13 February, 2017
I shoot from the hip a lot more when cooking these days. That is to say; I do it all the time. Sure, I used to improvise on occasion, but I also used to spend weekends poring over cookbooks or magazines or blogs trying to find interesting new recipes to try. Nowadays what little “free” time I have on weekends is spent doing errands, paying bills or maybe – heaven forbid – sleeping an extra hour. So when dinner time comes around, if it’s not something frozen or just a big salad or sandwich, it’s something made up on the fly. Like these wraps. I did find the time to make a quick run to the farmers market over the weekend, and we’ve even gotten a few squash and tomatoes from our small garden.
I started by cooking some rice with crushed tomatoes and a little lime juice and cumin. Then I cooked onions and yellow squash and added fresh corn, white beans, fresh tomatoes, and garlic. I don’t quite remember how it was seasoned but probably with chili powder, cumin, salt, and pepper. The rice and squash mixture went into tortillas, and we topped it with lettuce and more fresh tomatoes. Not the best thing I’ve ever made but it was quick, and there were plenty of leftovers which is always a bonus.
Oh, and baby Jonas is doing well, but as you can tell, we don’t have time for doing much else now except for taking care of him.