A super easy, fast, budget-friendly one pot dinner! So hearty and so cozy with ground beef, rice and bell peppers.

This is one of the most cozy soup recipes with rich homestyle flavor. It totally reminds me of growing up and being home. There’s just so much goodness in one bowl of this hearty soup.

You’ll love the comforting flavors in this soup and how well all the flavors blend together. The peppers and tomatoes offer a mellow and faintly sweet flavor, while the beef kicks in that flavor that will remind you of a traditional stuffed pepper.

And the rice in this soup gives it such a great texture and adds some body to it to keep it filling.

It’s the lazy way of making stuffed peppers and one of my go-to soup recipes. Trust me you’ll love this one!

Ingredients

• 1/2 lb Italian sausage
• 1/2 lb lean ground beef
• 1 small finely chopped onion
• 1 green pepper, finely chopped
• 1 red pepper, finely chopped
• 3 cloves garlic, chopped
• 4 c low sodium beef broth
• 2 cups low sodium chicken or vegetable broth
• 1 can (14.5 oz) salsa tomatoes
• 3/4 cup raw rice (I use jasmine)
• kosher salt and fresh ground black pepper

How To Make Stuffed Pepper Soup

In a pot or casserole over medium heat, brown the Italian sausage and ground beef; separating as you go.

In the middle of browning, add onions and peppers; stirring several times. During the last minute of browning, reduce heat to medium-low and add chopped garlic, stirring constantly. Drain the excess fat.

Add the beef broth, chicken broth and tomatoes to the salsa and simmer. Simmer for 15 minutes or until the peppers begin to soften.

Add the rice and coat well. Cover and cook for 5-7 minutes or until the rice is tender. For best results, serve quickly. Season with kosher salt and freshly ground black pepper to taste.

An easy to make weeknight dinner recipe that always hit the spot! Slowly cooked till they are fall-apart-tender, these beef tips are rich, hearty, and full of savory flavor for the ultimate comfort food dinner.

Plus, it’s so quick and easy in the crock pot! Your family will love this recipe!

Slow Cooker Beef Tips are absolutely delicious and full of rich flavor. This easy recipe will help you put a fork tender comfort food on the dinner table with minimal prep and a cooking time that allows you to get other things done simultaneously.

Ingredients

• 1 small onion, sliced
• 8 oz baby Bella mushrooms, sliced
• 1 tbsp extra virgin olive oil
• 1 lb sirloin steak, cut in strips, excess fat trimmed
• Salt & pepper
• 1 tbsp Worcestershire sauce
• ¼ cup dry red wine + splash for deglazing
• 2-½ cups fat free beef broth
• 2 tbsp corn starch + ¼ cup cold water, whisked together

How To Make Slow Cooker Beef Tips

Place the onions and mushrooms into the bottom of a 4.5 quart slow cooker.
Then, heat the oil in a large skillet over medium-high heat. Generously season the steak strips with salt and pepper and add them to the hot skillet, and sear the meat on all sides, about 3 minutes; do not cook through.
Place the meat into the slow cooker on top of the vegetables.
Splash a couple tablespoons of red wine into the hot skillet and scrape the bottom to remove any browned meat bits. Add these to the crock pot.
Season the beef with pepper a second time and add the Worcestershire sauce, red wine, and beef broth. Cover and cook on low for 6-8 hours.
Uncover and slowly whisk in the cornstarch and water mixture. Cover and cook on high for another 45 minutes or until the gravy has thickened.
Serve the beef tips over brown rice (shown), buttered egg noodles, or mashed potatoes.

Loaded Cheesy Pocket Tacos are a delicious fusion of traditional Mexican and American flavors, combining the best of both worlds into a mouth-watering handheld delight. These tacos are an irresistible twist on the classic taco, with each ingredient carefully selected to create a perfect harmony of taste and texture.

This is a great fast meal when you are constantly on the go. In my house, we are always taking the kids to this sport, that sport, a school meeting, church group or to a friend’s house. So I love meals like this! I can make them ahead and keep them warm. When the kids are ready, they grab and we go. I can not lie to you, I had actually thought of something like this a long time ago, but for some reason I figured it would be too much work.

Ingredients

• 1 packet Taco Seasoning
• 1 pound ground beef
• ½ cup salsa
• 8 ounces cream cheese, softened
• 2 tbsp melted butter
• 1 cup Cheddar Cheese, shredded
• 12 6 inch tortillas

How To Make Loaded Cheesy Pocket Tacos

• Crumble the ground beef into a skillet and cook thoroughly
• Drain the grease from the skillet
• Add in the packet of Taco seasoning mix, following the directions on the package
• In a medium sized bowl, beat the cream cheese until it is smooth
• Add in the cup of salsa and blend well
• While holding a tortilla, place a spoonful of cheese mix in the center of the tortilla
• Place a spoonful of taco flavored beef, to cover the salsa and cheese mix
• Sprinkle with shredded cheese
• Fold the tortilla and filling as you would with a burrito
• Lightly spray a baking tray
• Preheat the oven to 350*
• Place rolled tortilla onto greased tray
• Brush the tops of the tortilla rolls with melted butter
• Bake for 15 minutes.
• Remove from oven and add your choice of toppings, such as lettuce, salsa, sour cream, olives, more cheese

Enjoy!

Ingredients For Chicken Fritters

• 1 1/2 lbs chicken breasts, (3 large)
• 2 large eggs
• 1/3 cup mayonnaise
• 1/3 cup all-purpose flour, or cornstarch or potato starch for gluten free
• 4 oz mozzarella cheese, (1 1/3 cups shredded)
• 1 1/2 Tbsp chopped fresh dill
• 1/2 tsp salt , or to taste
• 1/8 tsp black pepper
• 2 Tbsp Extra light olive oil, to saute (or any high heat cooking oil)

Ingredients for Garlic Aioli Dip (Optional)

• 1/3 cup mayonnaise
• 1 garlic clove, pressed
• 1/2 Tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper

How To Make Cheesy chicken nuggets

• Using a sharp knife, dice chicken into 1/3″ thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
• Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
• Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.
• To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Recipe Notes

*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

If you’re looking for a snack that’s soft, fluffy, and has the perfect blend of sweet and savoury, then you’ve come to the right place. Today, we’ll be journeying into the heart of Indian cuisine to discover an amazing dish – the Indian Frybread.

Ingredients

• 2 cups All-Purpose Flour (Maida)
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 2 tablespoons Yogurt
• 1 tablespoon Sugar
• 1/2 teaspoon Salt
• Water, as required
• Oil, for frying

How To Make INDIAN FRYBREAD RECIPE

1. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar. Mix these dry ingredients well.
2. Add the yogurt into the dry ingredients. Start kneading the dough, adding water gradually as required.
3. Once the dough comes together, knead it for about 5-7 minutes until it is smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for an hour. This will allow the dough to rise and the gluten to develop, resulting in soft and fluffy frybread.
5. After an hour, divide the dough into equal-sized balls (about the size of a golf ball).
6. Heat oil in a deep frying pan. While the oil is heating up, roll out each ball of dough into a thin, round disc.
7. To test if the oil is hot enough, drop a small piece of dough into the oil. If it floats to the top almost immediately, the oil is ready.
8. Carefully slide the rolled dough into the hot oil. Press gently on the dough with a slotted spoon to help it puff up.
9. Fry the bread until it turns golden brown on both sides.
10. Remove the bread from the oil using a slotted spoon and drain it on paper towels to remove any excess oil.
11. Serve your Indian Frybread hot with a side of Chole (spicy chickpea curry) or simply with a drizzle of honey or a sprinkle of powdered sugar.

Notes

• Make sure your dough is smooth and well-kneaded. This ensures your frybread turns out soft and fluffy.
• The oil temperature is crucial for achieving the perfect puffiness. If the oil is too hot, the bread will brown quickly but won’t puff up. If it’s too cool, the bread will absorb too much oil and become greasy.
• Remember to drain the frybread on paper towels after frying to remove excess oil. This will keep your Frybread crisp and light.

This heartwarming video highlights the often-overlooked suffering of animals other than dogs and cats, focusing on the story of a bull that endured years of confinement and restraint. The bull’s life had been spent in a small, restrictive space, unable to move due to being tied down.

The conditions the bull endured must have been incredibly painful and distressing. However, when the moment finally comes for his liberation, the sheer joy and appreciation he expresses are truly remarkable. His happiness upon gaining his freedom are unlike anything one might expect from a bull.

The video serves as a reminder that all animals, regardless of their species, can experience suffering and hardship. It is a powerful testament to the resilience and capacity for happiness that animals exhibit when they are given the chance to enjoy freedom and a better quality of life.

This touching story and the bull’s jubilant reaction when set free should serve as an inspiration to people everywhere. It demonstrates the importance of showing kindness and compassion to all living beings and raises awareness about the struggles that many animals face. Sharing this video with friends and family on social media can help spread this message of empathy and remind everyone of the difference they can make in the lives of animals in need.

INGREDIENTS:

For the Dough:

• 3¼ cups all-purpose flour
• ½ cup yellow cornmeal
• 1½ teaspoons salt
• 2 teaspoons sugar
• 2¼ teaspoons instant yeast
• 1¼ cups water, room temperature
• 3 tablespoons unsalted butter, melted
• 4 tablespoons unsalted butter, softened
• 1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

• 2 tablespoons unsalted butter
• ¼ cup grated onion
• ¼ teaspoon dried oregano
• ½ teaspoon salt
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• ¼ teaspoon sugar
• 2 tablespoons coarsely chopped fresh basil
• 1 tablespoon olive oil
• Freshly ground black pepper

For the Toppings:

• 1 pound mozzarella cheese, shredded (about 4 cups)
• (Pepperoni)
• ¼ cup grated Parmesan cheese

HOW TO MAKE HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.
Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.
Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle.
Cut the rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form a ball. Repeat with the remaining half. Return balls to the oiled bowl, cover tightly with plastic wrap and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.

Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each.
Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. Lightly press dough into the pan, working into corners and 1-inch upsides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.
For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from the oven and let rest 10 minutes before slicing and serving.

Ingredients

• 4 ears of corn husked
• 2 tablespoon olive oil
• salt and pepper to taste
• 4 tablespoon mayonnaise i used vegan mayo
• ⅓ cup sour cream or Mexican crema
• 1 ½ teaspoon cajun spice
• 1 ½ teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon cilantro chopped
• ½ cup feta or cotija crumbled
• 1 tablespoon lime juice
• 1 teaspoon chipotle or chili powder optional

How To Make Cajun Corn On The Cob

Oil and spices. In a small bowl, whisk olive oil, half of the cajun spice, half of the paprika spice, garlic and onion powder, salt, pepper to taste.
It is fine if you have extra oil-spices mixture left, you can brush the corn later, right before brushing with the mayo sauce.Place each cob on a piece of foil. Brush each corn generously with the mixture. Wrap in foil.

Transfer the corn to the oven and bake for 30 minutes at 425 F. If you like the corn to be softer, remove it from the oven after 30 minutes, brush it with more oil-spice mixture and bake another 20-25 minutes.

While cajun corn on the cob is baking, prepare the mayo sauce. In a medium bowl, mix mayo, sour cream, leftover cajun and paprika, lime juice (or squeeze it later directly on the corn as needed), salt, and pepper to taste.

Take the corn out from the oven, let cool slightly and brush with leftover oil mixture (optional) and finally mayo mix all over the corn. (If you want to get the corn slightly charred without using a grill, a grill pan would be a great option here. Transfer the baked corn directly to a lightly greased grill pan and let all the sides grilled until the desired result, don’t overcook it though!).
Top with crumbled feta or cotija cheese, chopped cilantro, cajun spice. Serve warm

Ingredients

• 1 large onion, peeled, halved and thinly sliced
• salt and pepper
• 1 lb ground beef
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 4-8 slices American cheese
• Mayo, mustard and pickles, for serving
• 4 hamburger buns, toasted

How To Make Oklahoma Fried Onion Burgers

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them.

Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper.

Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.

Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.

How to Make Coconut Cream Pie

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade coconut cream pie:

1. Toast the coconut and make the filling on the stove.
2. Remove from the heat, then stir in most of the coconut and the vanilla.
3. Pour the filling into the shell and chill until firm.
4. Top with whipped topping and the remaining coconut flakes.

How to Store Coconut Cream Pie

Store the coconut cream pie, covered, in the refrigerator for up to four days.

Can You Freeze Coconut Cream Pie?

You can freeze coconut cream pie, but it’s best to freeze it before you add the whipped topping. If you plan to freeze the pie, go ahead and bake the pie in an aluminum pan. Wrap the whole thing in a layer of storage wrap, then in a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight, then top with the whipped topping and coconut flakes before serving.

Ingredients

• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• ¾ cup white sugar
• ½ cup all-purpose flour
• 2 large eggs, beaten
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

How To Make The Absolute Best Coconut Cream Pie

Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.

Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.

Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.

Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.

Pour custard into pie shell and chill until firm, about 4 hours.

Top with whipped topping and reserved toasted coconut.

A mother’s bond with her child is unparalleled.

When this young woman was told she had to make a decision about her pregnancy, she acted quickly.

Continue reading to learn more about this remarkable story…

Every woman wants to make sure her pregnancy goes smoothly and her baby is safe. So, when this young woman went to her doctor’s appointments during her pregnancy, she was given information that did not change her opinion of her fetus.

Her fetus was diagnosed with Down syndrome, and doctors, predictably, advised her to terminate the pregnancy. Instead, she carried the baby to term and wrote to the doctor years later on what it was like to be a mother to a child with Down syndrome.

Mothers are constantly concerned about doing what is best for their children. Courtney Williams Baker’s mother is Emersyn, a tiny child with Down syndrome. During her routine prenatal visits, doctors informed her that her child had Down syndrome. Her husband and her were advised to discontinue the pregnancy, but they refused.

When Emersyn was two years old, she wrote a letter to her pediatrician in 2016. She began the letter by mentioning a friend who had a similar pregnancy to the couple.

She wrote, “A friend recently told me of when her prenatal specialist would see her child during her sonograms, he would comment, ‘He’s perfect’,” wrote Courtney. “Once her son was born with Down syndrome, she visited that same doctor. He looked at her little boy and said, ‘I told you. He’s perfect’. Her story tore me apart. While I was so grateful for my friend’s experience, it filled me with such sorrow because of what I should have had.“

She went on to say how much it affected her because she wanted she had been treated with the same care that her friend had shown her throughout her Down syndrome pregnancy.

“I wish you would have been that doctor. I came to you during the most difficult time in my life, I was terrified, anxious and in complete despair. I didn’t know the truth yet about my baby, and that’s what I desperately needed from you.

But instead of support and encouragement, you suggested we terminate our child. I told you her name, and you asked us again if we understood how low our quality of life would be with a child with Down syndrome. You suggested we reconsider our decision to continue the pregnancy.“

She went on to say how she would dread her doctor’s appointments following that.

She stated, “From that first visit, we dreaded our appointments.” Adding, “The most difficult time in my life was made nearly unbearable because you never told me the truth. My child was perfect.“

She remarked about how Emersyn had given her life new meaning.

She wrote, “You see, Emersyn has not only added to our quality of life, but she’s also touched the hearts of thousands. She’s given us a purpose and a joy that is impossible to express, and she’s given us bigger smiles, more laughter and sweeter kisses than we’ve ever known. She’s opened our eyes to true beauty and pure love.”

If you liked this story, you might like the one about how this mother wrote a letter to her kid to show him some harsh love.

This is such a heartwarming letter. This family really loves without conditions. Share this inspiring story with your friends and family.

Long beard has become quite a popular trend during the last years and we can see more and more men opting not to shave their faces for the sake of being more attractive.

The following joke involves an old cowboy who decided to get a clean cut and get rid of his beard.

Eventually, he was quite satisfied with his new looks, but it was something from behind the scenes that he found difficult to handle.

We hope this will give you a good laugh. Read it below.

An old cowboy walks into a barbershop in Dillon, Montana for a shave and a haircut.

He tells the barber he can’t get all his whiskers off because his cheeks are wrinkled from age.

Continue…

The barber gets a little wooden ball from a cup on the shelf and tells the old cowboy to put it inside his cheek to spread out the skin.

When he’s finished, the old cowboy tells the barber that was the cleanest shave he’d had in years, but he wanted to know what would have happened if he had accidentally swallowed that little ball.

The barber replied, “Oh, you would just bring it back in a couple of days like everyone else does.”

Please SHARE this joke with your family and friends on Facebook.

Please SHARE this joke with your family and friends on Facebook.

Love and Peace

The Aral Sea, once a marvel of nature, nestled between Kazakhstan and Uzbekistan in Central Asia, has undergone a profound and tragic transformation over the last few decades. Once spanning a colossal 26,000 square miles, it proudly stood as the world’s fourth-largest inland water body. This article delves into the inexplicable disappearance of the Aral Sea and the human actions that led to this ecological catastrophe.

The Aral Sea’s Former Glory

The Aral Sea’s beauty and grandeur captured the imagination of great conquerors like Alexander the Great, who marveled at its vastness. It was a breathtaking sight, teeming with life and a vital resource for the communities that surrounded it.

Human Actions and Environmental Impact

The downfall of the Aral Sea can be traced back to human actions. In the 1960s, the Soviet government decided to divert the waters of the two rivers that fed the Aral Sea to irrigate vast cotton and rice crops. Little did they know that this decision would set off a chain of events that would lead to the sea’s rapid decline.

The Devastation Unleashed

By the 1980s, the Aral Sea had lost half of its former volume. Thriving villages that relied on fishing were on the brink of collapse. What was once a vibrant port scene now lay in ruins, a haunting spectacle of rusted hulls and crumbling infrastructure. The Aral Sea had transformed from a symbol of life to a tragedy, earning it the eerie nickname “Desert of Ghost Ships.”

Ecological Ramifications

The disappearance of the Aral Sea had far-reaching ecological consequences. As the seabed was exposed, it released harmful dust laden with salt, insecticides, and other toxic compounds into the atmosphere. This led to a surge in health issues among the population, including increased cancer cases and respiratory diseases.

Efforts to Restore

Efforts have been made to restore the Aral Sea over the years, with some success. The construction of a dam on the Kazakh side of the sea has slightly increased water levels in the northern half. However, the southern portion remains desolate and unlikely to recover.

A Cautionary Tale

The story of the Aral Sea serves as a heartbreaking reminder of the irreversible environmental damage caused by human activities. It underscores the far-reaching and long-lasting consequences of our decisions, urging us to act more responsibly on this fragile planet we call home.

Few people take the time to get to know a homeless person and study their background before asking them how they came to be alone on the streets.

Nonetheless, a hero in Los Angeles got to know the homeless woman who slept in the street outside his house and did a nice thing to help.

Since losing her home ten years ago and her husband, Irene “Smokie” McGee had been residing on the streets of south Los Angeles.

The 60-year-old spent her nights sleeping on the ground while collecting recycling each day to sell so she could buy meals.

She spent the most of her nights camped out in front of an apartment complex, where one resident got to know her and learnt her tale.

“She’s a human being, a 60-year-old mother and grandmother sleeping in the dirt, it’s just not right,” said resident Elvis Summers.

Elvis and Irene became friends, and the young man decided to build Irene a house since he couldn’t tolerate the sight of her sleeping on the streets every night.

The good-hearted neighbor constructed her a house using $500 worth of wood that he had purchased, siding and roofing donated by a nearby business, and his own construction skills.

Man On Mission To Build Tiny Houses For Los Angeles Homeless
“I just wanted to build something safe enough and secure enough so she’d be warm and comfortable.”

Irene finally had a roof over her head after five days.

‘Slept half the day’
“It felt so good, I was so relaxed, I think I must have slept half the day,” Irene said of the first night she spent in her new 3.5 ft by 8 ft home.

Take a look at Elvis build this perfect tiny home in the clip below.

Elvis is such a hero! Please share to inspire others to help those worse off than ourselves.