November 15th was our 10th anniversary of wedded bliss.  It was a long time in coming – we got married in a farm & feed store in Choudrant, LA by a JP.  He is the store owner and part-time JP.  He took off  his feed hat and slipped his judge robe over his jeans and cowboy boots to do the honors.  We took our honeymoon on our motorcycles.  The plumbing in our house had been acting up a week before the big day – nasty black goop bubbling up through all the drains and toilets.  Turns out the old lady we bought the house from had a broken sewer pipe and didn’t know it.  So for about six months all the stuff you flush down the drain was going into the ground in front of the house until it backed up to you know where…  The plumbers were working on the problem as we were getting married.  I can still picture them as we rode out of the driveway on our honeymoon standing next to a hole in the front yard filled with black goop, watching and waving goodbye. 

It was a great honeymoon in NOLA and a great ten years.  Today I have leftover Greek Skillet Chicken from Monday to work with.  Not enough for two servings, so it’ll be converted to enchiladas, my go to entree.  Greek Skillet Chicken has squash, oninon, pepper, boneless chicken breasts or thighs, and tomato soup.  It was supposed to be topped with Feta cheese but I didn’t have any so scrounge solution was cream cheese chunks.   The recipe is from Believe It!  from Reiman Publications, part of the Cooking Club of America series.

Today I’ll use the rest of the yellow summer squash, shredded, add some bulgar, seasonings, canned enchilada sauce (Hatch is best), flour tortillas and cheese.  Salad with whatever fresh veggies are in the fridge will accompany.  Of course beer will be there.  We’ve been drinking lots of PBR lately because we’re on a scrounge diet.  The inside scrounge cats hate enchiladas, so more for us with no pathetic scrounge cat eyes at dinner.  Note the above photo.  Scrounge cats one and two have matters in mouth.