One year ago today, the third day since our arrival in the bush in South Africa, we had no power for 19 hours and no WiFi. We are enjoying today without any outages, a strong WiFi signal, and a slightly cooler yet humid day. Often, this time of year, the temperature may only be in the 80Fs, 27Cs, but the humidity can be outrageously high, making us sweat until the sun goes down.
Nonetheless, it’s a good day. I’ve already prepped all the vegetables and ingredients for tonight’s taco salad dinner and only have to prepare the lettuce and cook the mince (hamburger meat) as soon as it defrosts enough to fit in the pan. I made the taco seasoning from scratch early this morning, using the ingredients listed below.
Those little packets of taco seasoning contain many chemicals and wheat, none of which we care to eat. Here is a simple recipe that takes only a few minutes to put together.
Low Carb Taco Seasoning
4 tablespoons chili powder
2 tablespoon cumin
4 teaspoons paprika
4 teaspoons salt
2 teaspoon garlic powder
2 teaspoon dried onion or onion powder
2 teaspoon oregano
2 teaspoon black pepper
Add all the spices to a mason jar or large zip-seal bag. Close and shake or stir until fully combined. Store in an air-tight container in a cool, dry place for up to 1 year.
Use 2 tablespoons for every packet of taco seasoning called for in a recipe or for every pound of meat with no additional salt added. Use 1/2 tablespoon to season 1/4 pound of meat if making individual servings. The individual serving size is about 1/2 tablespoon.
Serving: 8serving (1/2 tbsp) | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 616mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 849IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
This is so easy to make. This morning, I added sliced olives, diced onions, grape tomatoes cut in half, and chopped lettuce in individual containers. I’ll soon cook the meat until no blood remains, draining it in a strainer, placing it back into the pan, adding seasonings as stated above, based on how much meat I am cooking.
Then, I add about one cup of water for about 4 pounds, 2.2 kg of meat. Let the meat simmer until most of the water is absorbed, usually about 20 minutes. While the meat is simmering, I cut up one small avocado to serve atop my salad. Serve right away, layering your salad as you’d like. I add a dollop of sour cream to my salad, but Tom doesn’t add any dressing. Some may prefer to add salsa. Cool the meat slightly before refrigerating. It will keep in the fridge for four days or freeze in Ziplock individual servings.
OK, enough about food for you non-foodies. Oh, oh, one more thing about food. Last night, Rita, Gerhard, Petra, Fritz and Tom, and I went to Jabula for another enjoyable time together. We lounged at the bar for a while, ordered our dinner while at the bar, and then sat at the usual table for six that Dawn always saves for us and any group of six we may have to join us.
The food is consistently delicious, and the hosts divine, which brings us back over and over again. We never tire of dining and spending time at that great restaurant, unlike any other we tried throughout the world. The bar reminds us of the TV series Cheers, where “everyone knows your name.” And the food never disappoints.
When we returned home, we settled in for the night, watched an episode of a series on my laptop, and drifted off to sleep by midnight.
Today will be a quiet day. I continue faithfully with my new walking regime and haven’t missed a day since I started on January 1st. I’m not one for New Year’s resolutions, but this year was different. I needed to start walking more for my health.
Photo from one year ago today, January 16, 2021: