So, I found this new flavor of Doritos at Walmart last week. The first chip I thought was kinda twangy and weird. After the second chip, I was in love. I decided to take them to work to share. Here’s what some co-worker’s had to say about them:

Co-Worker 1 : Wow, I can taste the mustard.

Co-Worker 2 : Oh, I can definitely taste the beef flavoring.

Co-Worker 1 : These are bizarre, they remind me of a specific hamburger, but I can’t figure out which one.

Co-Worker 3 : Sonic, I think it’s a Sonic hamburger!

Co-Worker 2 : Hmm, I was thinking more of Burger King, the flame-broiled ones

Co-Worker 1 : This is like a meal in your mouth!

Co-Worker 3 : Now I want a hamburger.

Vote was, YUM.

Prelude: Preston’s not a very big risk taker when it comes to food, he doesn’t particularly care for anything other than meat and potatoes. We were with a group of people in Oklahoma and everyone else out-voted his restaurant choice. This was one of Preston’s first times eating at a Chinese buffet.

Preston: What is this?
Me: It’s chicken.
Preston: I think it’s a bat.
Me: No, it’s not!
Preston: Yes, I think it is, you can see the wings.

Wanna learn how to make these cuuute and simple $15 curtains?

Things you’ll need:
2 – twin sheets (one brown, one green), cost: $4 each
1 – tension rod, cost: $7

PS, I did shop at Walmart, so prices may vary if you go somewhere else.

brown twin sheet – 66″ x 96″, width is perfect for my window height of 64″ (how lucky can one girl get?)

green twin sheet – 66″ x 96″

Tension rod – 48″-72″, pro’ly 1/2″ diameter.

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Step one:

First you’ll begin by folding curtain down 1 inch from top. Stitch as shown above. You can vary the fold and stitch if you decide to get a thicker or thinner tension rod.

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Step two:

Next, you’ll cut the curtain directly in half. I found this easier to do if I fold it and then cut right down the crease.

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Step three:

Same directions apply for the green sheet. Fold one inch down from top of curtain. Stitch as shown above.

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Step four:

Fold sheet in half and cut on crease.

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Step five:

Put tension rod through seam on top, rotating between green and brown sheets.

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Step six:

Next, cry just a little bit. You’ve just scratched your new stainless steel fridge with the metal tension rod. ):

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Step seven:

Then smile again, you’ve seen your cute and cheap curtains! (:

Preston: I just bought fertilizer for the grass.

Me: How much did you buy?

Preston: Enough for 15,000 square feet.

Me: Are you sure our yard isn’t bigger than that?

Preston: No way, that’s plenty!

Me: 20,828 square feet. I just looked online.

Preston: DANG! Oh well, I just won’t do in the back corner, no one looks back there anyway.

Oh Preston!

Yep, forgot my steps again…

The ingredients, after they’ve all been used.

1-15 container of ricotta cheese, 2 eggs (I forgot to put ’em in the picture), 2 cups mozzarella cheese, 1/3 cup ranch dressing, 26 oz can of spaghetti sauce, 1 lb hamburger (not pictured either, oops), 1 box manicotti noodles, garlic salt and italian seasoning (to flavor, not shown either. Man, I’m really bad at this, someone oughta kick me off my blog.)

Brown 1 pound of ground beef (drain, if not using 96% lean, like me). Pour in can of spaghetti sauce. Fill can 3/4 full of water, swish around to get all of the sauce, pour into meat and sauce on stove.

In a large bowl, mix: ricotta cheese, 1/3 cup ranch dressing (no need to measure, I just poured some in), 2 eggs and 1 cup mozzarella cheese. Then add garlic salt and italian seasoning (just sprinkle some in until you think it’ll taste okay, probably 1 tsp of each).

Then spoon mixture inside of unbaked (yep, no need to bake them (that’s what all of the extra water in the sauce is for) and they’re easier to fill this way!) manicotti shells.

In a 9×13 glass dish, spoon in a thin layer of sauce. Place each filled manicotti in a single layer in the dish. Cover with sauce. Top with 1 cup of mozzarella cheese. Cover dish with foil and place in a preheated 400º oven for 45-55 minutes. Uncover and bake for an additional 10 minutes.

Then don’t even wait to take an after picture. Dig right in.

Yum, look at the gooey, cheesy goodness.

In honor of St. Patrick’s Day, I decided to attempt to cook the traditional corned beef. Because I didn’t know this and I thought it was interesting, here’s a little back story for you:

The feast day of St. Patrick has been observed in Ireland on March 17  for hundreds of years. The date falls during the fasting season of Lent, but on St. Patrick’s Day the prohibitions against eating meat were lifted, and the Irish would celebrate their patron saint with dancing, drinking, and feasting on the traditional meal of Irish bacon and cabbage.

The corned beef was substituted for bacon by Irish immigrants to the Americas around the turn of the century who could not afford the real thing.

Well, there you go, that last sentence pretty much sums me up. I’m cheap, let’s cook corned beef!

The ingredients: red potatoes (I did 7 because it fit perfectly in the bottom of my crock pot), one large onion and 3.5 lbs of corned beef brisket.

The ingredients again, but with the corned beef flipped over. I had no idea what corned beef looked like, so this is for the new comers.

The crock pot, a large one.

Rinse the potatoes.

Lay them out to dry. Prick holes in potatoes with a fork (if doing this the night before, just lay the fork next to the potatoes so you don’t forget to do it in the morning).

Start chopping the onion.

Chop into quarters.

The previous steps were all done the night before. I just left the potatoes out on the towel all night and I put the chopped onion in a ziplock and threw it in the fridge.

Line bottom of crock pot with red potatoes. Next place the corned beef brisket on top of potatoes. Measure out one cup of water, dump in bag of meat drippings, shake around and pour onto beef. Pour seasoning packet (it was in the corned beef package) on top of beef. Throw onions on top.

Here it is, close up and personal. Place lid on top, turn on low and leave for work.

20 minutes later, drive back home because you can’t remember if you turned on the crock pot. Indeed you did. Leave again.

10 hours later, check it out!

Put it on a plate. Then, call your mom because you’ve never had corned beef before and you don’t know if it’s suppose to be red, or if it just didn’t cook all the way.

Me: Mom, is corned beef red when it’s cooked?
Mom: Yeah, it’s a reddish color, which makes it hard to tell if it’s completely done.
Me: I had it in the crock pot for 10 hours on low.
Mom: <laughing> Yep, it’s done.

Another picture, because the other one looked kinda gross with all of the extra fat on there.

Corned beef was a first in our household and the vote by all was a unanimous YUM! It’s hard to describe, but to me it reminded me ham, sorta.

GreenChileEnchiladas1

 

Cooking an actual dinner for the weekend is hard for a working momma. What? It is. Tonight I made these green chile enchiladas and they were pretty dang tasty. And easy.

GreenChileEnchiladas

 

Easy and tasty. It’s my new motto for dinners. Enjoy.

Ingredient rundown:
1 lb. lean ground beef
1 – 8 oz pkg cream cheese
1 – small can green chiles
2 – cans green enchilada sauce
1 – cup shredded cheese (your choice)
8 – flour tortillas

Instructions:
Brown ground beef, drain grease. Add green chilies and cream cheese, stir until melted. Microwave flour tortillas, just long enough to make bendable. Scoop cheesy meat mixture into center of tortillas and fold envelope-style around meat. Grease 9×13 glass dish, place enchiladas seam side down. Pour both cans of green enchilada sauce on top. Sprinkle on 1 cup of shredded cheese. Bake in preheated 350º oven for 20 minutes. Enjoy.

Lady at work I hardly know: Hey, you pregnant again?
Me: Ummm, nope.
Lady: Oh, just haven’t lost all that baby weight, huh?

Boom. Roasted! Honey roasted peanuts, maybe that’s why she thought I was pregnant again…

Guess what I did tonight? Yep, got on the trusty treadmill.

Read from the bottom up, it’s a forward.

99 emails to send on the server
99 emails to send..

Take one down, pass it around –
98 emails left on the server to send!


—— Forwarded Message
From: IT guy (long gone by now)
To: Company
Subject: Internet is still down

Internet is still down.
Technicians should be out anytime now.
Please, please, do not send out any external e-mail until the issue is resolved.
There are currently 99 e-mails waiting to be sent.
Thank you.