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Forgive me if I fail to make any sense today. That extra hour of “sleep” I was supposed to get last night sort of backfired. I ended up turning the clocks back before I went to bed, as instructed, and then staying up until the usual time, meaning an extra hour of being awake instead of an extra hour of sleep. So this morning when I couldn’t stay in bed any longer, it was an hour earlier than it should have been, but I was an hour more tired than I should have been.
And what was the first thing I did after getting out of bed today? (Okay, the second thing.) I was in the kitchen browning hamburger for crock pot taco soup. It’s the only recipe I make regularly that uses red meat, and it requires the extra step (and extra pan and extra clean-up). It’s only the second time I’ve made it, so “regularly” should be taken with a grain of salt (which I do not add), and the original recipe (Paula Deen’s) is for a crock pot about twice the size of mine, so I always have to make adjustments in ingredients, and I’m still in the experimental phase. It was pretty good last time; it wasn’t quite as good this time, but I know what to do next time. I think.
I have three other recipes in regular slow cooker rotation. One I call Southwest Soup, because that’s a variation on the name it’s given in the Tastefully Simple recipe book. Another I call Northwest Soup, because I got the recipe from reader bg, for which much thanks. And the third is the chili recipe I got from Travis in Arizona (again, thanks). What they have in common is that I don’t have to buy too many fresh ingredients before I make them. As long as I keep my larder stocked with various cans of beans and tomatoes, I’m in good shape. |
