There is not enough time in the day. I know i'm not the first person in the world to realize this but I certainly feel like i'm the only one that can't seem to find enough! We have had company basically non-stop all summer, a bittersweet business! I love having our friends and family over, since most haven't met Miss Charlotte yet, but my goodness! It has made the summer fly by! We are in August, wait what? You can't be serious! So many crazy things have happened since I was able to get on last! Summer brandings are almost over, the ranch is looking at getting more colts for Bryce, I have two hens sitting on about 27 eggs total, both of our puppy dogs are pregnant, the lambs are HUGE, Char is walking and starting to talk, and Sarah is getting so big!
A few new things on the leather front, got a couple new tools for my birthday, and got a chance to make a good friend of mine a bracelet! Next project is for Christmas so better not let the secret out!
Cooking wise, it's been plain and simple lately. Hungarian Goulosh and rice are simmering on the stove (which is a miracle due to the fact an hour ago I had no clue what exactly was for dinner!), but other than that there is only one recipe I can think of that was out of the ordinary lately. So here goes, again (as with all of my recipes) tweak to your heart's content! I made this up on a 'I have nothing in the cupboards except for this' night!
Mexican bean and tortilla casserole
Cut 20 corn tortillas into strips and fry on a griddle or in a skillet
1# ground beef seasoned with one packet of taco seasoning
2 cans of condensed tomato soup
1 can kidney beans
1-2 cups grated cheese (I used cheddar but a mexican blend would be fine!)
Preheat oven to 400 degrees. Mix everything into one 9x13 casserole dish. Bake until cheese is melted and edges are bubbly.
Like I said, simple yet yummy! Lots of protein!
Hope everyone in blog land is having a great Monday!
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