This is the first Thought for the Week:
Things turn out best for the people who make the best out of the way things turn out.
-Art Linkletter
I just can’t believe the weather was so gorgeous this morning (Sunday). For early risers, it was almost too good to be true. I had coffee on the patio, and wondered if there had been a crack in Central Texas timeline continuum. It looked and felt like fall, but wait, all those leaves falling out of my pecan trees are from the drought. I don’t know that we’ll get our usual crop this year, but if the trees live, I’m happy. It’s certainly easier to have a better attitude when you’re not suffering from heat stroke.
After cooking for the holiday weekend, if you’re finding yourself with little bits of things or a lot of leftovers and want to have some different meals, than just heating them up, ask yourself if you can turn any of it into:
- a pizza
- a quesadilla
- soup
- fried rice
- something tossed with pasta
- frittata
- enchiladas
- polenta (my grandmother’s favorite for all little bits of leftovers, and then put spaghetti sauce on it!)
I’ll be doing recipes for all these at some point, and although I plan these meals from scratch sometimes, they are definitely my go-to leftover meals.
My husband mentioned publishing his tea recipe the other day. If you want a change for the usual ice tea, it’s great and easy. Also, if you’re trying to stay away from sugar, you get a sweet flavor without adding any sugar.
Don’s Ice Tea
- 1 gallon of water
- 3 black currant (YumBerry) tea bags or Peach tea bags
- 4 Earl Grey tea bags
Place tea bags in container of water in the fridge and in about 2 hours, you’ll have tea.