Ack! When I got up and looked at the calendar this morning, I realized that we only have 19 days before we leave here for our job in Missouri. Less than 3 weeks!!! I have so much still to do before we go that I don’t know how I am going to get it all done.
Every spring before we leave I usually clean out all of the closets and storage bins. I go through all of our clothing and discard stuff we haven’t worn in the last year. I get rid of any extra things we have accumulated in the last 12 months that may be weighing us down.
As I go through everything, I make a pile of stuff to put on ebay, another pile for donations to the local library, a pile for donating to a thrift shop, and one for the trash bin. I need to get busy, but it is cold and raining today and I just don’t feel like doing it.
Before we leave town, we have a plan to go visit with friends who live 130 miles away in south Georgia. We have been talking about going out to that Chinese place in town with the FabGrandpa’s parents but have not done that yet. We need to get the truck serviced. I’m telling ya, there is just so much to do!
So what am I doing today? Just sitting here, doing nothing. Drinking a third cup of coffee. Putting off until tomorrow every little thing that I can. And thinking about what I can cook for dinner, because I try to use up as many of the groceries as I can before we travel down the road.
Last night I made us some yummy Black Bean and Shrimp Nachos. I stole the idea for this dish from a restaurant I used to go to when I worked in downtown Atlanta for the telephone company. I can’t remember the name of the place, and it is no longer there, but my friends and I used to go there once a week, and I always ordered these nachos every time.
Black Bean and Shrimp Nachos
Corn tortilla chips
1 can black beans, drained
1 jar salsa or 1 can diced tomatoes
4-5 green onions, sliced
1 can black olives, drained and sliced
1 cup shredded colby, cheddar, or jack cheese
½ lb cooked shrimp, peeled and deveined
Optional: sour cream, sliced avocado, jalapeno peppers
Place a couple of handfuls of corn tortilla chips on each plate. Sprinkle a half can of black beans on top of the chips. Add some of the salsa or tomatoes, spreading it around on top of beans and chips. Add half of the onions to each plate, then black olives, as much as you like. Cut the shrimp into bite size pieces, and add half of it to each plate. Sprinkle a half-cup of shredded cheese on top of each plate. Place the plates, one at a time, into the microwave and cook for one minute to melt the cheese. Serve with sour cream, avocado slices, and jalapeno pepper slices. Makes two dinner size servings.
I wish I had thought to take a picture of this last night because ti is really a nice looking dish on the plate.