Stephen and I spent yesterday reminiscing a bit, though apart (he had to work), because it was our 19th anniversary! I can’t believe next year will make twenty. Goodness, two decades! Aww, I love him so much. ♥
I had a dream last night that he and I went to the doctor and found out that I was pregnant with our fifth baby. In the dream, he was so happy and I was, too (though really surprised). You know, I’d love for it to be true. It would be challenging on me physically but it would be lovely not to bother with secondary infertility for our last little one.
So, texture seems to bother little Elizabeth tremendously, lol. She loves pears, blueberries, sweet potatoes, avocado and more. She puts up with turkey but it has to be served with a fruit. :P And they all have to be puréed. When I’ve tried mashing or grinding but there are still tiny lumps, she looks absolutely horrified and gags. I wonder when she’ll handle more than just purées. I remember my other children all being capable of more at this point…at least I think they were. Mommy brain. haha
I had a few people comment about the chili fries on this week’s menu plan so I thought I’d share the (very quick and easy!) recipe here. ^_^
Bake any kind of fries you like in the oven according to package directions. Meanwhile, brown 1lb of ground beef or turkey and drain off fat. Mix the ingredients listed below in a small bowl and stir in with meat. Heat to boiling, stirring occasionally. Lower heat and simmer until ready to serve. Spoon over the fries and top with shredded cheese.
12oz bottle chili sauce
1 dry chili seasoning packet
½ cup water
1 tsp Worcestershire sauce
1 Tbsp prepared mustard
½ tsp onion powder
This chili also makes amazing quesadillas. Just spoon into a buttered flour tortilla, top with cheese and cook on medium heat in a fry pan until golden brown.