I spent much of Black Friday loading customer vehicles with large, bulky items that were on sale. It was often a three-person job.
Management had us come in an hour before the store opened at 6 a.m. to put the final preparatory touches on what is one of our biggest sales days of the year.
A crowd of shoppers waited when we opened. Given the types of merchandise we carry and aggressive pursuit of Black Friday market share, it was no surprise.
Throughout my shift shoppers arrived in vehicles containing bags of merchandise from other stores. We helped fill them up and all was good in retail world.
I was tired when I arrived home at 2:30 p.m., more because my early morning schedule was disrupted than the work I did at the home, farm and auto supply store.
First thing I did was make a batch of red chile sauce using dried New Mexico chilies.
We continue to have kale in the garden so the day before I planned a last-minute dish for our Thanksgiving dinner. Before I forget, here’s what I did:
Saute a diced medium onion in a frying pan. Add a couple of cloves of diced garlic. Once the onions and garlic are tender, add a pint of diced tomatoes and a tablespoon of Mexican oregano. When the sauce comes together, add a large amount of sliced kale leaves with the stems removed. I used three big leaves but more is okay because it will cook down. The stems can be sliced finely and added for more texture. Add a drained and rinsed can of prepared black beans. Season with salt to taste. Reduce heat to a simmer until the liquid has evaporated and serve hot as a side dish.
I had dinner of Thanksgiving leftovers and went to bed early. There will be a lot to do as we come into the light of this weekend.