The Rain and Pain Causes Flooding in Texas. Shit! That Don't Rhyme.

It's been raining like crazy down here in Texas. Almost all of East Texas is under water and it shows no sign of receding. The Brazos river is flooding most of East Texas and it's set to still rise some more today. The Guadalupe river that runs near us was high but not over flowing. In fact it's receding.

I took some pictures (too lazy to post them) of the Guadalupe river that runs by the golf course near our place. The river looks far away because they have the area near the river blocked off. It's not safe because of snakes and they might let more water out of Canyon Lake at any time. Canyon feeds the Guadalupe river that passes through Seguin. So far we've been extremely lucky, flood wise. We are high and dry here in Seguin, but who knows what's next with all the rain.

Speaking of rain, it's been reeking havoc with my back. We have a Low right now over us and it's moving kind of slow. That means lots of humidity plus more rain and back pain. I love this rain because we really need it here in Texas. But DAYUM! Not all at once! Maybe two days out of the week would be nice not six out of seven.

Yesterday I made a Tamale Casserole from a recipe I found. David is crazy about it because it has cornbread, ground beef, enchilada sauce and cheese in it. All four of his favorite food groups. It's so fucking easy to make and above all, it's comfort food. So those are two good things going for it.

Using a fork, you mix a store bought cornbread mix using only 1/3 cup of milk and an egg. Then add in a 14 oz. can of creamed corn and mix that in nicely. Pour the mixture into a greased deep casserole dish, I use a 6x6 inch glass casserole dish that has a glass lid for this size recipe. Bake the cornbread mixture at 400 degrees for 20 to 25 minutes or until done in the center. I use a little knife that I stick in the center. If it comes out clean, it's done.

While the cornbread is baking, brown a pound of ground beef with finely diced onions (if you like) in a pan. Season with salt and pepper to taste and one teaspoon of ground Comino. (comino is basically ground cumin) Drain off any fat and let sit until cornbread is done. When the cornbread is done, poke holes in it with a knife or fork. Layer the beef on top of the cornbread. Pour 2/3 of a 15 oz. can of mild enchilada sauce over the beef. The sauce will seep into the corn bread. Then sprinkle shredded Mexican brand cheese over the top of the beef. Sprinkle as much cheese as you personally like. I usually sprinkle a little salt on top of the cheese because the cheese is very bland. lower the oven temperature from 400 to 350 degrees and bake until cheese melts and the sauce bubbles. Take the casserole out and let it sit and cool for 5 minutes before serving.