There’s the yard to mow, garden to weed, blackberries to pick plus the usual everyday stuff. We had a huge rain Monday night and my garden is going to need some refurbishing. With 3 inches of rain coming down in less than an hour – there are numerous mole tunnels that were exposed and will need to be filled in.   Fortunately, I only lost a couple of bean bushes to the cave-ins. Could have been a lot worse.

Somewhere in all the stuff we have around here, David found a couple of rectangle-shaped wooden frames about 3′ x 4′ and 8″ tall. Think I’m going to turn them into an herb garden. There’s some room next to the deck kitchen (it’s a mess right now) and I think that would be a good place. I’ll get started on that this weekend. I’ve got to dig out all the Bahia grass, level the area and see how I can work around the existing hydrangea plant. Went out to take a picture to show you how bad it looks and the air was full of Jasmine. The Star Jasmine by the walk is blooming and the whole backyard smells wonderful.

If I end up working in the yard as planned, bet I’ll be pulling out and heating up some of those frozen dinners I’ve stashed. May even make and freeze some breakfast burritos tomorrow so I can get an earlier start Saturday without having to cook breakfast.

Luckily, David loves sandwiches and wrap-ups. The breakfast burritos I make are usually made with leftovers – sausage, bell pepper bits and potato pieces. They’re quick to make, and if you’re so inclined they freeze and reheat well. I’ve not ever made a really large batch of them but they’re just like the ones you buy at the store – only without all the added salt, fat and preservatives. 

If you think your significant other would like them, here’s how I make them with leftovers that might other wise go begging.

What you’ll need to make 2 wraps (just double, triple, etc. the recipe for more burittos).   And, use the leftovers in the amount you have. I’ve given amounts as a ‘go-by’, but the recipe is certainly not written in stone.

• 1 Egg (beaten)
• 1/4 Medium sized potato cut into small bite-sized pieces
• 1 Tablespoon finely chopped onion
• 2 Teaspoons finely chopped bell pepper
• Cooked meat of choice cut into small bite-sized pieces (sausage is our favorite but bacon or ham works well)
• 1 Tablespoon butter
• 2 Flour tortillas
• Salt, Pepper to taste

In a small skillet, melt the butter. Then add in the potato, onions, and bell pepper. Saute over medium heat until veggies are slightly soft and potatoes are a little browned.  To the veggie mix add the meat and stir around until mixed in. To this add the 1 beaten egg and seasonings. Scramble until the egg is done, remove from heat and set aside.

I like to spritz the tortillas first with some no-calorie spray butter . . .  then in the middle of each tortilla place 1/2 of the egg scramble mixture.  Fold the 2 edges over to the center. Place the burritos on a micro-wave safe plate, cover with a damp paper towel and microwave for about 25 seconds at 50-60% power. You may need to adjust the time to fit your microwave. You want to warm them just enough to make the tortillas soft – you don’t want to nuke them long enough so that the tortilla gets hard. Serve immediately with some taco sauce – or not.

If you plan on freezing them for later use, skip the microwave part. Once you have the egg mixture in the tortilla, wrap each buritto individually in plastic wrap, place in a zip-freezer bag and freeze. Warm them up on 50% power for about a minute (each). Again, you’ll may need to adjust time and temp for your oven.

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