December Daily Book (Before)

20111130-225458.jpgLast year I started to prep my December Daily album but I bailed at the last minute in participating the documenting my month. My fall was less than stellar so I didn’t feel like celebrating everything going on. I talked myself out of it ‘what do I have to document?!? I feel crappy and it’s not like I do anything exciting. I’m busy with work- great I’ll take a photo of my desk every day. I don’t have kids so there are only so many things I can take photos of.’


Well this year I am so damn determined to stick to it! I dug my kit out where I left it and ripped most of it apart. I did a new cover quickly last night. I started to play around with the pages inside it but decided that I should make that my 5 minute creative outlet every night and go with the flow.

I am going to use my Fuji Instax camera for the process. It’s going to be hilarious going to yank this massive play school like camera out of my bag every time to take a picture… Pricer will cringe. I have to admit that I’m totally stealing Kelly Purkey’s idea since she did this last year for her Dec Daily album. Looked amazing so I’m going to give it a try this year.

Can’t wait for tomorrow!!

You can follow tweets about other crafters and scrapbookers doing this with the hast tag #decdaily



Sweet Potato and Butternut Squash Hash

There is a restaurant and catering place a few blocks away from us called Bakers’ Best Cafe. We are typically so busy or away on the weekends that we don’t stick around our neighborhood, so it took us a few months to find it and go there. But since then we have been hooked! I order the Hash and Eggs (crispy homemade corned beef hash topped with two poached eggs and hollandaise sauce $9.50). It’s so good! My favorite brunch thing to get is Eggs Benedict, so this is a great spin on it.

While I would love to go there whenever we are in town and not going at break neck speeds, I can’t always justify a $30+ brunch bill. And that not including the mimosas I have a habit of throwing back, which I can make at home for a fraction of the price. So I decided to make something at home that reminds me of the delicious meal I enjoy there. Making this sweet potato & squash hash is a simple way of doing so.

I make this hash without corned beef in it because I don’t just have that laying around (who do you think I am?) and I’m looking for a simple recipe that I can do in my sleep. I think the key with this is letting the potatoes rest after being roasted because it softens up this crunchy pieces a bit. I don’t know about you but I hate super crunchy potatoes with my eggs, so letting them relax in the fridge over night solves that earth shaking problem. Also, it means you don’t have to get up super early to make this. After so the dinner clean up, cut up the squash and sweet potatoes, ditch them in the oven to roast while watching SNL (& skipping the bits Kristen Wiig is in), throw them in a container and in the fridge before going to bed. While making bacon, cut up and onion, then while your eggs cook sauté the onion and then add the rest of the hash to warm up.

I did use bacon grease to cook the onions in to pass on some flavor and is it was easy- basically dump out the leftover grease and don’t clean the pan… Win! Of course you can make this vegetarian by butter, vegan you say?… Use oil. Problem solved. No matter what, it’s gluten free! (Well, check the bacon.)

Sweet Potato and Squash Hash

-serves 4-6-


  • 1 large butternut squash
  • 2 large sweet potatoes
  • 2 tablespoons olive oil
  • 2 teaspoons Lawry’s seasoned salt
  • pinch of crushed red pepper, optional
  • 1 large onion
  • 1 tablespoon bacon grease, or 1 tablespoon oil


  1. Cut squash and sweet potato in 1/2″ to 3/4″ pieces.
  2. Toss with oil, seasoned salt and crushed red pepper to evenly coat.
  3. Roast at 375 for 40-45 minutes, stirring half way.
  4. Refrigerate over night, or at least cover and refrigerate for an hour
  5. Prior to serving, chop up an large onion. Saute in bacon grease until soft.
  6. Add the cooked potato and squash mixture to the skillet and gently warm through.
  7. Serve with eggs and bacon. And a mimosa or bloody mary can’t hurt!


Vegetable Enchiladas-SRC

For the November Secret Recipe Club posting I was paired with Paula of Dishing the Divine. She has beautiful photos of everything she makes. Absolutely so jealous of her Food Gawker Gallery. It was tough to decide what to make but the thing that jumped out at me was her post for Vegetable Enchiladas.



Being that I am perpetually running late with things, I made these the night before posting. But that actually worked out perfectly since it was a great light meal after Thanksgiving eating. I had decided that I would make the Vegetable Enchiladas the moment I saw the post and I stuck with it weeks later. I’m so glad that I stuck with my gut decision because I loved these enchiladas.

I made just a few changes to the recipe. The biggest change was that I added 1cup of frozen corn to the filling mixture. This increased the amount of filling that was made so this yielded more enchiladas. I ended up with 22 enchiladas (almost doubling the recipe) so I ended up using up all the sauce. As with all Mexican dishes I served it this pieces of avocado. Yum!



Price was whining as his enchiladas were disappearing off his plate so quickly. I really love successful dishes since I love finding something that we both love. We eat plenty of vegetarian dishes but Pricer seemed skeptical of this actually being filling (we only has brunch yesterday at 10am so he was really hungry by 6pm). So while I doing this mentioned that he can pick the next SRC recipe for me to make. Should be interesting…



The recipe calls for the corn tortillas to be warmed so that they are more playable to be rolled up. Since moving, we don’t have a microwave so I warmed them up over our gas burner. I learned this during the cooking class I took this spring. It’s super easy to do it this way and I love that they get a little bit of char (flavor!) on them.



I think this recipe can be broken up and used in different ways easily. Obviously the enchilada sauce can be used on different enchiladas, but the filling is really tasty on its own so I could see myself making that and putting it in burritos, topping burgers, stuffing in chicken, use as a filling in stuffed peppers, and topping on baked potatoes. Give this a try, it won’t let you down! Thanks Paula!


Vegetable Enchiladas

-makes 24 enchiladas-


for the sauce:

  • 1 tsp. canola oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 2 tsp. sugar
  • 2 (8 oz.) cans tomato sauce
  • ½-¾ cup water
  • Salt and pepper

for the filling:

  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 tbsp. canola oil
  • 1 medium red onion, chopped
  • 1 cup corn, fresh or frozen
  • 1 red or yellow bell pepper, seeded and chopped fine
  • 1 (8 oz.) zucchini, halved lengthwise, seeded and chopped
  • 3 cloves garlic, minced
  • ½ cups enchilada sauce (above), divided
  • ½ cup minced fresh cilantro
  • ¼ cup diced canned green chilies
  • 4 oz crumbled queso fresco or feta cheese
  • Salt and pepper

for assembly:

  • 12 (6-inch) corn tortillas
  • enchilada sauce
  • 1 cup shredded pepper jack or cheddar cheese
  • Lime wedges, for serving
  • 1 avocado, for serving


to make the enchilada sauce:

  1.  Heat the oil in a saucepan over medium-high heat.  Add the onion and cook until softened and lightly browned, approximately 5 minutes.
  2. Add the garlic, chili powder, cumin, and sugar; cook just until fragrant, about 30 seconds.
  3. Wisk in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes.
  4. Season with salt and pepper to taste.

To make the filling

  1. Add oil to a large skillet and heat over medium-high heat until shimmering.
  2. Add the onion and corn, and cook until slightly softened, 3-5 minutes.
  3. Add the bell pepper, cook until softened, approximately for 2-3 minutes.
  4. Add the zucchini and cook just until tender, 3-5 minutes more.
  5. Add in the garlic and black beans and cook until warmed through, about 2 minutes.
  6. Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, cilantro, and green chilies.
  7. Right before rolling the enchiladas, add in the queso fresco to the filling.
  8. Season with salt and pepper to taste.

To assemble:

  1. Preheat the oven to 450˚ F.
  2. Warm the tortillas until pliable, warm over a gar burner or briefly microwave for about 30 seconds.
  3. Place 1/3 cup of the filling mixture down the center of a tortilla.  Tightly roll up the tortilla and place in 2 9 x 13-inch baking dishes, seam side down.
  4. Repeat with the remaining filling and tortillas.
  5. Evenly pour the sauce over the enchiladas.  Sprinkle the shredded cheddar over the top of the sauce.
  6. Cover with foil and bake until the enchiladas are heated through, about 10 minutes.  Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more.
  7. Prior to serving, sprinkle with avocado pieces and pieces of cilantro and serve warm with lime wedges.

Secret Recipe Club

Check out all the other great Secret Recipe Club recipes for this reveal!


Not feeling it.

I’m not into blogging today.

Typically, I will come home and jump on the computer and finish a post, or I’ll get up early and do one. But this week has felt all off to me. It’s a short week at work so you would think I would have more energy but I think I’m checked out already even though I am busy (and still productive). So I think I’m mentally checked out of blogging for today. I have plenty of things planned, but the thought of pluggin in my SD card to retrieve photos, edit them, write a post, and blah blah blah has me want to crawl under the covers. So that it what I am going to do now, relax on the sofa and watch DVR’s Grimm and post something with substance tomorrow.

Because it’s my blog and I’ll do what I want. Thank.You.Very.Much.





ladies (and gents),

I need your help.

I’m in need of nail inspiration.

I love using Pinterest to find new designs and save them for later on my ‘Nails’ Board since I’m in a crazy nail stage (for me). I want to paint my nails all the time. Buy tons of nail polishes. Do my nails in fun and different ways.

Tonight, I started my nail’s with:

I love the Insta Dry polish since it really is instant, which works for me since I screw up my nails all the time and I eliminate that it with this product. I just need to get some nail art pens since using a tooth pick was not the easiest way of getting a consistent dot. Anyway, the color combo is not great since the black dots are lost against the purple, but I’m just happy to have my nails done again. I’m sure I’ll change them up again in a few days anyway.

So the point of this post-

Link me some of your favorite nail images! What are your favorite polishes and colors? Send me some fun designs!