Dinner needed less than I thought.  The shredded yellow squash + leftovers worked fine as filling for the tortillas.  Cumin, crushed ancho, powdered onion and garlic were mixed into the filling.  The filled tortillas were topped with the remaining half can of tomato soup with medium chili powder added.  See what I mean about scrounging?  No wasted food!  Mr. Mike and I are between gainfulness right now so scrounginess is a necessity not  just a hobby. 

I picked up a dead cat today.  It was laying on the overpass for I-59.  Mr. Mike and I feel deceased felines deserve better than having every bubba in the county run over it.  Stop, turn on the flashers and move the cat to the side of the road.  Count your blessings.  We attended the graduation for Christian Women’s Job Corps fall 2011 class.  I’ve been working with these ladies for the past 10 weeks.  I’ve learned as much as the group of 7 women did.  I learned to be grateful for the important things: my life, my health, and my man.  Some advice: do it every morning for 3 weeks.  Think of 3-5 things you are grateful for and write them down.  See how you feel in three weeks. 

Last night was a sugar buffet.  Cakes, cookies, pies, little cups full of crunchy sweet chex mix.  Today our neighbor brought us plates of lasagna, salad, and garlic bread.  Even better!  Nothing to scrounge together and no dishes to wash.  My contribution to the sugar celebration was lemon bars.  Make them and be grateful. 

Lemon bars

1 cup all-purpose flour

1/4 cup sifted confectioners sugar

1/2 butter or margarine, melted (butter is best)

2 Tbsp all-purpose flour

1/2 tsp baking powder

2 eggs, beaten

1 cup sugar

grated rind of 1 lemon (about 1 Tbsp) Don’t worry if you don’t have this but it gives the whole thing a lemon shot

3 Tbsp lemon juice (fresh is best)

powdered sugar for garnish

1. Preheat oven to 350 degrees

2. Combine 1 cup flour and 1/4 cup powdered sugar; add butter and mix well.  I had to add 1 more Tbsp flour because White Lily flour is “soft”, or low protein  The mixture should resembe stiff cookie dough.

3. press the dough evenly into an 8 inch baking pan

4. Bake at 350 degrees F for 15-18 minutes until the edges are lightly brown

5. Mix the flour and baking powder and set aside.

6. Combine eggs, sugar, lemon rind and lemon juice; beat well

7. Stir dry ingredients from step 5 into the egg mixture and pour over the baked crust.

8. Bake at 350 degrees F for 25 minutes or until lightly browned and set.

9. Let cool, then sprinkle with powdered sugar.  Puttin the sugar in a small mesh strainer works good for this

10. Cut 3 X 6; makes 18 bars.  When removing from the pan, be sure to get under the crust.  It is easy to leave part of the crust in the pan if a sharp stiff spatula isn’t used. 

Sorry no photo.  You know what lemon bars look like.