Today is Memorial Day, and I’m a proud Army brat! My father served our country for many years, and I am very thankful and grateful to him and all those who did serve and are currently serving. God bless you all!
I didn’t fly today, so I used the time to do some grocery shopping for our crash pad and help restock some basic items. Our roommates all agree to share our groceries and household items. It works out very well, as food is generally never wasted. We share milk, eggs, cheese, fruit, storage bags, dish liquid, etc. If there are specific items we bought for cooking, we’ll just let each other know. That way, we don’t have 3 separate milks, 3 bags of cheese, etc.
Speaking of roommates, Colleen sent me the recipe I wanted to share! Please let me know how you like it, and I thank Colleen. Warning: it’s addicting!
Texas Caviar with scooping chips
Ingredients:
1 14 oz. can black-eyed peas, drained
1 14 oz. can black beans, drained
1 15 oz. can white shoe-peg corn, drained
4 green onions, chopped
3 medium bell peppers (green, yellow, red), chopped
1/2 cup red onion, chopped
2 tomatoes, chopped & seeds removed
3 cloves garlic, minced
1/3 cup fresh cilantro
1 8 oz. bottle Zesty Italian Dressing
Directions:
Combine all ingredients. Chill covered at least 2 – 24 hours. Mix lightly. Serve with Tostitos (scoopers work best). Enjoy!
Crew Chew 