Susan Spess Shay

Still playing make believe.


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Can’t Help But Love This Little Guy! :)

See this cute little guy? The one on the right. The guy on the left isn’t the topic of this blog, although he’s a cutie, too, and I have told you about him in the past. 😉

This is the cutie I’m talking about.

This is the feller I mean. The hard-working one.

This little man comes to work every day. He rarely misses, in fact. And I have to tell you, everyone in the office loves him to pieces. Dad says his mama (my niece) should charge us by the minute to play with him because we all enjoy it so much.

And we do! We adore him. All his great aunts, cousins, the secretaries and his great-granddaddy get our hearts warmed just holding him. And when we hear stories about how he goes around the office, hollering our names (Tuu-Tuu!) well, there just not much we wouldn’t do for the guy. We haven’t come to blows over him yet, but you never know.

He does a great job of driving Omega’s chair for her and can honk her horn like nobody’s business.

Naturally, we give him pretty much anything he wants to play with. You name it, we share with him. We even go so far as to share our treasured vacuum with him.

We aren’t training him to be our next janitor. Honest. But if he should ask nicely, who knows?  😉


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Grandmother’s

We’re having Grandmother’s Chili tonight. I’ve shared it with you before, and yuuuum! It’s good stuff.

I wish I’d fixed it the other night (when it was cooler than it is tonight) or at least while it was raining (we got two inches!!! THANK YOU, JESUS!!!) but this will be better than not having it at all.

Recipe:

4 or 5 pounds of hamburger (or chili) meat
1 chopped onion
1 large can of tomato juice
3/4 C chili powder
1 T oregano
1 T cumin

Salt and pepper to taste

Brown the hamburger and onion together until all the meat is browned and onion soft. Drain fat. (I usually put the cooked hamburger/onion in a colander and rinse the meat to get rid of as much fat as possible.)

Put the meat back in the big pot and add the spices, salt and pepper. Stir to mix well then add tomato juice and simmer for an hour or so before serving.

To make the chili a little spicier, I sometimes add a teaspoon or two of red pepper flakes (like for topping a pizza.)

That’s it–the world’s best chili (as far as I’m concerned, anyway.) The fresher the spices, the more flavorful the chili.

So, what’s for supper at your house tonight?

And who cooked it? You or someone else?