Sometimes you have to just muscle through a tough time, and turning on the stove when it's so darned hot out is a struggle. But today I took out a pound and a half of top sirloin beef from the freezer, onions, peppers, and black beans that I cooked this morning, and made a batch of my "taco/nacho/burrito" mix. I made enough that I put a couple of jars into the freezer.

Tonight I used up some leftover restaurant tortilla chips and scooped up my "nachos" - the filling on the plate topped with some thawed leftover guacamole (plus some of my homemade thawed to even it out - the restaurant stuff was awfully spicy hot), sour cream, and a few dashes of Tapatio hot sauce.

The beans had soaked overnight so they simmered for about 90 minutes this morning then cooled and I also put several jars of them into the freezer. If I'm going to do this I might as well make extra for later.

Tomorrow I'll make the bread pudding.