Hello Friend. I hope you are well and staying warm. Here in central Missouri, it is cold, very cold. Today is a big day for the USA, filled with both reflection and celebration. It is Martin Luther King Day, a time to honor the incredible legacy of Dr. King and his fight for civil rights, and Inauguration Day, marking the start of a new chapter in our nation’s history. The 47th president of the United States, Donald J. Trump, will be sworn in at the U.S. Capitol. Well, it’s Monday, and you know what that means: what I’m watching, reading, cooking, and making, all of which keep me engaged and inspired as the week begins.

WHAT I’M WATCHING…The British baking show. What is it about cooking and competition that intrigues me so?

WHAT I’M READING… Over the weekend, I read “Paul Newman: The Extraordinary Life of an Ordinary Man.”

People are fascinating to me and so are their stories. I love a good story. Paul Newman was a hard worker and a talented man. Not sure if he ever grasped that he was talented. Maybe that’s okay; it definitely keeps you humble. If I am going to be a critic, I don’t understand why people have to use foul language to make a point or to tell a story. I don’t care for it. My opinion. I just don’t like it.

WHAT I AM COOKING…This morning I put on a pot of taco soup to simmer for the guys when they are ready to eat. I use Paula Deen’s Taco Soup Recipe, which features a delightful blend of ingredients that come together to create a warm, hearty meal. As the soup simmers, the enticing aroma fills the kitchen, making it hard to resist. And coupled with a cake of corn bread or tortilla chips, it transforms into a true comfort food experience that everyone looks forward to.

1(1 oz.) package of ranch dressing mix

1(1 1/4 oz) package taco seasoning mix

1/2 cup (optional) sliced green olives

1 small can (optional) drained and sliced black olives

2( 4 1/2 oz) cans green chilies

1(14 1/2 oz) can tomatoes with chilies

1(14 1/2 oz) diced tomatoes

1(15 1/4 oz) pink kidney beans

2 (15 1/4 oz) cans pinto beans

2 cups diced onions

2 lbs. ground beef

jalapenos

chopped green onions

grated cheese

sour cream

Brown the ground beef and onions in a large skillet; drain excess fat, then transfer the browned beef and onions to a large slow cooker or stock pot. Add the beans, corn, green onions, tomatoes, chilies, olives and seasonings, and cook on low all day. When serving top with sour cream, cheese, and jalapenos.

WHAT I’M MAKING…FISH!

As you can see, I am not finished with this one. It is made out of recycled fabric and a big button. I have seen these on Pinterest, and I thought it would be fun to make some for my antique booth. I can’t wait to finish this project.

As always, I’m thankful for you.

I wish you the best day,

Amy