Good cloudy 57º morning. Rain predicted for later today. Everyone is hoping!!!
Yesterday it was smokey smokey and the smoke kept the sun from heating us up too much. We topped at 94º.
Yesterday in the morning, as usual, Bruiser went out and about. When he came back in he was covered with those nasty little dry weed stickers.
I managed to get a comb and comb a bunch of them off of him. Then he came and laid on my desk, so I picked some more of them off. What a mess!!!
Yesterday Jen and Tucker brought Dash here.
He will stay until tomorrow when Brian picks him up.
Picture of the Day......
Not now dear, I have a headache!
Interesting about enchiladas....
An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or combinations. Originating in Mexico, enchiladas are popular dish throughout Mexico and American West.
The Real Academia Española defines the word enchilada, as used in Mexico, as a rolled maizetortilla stuffed with meat and covered with a tomato and chili sauce. Enchilada is the past participle of Spanish enchilar, "to add chili pepper to", literally to "season (or decorate) with chili".
The idiomatic American English phrase "the whole enchilada" means "the whole thing".
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. (Note that the native Nahuatl name for the flat corn bread used was tlaxcalli; the Spanish gave it the name tortilla.) The Nahuatl word for enchilada is chīllapītzalli which is formed of the Nahuatl word for "chili", chīlli and the Nahuatl word for "flute", tlapītzalli. In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1831 and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845.
So........... how about this.....
Cheesy Beef Enchilada Tortellini Skillet
Prep: 5 minutes Cook: 20 minutes Servings: 6
8 oz tortellini
1 pound ground beef
1 T. taco seasoning
1 cup water (or beef broth)
1 15oz can black beans, drained and rinseed
1 cup corn (fresh or frozen)
1 cup cheddar cheese (or Monterey jack, etc.) shredded
1/4 cup sour cream
2 green onions, sliced (optional)
1 T. cilantro, chopped (optional)
Start cooking the tortellini as directed on package.
Meanwhile cook the ground beef in a large skillet. Drain any excess grease.
Mix in the seasoning followed by the water and enchilada sauce, the tortellini, beans and corn into the beef and bring to simmer.
Top with the cheese, place under broiler until cheese has melted, about 2-3 minutes, before topping with sour cream, onions, & cilantro. Or, save the sour cream, onions, and cilantro for each individual to place on their serving.
Today is a special birthday, Gaye, the bride of Bob St. Clair (LASD ret) is celebrating her birthday today. HAPPY BIRTHDAY GAYE!
This picture taken wayyyyyyy back in 1975 at a party at our house.
Historically this date.....
1789 – The United States Department of War first establishes a regular army with a strength of several hundred men.
And births this date include....
She must have shied away from public as there are no pictures of her older.
1931 – Anita Ekberg, Swedish actress (d. 2015)
1935 – Jerry Lee Lewis, American musician
1942 – Madeline Kahn, American actress (d. 1999)
...so sad she died so young ... she was cute and fun and funny!
....weirdo! and ugleeeee..... ditch the glasses dude!
Later it was chair, wine, and TV while Dash napped in my lap....
All I know. Nuff said. Happy Saturday. Ciao.
xo Sue Mom Bobo