I am reading…Outliers, by Malcolm Gladwell. Just started, I have high hopes.

I am eating…cinnamon graham crackers for breakfast.

I am watching…Channel 4’s local morning show. Late.Breaking.News.

I am listening…to the cat scratch at the snakes’ tank.

I am feeling…optimistic about the day.

There is this beach north of Jacksonville that is one of my favorite places to visit. There are all these oak trees that have fallen onto the sand as the elements work at eroding the fragile soil where they grow. The fallen trees are bleached in the sun and worn smooth by the rain, wind and sand. They look prehistoric, and for a minute, with the tangled jungle above receding and the sharp salty tang of the ocean in the air, you can almost imagine Jurassic creatures lumbering forth.

Re-purposed some tin cans for my sewing and crafting supplies. I’ve needed these forever and just never got around to it. Finally got them together today. Took less time to make them than to post this!

These turned out to be wonderful, so I thought I would post the recipe. Or at least jot down notes as to my process. I do not have a photo–if anyone is skilled at taking appetizing photos of enchiladas, let me know.

Black Bean & Butternut Burritos

Flour or Corn Tortillas (corn would be really good, but I had flour on hand)

Enchilada Sauce

Seasoned Black Beans*

Half of a roasted butternut squash, mashed

1 c. cooked brown rice

1 TBSP vegetable oil

1 small onion, diced

1/2 green pepper, diced

2 – 3 garlic cloves, minced

smoked paprika

Cumin

Oregano

Salt & pepper to taste

Grated cheese (I used a pre-shredded “Mexican” mix)

1. Oil a large baking pan (or two) and preheat oven to 350º
2. Prepare enchilada sauce and black beans, set aside.
3. Season butternut squash with Spanish paprika & salt to taste.
4. Heat vegetable oil in a skillet over medium-high heat. Add onion and peppers, saute until translucent. Add chopped garlic, cook a minute or two longer.
5. Season with smoked paprika, oregano & cumin. Cook a minute or so until fragrant.
6. Stir in rice until thoroughly seasoned and heated through.
7. Smear some mashed squash down the middle of a tortilla, add a large spoonful of black beans and a smaller one of the rice mixture. Roll up and place seam side down in baking pan. Continue until pan is full or you run out of tortillas or filling (unlikely).
8. Ladle enchilada sauce over the pan and top with shredded cheese. Bake 20 minutes or so until cheese is bubbly and enchiladas are heated thoroughly.

*Seasoned Black Beans: You can buy these already seasoned, which is easiest, probably. I have a lot of black beans on hand from recently cooking up 2lbs of dried beans. If you want to quickly season canned black beans, you can do this–empty one or two cans of black beans into a medium saucepan, including liquid; add a small chopped onion, red pepper flakes or chopped jalepeno or chipotle pepper, liquid smoke, a oregano and maybe a little chile powder. Simmer until the different flavors have melded together. Season with salt and pepper to taste.

MUSINGS: Obviously you can buy the enchilada sauce and black beans. Probably even the squash puree. This recipe was using up a lot of leftovers for me.  I have a ton of canned tomatoes, so I chose to make my own. It really doesn’t take that long, if you are suspicious of the “10 minute” label. This makes a lot of filling–I have quite a bit leftover. Partly due to my only buying one package of tortillas–YMMV. There are a lot of parts to this recipe, but almost all of them can be made ahead of time. I always think that’s a lie in recipes when I read it…

In a crazy series of events last week, I actually made all the meals from my meal plan just as I had written them. Except the coleslaw. I realize that my method kind of goes against the whole planning ahead intent of these menus, but that’s kind of how I roll. I should mention that I don’t really follow the recipes that I link to either–I mean, that’s what I’m making, but I substitute and take short-cuts, etc. My general philosophy on recipes is that they are suggestions. Except baking; I do tend to follow baking recipes. I totally inherited this outlook from my mother; her sister, my aunt, is absolutely the opposite. But everyone (all the women) in my family cooks very well, despite the method (she says modestly). Are you a recipe stickler or a free spirit in the kitchen?

I want to mention that the tuna croquettes from last week were awesome. I’ve made these many times before, but this was the first time to try out Alton Brown’s recipe. I used white albacore tuna in a can rather than the pouch he calls for (2 cans), skipped the lemon juice and used regular mustard instead of Dijon (my bottle was empty, yet still in the fridge…); they were still great. The panko bread crumbs really contributed to a crispy shell. This is comfort food to me and takes me straight back to junior high; my best friend’s mom made these for dinner all the time (I don’t think my own mother has ever made a tuna croquette).

Anyway, here are my meals for this week. We’ve not had to travel as much over the weekends recently (thankfully) so I’ve upped my planned meals to five from four.

• Moroccan Vegetable Hot Pot, Cous-Cous

• Black Bean & Butternut Burritos, Grilled Squash

• Mushroom Stroganoff, Noodles, Broccoli

• Kidney Bean & Barley Stew, Apple & Escarole Salad

• Stove Top Mac & Cheese, Green Beans & Tomatoes

You can find more menu plans every week at OrgJunkie. I think there are about 300 people posting their menus!

A couple of weeks ago I finally bought the Artisan Bread in Five Minutes a Day book that I’ve given to a gazillion people but never owned myself. I really like the concept and the ease with which you can incorporate the bread making to your schedule rather than vice-versa. Of course, I am incapable of following the recipe exactly and so I’ve been struggling with getting the dough just right. Instead of using all white flour, I use half white, half wheat. I think this is messing up my water to flour ratio somehow because my doughs have been very wet and difficult to handle. I imagine this would work better if I had a kitchen scale and measured by weight, but I don’t and I can’t—so it’s guesstimation. The breads have always turned out great–moist and flavorful with a great crust. The only problem is that the bottom crust really, really sticks to the pan. I’ve been afraid to bake it directly on my baking stone because the last time I put a moist dough directly on the stone, it split in half. Loudly. They’ve got a new book out that more directly addresses whole grain baking, but I’ll probably muddle my way through this one in stead.

Today has been a kitchen day. I made apple crisp this morning for breakfast, an ice-box pie for dessert and prepared a big batch of spicy black beans for the freezer. I love feeling productive!

Last year I included an embroidered felt dove Christmas ornament with my family Christmas gifts. Similar to the dove above, but 3D as opposed to being on a felt background. I really enjoyed making them and I think I’d like to continue the tradition of including an ornament with each gift again this year. I’ve been thinking about this for a while, but Alana’s post about holiday planning inspired me to buckle down and look for some possible candidates. I’ll need to get started on these soon if I want to have enough for everybody!

Patterns to Buy

Walk in the Woods Felt Ornament Pattern by Alicia Paulsen

Ice-Skating Afternoon Felt Ornament Pattern by Alicia Paulsen

Free Online Tutorials

(Many of these found via a SewMamaSew search, many others via a straight up Google search, plus some from my own bookmarks. In case you were concerned.)

Favorite State Luggage Tag–I think this could be a cute ornament as well.

Stuffed Owl Ornament–Whooo doesn’t love an owl? (Couldn’t resist!)

Patchwork Star–Probably my favorite.

Woodland Ornaments–Via SewMamaSew

Denim Christmas Trees–I have a ton of old jeans that I’ve saved to make beach/picnic blankets. These would be great for the smaller scraps.

Felted Pomander–This is so pretty. I don’t really felt, though, so would probably improvise.

Little House Ornaments–This would be cute for my sister and brother-in-law, who bought their first home this year.

Scrap Fabric Ornament–Simple, fast and cute.

Mittens!–I can pretend it gets cold down here…

Paper Globe–I’ve always thought these were pretty. I’ve seen them made out of old greeting cards, which would be a nice way to recycle all those holiday cards.

Half-Eaten Gingerbread Man–Hah, Hah

Applique Heart–Pretty, complicated.

Ice-Skate Ornament–Cute and reminds me of something that would hang on my parents’ tree.

Plastic Snowflake–Made from a six-pack wrap!

Looped Ribbon Ornament–Pretty and simple.

Glittered Ornaments–Glitter! Need I say more?

Paper Cones–I like a lot of the ornaments in this photo set, but the paper cones are so old-fashioned and fun. Wouldn’t be great for travel, though.

Finnish Star–This is pretty, plus there are a ton of origami figures that would make lovely ornaments.

Folded Paper Stars–Tiny! Cute!

Folded Paper Star–Yet another paper star.

Paper Starburst–This one is made from wrapping paper but I’d like it best with just plain white paper, I think.

I guess I have a few ideas! Are you going to make anything handmade for your holiday celebration?

I am reading…The Silent Hour, by Michael Koryta. Latest mystery/thriller following PI Lincoln Perry. I’ve not read the others but have enjoyed this one. I am especially grateful that there aren’t 3000 back or side stories. I like a more complex mystery, but sometimes you just want something that goes from A-Z with no detours.

I am eating…crackers with cream cheese and homemade apple butter. Seriously good.

I am watching…the ice melt in my Cherry Coke. Today we had a party at work and some semi-uninvited guests drank my Coke. Outrage!

I am listening…to Criminal Minds in the background. I really like that show. I have a soft spot for Reid.

I am feeling…happy it’s Friday.

Fall Wardrobe1

More or less…the Fendi might be a bit of a stretch

Ok. This may not actually be a secret to anyone, but I’ve cooked dried beans forever and not had such a good result as tonight. I soaked the beans first for 24 hours. This is about twice what I normally do (and twice what most cookbooks call for). Then cooked them in the crockpot. Easy! The beans are soft like canned beans, but still mostly hold their shape. They made great black bean burritos for dinner tonight. I cannot even describe how seriously elated I am over this little positive experiment. It’s the little things, for sure. I can’t wait to try extra long soaking with my other dried beans and find out if I get the same great results.