Happy Tuesday to you! Hope you’ve had a Terrific day! 🙂
As you may remember, I have been fighting a horrible ear infection. Yesterday I was so discouraged ~ not to mention painfully uncomfortable! I knew I needed to get into my ENT (Ear, Nose, and Throat doctor) for relief ~ but they didn’t have an opening until next week Thursday! Ugh!
To make a long story short ~ I went to my regular doctor yeterday afternoon. She confirmed my pain and said I had ruptured my ear drum. After posting a cry for help (and prayer) on FB, I called my ENT once again, pleaded and begged, and they worked me in this morning at 9:45 AM. Woo Hoo! (and Thank You, God for making a way!)
Although getting a tube in my ear this morning was PAINFUL, and I’m still very uncomfortable today ~ I am hoping to be back to my “normal self” soon! Yippee!
More good news ~ my son Jake had to make a complete family dinner for his Food class at the high school. Yum!
So tonight, rather than our typical Tuesday Taco Bar, it was a different Tasteful Tuesday route!
Here’s a quick photo recap (Jake had to document it all for his class).
First he had to set the table, complete with a center piece.
…plus fresh fruit, chips and fresh salsa (a kid after my own heart)….
…and my favorite, quick & easy, Southwest Layered Salad…
Here’s the yummy recipe….
5-Minute Southwest Layered Salad
6 cups torn romaine lettuce
1 can (15 oz.) black beans, rinsed, drained
1 can (11 oz.) whole kernel corn, drained (or 1 cup frozen corn, thawed)
3/4 cup Salsa
1/2 cup Mexican Style Shredded Cheddar Jack Cheese
1/2 cup Ranch Dressing
1 cup broken tortilla chips
Arrange lettuce in bottom of glass serving bowl or on a serving plate.
Layer beans, corn, salsa, and cheese evenly over top.
Drizzle with dressing; top with chips. Enjoy!