Hello! I know it's been quite awhile since I last posted. I wanted to start a historical series here on the blog. I've always loved history, and one of my newest hobbies has been collecting vintage and historical items. Photos, Postcards, Vintage Advertising, Coins, Tins, Clocks, Books, etc.

The vintage postcards are fascinating, because if there's enough information you can actually research and locate the person. I prefer collecting postcards with visible postmarks of their age, mostly from the early 1900's.

I've started looking for early Philadelphia items lately, (being my hometown). The thing that caught my eye on this postcard was who it was addressed to.... F.B. If you've been reading my blog for awhile, you'll know my husband's name is F.B. (which is his father's initials, but his legal name is F.B.) so I couldn't pass up getting this postcard addressed to a Dr. F.B. Davison, postmarked 1910 sent from a friend named Natalie who was visiting Philadelphia.

Back in March of this year we were looking to adopt some new pet rats. From a Craigslist ad we ended up adopting what we thought were 4 male rats... unfortunately, I should have trusted to sex them myself to make sure of their gender, but I was trusting & did not. 

When we got home we found out we had actually ended up with 2 girls and 2 boys. Two of the rats were around 4 months old (Leela & Earl), and the other two were around 3 weeks old (Chai & Lulu). The older ones had been housed together, & I was worried the female might be pregnant.... well, a week later on March 24th, 2017; Leela gave birth to 9 babies! 

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• 1 packet of enchilada or taco seasoning (I used spicy taco seasoning).
• 1 can corn
• 1 can of kidney beans (or black beans, but I think kidney beans have a better flavor).
• 1 small can black olives
• 1 can tomato paste
• 1 medium onion, chopped.
• 2 chicken breasts (cooked & shredded)
• 3 cups of water
• 4 oz of cream cheese (or if you like to live dangerously like me- the whole 8oz, lol!)
• 1/2 cup shredded cheddar or taco style cheese
• 1-2 teaspoons of Goya Adobo all purpose seasoning.
• 1 cup of rice, cooked- (add to crockpot 1 hour before serving, so rice doesn't absorb too much of the sauce).

Directions:

1. Cook chicken breasts in frying pan whole, then shred in a bowl with 2 forks. 
2. Whisk together 3 cups of water, tomato paste, Goya Adobo all purpose, and taco (or enchilada) seasoning packet into crockpot. 

3. Add corn, kidney beans, chopped onion, black olives, shredded chicken, 4 oz of cubed cream cheese, and 1/2 cup of shredded cheese to crockpot. Stir. 
4. Cook on low for 6-7 hours, or on high for 4-5 hours. 

5. Add 1 cup of cooked rice to crock pot 1 hour before serving. Stir again.

Additional toppings to serve with: Shredded lettuce, tomato, shredded cheese.

Enjoy!