Good morning, everyone!
:: takes smelly mushy falling apart wet dead trout, wraps it in newspaper, and puts in trash ::
:: takes out another to thaw ::
When’s trash day? 
Ah, Saturday. Lovely Saturday. The idjits let me sleep until 6:30, when I was unceremoniously given a big wet kiss by Lucy. “Get up, Mom! It’s time for breakfast!” So the idgits have been fed, I’m up and partially caffeinated, and they’re back asleep! Stoopit idjits. 
Swampy, you stay hunkered down, ya hear? We finally might have a dry day here. It’s been raining all week, but thankfully not like Fay. Just regular rain, and spotty flash floods. That’s quite normal in Houston.
Hey bear, you’ve been busy! 
We’re (read: I’m) gonna be brave and take the kids to the dog park, mud pit or not. They have such a good time, and it’s so much fun to watch all the dogs. It’s getting to be a regular thing, since hubby works almost every Saturday morning.
Tonight is our monthly dinner out that Dad likes to treat us to. We’re going to Outback Steakhouse. I’m gonna get me a filet, I think. Last night I made some awesome Chicken Tortilla Soup. I thought I read a recipe on here, or in the Mumper’s recipes, but I couldn’t find it, so I just winged it. Here it is:
Chicken Tortilla Soup
1 lb chicken breast, cubed, sprinkle with s&p
2 tbs olive oil
1 small onion, chopped
1 bell pepper, chopped
2 medium zucchini, diced
3 cloves garlic, minced
1 medium yellow squash, diced
1 can corn, or 1 cup frozen corn
1/2 can black beans, rinsed and drained
1 can diced tomatoes
1 tbs chipotle in adobo sauce, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp poultry seasoning
3 or 4 cups chicken stock
salt and pepper
shredded monterey jack or cheddar cheese for garnish
chopped cilantro for garnish
sour cream for garnish
tortilla chips for garnish
In a large pot, brown the chicken in the olive oil over medium heat. Remove with a slotted spoon, then saute the onions, peppers, and garlic for a couple of minutes. Add the zucchini and squash, stir for about 5 minutes. Add the chicken, corn, beans, tomatoes, and chipotle. Stir in seasonings, then add stock. Bring to a boil, then reduce heat and simmer about 30 minutes. Salt and pepper to taste.
Serve with chips and garnishes.