DH just went down to the gas station and filled one of our gas cans for $12.50 so we have it on hand for the generator. We have already had one brief power failure today and winds are expected to be nastier tonight, plus there is a very good chance of heavy snow if the temperatures plummet. Nothing like the 2 feet we got last time, but several inches.

I hope it doesn't hit us, but at least we have a back-up energy and heat supply. That generator may not turn out to be just an expensive piece of porch equipment after all. Though I am still feeling the pinch of buying the thing!

Rose's basketball practice was upped to 3 hours tonight. I hope the power does not go out at the school, though there are emergency lights I don't know if there are any in the gymnasium. I don't like these 3 hour practices. Especially on nights they assign math homework.

Dinner tonight is my lower carb version of Chile Verde.

Ingredients:

1/4 lb sugar-free bacon, crumbled
1 lb boneless pork roast, cubed
1.5 cups chopped scallions
1 T minced garlic
4 oz green chile peppers, diced (fresh or canned)
1.5 T jalapeno peppers, diced (fresh or canned
2 cups water
1/2 tsp salt
1/4 tsp pepper

In large skillet, fry bacon crispy. Set aside. Start browning pork in bacon fat. Add bacon crumbled. When pork is browned, add scallions and garlic.* Saute until tender. Add remaining ingredients and stir. Simmer for 30 min. Turn up heat to medium for 15 min to thicken. If you want to add some thickener like corn starch or flour you can, but I don't.

*Optional: if desired, julienne chop a green bell pepper and add with scallions and garlic to stretch meal further. Serves 4 without bell pepper, 6 with.

Can serve by itself or with 100% whole wheat tortillas, veggie wraps, etc. Added cheese or sour cream also optional.

Recipe responds well to doubling, tripling or quadrupling for the freezer.