Yesterday I pulled something in my back, so when I woke up this morning I was pretty stiff. I carefully rolled out of bed at 6:00am. and got in the shower. The water was good and hot and I let it pound on my back as I shampooed my hair and soaped up. I had jury duty today and I didn’t want to call in with an excuse. I was grateful that the hot water and some muscle relaxants helped loosen things up. An ice pack between me and the seat, made my trip into town a bit easier.
I am always amazed at the number of people who show up for jury duty that are wearing jeans and sandals. I had on a skirt and blouse and almost felt out of place. The jury pool that I was picked for included 65 people, with me being #50. We walked, as a group, over to the criminal court building, went thru the medal detectors and up to the 15th floor. The deputy that was in charge of us, lined us up by our numbers and took us into the court room. The case that we were there for was a sexual assault, with a grown up, in which violence was used. We were asked some really interesting questions by the prosecutor and defending attorney. All I can say is, I am sooooo glad that I was not picked to be on this jury. I was so wrapped up in the case that I almost forgot about my back hurting. I came home and took a nap, taking it easy for the rest of the day.
I thought you would enjoy this recipe for:
Vegetarian Enchilada Casserole
1 can crushed tomatoes in tomato puree -- (28-ounce)
1 can chunky salsa -- (14 1/2-ounce)
1 can tomato paste -- (6-ounce)
2 cans black beans -- (15-ounce) rinsed and drained
1 can whole kernel corn -- (15 1/4-ounce) drained
1 can diced green chiles -- (4-ounce)
1 1/2 tablespoons ground cumin
l/2 teaspoon garlic powder
5 corn tortillas
1 can sliced ripe olives -- (2 1/4-ounce) drained
In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly. Top with 1l/2 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all.Cover and cook on the low heat setting about 5 hours.Serve hot.
Today's Crockpot Recipe Courtesy of Juan Valdez