Re-upping this recipe since I made my first batch this weekend.
This is a family favorite.
I really like this recipe. So quick and easy. You can use any electric pressure cooker for these results.
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Furry Friday: Vacation Vibes
Saw these two as we walked Zuma Beach in California. They were having fun playing in the waves.
I”m not saying Scout is spoiled, but she sure does look comfy.
Reggie does love his dogs. And that angle makes him look like he’s a big ole tomcat. But he’s still his petite little self.
Work Wednesday: Bit by Bit
Zuma Beach, where ideas flourish as I stroll the sand, dodging waves.
Deep into the first edit of Full Sail. It is not a slow process, but a meticulous one. I like to hand my editor a manuscript that is as complete as I can make it. I usually hand it over with a sigh of, “I can’t look at this anymore.”
New Menu Monday: Quick Wraps
To make up for my absence, here are two recipes today.
While in Santa Monica this past week, we had some delicious breakfast burritos at one of my favorite Mexican restaurants. So of course, when I got home, I wanted to recreate them, with my twists. I made a dozen and froze the leftovers for quick breakfasts this week.
I find that microwaving them is the best way to reheat. I tried grilling them in a skillet and air frying them, but I preferred the microwaved version for the best texture.
Breakfast Burritos
- 12 burrito sized flour tortillas
- 1 lb to 2 lb – ish potatoes, diced
- oil
- 1 lb ground sausage – I used spicy Italian, but any favorite will do – cooked and crumbled
- 12 eggs, scrambled
- chopped onions
- chopped green chiles
- salt and pepper to taste
In a skillet, heat a generous amount of oil and add diced potatoes, tossed with salt and pepper. Cook potatoes until golden and crisp, stirring occasionally. Remove to a bowl.
Flora Friday: What’s Up With You, Zucchini?
I just want it to be known that I came home from vaca and the tomatoes were tomato-ing, the corn was corn-ing, the peppers, cucumbers and herbs were doing their thing. Even the pumpkins were pumpkin-ing.
Annie DeMoranville 