BearlyThere

Our state goes back on shelter at home directives Monday - stores are INSANE this weekend. Walmart especially. Not going out! Happy that online is an option.

Received the box I won via the shopping spree thread - YAY!! Awesome shirt and a whole lotta Gotta swag. THANK YOU Brad.

Amazon Sportybella Volleyball Hair Accessories, Volleyball Hair Ties, No Crease Volleyball air Elastics Set 7.50 Artist Painting Set, 128Pcs Artist Set W/ Table-Top & Field Easels, Art Painting Brushes, Paint Tubes, Painting Pads, Canvas Boards, Painting Knife for Oil, Watercolor, Acrylic Painting & Art Sketch 89.99 Odoland Camping Cookware Stove Carabiner Canister Stand Tripod and Stainless Steel Cup, Tank Bracket, Fork Spoon Kit for Backpacking, Outdoor Camping Hiking and Picnic 32.99 Jetboil Flash Camping and Backpacking Stove Cooking System 108.95 Cabelas Genisis Compound bow 219.99 Joann Fabric Janome Memory Craft 230E Embroidery Machine $539.99 999.41

King size soft fuzzy blankets - usually at Target, sometimes at Kohls ... Best price of the year (usually) and I use them for gifts, backings to denim scrap quilts, and personal use. Keeping an eye out for work boots this year too

We traditionally serve this on Christmas Eve - its amazing comfort food! New Mexico Posole (stew) Ingredients 1 ½ pounds dried hominy (posole), soaked overnight in cold water 1 Red Chile Recipe (*see below) 2 pounds fresh pork belly, cut into 11/2 inch cubes 2 pounds pork shoulder, not too lean, cut in 2-inch chunks Salt and pepper 2 cloves garlic (chopped) (approximately 1/4 cup) 2 cups finely diced white onion Preparation Soak posole for 24 hours. Transfer to large soup pot. Cover with water and bring to a boil. Let simmer briskly for 1 hour. Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion, bay leaf, garlic, and cumin. enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and hominy grains have softened and burst. Skim fat from surface of broth. Stir in 1-2 cups red chile and simmer for 10 minutes. Taste and adjust seasoning. Serve with fresh tortillas and lime wedges. NM Red Chile (sauce) Ingredients 20 Dried Hot or X-Hot New Mexico Red Chile Pods 3 Tablespoons Manteca (Lard or Bacon Grease) 1/4 Cup Garlic (chopped finely) 2 Tablespoons Flour 1 Tablespoon Salt 3 Cups Water Instructions Remove all stems and seed from chile pods (leaving them will make chile taste bitter) Submerge red chile pods, then boil till they become soft. Strain water from red chile pods(some people like to use this water later in the process) Heat lard in large skillet on a high temperature Put softened red chile pods into hot grease Add garlic and flour Turn ingredients in skillet until flour has browned Transfer to blender, add salt, then blend on high setting for about 5 minutes Strain through sifter to remove any large pieces that didn’t blend and transfer to large pot Simmer at medium-low temp for 20-30 minutes Serve as a side or use to season your favorite New Mexican food!

OoooOO ... stuff! Will definitely be watching for chances to win

Had to set up a new account as my prior email was hacked beyond help ........ but so excited to continue my following of GottaDeal and BF discussions!