It was a busy week at Camp Rustown. You can tell the holidays are over by the amount of general catch up I do around the house with purging, cleaning, and desk work that I was putting off. The filing alone kills me.
Bubbie and I took the books he was willing to part with to Half Price Books. You don't get a lot of money for your books there, generally, but it's fun to get a little store credit to spend. Plus, they usually have a cart or two full of books for cheap.
Laziness did set in, though...I managed to only get two items into the freezer for work nights. It basically involved pouring a sauce over chicken in a big zip loc. In my defense, though, there are several things in the freezer we need to eat up before I get to stocking it up. Crock pot freezer meals are my friends, and the best solution when I get home at three, blink, then realize it's dinnertime.
I bought a new plug in wax warmer. It's so dang bright! I love these wax burners for the double duty they pull - light plus scent. And no candle flame is a win.
Hubby got a high honor at the Scout banquet on Sunday.
According to the BSA Armadillo District of Texas:
I know Hubby will cherish his time involved with the Scouting organization. So far we are on year 19 of his involvement. It will be a bittersweet transition when Bubbie ages out...
I found a quick Enchilada Chicken Chili recipe and made some tweaks to it to make it my own. In honor of JL's birthday at work tomorrow, here it is:
Crock Pot Enchilada Chicken Chili
Cut 1 1/2 pounds skinless, boneless chicken thighs into chunks. Season with taco seasoning and brown in the skillet. Place in bottom of greased crock pot and add:
1 can corn, drained
1 can black beans, drained and rinsed
19 oz can red enchilada sauce (I used mild)
1 can chicken broth (not pictured)
2 c. total of chopped red bell pepper, and onion
1 T of chopped garlic
Cook on high for 4 hours. Serve with chips, sour cream, and shredded cheese!