The pups are lined up head-to-butt on the couch twitching in their sleep. I heard a report at work this week from David that speedy Emmy finally caught that squirrel in the back yard… with bad results for the squirrel. Her face is a little scratched up too. Walter and David were rather disturbed by the scene!
Thanksgiving has come and gone (and it was tasty). Now we’re solidly in the holiday season. I feel like purchasing zero gifts and I don’t want anything, which is generally a good thing when it comes to saving money and not indulging in consumerism. I suppose there’s some element of economic crash if we all stopped shopping, but I think it would be a good move in this country at least. I didn’t share in the outrage many people online expressed about Black Friday shopping starting early or even about holiday decor going up too early in stores. I really don’t care if there are decorations before Thanksgiving. If you feel retail is pushing you, don’t open your wallet. Big deal.
I think I’d like to put up a tree this year, especially since I collected so many ornaments while I was abroad last year, but I’m not sure we have room. There’s a foster rabbit in the usual tree spot and clutter tries to take over any leftover real estate around here.
Just heard the unemployment rate is down to 8.6%, the lowest in 2.5 years. Seems somewhat positive.
Bit of a PSA: here’s where you can opt out of receiving telephone books. My bunnies eat them but they can’t keep up with the supply.
Cute link of “grammar” gifts like air quote mittens and punctuation mark lamps. (But don’t buy me anything. 🙂
I made a tortilla soup last week that was yummy, based on two other recipes. My version:
1 large onion, diced
4 cloves garlic, minced
1-2 teaspoons chili powder
1-2 tablespoons ground cumin
2 tablespoons canned chipotle peppers in adobo sauce, minced
14 oz can diced fire-roasted tomatoes
1 can black beans, undrained
2 quarts vegetable broth
salt and pepper to taste
1 can whole kernel corn
2 avocados, peeled/pitted/cut into chunks or slices
Shredded cheddar or mozzarella cheese
Saute the onion in oil in a large soup pot. Stir in garlic, chili powder and cumin, and chili peppers, cooking until onions are tender and spices are fragrant. Mix in the tomatoes, pour in broth and black beans, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn and avocado chunks into the soup, and continue cooking 5-10 minutes. Serve in bowls over tortilla chips, topping with cheese.