Chalupas

There must be another hawk or owl outside because all the crows and birds outside our back door are having a squawk fit....this went on yesterday, too, and was just as loud.  I realize every body's gotta eat, including the hawks or owls, but seriously, guys, hold it down, would ya?

Yesterday was chore day around our yard and while we snipped, raked, and loaded the fire ring with wood, after the rain last night, there's more clean up to do.  I've also loaded the den fireplace with wood, and the wood holder beside it, so all it will take is a match and a flip of the gas and we'll be in bidness'.   As soon as we get a really good cold front, I'm all set and my fingers are getting itchy to get that first fire going.

Since a certain someone around here placed a request last week for some chalupas, that's what's currently bubbling in the slow cooker.  I used the pulled pork rub on a pork roast last night and let it rest overnight in the refrige.  This morning, I threw in one chopped onion, a can of slightly drained Rotel, a clove of chopped garlic and told all of it to get busy, on low while I play all day.  Later today, I'll add a can of pinto, black, or what ever beans anybody wants, adjust the seasonings, shred the meat, and it's dinner time.  The best thing is, this can go over a bed of lettuce with or without chips, and be sprinkled with cheese, black olives, cilantro leaves, sour cream, salsa, green onions, guacamole or chopped avocados-- whatever.  Or, it can be heated and wrapped in flour or corn tortillas with any of the above add on's-- and you can even eat this stuff for breakfast.  Think breakfast burrito and you're there.  It also freezes great for nights when you don't want to cook but you want something warm and filling for dinner.  Thaw, heat, eat.  Done.