March

Liberty, TX March 22nd-24th

Faux Real Trade Days

Trinity Valley Fairgrounds

Baytown, TX March 23rd

Big Top Trade Days

Baytown Community Center

Dripping Springs, TX March 23rd-24th

Texas Market Guide

Dripping Springs Ranch Park

Richards, TX March 24th

Bike Ride

Drifter's Ice House

Canton, TX March 28th-31st

First Monday Trade Days

2 Locations

Don - Building 4000 - Booth 4255

Jo - Arbor 2 - Booth 207

April

Ashland, OH April 6th

Relay for Life

Ashland County Fairgrounds

Chappell Hill, TX April 13th-14th

Bluebonnet Festival

Downtown Chappell Hill

In the BIG White Tent

Liberty, TX April 20th-21st

Faux Real Trade Days

Trinity Valley Fairgrounds

Melrose, LA April 20th-21st

Melrose Arts and Crafts Festival

3533 Hwy 119 - Melrose, LA 71452

Hughes Springs, TX April 25th-27th

Wildflower Trails

Spring Park

Humble, TX April 26th-28th

Vintage Market Days

Humble Civic Center

They Grow Up So Fast

This is Brad. He's our youngest and, at the writing of this missive, is about a week away from being married.

We're in the midst of all the final hustle and bustle that goes along with the upcoming nuptials. Everyone involved is running too and frow. It's exciting to say the least.

His blushing bride K0di is a lovely young lady from an absolutely wonderful family. We love them all and couldn't be happier or prouder.

On a separate note...

Mom and I have been having a running argument about the newsletter. She thinks I should do the newsletter monthly, or every 2 weeks at the most. It may have to do with my dwindling hairline. Me, I like the weekly newsletter and I think it gives us more chance to chat. That said, I'm about to do something no other newsletter has ever done.

What do you think?

Tuggy's Luscious Chili Lasagna

• Bag - Lil Tug's Chili
• 1 - 28oz can Petite Diced Tomatoes
• 1 - 2.25 lb. pkg Ground Chuck (poor Chuck)
• Shredded Cheese - I use Great Value Fiesta Blend
• 32oz - Ricotta Cheese
• 2 - eggs
• Diced Onion - I used Red Onion
• 1/2 cup - diced fresh Tomato (garnish)
• 1/2 cup - fresh Cilantro (garnish)
• Sour Cream
• Salt and Pepper
• 1/4 tsp - Cumin
• 1/2 tsp - Garlic Powder
• 3 pkgs - OVEN READY lasagna noodles

1) Wash your hands. We don't want Chef Boyardee rolling in his grave.



2) Preheat your oven to 350°.

3) You're going to need a cooking of chili. Brown your Ground Chuck (poor Chuck). When your Ground Chuck (poor Chuck) is thoroughly browned, add 1 - pkg Lil Tug's Chili, 1 - 28oz can Tomatoes (I use Petite Diced), and 1 - can of water (yes, the tomato can). I usually add a little more salt at this point (to taste). Bring to a boil and your chili is ready

4) In a bowl mix 32oz of Ricotta cheese, 1/2 cup of Sour Cream, 1/4 cup Parmesan cheese, 1/2 tsp Garlic Powder, 1/4 tsp Cumin, and 2 eggs. Mix thoroughly!

5) LET'S GET READY TO LAYER!!! I added a couple of ladles of chili to the bottom of the pan (Mine's an 11x13 DEEP pan), the added the first lasagna noodles to the top. You should be using "Oven Ready" noodles. That way you can add them dry and uncooked. They'll cook in the oven.

6) On top of the first layer of noodles add a layer of your Ricotta cheese mixture and spread ythe wealth.

7) More noodles, followed by more chili, followed by more noodles, followed by more ricotta cheese mixture. I think you can see where we're going here. Wash, Rinse, and Repeat, until you're out of room or out of ingredient. Depending on the size of your pan (again, mine is an 11x13 DEEP pan) don't be surprised if you can make more than one, and/or have some leftover ingredients. Oh darn, you'll have to have a bowl of chili later.

8) Leave a little space at the top for your shredded cheese.

9) Bake covered at 350° for 45 minutes, remove foil, then bake for another 15-20 minutes.

10) Garnish with lots of cilantro, red onion, and diced tomatoes.

12) EAT!!!