In this day and age you can’t do anything without the internet. Well, this past week there was an auto accident that took out the internet in our entire area and we could not do one thing for work. I can honestly say it has been a pain in the butt. We have become a society of electronic gadgets and one day it is going to be the ruination of the world. I know things in life must grow and expand to survive, but we have no fallback.
Kids that have grown up in this technological generation don’t know how to do anything for themselves. If they want to know about something they look it up on Google. Nobody problem solves anymore. Momma Said, “Figure the problem out for yourself instead of asking Alexa.”
I don’t want a device in my house that is listening to everything I say or do. To me that is just creepy and I probably wouldn’t use it if I did have it. Do kids even do their own homework anymore? Do they just sit at the table and ask Alexa for all the answers. How is that learning anything? The only thing I had was the encyclopedia. Ask a kid today what that is and they probably wouldn’t know.
I know things are going to continue to grow and expand in this electronic era but I miss the good old days. Nobody talks to each other anymore unless by text messages. People will walk right into you on the street because they are not looking where they are going. Their eyes are stuck to that device and they are missing the beauty all around them. Momma Said, “Look up and behold the beauty of God on a clear day when the sky is blue and the sun is shining.”
BAKED POTATO NACHOS
INGREDIENTS
- 4 lb russet potatoes, cut into wedges
- 1½ Tbsp taco seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and black pepper to taste
- 3 Tbsp olive oil
- 2 cup shredded Mexican blend cheese
- ¼ cup black beans, rinsed
- 2 Tbsp ripe black olives, drained
- 6 slices bacon, cooked and crumbled
- 1 batch pico de gallo
- 4 oz queso fresco, crumbled
- 8 oz sour cream
- pickled or fresh jalapeno slices
INSTRUCTIONS
- Preheat the oven to 425°F and spray a baking sheet with cooking spray. Set aside.
- Clean and cut the potatoes into wedges. Try to keep the potatoes similar in size for even cooking.
- In a large mixing bowl, drizzle the wedges with olive oil then toss the wedges with the taco seasoning, onion powder and garlic powder. Season with salt and black pepper to your taste. Arrange on the baking sheet.
- Bake for 35-40 minutes until crispy and fork tender. Turn once while cooking.
- Remove from the oven and sprinkle with shredded cheese. Arrange the black beans and black olives on top. Return to the oven for 3-5 minutes until the cheese melts.
- To serve, top with pico de gallo, crumbled bacon, sour cream, crumbled queso fresco and pickled or fresh slices of jalapeno peppers.
- Serve immediately.