In the Kitchen

After my succesful shopping trip, I came home and made some carrot banana muffins to use up some brown bananas and some of the carrots from my trip to the Mexican store last week. I doubled the recipe and was able to get almost 4 dozen, so I'll put 2 dozen in the freezer for later.

For dinner, we had pinto beans and tortillas. I increased the amount of shortening from 1/3 cup to 1/2 cup and they turned out wonderful! I will definitely be making this change permanent.

Today I made Jim's breakfast burritos with potatoes, eggs, and sausage with onions and peppers.

Now I need to go cut up some celery and carrots and a half a pepper for the freezer, and divide up the leftover pinto beans for the freezer.

Waste not, want not!!