This week has been full of leftovers.
Our Christmas meal wasn’t what you would call traditional. We had tamales that we had made a few days beforehand, enchiladas, pinto beans, rice and salad.
This is what we’ve been eating for lunch everyday.
The good news is that by now we’ve finished half of our tamales. The rest of the tamales have been frozen so we can eat them later and not get burnt out on them.
The enchiladas are gone, too. In fact, the only thing left is a half a can on pinto beans.
It was the day before Christmas. I decided to bring a dessert for the family to share at the Christmas Eve celebration. I failed so hard.
Last Friday, my intern made me a batch of these amazing Magical Coconut Bars. I had been wanting to try the recipe and she beat me to it. So, following her inspiration, I went ahead and tried my hand at it.
Note: If you’re going to make this recipe (and you should because it’s SO YUM!), follow the directions and USE PARCHMENT PAPER!
What transpired was nothing short of a mess.
Seriously, it’s a mess. The crust was left behind in the pan (see note above regarding parchment paper.) There was nothing “bar” shaped about this dessert. Now, don’t get me wrong, the flavor was amazing. I’m (not so secretly) eating some for breakfast right now.
Whether you’re celebrating Christmas, another holiday, or just a normal Monday, I hope you spend today with the ones you love most.
Today is a day to be thankful for your family and your fur babies. It’s also a day for fun, so dive headfirst into all of your gifts!
Wow! I never realized how exhausting Christmas could be! It went by in a whirlwind for me! A tamale-filled whirlwind.
So here’s a recap of my weekend:
On Friday, I gave Tony the gifts I got for him. He had already given me a beautiful necklace the weekend before. Not once, in 6 Christmases, have we ever made it to Christmas before exchanging gifts. This was, however, the first time I didn’t tell him what it was beforehand. I guess that means we’re making progress.
On Satureday morning we went over to my parent’s house for a day full of tamale making. I guess Mom and I didn’t realize that we would be fall-down tired after this.
We used this as a guide to our tamale making.
We made 3 different kinds: Seasoned TVP (Texturized Vegetable Protein) that came out tasting like taco meat, sweet potato and rice with pumpkin pie spice and raisins, and sweet potato and rice with walnuts and herbs.
"Taco" seasoned TVP