It’s funny how things work out. In August, we have Hubby’s Birthday, our anniversary and our great-granddaughter’s birthday. Hubby and I will postpone or reschedule our birthdays and anniversary to accommodate family events.
This year when our granddaughter announced that she was going to host her daughter’s birthday on August 19, we were thrilled. It wasn’t going to impact Hubby’s birthday plans or our anniversary, falling nicely between the two. But then things changed.
First, as part of the summer concern season, a performer that we liked was playing in town. Hubby and I thought great – we can go to dinner and attend a concert to celebrate our anniversary a little earlier. No biggie. Except it was a one-night show on August 19. Heavy sigh. A small town not far away hosts a Barbecue Cook-off and Country Music Night. It has been on hold since the pandemic, and is finally ready to return. You guessed it, on August 19. Another heavy sigh. We could have attended the cook-off during the day, and the concert that night.
Hubby and I are very active in our parish. Every year, in September, the church holds a three-day fundraiser Festival. There is food and games and entertainment. Before the festival, there is a huge clean-up project to get the grounds ready. Once again, you guessed it – August 19. While working at the parish isn’t a “fun” thing to do, it is fulfilling to be able to give back to our Spiritual Community. I’m sure God understands. And there will be plenty of other opportunities to roll up our sleeves and pitch in.
Today, August 19, is also Soft Serve Ice Cream Day. Before all these other things came up, I had planned to head to Dairy Queen for a soft serve ice cream. I cannot remember the last time we did something like that. Now it’s been postponed. Maybe tomorrow, after Mass.
Oh but it’s Saturday. And that alone is reason to celebrate. So while Hubby packs up the car for our drive up into the hills (for a very special birthday party), I’ll be making breakfast. Chorizo and eggs has always been popular in our house. I usually serve them with a side of potatoes. This time around we’re putting the potatoes right in the eggs. And serving a side of Refried Beans instead. Yeah, this is one awesome breakfast that could even be a satisfying supper.
Enjoy your Saturday!
Cowboy Chorizo-Potato Scrambled Eggs
3 medium Russet Potatoes
3 tablespoons Bacon Grease or Lard
Salt to taste
Black Pepper to taste
1/2 teaspoon Taco Seasoning or to taste
1/2 teaspoon Hot Smoked Paprika or to taste
1/2 lb Chorizo
8 Eggs
6 Flour Tortillas
1 can Refried Beans
1/2 cup Hot Salsa
Peel and dice potatoes. Place in a pot, add enough water to just cover the potatoes. Bring to a boil, reduce heat to maintain a rolling boil, cook until tender yet firm, about 8 minutes
Drain, set aside. Heat bacon fat or lard in a cast iron skillet. Add potatoes, stir to coat in the oil. Season with salt, pepper, taco seasoning and paprika. Cover and cook until nicely browned and tender, stirring frequently, about 8 minutes.
In another skillet, cook chorizo. Drain off excess crease. Beat eggs, pour into the skillet with chorizo. Scramble together until eggs are cooked through. Season to taste with salt and pepper. Stir in potatoes.
Warm tortillas and refried beans. Serve Scramble with tortillas, refried beans and salsa as desired.
Blessed are You, Father, Lord of heaven and earth;
You have revealed to the little ones the mysteries of the Kingdom
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