Life should never be this crazy. Swirling towers of wind should never come out of the sky at 2:30 in the morning and leave you and your family huddling amongst the winter coats and wrapping paper. No one should ever have to walk outside to see the war-zone that is left in the wake of an F2 tornado. But it happens and it happened to us about a week ago and I am more thankful than you can ever imagine that we survived to tell the tale. Although I am a little tired of telling the tale, so this will be the last time for a long time.
We were so very lucky. We lost just about every tree in our yard, but not a single one fell on the house. Thank God. The roof is a little peeled up in spots but we are still dry. There is now a dead animal under my house. I could have done without that.
That’s my brother who came with my Dad at 7AM to help us try to clean up. He’s 6’3″. That is the tree that didn’t hit my babies’ bedroom.It’s about 30 feet tall.
They got it worse on the other side of that hill though. My friend, Brandy, lost her house and because of her quick reactions none of her family was injured.
Lots of other folks lost everything. Those who didn’t will be paying to fix the damage for quite a while. The community has been so supportive and caring. The outpouring of love has been amazing.
There is a benefit at The Old Coble Store this Saturday if you are in the area and would like to help out. If you are not in the area and would still like to help out you can call First Farmers & Merchants Bank to donate at (931) 729-3522. I urge you to do so. This is a poor community with many families scraping by long before a tornado came through.
So this week, for us, has been crazy and emotional and busy and we are slowly returning to some kind of normal. And normal for me is holing up in the kitchen and playing with my food. This pepper dish is one I have had rolling around in my head for a while. Its one of those comfort food dishes, perfect for a time like this.
- 4 red bell peppers
- 1 t. olive oil
- 1 lb. ground turkey
- 1 small onion, diced
- 2 T taco seasoning
- 1 cup cooked brown rice
- 1 cup corn
- 3 chipotle in adobo chiles, minced
- 1/2 cup chopped fresh cilantro
- 1/2 cup shredded Mexican style cheese
- Sour cream for topping
- Preheat the oven to 375.
- Halve each pepper lengthwise and scoop out seeds and membrane. Place cut side up in a baking dish.
- Meanwhile, heat oil in a skillet over medium high heat. Add onion and turkey and cook until turkey is browned and cooked through. Drain and return to the pan. Stir in the taco seasoning and cook for 1 minute. Remove from the heat and stir in the corn, rice, chilies,cilantro, and half of the cheese.
- Fill each pepper half with the rice mixture and top each with the remaining cheese. Pour 1/2 inch of water into the bottom of the pan (to steam the peppers), cover with aluminum foil and bake for 40-45 minutes or until the peppers are tender. Top each pepper with a dollop of sour cream ( and maybe some avocado if you have one around) and serve! Makes 4-6 servings.
- Tip: If you don't do spicy, replace the chipotle with mild green chilies. Yum!!