Steak Burritos — Feeding the House When the Week Asks Nothing More of You

The week between Christmas and New Year's. Sean slept most of it. Grace stayed until Tuesday. His sister left Sunday. My mother drove down Wednesday and stayed overnight and helped with dinner and took Nora for a walk Thursday morning. Someone was always here. Sean got up for a few hours each day. He ate. He read. He slept. He was himself in small pockets of time.

We had a conversation Wednesday afternoon. I was at his bedside. He was half-awake. He said "Kate. I want to make sure Liam knows me. Later." I said "he knows you now." He said "later. When he is older." I said "tell me what you want to do." He said "I want to write letters. To him. To Nora. A letter for each of their birthdays for a long time. Will you help me." I said "yes." He said "how would we do that." I said "we would do them one at a time, starting now, with a voice recorder if you want, or you dictate and I type. Whichever is easier." He said "typing. I want them to be able to read them. I want them to be his words." I said "they will be his words." He said "start tomorrow." I said "I will."

I am starting tomorrow. I am going to type the letters. I am going to preserve them. I am going to do this with my husband for however long he can dictate letters to me. The letters are for later. They are for Liam at ten. They are for Nora at twelve. They are for the birthdays he will miss. He is writing the birthdays in advance. He is giving them the gift of himself that the future will not otherwise receive. This is the work of this winter.

I did not write this week's usual piece on anything. I cooked leftovers. I ran the house. I studied Wednesday and Thursday nights. I passed my CNS-module exam Saturday morning. Ninety-one percent. Lower than I wanted. I moved on. I am going to pass all my exams. This is a simple outcome and I am going to hold it.

New Year's Eve was at home. Grace left Tuesday. My mother was with us. Sean slept by 9 PM. My mother and I watched a movie and drank tea. She held my hand on the couch. She did not say anything. I did not say anything. I know how this year ends. I know which year this is. I do not know which year the next one is yet. My mother knows too. We did not name any of it. The TV played. The clock turned over at midnight. I kissed my mother on the forehead. I went to bed.

A quiet week. A short entry. I will do more writing when I can do more writing. Right now I am preserving energy. Right now I am typing my husband's letters to his children. That is the central work of the winter. That is what I am going to keep doing. Happy New Year.

I said I cooked leftovers this week, and I meant it without apology — the steak from Christmas dinner became burritos on Thursday, and that was exactly the right thing to make. There is something grounding about a meal that asks almost nothing of you: warm the steak, warm the beans, wrap it all up. My mother and I ate at the counter. Nora had hers with extra cheese. Sean had a few bites and said it was good. It was enough.

Steak Burritos

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 4

Ingredients

• 1 lb cooked steak (leftover or freshly grilled), thinly sliced or roughly chopped
• 4 large (10-inch) flour tortillas
• 1 cup cooked white or brown rice, warmed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded Mexican blend or cheddar cheese
• 1/2 cup sour cream
• 1/2 cup salsa (store-bought or homemade)
• 1 avocado, sliced
• 1/2 cup diced red onion
• Juice of 1 lime
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh cilantro, for serving (optional)

Instructions

1. Season and warm the steak. Heat a skillet over medium heat and add the sliced steak. Sprinkle with cumin, garlic powder, salt, and pepper. Toss to coat and heat through, 3–4 minutes. Squeeze half the lime juice over the steak, stir, and remove from heat.
2. Warm the beans. In a small saucepan over low heat, warm the black beans with a pinch of salt and a splash of water, stirring occasionally, about 5 minutes. Keep warm until ready to assemble.
3. Warm the tortillas. Wrap the flour tortillas in a damp paper towel and microwave for 30–45 seconds, or heat them one at a time in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
4. Assemble the burritos. Lay a tortilla flat. Spread a spoonful of sour cream down the center, then layer on rice, beans, steak, cheese, avocado slices, diced red onion, and a spoonful of salsa. Squeeze a little remaining lime juice over the top and add cilantro if using.
5. Roll and seal. Fold in the sides of the tortilla, then roll from the bottom up, tucking firmly as you go. Repeat with remaining tortillas.
6. Optional — toast the burritos. Return each assembled burrito seam-side down to the dry skillet over medium heat. Press gently and cook 1–2 minutes per side until golden and sealed. Serve immediately.

Nutrition (per serving)

Calories: 580 | Protein: 36g | Fat: 22g | Carbs: 57g | Fiber: 8g | Sodium: 810mg