Let me tell you a story about a girl who goes to Target. It is very similar to Laura Numeroff’s books, If You Give a Mouse a Cookie or If You Give a Pig a Pancake or If You Give a Moose a Muffin. (Muffins? I’d like a muffin. Squirrel!) Ready?
Southern green beans are a staple around our house. They are super simple to make, but they are oh, so tasty! When I was a little girl, my uncle made a cast iron pot of green beans on his cast iron stove. He put them on very early in the morning and every time I would walk past that stove they would smell heavenly. Heavenly. I would carefully reach my little hand in and one by one I would eat green beans until someone sent me on my way. This pattern continued throughout the day and low and behold, I wasn’t the only one sneaking green beans. Because, by the time supper time came around, there were hardly any green beans left. Whoops.
Where has June gone?!? I feel like I say this every month, but really I can tell you where it’s gone: Vacation Bible School, Little Kids Camp, soccer camp, basketball practice, basketball games, haircuts, dentist appointments, etc. Basically I’ve spent the month of June as a glorified taxi driver. Anybody else?!?
Seriously though, I wouldn’t have it any other way. With one entering into high school and morphing into a man, I’m daily reminded that these days are fleeting. July promises to be much of the same, but with a few family getaways that I’m really looking forward to. Oh, and family pictures…but we’ll keep that between us. Our boys will NOT be thrilled with family pictures. Onward to this month’s menu plan…
Cornbread is a staple on any Southern table. Everybody’s grandmother has some sort of recipe that will absolutely melt in your mouth. While we always have a side of bread at our parent’s or grandparent’s houses, it’s not really the case at our house. We just don’t typically serve bread with dinner, unless it goes with the meal…like Pizza Buns. (Have you tried Pizza Buns?!? If not, run, don’t walk, to your kitchen and get busy!) But, one night last week, I served up Shredded Balsamic Beef from Thriving Home with rice, Simple Southern Green Beans, and fresh tomatoes. This meal was just SCREAMING for some cornbread.
I love tomatoes. Wait. Wait. Allow me to clarify. I love fresh tomatoes. Wait. Hold up. Allow me to clarify. I love fresh, home-grown tomatoes. Wait. One more. I love fresh, home-grown, straight from my garden, red ripe tomatoes. Yes I do. But sometimes…sometimes I get impatient. Especially when I’ve been looking at this beautiful tomato plant for 4 weeks and it looks like this…
Are mornings at anybody else’s house as crazy as they are at our house? I have a strategy for tackling school mornings, but they are still CRA.ZEE. Please tell me I’m not alone in this?!? Several months ago I had an idea though that changed our mornings. I began preparing breakfast on Sunday afternoon for the week ahead. Our crew requires 3-4 items prepared ahead. [Read more…]
We love tacos around this house. We could eat them for lunch or dinner. But what about breakfast?? Yep, we can eat them for breakfast too. The best thing about these Breakfast Tacos is how versatile they are. Don’t like bacon? Use crumbled sausage, chorizo, or diced ham. Have some leftover potatoes? Throw them in? Zucchini coming out your ears? Yep, that too.
But do you know what I like best about these Breakfast Tacos? You can make the filling ahead of time and then anyone in your home can heat up their taco in the morning and breakfast is served. All kinds of amazing right there. And hey, this is even great for a crowd. You can double, triple, or quadruple this recipe. Leave the meat out and let people create their own. In fact, I am the camp cook for our church’s youth group this summer and guess what I’ll be cooking?? Yep, these breakfast tacos.