Monday , November 11 2019
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Retirement Career Options | Bonanza Store | Boomer Woes


This week has been a ‘me’ week. I’m feeling my Boomer age. The flu shot that was supposed to be good for me actually darned near flattened me. I’ve been home with an upper resperitory for several days & antibotics!

While home, it’s given me time to reflect. I’ve spent a a great amount of time tweaking the mechanics of this Blog, and working on my Bonanza store, Moomettes Magnificents. Tons of stuff to sort, photograph & list that I can’t wait to put up! So much to offer! I’ve decided I would rather do my Bonanza store as my primary source of income and do the SAHM~WAHM type of work, than trudge in to the office for my regular job. I’m too burnt out from that now after so many years. I’ve spent a lot of time surfing this week to see what’s working for other people.

Moomette’s mom is away on business, so I’ve been picking her up from daycare & feeding SIL when he comes to get her. Although my energy is zapped from this cold, she’s brightens my day when I get her! Actually, I got a wakeup call at 7 am today so she could be dropped off at daycare! Well, at least that got me on the Internet early while waiting for her!

We New Englander’s love our comfort food now that it’s getting colder~ Here’s SIL’s favorite recipe that I’ve been making for him since college:

Jeremy’s Favorite Shepherd’s Pie (Stout)

Gritty McDuff’s Pub, Portland, Maine

1 -1/2 pounds lean hamburger
1/3 cup diced onion
1 stalk celery, diced
2 teaspoons minced garlic
1/2 teaspoon thyme
1 teaspoon oregano
1 -1/2 teaspoons crushed red pepper
1 cup stout (can also substitute Beef Broth)
Salt and pepper to taste
3 pounds potatoes, peeled and cut into big chunks
1/4 cup butter
1/3 cup milk
1/3 cup sour cream
2 tablespoons chives
1 16 -ounce can whole kernel corn
2 16 -ounce cans creamed corn

1. Sauté hamburger, onion, celery, garlic, thyme, oregano, red pepper, stout and salt and pepper until meat is brown. Place sautéed burger mixture in large, shallow casserole dish.
2. Meanwhile, cook potatoes in water. Mash and season with butter, milk, sour cream, chives and salt and pepper.
3. Preheat oven to 350ºF. Drain corn, and mix with creamed corn. Layer corn mixture on burger mixture and spread evenly. Layer on mashed potatoes. Sprinkle paprika lightly over top.
4. Bake for about 20 minutes.
Yield: 8-10 servings

© Moomettes Magnificents

About Cindi Moomettes

New England blogger and influencer from Connecticut and author of the multi-generational Moomettes Magnificents where she writes about Family, Grandparents and Grandchildren, home decor, Crochet, Knitting, DIY, crafts, family travel familiarization trips (FAMs), photography, social media and reviews. You can also find her at Moomettes Crochet Shop for the latest Handmade Fashion trends, Home Decor, Handmade Crochet Wash Cloths & Accessories. For food and recipes visit at her blog Frugal New England Kitchen ***Products and/or companies featured on Moomettes Magnificents may have provided product samples and/or compensation for consideration. All opinions are my own. Posts may contain affiliate links. See also Disclosure***

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