November 4, 2014

Beloved:

I took the dogs out at first light this morning. The air is warm and windy below a sky full of clouds aching to release the rain which www.wunderground.com gives no chance of not falling.  Kids will wear slickers to the bus stop and everyone will drive a little more carefully. The very last of my leaves will drop and the back yard will become even muddier. The dogs will sigh piteously in their pining for the dog park.  

    Summer seemed to cross deep into the fall, leaving us suddenly at the beginning of winter.  It’s been as beautiful as any I remember but I’m glad for the break between heavy gardening and heavy snow shoveling.  Now is the time for reading and quilting and knitting.  For looking up thanksgiving recipes and planning my grocery lists. For being excited about the holidays.

     All things considered I guess I don’t mind the rain and cold too much.   It keeps me grateful for a dry roof, a cozy chair and indoor things to do.  I pray the day finds you likewise grateful for blessings of your own.  ~peace & prayers, pastor annette

** Here is an easy, yummy, healthy and cheap dish I adapted for groceries I already had.  A pile of cold spinach and warm black beans squirted with lime juice made a nice side.  Easy, yummy, healthy, cheap is my favorite supper.  


Enchilada Casserole ~ Annette H. Briggs

1 lb ground sirloin
1  medium onion, chopped
1 tbsp butter
1 tbsp garlic, minced
2 tbsp all purpose flour
1 envelope taco seasoning
1 cup beef broth
8 oz can tomato sauce
4 whole wheat tortillas
½ cup monterey jack cheese
plain greek yogurt


~ Pre-heat oven to 400.
~ Spray pie plate with cooking spray.
~ Cook ground beef & onion together in skillet until browned
~ In medium saucepan saute’ garlic in butter for one minute. Add flour and seasoning, coating garlic & cook for 30 seconds.  Whisk in broth & tomato sauce and cook until boiling, stirring constantly.
~ Pour ⅔ of broth mixture into beef/onion and stir together.
~ lay 1 tortilla in pie plate, cover with ⅓ meat mixture, ⅓ shredded cheese. Repeat layers twice more. Pour remaining sauce over the top.
~ Bake 15 minutes or until cheese is melted and sauce bubbly.
~ Allow to sit 10 minutes before cutting into 6 triangles.
~Top each serving with plain greek yogurt