Happy Valentine’s Day❤️
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During one of our holidays my friend, Jill Bright and I decided to make our taco salad more festive. We cut the pretty green lettuce in small pieces, chopped the brilliant red tomatoes and sweet onions. Had bowls of black olives and ripe avocados with lots of fancy shredded cheddar cheese. We had both hot and mild salas on hand. Mexican bowls to serve it in and we were ready for a lovely evening with family and friends. Set the salad with all it’s choice toppings by the fresh tortillas chips and all the cokes you could drink. One thing was lacking!! Sour cream!! So as we got it out, we thought, why not color one red and one green for more holiday fun!! Oh boy, was that a mistake. Instead of increasing people’s appetite that about ruined the evening!! The look of that sour cream made our stomachs do a flip!! We had to remove it and go buy more sour cream right away and serve it as it comes-white!! Well we learned our lesson, never mess with something that is already good the way it is. 🥑🌶
The garden is empty now except for the sweet potatoes hiding underneath the dirt. After washing and baking them in the oven for an hour at 400 degrees I let them cool just long enough to pull off the potato peel without getting burned. Then I sliced them, put a lot of butter slices on them and added brown sugar and a kiss of cinnamon. Because some people at the table don’t like nuts I only add them to half the baking dish. Cover with foil and baked until all is melted and warm. Perfect for any Thanksgiving dinner.