Daniel and Shelley talk about inimitable country music legend Dolly Parton and Ice Age woolly rhinos! Check out our IG for photos! You can also check out the recipes Daniel and Shelley discuss this episode below:
- Dolly’s account of the time she first met Johnny Cash
- Hello, I’m Dolly!
- You know that podcast Dolly Parton’s America
- Dolly doin’ her part
- Women of the Century Article
- Woolly Rhino discovery in the Russian Arctic
- Oh, the Post.
Recipes:
Mitzy & Daniel’s Picodillo recipe:
- 1 lb lean ground beef
- ½ of a large white onion (chopped)
- 3 serrano Peppers or two jalapenos (diced)
- 3 roma tomatoes (diced)
- 1- 15oz can of garbanzo beans (drained)
- 1- 15oz can of Pinto beans (drained) – Optional
- 1- bunch of cilantro (chopped)
- Cooking oil
Spice seasoning: (a dash of this and that)
- Achiote Seasoning
- Garlic powder
- Onion powder
- Dried cilantro
- Black pepper
- Salt
Instructions:
- Brown ground beef in a large skillet. Once browned, drain grease and set aside.
- In the same pan that the ground beef was cooked, add in the chopped onion. Sauté on medium heat until translucent.
- Add the beef back in along with the tomatoes, peppers and garbanzo beans and sauté on medium heat until heated through. Add in the seasoning to taste at this point. (Sorry, I can’t be more exact with measurements, trade secrets, ya know!)
- Once the mixture is warmed through, add in the chopped cilantro. Stir to combine.
- Serve over Mexican rice and spoonful of sour cream.
3-Ingredient Peanut Butter Cookies
- 1 cup peanut butter
- 1 cup sugar (for a PB&J cookie, replace with your favorite jam or preserves)
- 1 egg
Preheat oven to 350°. Mix ingredients until smooth and thick, then spoon onto baking tray. Bake for 8-9 minutes. Let cool completely. Take half for yourself and no one else.