For a warning I want to tell you: a “believe it or not.”

I stripped my bed last week, washed the sheets and dried them. After I had folded them and put them away I threw the laundry basket into the top of the washing machine at 4 p.m.

We watched TV until 10:30 then went to bed. At midnight, Charles kept hearing a noise and got up to check on it. He came back to bed and said the washing machine was spinning. No way, I have always bought Sears machines because they will not spin unless the top is closed. No so. All those years I thought I was protecting the boys’ little fingers just in case they opened the machine and it was spinning. That really scares me when I think of other mothers that think their child is protected but is not.

Now for the taco salad:

1 head of lettuce (I use an already prepared garden fresh lettuce package)
2 tomatoes
1 small onion (I use a purple onion)
1 cup grated cheddar cheese
1 9-ounce package taco chips (I bought a 16-ounce package and just took out a double handfull, saved the rest to make cheese nachos with)
1 bottle catalina dressing
1 large can ranch style beans, well-drained (I added 1 large can pitted black olives)

Directions: First, I put the beans and olives to draining. Then, I put the lettuce in the large bowl that I was going to serve the salad in. I cut the Roman tomatoes in half lengthwise, then in small slices crosswise, but do not add until the last minute. Slice the purple onion and add to lettuce. Put the chips in a plastic bag, mash and put aside for later.

Now, if you are sure that you are ready to put it all together, do so. Save the chips to last so they won’t get soggy. It is kind of hard to save everything to last, but that seems the best way to do it. Use just how much dressing you like. It is gooder ‘n syrup, Von.