Moving on

We decided today we are leaving Quartzsite when our time is up the 23rd so I spent the day on the phone renting a RV spot next to my friend in Salome, Az. It is not in a trailer park but right against her back yard and their is one other lady there in a fifth wheel. She is from Salem, Oregon.

I must admit it will be nice to have water and sewer and not have to go dump every week but also have to admit I have really enjoyed Quartzsite but not looking forward to all the people that are arriving. Would rather stay in little Salome and drive to Quartzsite to see the shows.

After I got all the stuff done on a place to stay next I have to go to Salome and get the address and get the electric turned on tomorrow.

Got the insurance all straightened out on the Jeep and called DMV to see what I need to do to get the Jeep license for Oregon and then guess what I did. I took a book and set out in the sunshine and waved at the neighbors as they went by and waved. A relaxing afternoon.

Made a really easy chicken enchilada dish for our late lunch today. We usually have a late lunch then just a bowl of cereal for supper or sandwich.  It was really good and so easy to do and you can freeze them and take out and put sauce on them, put in the oven froze and cook 10 to 15 longer then normal.

1 can of chicken, 15oz cottage cheese or ricotta cheese (I used cottage cheese as that is what I had), chopped onion, chopped olives, can mushrooms, grated mozzarella cheese about 1 1/2 cup add about 1/2 tsp salt and 1/2 tsp pepper. Mix everything in mixing bowl and put about 1/3 cup in a flour tortilla and roll up. Spray a baking dish and heat oven to 350 degrees. Continue to fill your tortillas until your dish is full and put a MILD green enchilada sauce on it. grate about 1/2 cup mozzarella cheese on top. Cover with foil and bake for 20 minutes at 350 degrees. Then uncover and bake another 10 to 15 minutes. Let cool a few minutes and serve.

Any mix you have left you can make up the enchiladas and freeze. Take out and pour your sauce over the frozen enchiladas, cover and bake for 40 minutes covered and then 15 minutes uncovered.

Mom just loved them and they were really easy. I got the recipe off circle of moms and then I added to it like I always do. they did not have olives or mushrooms and onion. Mom ate so many she was not hungry at supper.  Quick thing for supper when you are tired and I love that you can freeze them and only dump your sauce on it and ready to go on that night you are running late.

See you all tomorrow, be safe