This is the anniversary of the blizzard of '78, and there is one heck of a blizzard hitting this weekend, but it won't be here!
Yes, I remember 'The Blizzard of '78'. I remember walking uphill, both ways, lugging my sled behind me after a blizzard to the grocery store with my Mom. Sounds like something our parents would say - but unfortunately for me, it's the truth.
I was young, real young. Fine! I was 6 - go ahead, do the math, I know you want to. We lived near the beach, so we got hit pretty hard. My bedroom was on the second floor and I remember the snow drifts being so high they nearly came to my window. My poor Granpa's bedroom was on the first floor and he couldn't see out at all until my brother and I dug a tunnel. Kids playing in the snow - safe. Kids sitting in a tunnel 15 feet under the snow - the 70's!
Time to take off the bell-bottoms and get back to the now.
Diva and I went to the grocery store as planned. I stuck to my list, and if anyone has ever -ever- shopped with a child with you knows what a feat that is! Okay fine, I bought her a 25-cent cheese-stick. We both made our best guesses as to how much the total would come up to without going over. Hers - $40. Mine - $50. I technically won my personal challenge because I know I will need to buy more milk this week. I give her this victory though because she is 9 - and we were only going by what was in the cart at the time.
Total for this weeks shopping - $45.05 (milk will be an additional $1.49) Keep in mind, I do have a stockpile and I didn't have to buy every ingredient for this weeks meals.
Dinner tonight will be Nacho Squares and veggies.
Nacho Squares
8 oz. ground meat (use whatever kind you prefer)
1 cup chopped bell pepper
1/2 cup chopped onion
15 oz. tomato sauce
1 can (8 oz.) red kidney beans, drained and slightly mashed
1 T. taco seasoning
2/3 cup shredded cheese
1 can crescent rolls
Preheat oven to 415*
In large skillet sprayed with non-stick spray, brown the meat, green pepper and onion. Add the tomato sauce, kidney beans and taco seasoning. Mix well to combine, Lower heat and simmer, stirring occasionally.
1 cup chopped bell pepper
1/2 cup chopped onion
15 oz. tomato sauce
1 can (8 oz.) red kidney beans, drained and slightly mashed
1 T. taco seasoning
2/3 cup shredded cheese
1 can crescent rolls
Preheat oven to 415*
In large skillet sprayed with non-stick spray, brown the meat, green pepper and onion. Add the tomato sauce, kidney beans and taco seasoning. Mix well to combine, Lower heat and simmer, stirring occasionally.
Meanwhile pat rolls into an ungreased 10x15" baking sheet. Gently press dough to cover bottom of the pan, being sure to seal perforations. Bake for 5 to 7 minutes or until lightly browned.
