Friday, September 8, 2017


Classes have been going for three weeks or so, now.  Kids' school for a couple days longer.

And I've been trying to fight off a flare up of the CFS.  And failing.

From research, I've found that there's a close connection between getting enough of certain nutrients found in greatest concentration in beef and remission.  I've been eating more beef.

Problem lies on Tuesdays and Thursdays.  Not only do I wear myself out with two 75-minute classes, back to back, but have another two hours of office hours following.  This puts me home at 1:00, with dinner in four hours.  And no energy to fix something to eat.

I've still got some roast in the freezer, but it's dwindling.  So I tried substituting for something else for lunches.  It's not been working well.

Fridays are shopping days.  I wound up getting a lot of meat, today: a flank steak, a 5-lb roast, and a 10 lb roll of hamburger meat.  I need to make up some soups and stuff to go in the freezer with the burger, and do the roast for freezer leftovers.

And wouldn't you know it, I totally forgot the stupid bell peppers for stuffed pepper soup (it's in my recipes tab up top).

I do, however, have the ingredients for taco soup (see bottom of post, if interested).  And that's going to be thrown together first (like on Sunday), while the roast is cooking.

There are a few other things that make up quick, but they don't freeze well.  Broth-based soups, beans, rice...those do.

Next week, I'll have my classes' first papers due.  They peer-edit on Tuesday, then turn them in to me on Thursday.  I have a couple casseroles for that week, as well as some simple throw a few ingredients in a skillet and let it go meals (which includes one both of my children will eat, and will complain if I DON'T make--recipe on request in a different post).

In the mean time...I'm falling behind on a lot of household things, and can't really get caught up.

Writing, however, is actually going.  Not quickly, but fairly steadily.

Taco Soup
1 lb ground beef
1 sm onion, chopped
1 pkg taco seasoning
1 pkg ranch dressing mix
1 can black beans
2 cans pinto beans
1 can corn
1 c water

Brown meat with onion.  Add all other ingredients, heat to hot (about 20 minutes or so).

I've found that the water can make this a little bland, so I'm likely to use either a can of Ro-Tel or a can of enchilada sauce. 

I added 2 cans ro-tel, and substituted 1 can of enchilada sauce for the 1 c water, this time.  Turned out delicious with cheese.  So, final recipe:

1 lb ground beef
1 onion
1 pkg (1/4 c) taco seasoning
1 pkg (1.5 tbsp) ranch dressing mix
1 can black beans
1 can corn
2 cans pinto beans
2 cans ro-tel
1 can enchilada sauce

Instructions remain the same.  


  1. Rotel is always a good add! :-)

    1. I buy Rotel by the case (8 cans per, about 82.5 cents per can) from Sam's Club. I use it in chili, my version of Mexican stir-fry, soups, taco casserole, chicken enchilada casserole...I think we go through two or three cases a month.

      The only one in the household that doesn't love it is the pixie. And she finds TOOTHPASTE too spicy.