Fiesta Time

                                It's Thursday and time for a Mexican fiesta 

What started out as a burrito skillet dinner ultimately segued into a Tostada Bowl Dinner.

I ended up making the burrito skillet filling but decided to use these corn bowls I found at the store. The box has four bowls.   

For the photo, I placed all the toppings on the side so you could see the filling better. An optional add-in would be avocado slices. The meal was quite tasty, and I would consider it kid-friendly. You can make the filling early in the day and reheat it later. Watermelon was a refreshing side. The recipe serves four with the filling divided among four bowls.  

Burrit0/Tostado Filling

Recipe adapted from The Girl Who Ate Everything 

You can adjust the heat by adding or subtracting the amount of taco seasoning mix and type of salsa.

Ingredients:

• 1 lb ground beef
• 3/4 cup diced sweet onions
• 2 tablespoons taco seasoning mix 
• 3/4 cup water
• 1  cup of your favorite chunky salsa 
• 1-1/2 cups pinto or black beans, rinsed and drained
• 1-1/2 cups Mexi-corn 
• 1 -1/2 cups shredded Mexican blend cheese, divided

Toppings

Shredded romaine lettuce, cherry tomatoes, sour cream, diced avocados, 1/2 cup of cheese 

Directions:

• Brown meat with diced onions. Drain, crumble, and wipe the pan clean of grease. Add water, taco seasoning mix, salsa, beans, and corn to the skillet with the meat.
• On low heat, mix and heat uncovered for 10 minutes. Add in 1 cup of cheese. Heat until cheese melts. 
• Divide the meat mixture among the four bowls.   

Mexican Hot Fudge Pudding Cake adds cinnamon and a touch of Mexican chili powder to enhance the chocolate flavor in this warm, rich dessert. This photo shows the dessert plated for two servings. The recipe was adapted from afamilyfeast.com

Ingredients: 

• 1-1/4 cups granulated sugar, divided
• 1 cup all-purpose flour
• 1/2 cup Hershey’s Cocoa, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1-1/2 teaspoons Saigon Cinnamon (or regular cinnamon)
• 1/4 teaspoon Mexican Chili Powder
• 1/2 cup milk
• 1/3 cup unsalted butter, melted
• 1-1/2 teaspoons vanilla extract
• 1/2 cup packed brown sugar
• 1- 1/4 cups hot water
• Cinnamon Ice cream or vanilla 

Directions: 

• Preheat oven to 350 degrees. Heat a pot of water on the stove to very hot (just under a simmer 
• In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder, salt, cinnamon, and chili powder.
• Stir in milk, melted butter, and vanilla and mix until smooth.
• Pour the batter into an ungreased 2-quart dish (as shown in photo) or a 9-inch square baking pan and spread evenly.
• In a small bowl, stir together the remaining ½ cup granulated sugar, remaining ¼ cup cocoa, and brown sugar, and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!
• Bake 35-40 minutes if using a 2-quart dish (or 30-35 minutes if using the 9×9 pan) as shown in the photo or until the center is almost set. Remove the dish from the oven and let it stand for 15 minutes.
• After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of ice cream if desired and serve immediately.
  

1. An Added Note
2. Although regular cinnamon may be substituted for the Saigon Cinnamon listed in  the recipe ingredients, try, if possible, to use Mexican Chili Powder if you can. Mexican Chili Powder (found at a local supermarket) has a sweeter, mellower spice than the regular chili powder usually found in your spice cabinet and is best suited for this recipe. If not available, use regular chili powder. 

What Were We Thinking

 

What were we thinking, moving to AZ in August!! The neighborhood looked like a ghost town as we rolled in with a car tightly packed, and the temperatures soaring at 109!! The heat was impressive and oppressive. Besides a lot of weeds, we found new plants growing that we have never seen before: Birds of Paradise. In fact, almost every yard had these thriving plants. 

In addition, since there has been a wet monsoon, it has brought a fluttering explosion of moths and the Snout Butterfly. 

We are grateful and thankful to have made it here without an accident, nor a ticket and all boxes were intact. 

But oh my, the heat- tonight at 7:00 PM, the temperatures hardly dropped and still hovered around 100. We need to adjust and be out at 6:30 AM for a walk. The highlight of my day was a flower delivery. 

This gorgeous arrangement came from the Camp Candace group, a literary retreat, that meets once a year in August. For 5 days, authors and writers receive writing instruction, enjoy camaraderie with other kindred spirits, and have opportunities to share their personal writing with group members and a writing instructor. I couldn't join the group this year as we were traveling, but this thoughtful gesture just made my day. 💗

Ever Ready's kitchen will be open starting Thursday. Two recipes from the recently posted "cache" will be shared. 

Behind The Scenes

LET THE ADVENTURES BEGIN

While we travel back to AZ, Ever Ready must go on "pause" again. But the GOOD NEWS I am leaving you with a "cache" of recipes I have been collecting and plan to start cooking and baking as soon as I regain the use of my kitchen. Check these recipes out below and let me know which ones you'd like me to make first. Please post in the comment box. 

Note that every day since we left in late April, the temperature in Green Valley has been over 100, except for one week in the high 90s. Are we ready for this??   

Roasted Fall Vegetable Salad 

https://juliasalbum.com/fall-veggies-feta-pecans/

Mini Pimento Cheese Balls

https://inspiredbycharm.com/mini-pimento-cheese-balls/

Roasted Carrot Salad

https://inspiredbycharm.com/roasted-carrot-salad/

Cheesy Corn Green Chile Casserole

https://www.thecookingmom.com/cheesy-corn-and-green-chile-casserole
+
Creamy Corn BLT Dip

 https://inspiredbycharm.com/creamy-blt-corn-dip

Easy Beef Burrito Skillet Meal

https://www.the-girl-who-ate-everything.com/easy-beef-burrito-skillet

One Pan Chicken Skillet Broccoli Meal 

https://www.the-girl-who-ate-everything.com/one-pan-chicken-broccoli-cheddar-orzo

Raspberry Lemon Cake 
 https://juliasalbum.com/raspberry-lemon-cake/

Mini Key Lime Pies

https://sockfairies.blogspot.com/2026/08/lemon-strawberry-shortcake.html

ENJOY YOUR SUNDAY

Lemon Strawberry Shortcake

  “Summer has a flavor like no other. Always fresh and simmered in sunshine” 

Oprah Winfrey

I would be remiss not to mention the hydrangea bushes in the Twin Cities. After two weeks here, I noticed these bushes (several varieties) were stunning and thriving despite the lack of measurable rain. 

 

Lemon Strawberry Shortcake 

A simple, delicious cake that bursts with fresh strawberries and a splash of lemon. While this isn’t a shortcake in the traditional sense, it's reminiscent of a strawberry shortcake with its flavors
The recipe serves 8 and was adapted from bakeorbreak.com
Cook's Notes: The cake is best served within 24 hours of baking. Keep it lightly covered with a sheet of wax paper as the bottom of the cake is moist with the addition of strawberries. A whipped cream topping dotted with more fresh strawberries takes the dessert to a whole new level.
Cooking Tip:
Use a light-colored pan. Dark pans have a tendency to get hotter in the oven, over-baking the exterior of your cake before the inside is done.

Ingredients: 

• 1-1/3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 2/3 cup buttermilk
• 1/4 cup butter, melted
• 1 tablespoon lemon juice
• 1 tablespoon grated lemon zest
• 1 teaspoon vanilla extract
• 1 cup sliced fresh strawberries

For the Topping

• 1 cup sliced fresh strawberries
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• Optional 1 teaspoon Amaretto (liqueur)

Cake Directions:

• Preheat the oven to 350 degrees and grease a 9-inch round baking pan.
• In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. Set aside.
• Mix together the egg, buttermilk, butter, lemon juice, lemon zest, and vanilla. Slowly add to the flour mixture, mixing just until moistened. Gently fold in the strawberries.
• Pour the batter into the prepared pan and spread evenly. Bake 19-20 minutes, or until a pick inserted into the center of the cake comes out clean.
• Cool in the pan on a wire rack for 10 minutes. Then, remove the cake from the pan to a wire rack to cool completely.
  

Topping Directions:

• Place the cream and confectioners' sugar in a large bowl. Beat until soft peaks form.
• Spread the whipped cream on top of the cake, adding drained strawberries, and keep the cake refrigerated until serving. Another option would be to add a dollop of the topping to each serving.

I made a stir-fry dinner (stove-top, no oven needed ) to serve with the cake, using the recipe link below.

Honey Sesame Chicken and Broccoli 

https://sockfairies.blogspot.com/2022/06/honey-sesame-chicken-and-broccoli.html

Looking Ahead to Autumn

Wild Rice Salad with Cranberries, Butternut Squash and Toasted Pecans with Maple Cider Vinaigrette
Cook's notes: This splendid late summer/early autumn salad includes some of Minnesota’s very best natural ingredients. It's definitely company-worthy. Butternut squash or pumpkin work well for this dish because the squash holds its shape beautifully after roasting. The combination of nutty wild rice and a simple maple dressing is delicious, and their vibrant colors make for a stunning dish. Consider this a time saver: make the wild rice ahead and toast the pecans. The dressing can be easily doubled.
Salad recipe from the "Smitten with Squash Cookbook" and serves 4.
Cooking Tip:1 cup uncooked wild rice = 3–4 cups cooked wild rice
Vinaigrette recipe adapted from Byerly and Lund's Cookbook

Maple Cider Vinaigrette Ingredients:

• 3 tablespoons cider vinegar
• 1/4 cup pure maple syrup
• 1 teaspoon apple pie spice
• 1/8 teaspoon dry mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil

Ingredients Salad:

• 2- 1/2 cups peeled and finely chopped butternut squash or pumpkin
• 1- 1/2 tablespoons olive oil or Blood Orange Olive Oil
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• Sea salt and black pepper
• 4-5 cups torn baby spinach leaves or chopped romaine
• 1/2 cup thinly sliced green onions
• 1 cup dried cherries or dried cranberries
• 1 large diced, crisp apple (I used HoneyCrisp)
• 1/4 cup thinly sliced fresh basil
• 3/4 cup chopped toasted pecans or cashews
• 4 cups cooked wild rice, warmed

Directions:

• Place all dressing ingredients in a blender and mix well. Taste test to balance ingredients. Refrigerate until needed
• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss squash with olive oil, salt, pepper, and maple syrup, with a sprinkle of cinnamon.
• Spread squash evenly on the baking sheet and roast squash for about 15 minutes or until fork-tender, stirring once during the roasting time. Set aside.
• In a measuring cup, place dried cranberries or cherries. Pour boiling water over them and let set for 5 minutes. Drain.
• In a large bowl, combine onions, cherries or cranberries, basil, diced apple, and cooked wild rice. Stir in the dressing; taste and adjust salt as needed. Place mixture on spinach leaves or chopped Romaine. Top with pecans.
• Serve dish at room temperature.
  
  
  

Book Review Midwife's Journey

 BOOK REVIEW-A MIDWIFE'S JOURNEY

Niomi Rohn Phillips' newest book, historical fiction “A Midwife's Journey,” begins in 1894 with a diphtheria epidemic that has devastated the White Russian colony of Molotschna (present-day Ukraine). Margaretha Rahn has just buried three of her four children. Her husband Abraham decides that emigrating to the United States to build a new and better life is what the family needs.

Margaretha's husband Abraham has been a successful farmer, and, unlike most emigrants, they leave Russia with the financial resources to buy a home and farmland in an established Mennonite community in Minnesota. But in little more than three years, restless Abraham decides he must take advantage of the free land available for homesteading in North Dakota despite Margaretha not wanting to resettle somewhere else.

Margaretha Rahn is a hebamme (midwife) and comes from a tradition in which midwives are formally trained and considered blessed by God. She delivers babies and sometimes helps prevent pregnancies, using her midwifery and healing skills in snowstorms and fires, in the bitter cold of long winters, which was not always met with the approval of her church community. A recurring theme of hope with the promise of spring each year was prevalent in the storyline.

For Phillips, writing Margaretha's story was personal, as she delved into her family's history, which ultimately became “A Midwife's Journey.” As Margaretha's great-granddaughter, Phillips reimagined what her life might have been like living on the Dakota prairie. Phillips is a gifted wordsmith whose writing brings Margaretha's story to life. Her meticulous research on Mennonites and their culture provided invaluable resources for the story on midwifery in the late 1880s. She also accessed family journals for information on North Dakota homesteading during this time period.

I found the characters fully developed, which enhanced the narrative and made them relatable and engaging for the reader. Phillips excelled at capturing Margaretha's voice throughout the story as she experienced emotional upheavals, leaving her family and homeland to resettle on the prairie, the heartbreak of losing three children to an epidemic, and coping with unpredictable North Dakota weather. One can't help but admire Margaretha's determination and commitment to use her midwifery skills despite some resistance from church members over certain expectations and rules. Margaretha felt strongly that she needed to support women in her community through their transformative experience of childbirth and help empower them to make informed choices about their own bodies and their babies.

Phillips wisely included a section at the end of the book titled Margaretha's Notebook. It's a glossary of commonly used herbs in midwifery practice and how these herbs helped women during pregnancy and childbirth. In addition, these herbs helped combat a variety of illnesses and diseases facing settlers. I found the information helpful in understanding their usage throughout the story.

Author Niomi Rohn Phillips (left) and Sharon Harris (right) editor, Jackpine Writers' Bloc, Inc., at the 31 Northwoods Art and Book Festival, August 8, 2026

Tarah Wolff, designed the book cover (not pictured)

Chocolate Chip Cake

 

A  dessert that blends one's love of chocolate chip cookies and yellow cake. It's the perfect summer treat with your favorite cup of coffee or tea. 

The recipe was adapted from inspiredbycharm.com

This Chocolate Chip Cake is a classic homemade yellow cake that’s extra moist thanks to a special ingredient: yogurt, though sour cream works too.  
Why you will love it

• Uncomplicated ingredients. Everything you need is probably already in your pantry or fridge. It’s the perfect recipe for when you want to whip up something delightful without a trip to the store.
• It’s loaded with chocolate chips. Go big or go home. The amount of chocolate chips in this cake is perfection.
• Serve it any time of the day. It’s wonderful as a breakfast or brunch sweet, perfect with afternoon coffee/tea. 

Cake Ingredients: 

• 2-1/2 cups flour 
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda 
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, softened
• 1 cup sugar 
• 1/2 cup brown sugar
• 3 eggs 
• 1- 1/2 cups yogurt plain (5%fat) or sour cream
• 1 teaspoon vanilla 
• 1 package 10 oz. dark or milk chocolate chips

Topping 

• 2 tablespoons sugar
• 1 1/2 teaspoons cinnamon
• 3/4 cup crushed walnuts

Directions: 

• Preheat the oven to 350 degrees; spray a 9×9-inch baking dish with baking spray. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter, sugar, and brown sugar with an electric mixer until smooth. (This will take about three minutes.) Add the eggs, one at a time, beating well after each addition. Add the sour cream or yogurt and vanilla. Beat to combine. Fold in chips. 
• Add the prepared dry ingredients to the wet ingredients. Beat to combine. (Usually, this takes about 2 minutes at medium speed.)
• Spread in an even layer with a spatula.
• In a small bowl, prepare the topping by whisking together the sugar and cinnamon, adding in crushed nuts. Sprinkle the batter with the cinnamon-sugar nut mixture.
  
• Bake for 40 minutes or until a toothpick inserted near the center comes out clean. Do not overbake.
• Allow the cake to cool before serving.