Cedar fever or whatever, it’s cough cough, sneeze sneeze

Cough, cough, sneeze, sneeze, blow nose, repeat. That’s the sound around Rockdale right now as more than half the people I know have the same malady. Not much you can do about it, so I hear, but cough, cough, sneeze, sneeze, blow nose, repeat. Maybe this latest cold front will change whatever’s in the air.


If you think there’s nothing to do here, you need to get some finch sacks, hang them where you can see them from the kitchen window or another handy place and enjoy. We have a regular finch feeder and three of the sacks filled with thistle seed and the little critters are the cutest, all over them.

There are at least 20 finch on those feeders and more on a feeder further back in the yard which they also like and it’s filled with sunflower seeds, the Cardinals’ favorite. These little rascals chase the bigger birds away and eat the sunflower seeds too.

My favorite are the sacks of thistle seed because when the wind blows, the finch just hang onto them and eat while their sack is swinging in the wind! Some are upside down, some sideways, some straight up, but all are getting after those tiny seeds. Sometimes there are a dozen or more on one sack. We could just watch them for hours if we had time .


Son Kyle sent this recipe last week and it seems perfect for this cold weather. It’s similar to our beloved Taco Soup but has a different taste too. It is very easy to make and I have mine in the crock pot right now. Of course, you can just cook it on the stove if you want. It’s very versatile as you can see—make it like you like it.

Taco/Enchilada Soup
Brown in a large Dutch oven
about 2 pounds ground beef,
one large chopped onion and
2 or 3 cloves of garlic
When lightly browned, add
one packet of taco seasoning
and a cup or so of chicken or
beef stock.
Cook for 15 minutes or so,
then add to crock pot with these
remaining ingredients:
1 can beans or more (I added
more beans because we like ‘em)
1 can corn
1 can Rotel tomatoes
2 small cans chopped green
2 cans Old ElPaso Enchilada
sauce, mild or medium
1 packet powdered ranch
dressing mix
1 small log Velveeta, cut up
Enough stock to make it soupy
Heat all together on low in
crockpot until you’re ready
to eat or continue cooking in
Dutch oven on simmer until
ready to eat.
It will be even better tomorrow, I’ll bet.

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2011-02-03 digital edition

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