Good afternoon all,
WE GOT RAIN LAST NIGHT!
It was quite unexpected but most welcomed. Around 8 it got windy outside and the lightening started. When I heard thunder a little later I got optimistic. It rained from about 8:45 to 9:30. Not a downpour just a nice shower. Enough to save me from having to go out and water this morning. So yippee---2 reasons to celebrate.
Temps are cooling off and the monsoon 'officially' ends this Friday. Will enjoy the cooler temps and more mild weather. It will be in the mid 90s during the day and in the upper 70s at night. Great to get outdoors as the humidity drops too. Only bummer is that the relief temp and humidity wise means there is not much chance for rain. I'll stay optimistic, as yesterday we only had a 15% chance but got rain.
Well did the breakfast thing with the hubby today since he did not have to go to work until 10 this a.m. Made some scrambled eggs and threw in some grated cheese. Had that with some breakfast sausage and some toast. Good way to start the day and nice to share a meal and catch up with the husband.
Today will be an easy day kitchen wise. Going to finish up the shrimp we grilled the other day. That will make a nice lunch especially if I make a quesadilla out of it. Lets me finish up that half a can of El Pato enchilada sauce. Will also put on a pot of spaghetti sauce to cook. That will be dinner tomorrow.
TT... Glad you are well and cooking up a crock pot storm.
Here's another recipe for an easy and quick Mexican soup. Recipe was given to me by a former neighbor who made it often. Quite good. You probably have most of these ingredients at home or can easily find them in any store.
MEXICAN CHICKEN AND RICE SOUP
INGREDIENTS:
---12 cups chicken stock or broth
---2 lbs. cooked chicken, chop in small pieces (leftover chicken or a deli chicken works)
---1 cup brown rice
--- 2 cans (15 oz. each) black beans; drained, rinsed and allowed to dry a bit before putting in
---1 can (28 oz.) diced tomatoes in juice
---1 can (10-15 oz.) enchilada sauce (I like El Pato; can get 2 small cans that are 7 oz. each)
---1 can (4 oz.) diced green chilies
---3 cups corn (fresh or frozen works)
---3 Tbsps. chili powder
---1 Tbsp. cumin
---2-3 tsps. oregano (preferably Mexican instead of Italian)
---2 tsps. garlic salt
---2 tsps. onion powder
---2 bay leaves
---1/4 cup lime juice
---handful of chopped fresh cilantro, fried tortilla strips and sour cream for garnish if desired.
INSTRUCTIONS:
1.) In a large stock pot combine all the ingredients EXCEPT beans, lime juice, cilantro and sour cream.
2.) Bring to a boil on medium-high heat.
3.) Lower heat, ADD THE BEANS, cover and let simmer very gently 30 -60 minutes; stir occasionally.
4.) Remove and discard bay leaves.
5.) Stir in the lime juice and some cilantro.
6.) Top each bowl with some cilantro, sour cream and tortilla strips if desired.
Sean...That pasta you made still sounds wonderful. Big YUM on that! Very nice of you to share what you have with others.
I am sure they all appreciated how very tasty everything was as much as they did your generosity.
And I have to confess...gnawing on lamb bones is a guilty pleasure of mine too---but only when at home and just with the husband present. NEVER in public or with company! I wait for the company to leave first!
I know I always take pics of the utensils on the table when I serve lamb chops at home but honestly, I much prefer to eat them with my hands and gnaw on the bones. All the nice crispy and yummy meat bits are on the bone.
Will catch up with all later.
BTW....has anyone heard from Rosie lately or know what she is up to?
Hope she is safe. That hurricane is no joke and quite scary.
AG
