The famous, talented and lovely
Lori Holt and I have planned a date together for months. Both of us have very busy schedules and it was challenging to find time that worked for both of us. So it was with much anticipation that we got together yesterday.

Here is Lori in my sewing room. We didn't have anyone to take a pic of us together. And believe it or not I forgot my camera when we went on our adventure. So go to
Lori's blog to see some of the places we visited. We went to a few shops around locally and mostly just window shopped.
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Lori brought me the sweetest present. Chicken fun for my kitchen and some scrubbies. I have a big rooster sitting on my kitchen table. I don't think Lori even knew that. But we do really like the same things.

This was my purchase of the day. I bought it for a special gift for someone. Friday I'll show you the fabric I got at The Quilting Cottage with my gift cert.

After shopping Lori and I came back to my house for lunch. I made a Taco Cornbread Pie with a green salad and cupcake. It was pretty good and it was fun to relax and talk to Lori about life.

I thought I would share my recipe with you. It is easy and I was able to make it ahead. I got to write the recipe down on my new recipe card! I saw the idea on Simple Daily Recipes but I changed it up to make it my own. However, when I made it for Lori, I forgot to put the corn in it. Oh well. You might not be able to read the recipe from the card so here is the recipe below:
Taco Cornbread Pie:
2 lb. hamburger
1 green pepper
1 onion
mushrooms (or whatever veggies you have on hand)
1 can pinto or kidney beans (drained)
1 cup frozen corn (how could I forget this when I made it for Lori?)
1/2 tsp garlic powder
1 tsp chili powder (or more, depending on your desire)
1 tsp cumin
1 cup salsa (I used mine)
salt and pepper to taste
1 package corn bread mix
Brown hamburger, saute vegetables, drain. Add salsa, corn, beans and seasonings. Mix together. Pam spray your baking dish and put the mixture in the baking dish. Follow package directions for cornbread mix (I used Krustez) and then spread cornbread mix on top of the taco ingredients. Bake at 375 convection for 35 (plus or minus, depending on your oven) minutes. Serve with a salad and top with sour cream.
I had a great time with Lori. She's such a great girl.
-nanette