Saturday, October 1, 2011

Mexican Crock Pot Burritos and DERPS

On Fridays, we do movie day for the after school kids.  We figure we spend all week doing enrichment activities and a nice social experience like movie watching is a good way to end the week.  We do things up right and serve popcorn to the kids.  I was popping the popcorn in the microwave yesterday.  I’d put a bag in and then pour some juice for the kids.  The microwave was probably new in 1989 and has no button to push for popcorn.  You just roll the dial (yes, the dial) to two or three minutes and listen until popping stops. I forgot about one of the bags while I was pouring juice and it got too done.  Burnt popcorn is not fun.  When I pulled the popcorn out of the microwave smoke filtered out quickly and then suddenly…the entire school’s fire alarm system began to buzz frantically.  There were also lights flashing.  Several of the terrified small kids threw their bowls of popcorn up in the air as we evacuated the school.  With the smoke and flashing lights the room we were in looked like a popcorn disco party at Studio 54.  A fire station’s response time for a school is really really good, by the way.  Fire trucks were at the school in seconds…literally.  I explained to everyone it was a popcorn mishap, the kids went back to the movie and now everyone has a really nice story to tell. I figure, a spontaneous popcorn burning fire drill is not a bad thing.  We were fairly efficient in our evacuation.  Seems the policies are all in working order.  You’re Welcome!

Speaking of doing something stupid, I really like derp photos.  I especially like animal derps just because you know they aren’t faking.  After the derp photos, check out an easy EASY dinner recipe.  It is really tasty, inexpensive and did I mention easy?!

Mexican Crock Pot Chicken Burritos

6 to 8 chicken thigh fillets (boneless and skinless)
1 (6 oz) can tomato paste
1 packet of dry fajita seasoning mix
½ can of medium enchilada sauce
½ cup water
Shredded Monterey Jack Cheese
Sour cream
Green onions
Old El Paso 60 second Mexican Rice

Place chicken thighs in crock pot.  In a separate bowl, mix tomato paste, fajita seasoning mix, enchilada sauce and water together.  Pour this mixture over the chicken in the crock pot.  Cook on low for approximately 8 hours.   Place chicken mixture in warm tortilla, add some Mexican rice, cheese, sour cream and green onions, roll up burrito and serve!


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