Wednesday, October 8, 2014

Red Elk Burritos

Sorry I don't have a picture! We ate them all before I thought about it!

Red Elk Burritos
1 lb. ground elk meat
About 1/4 C. flour
About 1/4 C. shortening/lard/oil
1 large can red enchilada sauce (we like the La Victoria or Macayos brand)
2 1/2 C. of shredded cheddar cheese

Brown elk meat.  Next, we're going to act like we're making a gravy (over medium heat).  Add some shortening/lard/oil to the pan so that making a roux will be possible. Add a little flour at a time until you reach a roux consistency (you want the roux to still be very oily, not very floury). After your roux caramelizes, add the can of enchilada sauce and cheddar cheese.  Stir until thickened.  Serve in tortillas

Thursday, October 2, 2014


 The kids and I visited a local fire station for a preschool field trip.  Buddy  was in HEAVEN! He was literally bouncing off the walls.  The firemen at the station were commenting, "Now there is a future fire fighter!" because he just couldn't contain himself.

Ten loved it, too! She got to participate right alongside the "big" (bigger than her) kids.

The fire fighter that gave us the tour was so great with the kids and super patient.  Buddy was the only one who got to wear her fire hat.  He said it was "real heavy!" But, it made for such a cute picture.  It's my favorite of the whole outing!

Thank you to all the men and women who serve as fire fighters, police officers, ambulance drivers/paramedics, and...let's not forget the military!

The Big City Backwoods Family loves you ALL!