Wow! Time flies by when you’re busy with the holidays! I promise I haven’t forgotten about you, in fact, I have several new projects to post in the coming days, including a dining room chair reupholstery project, a holiday banner, a clock, and some yummy recipes.
I had an amazing Thanksgiving. This year, I had a moment of temporary insanity, and decided to host Thanksgiving at our house, not just for my family, but also for my husband’s family. It was pure craziness. We have a tiny house (here is a picture of my tiny kitchen – try cooking Thanksgiving dinner for 17 in it without freaking out!) so it was a bit of a challenge, and we had to set up an extra table and chairs in the front room so that everyone would have room to sit and eat.
My mother in law brought Brussels sprouts. Now, I haven’t had Brussels sprouts since I was about 9 years old, and I’m pretty sure I hated them, and ate only what was necessary in order to be excused from the table. I was a little bit nervous about trying them, but they were amazing! She made them with bacon, walnuts and pomegranate seeds.
Here is a link to the recipe I think she used, except she added walnuts, too. Delicious!
How was your Thanksgiving? Any new or unusual recipes this year?
1 lb ground beef
While the beef is browning, rinse and drain the pinto and black beans.
When the beef is browned, drain and add the bag of frozen corn.
Stir together and let cook for about 5 minutes. Then, add the tomatoes.
Stir. Add the packets of taco seasoning mix, fajita seasoning mix and ranch seasoning mix.
Stir together and bring to a boil. Reduce heat and add beans.
Allow to simmer for 10 minutes.
Serve and enjoy! Sometimes, we like to doctor this up even further with sour cream and shredded cheese and then eat it with tortilla chips.
Three Hundred Pages 
