Note from Sandy: Please enjoy Karen Shayne’s special recipe shared with her Mom.
While visiting my mom in Georgia, as usual, we settled into our morning rhythm—she with her coffee, me with my iced sweet tea at the kitchen table—soaking in the stillness that only early mornings seem to bring. As she always does, she reached for the weekly small-town newspaper, gently folded on the sofa. With a familiar smile, she once again pointed out one of her favorite columns, written by hometown gal, Lois Chitwood.
Lois’s articles are beautifully simple—short reflections on family or life’s gentle lessons, often accompanied by a scripture and a beloved family recipe. Nothing flashy. Just heart. The kind of heart that speaks softly but lingers long after her last word.
Over the years, reading Lois’s column and discussing her recipe has become a sweet tradition between Mom and me—one of those quiet, shared moments that means more than it seems. As Mom moves a little slower now, these rituals feel even more sacred. They anchor us. They remind me to hold tight to the small things that time so easily tries to slip from our hands.
This week’s recipe, a Loaded Corn Chip Salad with just the right zip from zesty French dressing, felt especially perfect for the cheerful energy of May and the fun of Cinco de Mayo. It’s light, full of flavor, and made for warm spring evenings spent with the people you love.
I still get a lump in my throat watching Mom walk—like she and my late dad used to—down the driveway to the mailbox, eagerly awaiting the paper’s arrival. The same postman delivers it, just as he has for decades. They’ve known him longer than they’d ever admit, but that’s what small-town life is all about: connections that last, and moments that matter.
So here’s to cherishing these beautiful spring days. Love the ones you love a little more, a little deeper. And keep an eye out for life’s simple delights—like a well-loved recipe in a weekly newspaper—because those are the blessings that often mean the most.
Enjoy, everyone.
Loaded Corn Chip Salad
Ingredients
- 1 pound ground beef – feel free to season with taco seasoning, but we just simply used salt
- 1 15 oz can dark kidney beans, drained
- 1/2 bell pepper diced
- 1 small red onion diced
- 1 head shredded iceberg lettuce
- 1 cup shredded cheddar cheese plus more for serving
- ½ – ¾ cup Catalina dressing
- 10 oz Frito corn chips
- Dollop of sour cream
Instructions
- Brown the beef in a skillet over medium heat. Drain any excess grease. Season with salt. Remove from the heat and let cool.
- Mix the beef, beans, onion, and bell pepper in a large bowl. Stir in the lettuce, cheese and corn chips. Stir in the dressing, to taste.
- Sprinkle with additional cheese and generously top sour cream.
- Serve immediately.
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