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National Real Sugar Day… Vanity Post #137

In recent years, I’ve noticed that sugar has gotten a bad rap, so when I noticed that today (October 15th) is now “National Real Sugar Day”, I did a deep dive into sugar, starting with an online search for “where are sugar beets or sugar cane grown near me” since visiting a sugar beet/can farm to see these sources of real sugar first hand was one of the ways suggested for celebrating “National Real Sugar Day. From this search, I learned that the only U.S. region east of the Mississippi River where sugar beets are grown is in Michigan AND that sugar cane is grown primarily in Florida and Louisiana. So… That visit is on hold for a while, and I”ll have to figure out a different way to celebrate “National Real Sugar Day” today.

Anyway… I perused the first Web site that the search yielded: sugar.org, which is actually a VERY interesting Web site — with LOTS of information about how real sugar is part of a balanced diet! I really liked this quote I found on the Web site:

“Life is sweet. Keep it balanced. Sugar is simple, amazingly functional, and it’s part of a balanced diet.”

It also stated that “the 2020-2025 Dietary Guidelines for Americans (DGA) recommend limiting added sugars to up to 10% of total calories (50 grams or 12 teaspoons of added sugars per day in a 2,000-calorie diet), and that you can find information about “added sugars” on each product’s nutrition label. I’ve been reading nutrition labels and have seen the “added sugars” listed in the “Carbohydrates” section, but, until now, I didn’t really know that there was such a guideline on the consumption of “added sugars”. Now that I know, I’m going to start tracking the amount of “added sugars” that I consume from processed foods — though I have started limiting my intake of processed foods lately.

Anyway… While perusing the sugar.com Web site, I clicked on a link to their blog, where I found some interesting posts, including one about how sugar has impacted tailgate parties throughout history AND another one which featured a recipe for homemade caramel. The latter one caught my eye because I was just thinking about purchasing a jar of caramel sauce, so I could make some “dirty root beer”, something that A&W has been advertising in the throw-away fliers lately.

At first, I wanted to stop by the local A&W to try a mug of their “dirty root beer” (something that intrigued me as soon as I spotted it on the flier), but then I decided to do an online search for a “copy cat recipe for A&W’s dirty root beer”. I wasn’t disappointed! Found LOTS of sites with recipes for that beverage, and they all stated that caramel was one of the ingredients. Now that I found a recipe for homemade caramel, I’m going to transcribe it here, so I’ll have easy access to it for when I’m in the mood to splurge on my sugar intake and make some “dirty root beer”!

“Homemade Salted Caramel

Elevate your dessert spread with scratch-made salted caramel… Real sugar and sea salt are a classic pair. As real sugar melts, it caramelizes into toasted butterscotch notes that salt balances to round out the sweetness. Drizzle it over ice cream and pies, or put it in festive jars as gifts. This 5-ingredient stovetop recipe reheats smoothly and makes sharing sweet memories simple.

Ingredients

  • 1 cup of granulated white sugar
  • 6 Tablespoons unsalted butter, cubed and brought to room temperature
  • 1/2 cup of heavy whipping cream, at room temperature
  • 1 teaspoon flaky sea salt (or 3/4 teaspoon coarse kosher salt)
  • 1 teaspoon pure vanilla extract

Directions

  1. Heat the sugar in a medium heavy-bottomed saucepan over medium heat. Stir constantly with a heat-resistant spatula or wooden spoon as the sugar melts from clumps into a clear, deep amber-colored liquid.
  2. Once melted and smooth, carefully add the cubed butter all at once. Whisk vigorously until the butter is completely incorporated, about 2 minutes.
  3. Slowly drizzle in the heavy cream while continuing to whisk. Allow the sauce to boil gently for 1 full minute without stirring, letting it thicken slightly.
  4. Remove the saucepan from the heat and stir in the salt and vanilla until smooth.
  5. Cool for 15 minutes, then pour into a heatproof glass jar. Serve warm or seal and store in the refrigerator for up to two to three weeks. Enjoy!

Sounds easy enough, but after transcribing the recipe, I realized that I don’t have one key ingredient: the heavy whipping cream! So… that ingredient is now on my shopping list, so I won’t forget to get some for when I’m in the mood to make some “dirty root beer”!

Whether you try your hand at making some homemade salted caramel or indulge in something else that’s sweet, I hope you’ll join me in celebrating National Real Sugar Day! As always, I’d love to hear about how you celebrated, so please take a moment to leave me a comment. I’ll wait until after you’ve licked all of the sweet, sugary goodness from your spoon!

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Epic FAILS… Vanity Post #136

When I was composing this post, my first thought was to title it “In a muffin mood…” because I was, indeed, in the mood for muffins (both banana and blueberry), then I thought about “Chemistry in the kitchen” (since Sweet Thing” likes to tease me by remindiing me that cooking is basically “chemistry” because he knows that chemistry is definitely NOT one of my strengths). Ultimately, I decided that “Epic fail…” OR more accurately, “Epic FAILS”.. was a more appropriate title, given the results of yesterday’s baking!

I attempted to make a batch of banana muffins to use up the VERY RIPE bananas that were sitting on my kitchen counter (attracting fruit flies, I might add). As I often do, I went to my beloved Betty Crocker cookbook and followed the variation for banana muffins, which involved decreasing the milk, adding the mashed bananas, and substituting packed brown sugar for the sugar called for in the original recipe. Unfortunately, I missed the part of the original directions that read “stir in remaining ingredients”. So… I didn’t add the last two (KEY) ingredients: the baking powder and the salt. As you can probably imagine, the resulting banana muffins were an epic fail…

The FIRST of TWO, actually!

The second one came when I attempted to follow the recipe for “Popovers”, which was right next to my “Muffins” recipe AND had the following note:

“Yorkshire Pudding: The traditional English accompaniment for roast beef is simply a popover batter baked in the meat drippings. Directions for preparing it with the meat are… (in my previous vanity post, #135).”

So, yeah… Since yesterday was National Yorkshire Pudding Day, I was bound and determined to make myself some Yorkshire Pudding. Except for cutting the recipe for Popovers in half, I followed the directions exactly, especially with regards to the amount of time in the oven. Sadly, this lead to the SECOND epic fail of the day! Instead of puffing up and turning golden brown like Dad’s Yorkshire Pudding always did, mine remained flat (much like my attempt at making banana muffins), and (again, like the muffins), stuck to the muffin tins. Had to pry the well-cooked popovers/Yorkshire Pudding out with tongs! In addition, one of my thoughts as I was prying ’em out of the muffin tins was Dad’s motto when it came to Mom’s cooking at times: “Brown it’s cooking; black it’s done.” My popovers/Yorkshire Pudding were definitely “done” — so “done” that I couldn’t even eat much of ’em! I ended up scooping out the soft center from the burnt shells and eating ’em that way.

Yesterday was definitely NOT one of my best days in the kitchen! I failed “Chemistry in the Kitchen” TWICE!

However, I have NOT given up on making muffins! Since I’ve got some fresh blueberries in the fridge, I’m going to attempt to make a batch of blueberry muffins — AFTER I toss the botched banana muffins. This time, I’m going to make sure that I “stir in the remaining ingredients”. PLEASE LET ME PASS MY NEXT “CHEMISTRY IN THE KITCHEN” LESSON!

Please help me feel better about these two EPIC FAILS of mine by sharing some of your failed “Chemistry in the kitchen” experiments and/or kitchen mishaps. I can’t be the only one who has experienced mishaps in the room that’s often referred to as the heart of the home! Looking forward to hearing from you!!

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Yorkshire Pudding, anyone? Vanity Post #135

I just discovered that today (October 13th) is National Yorkshire Pudding Day, which actually makes me happy! You see, I grew up enjoying Yorkshire Pudding.

Whenever we had roast beef and oven-roasted vegetables (made with a packet of Lipton Onion Soup Mix) for dinner, Dad would always make a batch of Yorkshire Pudding, using drippings siphoned out of the pan in which the roast was baking. I remember being allowed to use a big, plastic baster to suck out at least one baster, full of the drippings and then squirting its contents into a loaf pan, which Dad would then stick into the oven to get hot while he made the Yorkshire Pudding batter. Once it was made, Dad poured the batter into the loaf pan with the heated drippings. I loved to watch as the drippings would come up and over the batter, and I also loved to see the Yorkshire Pudding all puffed up when it came out of the oven.

Through the years, I’ve enjoyed making Yorkshire Pudding for my family and I, but nothing I’ve made has ever compared to Dad’s Yorkshire Pudding. However, I’ll keep trying…

STARTING TODAY!

After all, I can’t think of any better reason to make it than National Yorkshire Pudding Day!

I’ll be using a recipe from my beloved (and well-used) Betty Crocker Cookbook, which is as follows:

Yorkshire Pudding With Beef

Ingredients

1 cup all-purpose flour*

1 cup milk

2 eggs

1/2 teaspoon salt

Directions

Thirty minutes before beef rib roast or boneless rib roast is done, mix all ingredients with hand beater just until smooth. Heat square pan, 9x9x2 inches, in oven. Remove beef from oven; spoon off drippings and add enough melted shortening, if necessary, to measure 1/2 cup.

Increase oven temperature to 425 degrees F. Return beef to oven. Place hot drippings in heated square pan; pour in pudding batter. Bake 10 minutes. Remove beef; continue baking pudding until deep golden brown, 25 to 30 minutes longer. Cut pudding into squares; serve with beef.

6-9 servings

  • Do not use self-rising flour in this recipe.

Notes:

To make the Yorkshire Pudding WITHOUT cooking a roast at the same time, I tend to use 1/2 cup of oil instead of the drippings and melted shortening AND bake it for 35 to 40 minutes.

Hmmm… I think I might have just figured out why my Yorkshire Pudding hasn’t ever lived up to my own Yorkshire Pudding: I’m usually making it WITHOUT cooking the roast beef with it, so… I’m not using the drippings or the melted shortening! Will have to purchase a small roast and some Crisco the next time I go grocery shopping, so I can test out my hypothesis.

Anyway… I’d love to hear about any experiences you’ve ever had with Yorkshire Pudding and/or cooking with a family member during your childhood, so please take a few minutes to leave me a comment!

By the way… Happy “Tasty Tuesday”!

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The aftermath… Vanity Post #134

On Tuesday of last week, something happened that would affect me this weekend: a tropical storm started to develop as it reached the open waters in the Gulf of Mexico. It eventually developed into Hurricane Isaias! Here’s more information about Isaias:

“Hurricane Isaias was the first hurricane and first major hurricane of the 2026 Atlantic hurricane season, developing unusually late due to a strong El Niño.

  • Formation and Intensification: The storm formed on October 6, 2026, and rapidly intensified, becoming a Category 3 major hurricane with 120 mph winds on October 9.
  • Landfall: It made landfall near Destin, Florida, on the evening of October 9, 2026, as a Category 2 hurricane with sustained winds of 105 mph.
  • Impact: The storm caused at least 4 deaths and left hundreds of thousands without power across Florida, Alabama, and Georgia. It brought extreme winds, storm surges, and heavy rainfall, with some areas recording over a foot of rain.
  • Aftermath: By October 10, Isaias weakened to a post-tropical cyclone as it moved north across the Southeastern U.S., bringing continued threats of flooding and tornadoes.

Sweet Thing told me that strong winds were forecast for this area as Isaias made its way “north across the Southeastern U.S.”, the holler was spared — though we did receive LOTS of rain — as part of the aftermath of Hurricane Isaias.

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It’s now history… Vanity Post #133

Since that milestone event I mentioned in yesterday’s vanity post (#132) is now history, I thought I’d share the history of my first alma mater (San Juan High School) that I found on the school district’s Web site. Here goes…

“The History of San Juan High School

In 1911 the need for a four-year high school was recognized. The original school was convened in a building in Fair Oaks with the Grammar School. That building is the Community Clubhouse now. The San Juan Union High School District was organized by 1913. It was composed of Sylvan, Orangevale, Fair Oaks, Roberts, and San Juan Districts. In 1913-1914 when the first classes were being held in the Grammar School, there were 46 students of whom 41 were freshmen. In June 1914, the first student graduated (Dorothy Gertrude Jerauld).

By 1915, the decision was made to locate at the present site on Greenback Lane in Citrus Heights. The land for the school was donated by Walter Trainor (the man who named Citrus Heights). In the summer of 1915 work was begun on the building. Enrollment swelled to 92 with a large group coming from Folsom (Folsom High School was not built until 1922). The original building was a two-story school with a frame construction and a tile roof. This structure remained until the late 1950s (since 1938 it was hidden behind the auditorium and the “A” and “B” wings of the present structure). At its inception, San Juan served all students living east of Fulton Ave., south of the Placer County line and north of the American River. Boys rode in a Tally Ho Mac Truck and girls in Pierce Arrow Stages. Some farm families transported students to the old Railroad Station south of Fair Oaks Village, where the bus met them.

By 1940, two years after the “A” and “B” wings were built, the school enrollment totaled about 400. The old school building, which had been nearly abandoned in the 1930s, was reoccupied room after room until it was in full use again. Following the end of World War II, it became possible to add the “H” wing (music) west of the auditorium. A gradual program of building shops, a gymnasium, and classroom wings was begun, which culminated in the late 1950s with razing of the original building and the construction of the “C” and “D” wings on its former site. The present enrollment at San Juan is approximately 600.

We are indebted to Phoebe Cale, San Juan High School Librarian for 37 years before her retirement in 1977. No one person knew more about San Juan and its history.

Drawing from our rich history of academic excellence, San Juan High School is preparing for a dramatic new change to give students an excellent foundation in career and technical education as we enter the next 100 years of San Juan High School.”

So, there you have it: the history of my first alma mater: San Juan High School! Don’t ya just love history? I know I do!!

Once again, you’ll notice that I highlighted a couple of things in this article. This is because they brought back memories of the four years I spent at San Juan High School. The first of these (the “H” wing (music) was where I spent a great deal of time. No, I wasn’t musically inclined back then (nor am I now), but my best friend in high school (Hi, Daina!) was! Consequently, she’d often ask me to meet her at one of the practice rooms in the “H” wing before school, between classes, during lunch, or after school since we didn’t have very many classes together. So, yeah… During those four years, I became very familiar with the “H” wing… and the auditorium, for that matter.

In addition, I highlighted the name Phoebe Cale because I also spent LOTS of time in the library at San Juan High School — for studying AND attending IMC Club meetings. The “Instructional Media Center” was Phoebe Cale’s name for the library, and the IMC Club members (including me) could often be found in the library — doing a variety of “literary activities” (most of which I don’t remember anymore). I always enjoyed talking with Phoebe Cale, probably because I loved soaking up all the history she knew, especially about the history of my/our high school. I’m glad she decided to retire AFTER I graduated from San Juan High School!

I’d love to hear about any memories you have of your years in high school (and/or attending any of your high school class reunions), so please take a moment to leave me a comment.

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A milestone in my life… Vanity Post #132

This evening, people will be gathering at a fancy country club to enjoy a (catered) dinner AND to celebrate a milestone for students in San Juan High School’s “Class of 1976”: Our 50th high school class reunion. Sadly, I’ll be with them in spirit only, but I’ll be celebrating (at my holler in Kentucky) with a fancy (home-cooked) dinner of my own.

In a recent San Juan Alumni Association newsletter, I found the following article that I thought was interesting (and, of course, brought back memories), so I thought I’d share it with y’all. Here goes…

“Fifty Years Ago At San Juan High School

Spartans celebrate the Bicentennial of the USA. Two new companies are incorporated — Apple and Microsoft, maybe they will do well. Jimmy Carter defeats Gerald Ford for the US Presidency.

The musical group ABBA has a breakout hit with “Dancing Queen”. Men and boys sport long hair and polyester bell-bottoms.

The Greenback Notes for ’76 is dedicated to Mr. George Sakamoto. George had been forcibly interned at a camp for Japanese Americans at Heart Mountain, Wyoming, with his mother, father, brother, and two sisters from 1942 to 1945.

The Wrestling Team are CVC Champions. Don Phipps and Glen Cooper are stars.

A foreign exchange student from Costa Rica, Orlando Pacheco attends San Juan as does Eva Renning from Norway.

Sports teams include water polo and women’s gymnastics, bowling, and badminton.

San Juan activities include the Cadet Corps and a Black Student Union. The marching band has fancy uniforms; the drum major is David Haigh.”

So, there you have it: some information about what was happening in my high school way back when!

Note: I highlighted “bowling” above because I was actually on San Juan High School’s bowling team, and I’ve even still got a miniature wooden bowling pin with my high score (of 123, if I remember correctly) on it! Finding that relic from my past in the reliquary really brought back memories — as did finding this article from the alumni association’s recent newsletter.

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Thoughts of my sister… Vanity Post #130

In honor of a milestone and a recent trip, my thoughts have turned to my sister. She celebrated a milestone event in her life — just after she and her husband returned from a trip to Iceland!

Throughout her life, my sister has traveled. As an “Air Force Brat”, she, Mom and I moved every time Dad was transferred to a different duty station. After graduating from high school, she joined the U.S. Coast Guard, where she met — and married — her husband. Together, my sister and her husband moved — from duty station to duty station across the United States — more times than our family ever did (if I remember correctly).

At some point between their moves, they caught the “cruising bug”, and have been cruising ever since! One of their first cruises (not counting their time in the Coast Guard) was a short cruise down to Mexico for Mom and Dad’s 40th anniversary, and their most recent cruising experience was a series of cruises in the South Pacific — including Australia, New Zealand, and Tahiti earlier this year.

Last month, they branched out from cruising and spent ten days touring Iceland. I know because I just received a couple of postcards that, I believe, were mailed from there! (Thanks for adding to my postcard collection, Sis!)

As soon as I heard about their trip to Iceland, I did a bit of research into Iceland, especially their food. It’s a beautiful place — my kind of place with lots of snow and, of course, ICE! As far as their food is concerned, it definitely reflects the fact that Iceland is an island — LOTS of the food they eat comes from the ocean. (No surprise there!)

Because I’m not much of a “fish eater”, not many of the Icelandic recipes really appealed to me, but I did managed to find one that I might want to try — AND that they might want to try as a way to remember their recent trip to Iceland! It’s a recipe for “Plokkfiskur” (or “plokkan”, as it’s often called) is basically a simple dish, which :served a purpose: to create another meal from leftovers. Without further ado, here’s the recipe:

Plokkfiskur (Icelandic Fish Stew)

Ingredients

500 grams pollock, haddock, coddock, or any other white fish

500 grams potatoes

1 large yellow onion (or 2 small, or 3 even smaller)

50 grams butter

3 Tablespoons all-purpose flour

300 ml milk (or more if you prefer it thinner)

1 teaspoon salt

1 teaspoon white pepper

For dairy-free version, substitute butter with olive oil and milk with oat milk (or other non-dairy alternatives).

Directions

  1. Boil and peel potatoes.
  2. Poach your white fish according to instructions.
  3. Put aside.
  4. Sauté onions in butter at medium heat until translucent.
  5. Add flour to the butter and onions and whisk until it becomes a paste.
  6. Whisk in milk — a ladle at a time — until it’s a thick sauce. (Congratulations! You have made bechamel!)
  7. Break up the potatoes and fish and add them to the mixture.
  8. If you’ve used up all the bechamel and you feel it’s still too thick, you can add milk or the poaching water to thin it out.
  9. Season to taste!

For the real authentic Icelandic experience, eat with rye bread smothered in butter.


Njóttu máltíðarinnar! (“Enjoy your meal!” in Icelandic)

If you’ve ever been to Iceland and/or tried their “Plokkishkur” (or any other Icelandic food), I’d love to hear from you!

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Something intriguing… Vanity Post #129

After discovering the recipes I featured in yesterday’s “Tasty Tuesdays” post (Vanity Post #128), I discovered something intriguing on muydelish.com… A recipe for “Authentic Sonoran Hot Dogs”. I don’t normally think anything of hot dogs, but this recipe sounded like something I’d like to try. I think you’ll see why when I share the afore-mentioned recipe with you. Here goes…

Authentic Sonoran Hot Dogs

Sonoran Hot Dogs are taken to a higher level! With a soft bun, hot dog wrapped in bacon and topped with sautéd onions, chopped tomatoes plus your favorite condiments.

Ingredients

  • 4 large hot dog buns
  • 4 large all-beef hot dogs
  • 4 slices thin bacon
  • 1/2 large white or yellow onion, sliced thinly
  • 1 Roma tomato, chopped into small cubes
  • Mayonnaise, mustard, ketchup, hot sauce, to taste

Optional toppings: raw onions (chopped), avocados, whole pinto beans.

Directions

  1. Start placing the edge of the bacon on the top of the hot dog and wrap it by overlapping the bacon while going down. This will keep the bacon from opening while you cook it.
  2. At the bottom of the hot dog, using you finger, tuck in the end of the bacon inside of the bacon itself to secure that edge. If this fails, then you can secure it with a toothpick until you get better at this.
  3. Cook the onions and hot dogs in a large skillet. Keep rotating the hot dogs until all sides are evenly crispy.
  4. Right before assembling the hot dog, steam the buns by loosely wrapping them in paper towels and microwave them for about 7 to 20 seconds. Just enough to get them soft and warm.
  5. Place the hot dog in the bun.
  6. Add about 1 Tablespoon of cooked or raw onions.
  7. Add about 2 Tablespoons of chopped tomato.
  8. Spread some mayonnaise over the tomatoes and press lightly to blend the tomatoes with the mayo. Add mustard, ketchup and hot sauce if you like.

Note on the mayo: The mayo over the tomato acts as a binder of the ingredients so that the veggies stay in place when eating the hot dog.

Storing:

  • Fridge: If you have the option, it is best to store all of the ingredients in their small containers, and then assemble the hot dogs when ready to eat. If you have extra already made dogs, then wrap them up in plastic wrap.

Reheating:

  • Microwave: Reheat in the microwave for 30 to 45 seconds or until heated through. The bun will become soft and a little soggy.

Now, don’t these Sonoran Hot Dogs look “muydelish”?

And in case you haven’t figured out what I found so intriguing about these “Authentic Sonoran Hot Dogs”, it was the…

“wrapped in bacon”

part that got me as soon as I read it, and it was then that I knew I had to share it with y’all!

Important Notice:

Thanks to the intriguing “Authentic Sonoran Hot Dogs”, October 2026’s “7th of the month” post will be delayed. Please stay tuned for Part 1, which will be coming soon!

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National Taco Day… Vanity Post #128

In honor of National Taco Day, which just happens to be today, I’ll be sharing not one… not two… but THREE recipes that can be made to celebrate this tasty “holiday”! First, I’ll be sharing a recipe for homemade taco seasoning that should prove to be tastier than those store-bought packets. Then, I’ll be sharing a recipe for “Easy Mexican Picadillo”, favorite dish in many Mexican homes, and lastly, I’ll be sharing a “Baked Tacos” recipes, which uses the “Easy Mexican Picadillo”. Lots to share, so let’s get this TACO party started!

Homemade Taco Seasoning

(from Little House Living)

Ingredients

1/4 cup minced onion

2 Tablespoons chili powder

2 teaspoons paprika

2 teaspoons crushed red pepper flakes (optional)

1 1/2 teaspoons dried oregano

1/2 teaspoon marjoram

1 Tablespoon salt (which can be adjusted to suit your particular taste)

2 Tablespoons cornstarch

1 Tablespoon minced garlic (or garlic powder)

1 teaspoon ground cumin

Directions

  1. Mix all the ingredients together and store in an airtight container.
  2. Use 2 Tablespoons of mix per pound of beef, chicken, or anything else!
  3. This recipe makes enough to use 6 times (when using 2 Tablespoons per pound of beef.

*******

Healthy Mexican Picadillo Recipe

(from muydelish.com)

Ingredients

1 large russet potato, chopped in small cubes

2-3 Tablespoons vegetable or canola oil

1 lb 96% ground beef

1/4 teaspoon garlic salt

1 cup chopped onion (1/2 medium onion)

1 medium poblano pepper, jalapeno, 1 Anaheim chile or green pepper, chopped

1 large tomato or 2 Roma tomatoes, chopped

4 oz tomato sauce

1/2 cup broth (chicken, beef or vegetable. Anything works. Add more for a juicier dish.)

1/2 cup frozen peas

1/2 roasted or regular corn kernels

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

Directions

  1. Cook the cubed potatoes in 2-3 tablespoons of oil in a medium skillet on medium heat. Keep stirring to ensure that the potatoes are cooked even.
  2. Cook the potatoes first or do this while the potatoes are cooking: Cook the ground beef in a medium sauce pan on medium high heat. Add the garlic salt.
  3. Break the beef with a spoon into small pieces while you stir.
  4. When the meat is 3/4 cooked, add the onions and poblano pepper (or Anaheim Chile) and cook for 2 minutes.
  5. Add the chopped tomato, tomato sauce, broth, salt, and pepper. Cook until the onion becomes clear and meat is completely cooked.
  6. Add the frozen peas, corn kernels and potatoes. Cook for another 2-3 minutes on low heat to incorporate all the flavors. Taste for seasoning and add salt and/or pepper according to taste if necessary.
  7. Remove from heat and serve while it is hot.

Notes

  • Fridge: Allow the meat to cool down to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
  • Freezer: If you want to store picadillo for a longer period, freezing is a great option. Place the cooled meat in a freezer-safe container or freezer bags, removing as much air as possible. Seal it tightly and free for up to 3 months.
  • Don’t forget to label the container with the date and contents!

Reheating

  • Stovetop: Heat it over medium heat, stirring occasionally to ensure even reheating. Once the meat is heated through, it’s ready to be enjoyed.
  • Microwave: If you prefer a quicker method, the microwave is a convenient option. Place the meat in a microwave-safe dish, cover it loosely to prevent splatters, and heat it in short intervals, stirring in between. Be cautious not to overheat to avoid drying out the dish.

*******

Baked Tacos with Beef Picadillo

(from muydelish.com)

Ingredients

3 cups prepared beef picadillo

12 corn tortillas (homemade or store-bought)

2 Tablespoons olive oil

1 cup shredded cheese

1/2 cup Habanero mayonnaise

1 1/2 cups prepared salsa Mexicana and/or Pico De Gallo salsa

Directions

  1. Preheat your oven to 375 degrees F. Heat a small or medium skillet over medium=high heat.
  2. Lightly brush the tortillas on both sides with the oil. Fry the tortillas very lightly on both sides making sure they stay pliable. Then add 1/4 cup of the beef picadillo to one side of the tortilla. Sprinkle some cheese on top of the meat then fold them gently and place them in a baking tray or dish, side by side.
  3. Bake for 12-15 minutes, until the tacos are golden and crispy. You may need to flip the tacos halfway through to ensure both sides are crispy.
  4. Garnish & Serve — Drizzle with Habanero Mayonnaise, top with Mexican Pickled Onions, and spoon on some Salsa Mexicana and fresh Pico de Gallo Salsa

*******

And there you have’em: THREE recipes to help you celebrate National Taco Day, which just happens to be a “Taco Tuesdays” AND a “Tasty Tuesday”!

Que aproveche!

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LOTS of rocks… Vanity Post #122

Today, I spent some time (a Pomodoro session’s worth) helping Sweet Thing with the replacement of the front yard faucet. Earlier today, he had dug the hole bigger, but he was a bit hampered by all of the gravel that was in the hole. So, he asked me to do what I could to remove the gravel.

Even though it was Task #3 on “the three tasks” for today, it was the first task that I tackled, and I’m glad I did it first! The Pomodoro timer proved to be just the right amount of time to get ‘er done before the mosquitoes made an appearance and started eating me alive!

Anyway… Here’s a “before” pic of the task at hand:

Rocks to remove…

Here’s an “after” pic of the task:

All gone…

Yay! I was successfully able to remove all of the rocks from the bottom on the hole that Sweet Thing dug,

AND…

I managed to add the “Before” and “After” pics ALL BY MYSELF, which is quite a feat in and of itself for the “technology-challenged” author!

Whew! I just hope I can remember what I actually did to add the pics to this vanity post, so I can continue adding ’em to future posts! Wish me luck ‘cuz I’m gonna need it!