

Since I quit my job at Louise ISD in May of 2004, my life has taken a few unexpected turns. Mom had a series of strokes, starting on Labor Day weekend of 2004, and culminating with her death on February 24, 2005. The year following her passing was consumed with estate and Trust responsibilities. The business of death and the process of probate and the distribution of her effects determined my daily activities. Add to that necessity of learning to manage the Leigh Family Trust, and suddenly I am engaged in finance on an unprecedented level which requires hours of time, phone calls, travel, decision making, and accounting.
Hopefully, the tempest of the last year and a half is not a pattern for my future. I am still quite busy with the Trust, but it is beginning to settle down into familiarity. With the help of a dynamic accounting, investment, and legal team, the Trust’s holdings have been streamlined. The paperwork load remains high, but as I develop and work a system, it’s becoming manageable.
I laugh every time someone asks if I’m enjoying my retirement. Due to the convergence of events, I feel busier now managing the Trust, the rental properties, and doing Dan’s corporate office work than I ever was as a public school teacher. Not to mention that the emotional stakes are higher as I administer the enterprise created almost seventy years ago by my grandfather.
My intention is to settle back into a life pattern similar to what it was before Mom’s illness. The last few summers during my teaching career were spent commuting from
I’ll spend the cool months of fall, winter, and early spring in Ganado, catching up on filing, working on the rental houses, and tinkering with my landscaping. When I get the “Office of Multiplicity” finished there, the business home for the Trust will be centralized and orderly, provide a place to work, and be a safe repository for the Trust archives.
Of course, one of the lessons learned since May of 2004 is that you can’t predict or plan with any certainty at all. When I resigned the teaching position that I had held for fifteen years, I had no way to predict or expect the unsettling events that followed. Likewise, I cannot predict the next few years. I simply have intentions and adjust as events require.
PAUL MCCARTNEY ENCHILADA RECIPE
Ingredients (use vegan versions):
Directions:
Heat oven to 375
Mince mushroom to fine consistency Chop onion to desired size Mince garlic
In medium sauce pan on low, heat enchilada sauce till warm. Remove from heat. In large skillet on medium high add mushrooms, saute till tender. Add onions and garlic, saute till desired doneness. Add textured soy protein (if skillet is dry add a spray of a non stick fat-free spray to the pan then add textured soy protein) and mix well.
Add taco seasoning and mix till completely coated.
Add veggie broth and mix well (I like my textured soy protein soft, so if needed add extra veggie broth 1 tablespoon at a time).
Pull skillet off heat and let sit for a couple minuets mixing a couple times till textured soy protein is well hydrated.
Coat both sides of tortilla by dipping in the warm sauce. Place desired amount of filling in a line in the middle of tortilla. (3 or 4 tablespoons). Take left edge of tortilla and tuck under right edge so your tortilla rolls up and place seam side down in pan. Repeat till all filling is used.
Top enchiladas with left over sauce
Top with your favorite vegan cheese alternative if desired
Place pan in oven for 15 to 20 min
The warm sauce helps soften the tortilla so you can roll them with out breaking. If tortilla is really dry have a pan of hot water near that you can dip tortilla in to soften, then dip in sauce.
I build my enchiladas in the pan I am going to bake them in so all I have to do is roll the tortilla over seam side down and slide into place.
Now the Finnabair Pendragon version of Portobello Enchiladas...
Directions:
Heat oven to 350
In medium sauce pan on low, heat enchilada sauce till warm. Remove from heat.
In large skillet on medium high, saute onions and garlic. Add portobello mushrooms (if skillet is dry add a spray of a non stick fat-free spray to the pan) and mix well.
Add taco seasoning and mix till completely coated.
Add V-8 juice and mix well.
Coat both sides of tortilla by dipping in the warm sauce. Place desired amount of filling in a line in the middle of tortilla. (3 or 4 tablespoons). Take left edge of tortilla and tuck under right edge so your tortilla rolls up and place seam side down in pan. Repeat till all filling is used.
Top enchiladas with left over sauce
Top with cheddar cheese.
Place pan in oven for 15 to 20 min
These are the BEST enchiladas I have ever made. Give them a try!Some days you don’t feel like you have accomplished much, but you’ve been busy. Today has been a day of supervision, coordination, and support activities, but not a whole lot of ‘work.’
At the
Jesse, the rock mason has been here twice. He came this morning to get a sample of the existing rock to carry with him to match as he selected the rock for our new decorative terrace wall in the back yard and the facing of the extended porch at the front of the house. The only loose rock was on the barbecue pit in the back. He took a chunk of the old stone for a sample, and said that he would repair the barbecue pit when he did the rest of the job.
He returned in the afternoon with a sample of the stone he had found. It looks great, and he plans to be here at 9:00 in the morning to start working. He may be done by the weekend!
This afternoon the locksmiths from Cothron’s met us at the O’Dell house to change the locks. It only took them about 30 minutes to get that job done, but we had the opportunity to visit with the next door neighbor who works at the highway department. He referred us to a good auctioneer who may be able to help us get rid of some of the remaining items in the house.
While the locksmith was finishing up, Joe, the boss of the AC crew, called and said they were running to catch another job while the electricians were getting the wiring re-connected. We came back to the
One of the things we do for people who work for us is provide lunch. Each day that the AC crew was here, we provided a different meal. Monday was hamburgers; Tuesday was Taco Bell; and today was Philly Cheese Steak sandwiches from Texadelphia. Having that sit-down time with the crew gives us the opportunity to talk with the workers and develop a rapport that leads to a better working climate and a higher level of productivity.
One of the AC crewmember’s name was Roberto. He didn’t speak much English, but he has a fantastic sense of humor. When we told them the first day that we were buying hamburgers, and he said he wanted steak. We told him that his burger was a steak burger. Next day, we got Taco Bell lunch, and we got him a Steak Nachos Bell Grande. Wednesday’s Philly Cheese Steak was right up his alley!