By Wedding venue is confirmed. New Hope Baptist Church in Millbrook, October 14. Debbie has sent me a binder. An actual three-ring binder with tabs. The tabs are color-coded. I showed Tyler and he said yes, that is my mother, and he sounded completely unsurprised and full of love for her at the same time.
Linda, Debbie sister, is a seamstress. She has agreed to alter a dress. Debbie took me to three consignment shops last Saturday and I tried on ten dresses and the fourth one at the second shop was the one. Simple, off-white, fitted through the middle and open at the back. It cost forty-seven dollars. Linda is going to take it in at the waist and add something to the sleeves and make it exactly right.
I blogged this week about the dress. About searching in consignment shops because I do not have a grandmother who wore a gown or a mother who kept her veil or anyone who bought something new for this purpose. I wrote that I like the idea that the dress has a history I do not know, that someone else was happy in it before me, that I am adding to its story rather than beginning one. I meant every word of that. Some things that have already been loved are better for the having been loved.
Gloria and I made Sunday dinner. I cooked the fried chicken and she sat in her chair and directed and ate two pieces and declared the crust right. That is all I need. The crust is right. Everything else follows.
Gloria declared the crust right, and honestly that was the whole day right there—but after we cleaned up and she settled back into her chair, I kept thinking about the meals that do not require perfection to be perfect. This quick skillet dinner is exactly that kind of recipe: no fuss, no ceremony, just food that comes together fast and fills a table with something warm. On the nights between the big Sundays, when there is no time to fry anything and the binder is open on the counter and Tyler is asking about centerpieces, this is what I reach for.
In-A-Hurry Hot Dog Dinner
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4
Ingredients
- 1 package (8 count) beef hot dogs, sliced into 1/2-inch rounds
- 1 can (15 oz) baked beans
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 medium onion, diced
- 1/2 green bell pepper, diced
- 1 tablespoon olive oil or butter
- 1 teaspoon yellow mustard
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Cooked white rice or cornbread, for serving
Instructions
- Saute the vegetables. Heat oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
- Brown the hot dogs. Add the sliced hot dogs to the skillet and cook, stirring, until lightly browned on the edges, about 4–5 minutes.
- Add remaining ingredients. Stir in the baked beans, diced tomatoes, mustard, brown sugar, and garlic powder. Mix well to combine everything evenly.
- Simmer. Reduce heat to medium-low and let the mixture simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and everything is heated through.
- Season and serve. Taste and adjust salt and pepper as needed. Serve hot over white rice or alongside a wedge of cornbread.
Nutrition (per serving)
Calories: 390 | Protein: 15g | Fat: 20g | Carbs: 38g | Fiber: 6g | Sodium: 980mg