Today was another uneventful one. I did manage to get my plane ticket in August changed so I could go to both my sister’s wedding shower and bachelor/bachelorette party. This does not seem like a big deal to most, but to someone who has flown probably less than 10 times in her life (and never alone!)… it can be a little intimidating. I tell ya what, though, between all of Wayne’s travelling for work and all my trips back home for Erin’s wedding, I might just become a flying expert. Anyway! I also got a little something in the mail today…
An off-centered mug shot on a new license I never wanted! Woot! I totally planned on keeping my MI license for the duration of time we’re here…. however, our car insurance company requires a valid MN license. Damn. Another little piece of my denial about being here has been taken away! Fail. And can I also ask… why the heck does this thing feel like nothing more than a slippery piece of cardstock?? Dang, I think I could rip it in half with one swift breath!
Again, I digress. Let’s get on with dinner. Somehow, Mexican-inspired dinners have appeared on our table quite a few times lately, which seems to be fine with me. These “burritoes” are one of my favorite quick meals to throw together. My good friend and used-to-be-coworker Erin originally introduced me to this method long ago. Remember these burritoes from this really old post?? Yeah, that was before I figured out to make the pics big! So yeah, basically you saute whatever veggies sound good, throw in some beans, rice, cheese, whatever you have lying around, top with a little canned enchilada sauce, and call it a burrito!
This burrito was filled with: sauteed onion/red peppers/black beans, chicken, avocado, grape tomatoes, and cheese… all topped with enchilada sauce, Frank’s and a dollop of light sour cream. So.very.delicious.