So before I went off on my little tangent I was talking about being stretched thin at work.. Mondays and Fridays I go in at 6am and push the hanging product for softlines(clothing and apparel) then transition over to cosmetics around 10 to 10:30 depending on if we finish, then I try to get it done in basically 3 hours because I have lunch and a 15 minute break, plus guest first, dealing with crazy people, statusing with Team Leads and Execs, etc.. Tuesdays I am in Jewelry and Accessories which is always such a hot mess.. I love it, but it gets stressful because no one runs my strays, zones or basically does anything in those two depts.. Thursdays I get to do research in Jewelry which entails me finding all my product and putting it out where it is supposed to go, scanning any outs and seeing if there are any counts and zeroing out the counts.. plus usually covering operator breaks and lunch, phone calls, guest first, etc.. I LOVE my job.. then weekends I basically run around like a crazy person all over the store wherever they need me.. :)
I got home today, totally exhausted, rested for a few minutes, talked to my girls and then showered, took Boo to work, came home and took a 30 minute cat-nap with Avril and then went into the kitchen to cook dinner, brand new recipe and it is definitely a keeper.. It is so good.. and I was good and remembered to take pics.. YaY Me!!! lol
Avril trying to check out what "Grandma" is making for dinner, Dylan just willing to clean up the floor!! |
Black Bean and Corn Enchiladas
1 can black beans, drained and rinsed well.. could use 2 c black beans you have cooked
1 can mexicorn, drained
1 small can diced chilis
1/4 c enchilada sauce(you will need 1 whole can)
1 c colby jack cheese(I use 2%)(you will use the whole 8 oz pkg)
9 small flour tortillas
In a medium sized bowl, mix the black beans and corn together, add the chilis, enchilada sauce and cheese, mix well. Spread 1/4c enchilada sauce in the bottom of a 9x13 pan, put about 1 1/2 to 2 tbsp mixture in the middle of the tortilla roll it up and place seam side down in pan, repeat until through all tortillas and spread the rest of the enchilada sauce over the tortilla and spread the other half of the cheese over the top.. bake in a 350 degree oven for 25 to 30 minutes..
My CRACK!!! Hazelnut Iced Coffee!! |
Spanish Rice
Olive oil
1 onion, chopped
3 cloves garlic, minced
1 c rice
1 can of tomatoes(southwestern style)and enough water to make 2 cups
In a medium saucepan heat the oil, add the onion and cook for about 5 minutes, add the garlic and cook for a minute.. add the rice and "toast" it for about 3 to 5 minutes, watching it so it doesn't burn.. add the tomatoes and water and stir well, cover and bring to a boil, stir, reduce heat and cover and cook for about 20 to 25 minutes..
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