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Friday, January 5, 2018

Deer ~ Smokey Maple Syrup ~ One Skillet Mexican Rice Casserole ~ Whipped Cream Day

Good 47º raining morning. Started last night and looks like about 1/4" of rain so far. Yesterday a lot of clouds and then sun peeked. We topped at 57º. Heat wave!

These two pretties were way up in the pasture when I went out to get some pictures...

Thank goodness for a long lens!

Our mountain went from this.... this when the sun did come out for about 15 minutes and then it clouded up again. 

My friend Ann Ramirez (LASD ret) told me about this "smokey" maple syrup... she said it has a bacon taste and it's like having bacon with your pancakes. I ordered a bottle...

They have several different types of syrup. This one is at the bottom of the page...

How about this...
One Skillet Mexican Rice Casserole....

1 pound lean ground beef
2 t. chili powder
1 t. ground cumin
1 t. paprika
1 t. onion powder
1 t. fresh ground pepper
1 15oz can black beans, drained and rinsed
1 14.5oz can fire roasted tomatoes w/ garlic
1 15.25oz can niblet corn, rinsed and drained or 1 cup frozen corn
1 4oz can fire roasted diced jalapeños
1 cup jasmine rice
2 cups water
8oz Colby jack cheese, shredded
optional garnish, fresh cilantro chopped

Warm a large skillet over med high heat. Add ground beef and 1/2 t. salt. Cook until beef is cooked through. Drain excess drippings if necessary. Sprinkle spices over meat (chili powder, cumin, paprika, onion powder, pepper, and 1 t. salt. Stir to combine.

Add black beans, tomatoes, corn, jalapeños, and rice to skillet. Stir to combine. Add water. Stir again. Cover and bring to boil. Once mixture is boiling, stir well to make sure no bits are stuck to bottom of pan.
Reduce to simmer and cook 15 minutes until rice is cooked through. Stir half way through to unstick any bits stuck to bottom of pan.
Remove from heat and sprinkle with cheese. Put under broiler until cheese is completely melted, about 2 minutes.

Sprinkle with cilantro and serve.

For less spice, use green chilis instead of jalapeños. Also, serve with a dollop of sour cream.

Historically this date...
1846 – The United States House of Representatives votes to stop sharing the Oregon Territory with the United Kingdom.

1933 – Construction of the Golden Gate Bridge begins in San Francisco Bay.

And births this date include...
1914 – George Reeves, American actor (d. 1959)

1917 – Jane Wyman, American actress (d. 2007)
Interesting birth name~!!!

1931 – Robert Duvall, American actor

1946 – Diane Keaton, American actress
A Santa Ana High School graduate who used to babysit my nieces and nephew.

1975 – Bradley Cooper, American actor

Later dinner was some of Schwans Chicken Fries with some dipping sauce of sweet chili and some of Schwans green beans. Both super easy from frozen to microwave!

All I know. Nuff said. Happy TGIF. Ciao.
xo Sue Mom Bobo
January 5th
National Whipped Cream Day

Whipped cream is that little something that
makes our desserts and drinks taste better.
The date for celebration of National Whipped Cream Day falls on the birthday of Aaron Lapin, the inventor of whipped cream in aerosol can (Reddi-Wip). The first whipped cream in cans was sold in 1948 in St. Louis by milkmen and since then gained special popularity among housewives.
First whipped cream recipes relate to the 16th century when it was called “milk snow” or “snow cream”. According to those recipes, naturally separated cream was whipped with willow or rush branches and then skimmed off and drained to separate the foam. The process was very hard and took hours to prepare whipped cream.
No matter what kind of whipped cream you like (from aerosol can or whisked by hand) it is one of those little delights that deserve our recognition. National Whipped Cream Day provides a perfect excuse to add a generous portion of whipped cream on top of your sweet treat.