as the absence of it.

I’m also reminded Guy Bedord’s opening for Society of the Spectacle, published in 1967, where he writes:

“In societies where modern conditions of production prevail, all of life presents itself as an immense accumulation of spectacles. Everything that was directly lived has moved away into a representation.”

In the way Debord writes of the combination of mass media and capitalism, life is gradually robbed of it’s inherent meaning and is replaced with fabricated images of it. Why do something when you could watch someone else do it? I’ve been thinking of this as I watch others engage in livestreamed events and experiences. On one level, I can’t afford to visit a different country at this time, so it is nice to live vicariously through someone doing it live on camera. But to what degree do I give up on making steps towards these experiences because I’m briefly satisfied by these spectacles?

Multiple studies, and even Meta’s own internal data, have shown the negative effects of how social media is being used at this time. But since there is money involved, and the more disconnected and miserable we are, the more we engage with social media, and the cycle repeats.

What if our connection with each other was not built by people trying to make money by keeping us miserable? What if it were instead made by us for our own enjoyment and benefit? What if the billionaires could, or had to, just leave the rest of us in peace?

Our connections with others, now constant and unescapable thanks to the internet, news, and social media, causes an endless amount of stress and despair. But also the possibility for deeper connection and hope, especially if it can be unchained from corporate interests who only care about keeping you hooked and unhappy.

Anyway, here’s my chicken taco recipe. It’s a little complicated to look at but once you make it a few times you’ll be set. For doing variations on salsa, I recommend Internet Shaquille’s phenomenal video on salsa here. Now for the chicken, it’s preferable if you cut it up before marinating but if you’re feeling lazy, as I did this time, it will turn out just fine left whole, though less flavorful. The salsa, if you make it to your taste, should cover any lack in flavor so don’t worry too much. Now, the rice isn’t pictured here because I didn’t make it this day but that recipe is my basic go-to Mexican rice. If you wanted to amp up the rice, adding some sauteed onion, steamed peas, and/or minced pickled carrots are all pretty great.

Total Ingredients

• 2 Large Boneless Skinless Chicken Breasts
• 1 Can Pinto Beans
• 1.5 Cups of Long Grain White Rice
• 1 Pack of Small Corn Tortillas
• 1 Large White Onion
• 1 Bunch Cilantro
• 3 Limes
• 6 Cloves of Garlic
• Chicken Bouillon
• Tomato Bouillon
• Sazon
• 2 Bay Leaves
• Mexican Oregano
• Water
• Salt and Pepper

Salsa Ingredients

• 1/4 Large White Onion, peeled
• 1 Medium Roma Tomato
• 4 Serrano Peppers (Use 1 Jalapeno instead if a baby)
• 2 Large Garlic Cloves, unpeeled
• 1 Lime, juiced
• 1/4 Bunch of Cilantro
• 1/4 Cup of Water
• Big Pinch Salt
• Medium Pinch Chicken Bouillon Powder

Bean Ingredients

• 1 Can Pinto Beans
• 1/4 Large White Onion, peeled and diced
• 1 Large Garlic Clove, crushed (optional)
• Big Pinch Mexican Oregano
• 1 Big Bay Leaf
• Big Pinch Salt
• Big Pinch Chicken Bouillion
• Sprinkle Sazon
• Water

Chicken Ingredients

• 2 Boneless Skinless Chicken Breast, cut into 1/2 inch cubes or left whole if feeling lazy
• 1/2 Can Chipotle Peppers (Freeze the rest in a ziplock for later recipes)
• 3 Cloves Garlic
• 1/4 Large White Onion
• 1 Lime, juiced
• 1/4 Cup Neutral Oil
• 1/4 Water
• 2 Tsp Chicken Bouillion
• Big Pinch Salt

Simple Red Rice

• 1.5 Cups of Long Grain White Rice
• 1.5 Cups Water
• 1 tbsp Tomato Bouillon Powder
• 1 Bay Leaf

For Assembly

• 1 Small Pack of Tortillas, corn or flour
• 1/4 Large White Onion, fine dice
• 1/4 Bunch of Cilantro, fine dice
• 1 Lime, quartered

Recipe

• Turn on broiler and arrange an oven safe pan or baking sheet with the 1/2 onion, the tomato, the two garlic cloves (unpeeled), and the serrano chiles. Broil ingredients, checking every few minutes. Flip the ingredients once nicely charred on one side. You’ll probably need to flip the garlic and remove it before the other ingredients fyi.
• Once all ingredients are nicely charred on both sides, remove from oven and let cool. Once cool, peel the garlic, remove the stems from the chiles and onion, and place in a blender with the other salsa ingredients. Blend until smooth, taste, and adjust for salt, acid, and water. Place in an air tight container and let cool in the fridge.
• Place the rice, water, and tomato bouillon in your rice rice cooker, set to the white rice setting, and let her cook.
• Take chicken marinade ingredients and blend until very smooth in the blender. Taste the marinade and adjust for salt and lime. Marinate the chicken in the marinade in the fridge until ready to cook, at least 20 minutes.
• In the mean time, start on the beans: heat some oil over medium high heat until shimmering. Add onions with a pinch of salt and cook until onions are soft. Add garlic and cook an additional minute or two. Add the beans with the juice from the can along with the rest of the ingredients. Bring to a boil then simmer on medium low uncovered, adding water if needed to keep the beans from reducing too much.
• Preheat the oven to 450 F and place the marinated chicken into an oiled pan. Add a sprinkle of pepper to the chicken, and place in the oven for 15-20 minutes. Once chicken is cooked through, broil for some color then let cool for 10 minutes. If chicken was left whole, chop into bite sized pieces in pan and mix. Feel free to taste and adjust for salt and lime if feeling it.
• Assemble tacos with chicken, onion, cilantro, a squeeze of lime, and a drizzle of salsa. Serve with the rice and beans and let everyone tell you how much they appreciate you and how good you are at cooking and try to take it in and feel it. It’s so easy to take criticism seriously but it can be hard to take in and feel when we’re appreciated and loved.
• Eat the tacos and notice what you like and what you wish was different. Make notes for next time and adjust according to you and your loved ones’ tastes.