Changes


This has been an interesting last few months. A lot of very positive changes in both my personal life and in my professional life. After several years of recovering and trying to decide which direction I should go, I think I have found the right path 🙂

The biggest change in my life is finding love. I had pretty much decided that I wasn’t going to do the relationship thing again. I met Len at the start of Christmas break and it was like coming home. It is definitely an ongoing adventure but I feel like I have found someone I can spend the rest of my life with.

Another big change happened at work. After 15 years of teaching elementary and middle school English and reading, I made the change to middle and high school Social Studies. I got my secondary license and taught 7th and 9th grade New Mexico history this spring. This fall, I will add AP Government. My BA was in history and political science, so this is an exciting change!

As an extension to the NM History, I created a new blog. I travel around the state a lot and take pictures. So I thought I should set up a place to share all things New Mexico. You can check it out at New Mexico~Home, History, Life.

Finally, I am continuing to write. My second novel is about half done. AND… I have a short story coming out in an anthology in September. I will keep you all posted on that!

Absolutely loving my life right now!

Fluffy Biscuits


biscuit
Ingredients

2 cups flour
1/2 tsp salt
2 Tb baking powder
1 Tb sugar
1 cup butter
1/2 cup milk

Directions

1. Preheat oven to 450 F
2. Mix dry ingredients
3. Cut in butter until coarse crumbs form
4. Add milk, mixing well
5. Put mixture onto a floured board and knead about 20 times
6. Roll or press to 3/4″ thick and cut into circles
7. Place on a lightly greased pan
8. Bake for 15-18 minutes or until golden brown.
9. Enjoy!

Crockpot Green Chile Chicken Enchiladas


chicken enchiladaIngredients

1 whole chicken, cooked and shredded

1 package corn tortillas

2 cups pinto beans

2 cups shredded cheddar cheese

1 cup sour cream

2 cans cream of chicken soup

1 cup chopped onions

1/2 cup diced bell peppers

1 cup diced green chile

garlic, salt and pepper to taste.

2 cup salsa

Directions

  1. Mix sour cream, cream of chicken soup, onions, bell peppers, chile and seasonings in a bowl.
  2.  Put 1/2 cup of salsa in the bottom of the crock pot.
  3. Layer corn tortillas over the salsa.
  4. Spread pinto beans over the tortillas.
  5. Add 1/2 cup of cheese.
  6. Spread sour cream mixture over the cheese.
  7. Add a layer of chicken.
  8. Repeat steps 2-7 until the crockpot is full. Add a last layer of cheese on top.
  9. Cook in the crockpot on high for 4 hours or on low for 8 hours.
  10. Enjoy!!!

All of the ingredients can be adjusted to taste.