20 Random Things

I saw this on Bathtub Junkie‘s site. Thought I’d give it a shot.

1. My NEW favorite candy is Peanut Butter M & M’s.
2. I just watched The Misfits on Turner Classic Movies.
3. I’m trying to watch old movies and actually like them and get in to them.
4. I cooked Santa Fe Chipotle soup tonight with cornbread.
5. I’ve never watched Gone with the Wind from start to finish.
6. I want to though!
7. I’m now watching The Treasure of the Sierra Madre (1948).
8. I don’t know what I want to be when I grow up. haha:-)
9. I don’t have toenails on my big toes due to ingrown toe nails when I was little. (I know…gross!)
10. I drove a 1979 Ford LTD – peach colored in high school!
11. My friends called it the Banana Boat.
12. My friends loved my car with it’s vinyl interior and cushy, roomy seats.
13. My parents divorced when I was 3.
14. I went to live with my dad’s parents.
15. That’s all I’ll say about that right now.
16. I love our new DVR cable box.
17. I record all sorts of stuff.
18. I see a lot of movies that way.
19. I need a haircut.
20. I’m always nervous when I get a haircut unless my Aunt Janet is cutting it.

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2 Responses to 20 Random Things

  1. Lisanne says:

    That soup sounds scrumptious!!! Would you mind giving me the recipe sometime, only if you have time to type it out? It would be wonderful for chilly weather. I enjoyed reading your 20 things list! 🙂

  2. Magnolia Mom says:

    Not a problem! I found it here: http://www.recipegoldmine.com so I copied and pasted. Its funny cause I have tons of cookbooks, but usually find my recipes on the net. I love allrecipes.com and foodnetwork.com.

    Santa Fe Stew with Chipotle Cream

    Yield: 6 servings

    Stew
    1 pound of ground sirloin cooked and crumbled
    1 tablespoon olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    1 red bell pepper, chopped
    1 Anaheim chile, finely chopped
    1 poblano chile, finely chopped
    2 cups tomato sauce combined with 1 cup water
    1/2 teaspoon cinnamon
    1 teaspoon cumin
    2 cups peeled and cubed squash (about 3/4-inch cubes)
    1 (14.5 ounce) can yellow hominy, drained and rinsed
    1 (15 ounce) can pinto beans, drained and rinsed
    1 (15 ounce) can black beans, drained and rinsed
    1 cup frozen corn, thawed I used a can of corn.
    2 tablespoons lime juice
    1 tablespoon minced cilantro (optional)

    In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper and chiles. Cover and cook for 10 minutes, stirring often. Add a couple tablespoons water if vegetables begin to stick.

    Add the tomato sauce-water mixture, cinnamon and cumin. Simmer for 10 minutes.

    Add the squash; cover, and cook for 10 minutes.

    Add the hominy, pinto beans, black beans and corn. Cover and cook for 10 minutes.

    Stir in the lime juice and cilantro.

    Chipotle Cream
    1 cup sour cream
    3/4 teaspoon mashed chipotle chile in adobo sauce

    Stir together the sour cream and chipotle chile. Spoon a little on top of each serving of stew.

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