Dinner tables aren’t just for meals anymore. All kinds of things happen at the dinner table, like family feuds, uncomfortable silence or confrontational conversations. You know, like on the t.v. shows Eight is Enough, the original Dallas, The Wonder Years …I’ve really dated myself, haven’t I? The most modern show I can think of that had scenes of family dinner’s is Brothers and Sisters.
Nonetheless, y’all know what I’m talking about, right? Well, my examples may be a bit melodramatic, but I do love a good discussion. It doesn’t have to be deep to be good.
Take this week for instance. My family gathered ’round the table at a local, Mom and Pop burger place, it doesn’t even have to be the table in your home, and a fun conversation about today’s music entertainers ensued.
Who’s got real talent, who doesn’t kind of stuff. Rumors and rumors of rumors. Taylor Swift vs. Carrie Underwood. Kenny Chesney, Justin Beiber, Nicki Manaj, and the list goes on.
Then, the teen hormones took over and there were tears and for fear of it escalating, we left and went to Target to buy toilet paper before going home.
We all agreed that it was a fun evening, overall.
The point of sharing all of this is that I want to share this experience with you. Having a meaningful conversation over a meal is what makes a house feel like a home and makes a friendship feel like family. It’s good stuff.
So, from time to time, I will write an “at the dinner table” post, where we’ll gather around the table, and there will be food, too. We’ll pass the rolls, pour some iced tea and talk…talk about life, current events, matters of the heart, whatever is on our minds. And at the end, I’ll share a recipe from the meal that evening. How does that sound?
Will you join me at the dinner table?
- pkg. corn tortillas
- 1 lb. of ground meat
- 1 cup of mexican blend cheese
- can of enchilada sauce
- 1 Tbsp of ground cumin
- 1 tsp of garlic powder
- 1 tsp of onion powder
- salt and pepper to taste
- preheat oven to 350
- ~spray glass baking pan with Pam
- ~brown ground meat and drain fat
- ~wrap corn tortillas in damp paper towel and microwave for 1 minute..set aside
- ~season meat with cumin, garlic powder, onion powder, salt and pepper
- ~stir in a little of the enchilada sauce–just enough to moisten the mixture
- ~spoon meat mixture and some cheese into middle of tortilla, roll and place seam side down in pan. You should end up with make 9 – 12 enchiladas depending on how much of the mixture you use to fill each tortilla.
- tip: I do this in the baking dish for minimal mess
- ~pour remaining sauce over the enchiladas and sprinkle with cheese.
- ~Place in oven for twenty minutes or until cheese is melted and bubbling.
You can garnish the enchiladas with guacamole, sour cream or salsa. Serve with a side spanish rice and either charro or refried beans.
See you in class,
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