Whew! What a day – and I’m still not done! I finished all the laundry, cleaned most of the house, made dinner, switched out my winter/summer clothes and shoes, and have packed most of my lunch for tomorrow. Cookies are in the oven as we speak! I didn’t get to make my other baking project today, but it’s okay – I probably don’t need a huge amount of cookies and another baked good in the house at the same time. I’d probably end up with pieces that went bad if we didn’t eat it fast enough, so it can wait for another week.
Nick’s been working hard on his nightstand all afternoon – we’ve been trying for weeks to figure out the color we want to paint our dressers/nightstand, and I think we’ve found the color, but it’s been a lot of trial and error for him on the nightstand. He’s been working on that nightstand all day today, so I think he’ll be happy to have a plate of hot cookies and cool glass of milk soon.
Dinner tonight made me think I was ordering off the dinner menu at a Mexican restaurant.
I took the Chicken Chilequiles recipe from Cooking Light and made a few changes. I didn’t have any corn tortillas (and forgot to buy some!) so I made some quick cooking barley and mixed that in with the chicken mixture. It turned out really good! This was also my first time to ever cook with fresh tomatillos – I found some fresh ones at the produce stand at the Amish market so I bought those to use instead of buy canned.
We had salads on the side with romaine, tomato, and avocado and some refried beans. The perfect plate!
If you haven’t made this recipe (with or without the tortillas), make it soon! It has such great flavor from the tomatillos, green chiles, cilantro, and scallions. I did add a pinch of crushed red pepper to the dish, too, but you could make it as spicy as you want.
Well, I’m off to finish baking cookies and watch Iron Chef.
What was the best part of your weekend?