piece of cake

Looks like we’re due for an update!:

Ryan and I continue to find more than enough things to stay busy with. May has been a crazy time at work for Ryan, as proven by the countless number of hours he’s spent looking at his computer screen. Honestly, if I hear him say “I need to send one more email” one more time I’m going to scream. We’ve also continued to stay active with the Junior High Youth Group at our church. The students have been really fun, plus it gives Ryan and I a reason to act like middle schoolers again.

At the beginning of the month, we headed back to Felicity to see my family.I ran my second half marathon in Cincinnati while we were home, the Flying Pig. It rained almost the entire race which was probably a real downer for my wonderful fan club (Ryan, Mom and Dad) but I was very pleased with my results! In a few weeks I’ll officially begin training for the full Chicago Marathon. If all goes as planned I’ll be ready to run 26.2 miles come October. Yikes!

done!

Last weekend we traveled to Louisville, Kentucky for a wedding. Ryan was a groomsmen in his friend Micah’s wedding. It was nice to catch up with old college friends, plus weddings are just fun in general. Not to mention that Louisville is such a charming city!

Finished Product

done!

A few weeks back I got to hang out with my Mother-in-law and sister-in-law while Ryan was out of town for Micah’s bachelor party. After contemplating various crafts that sounded interesting enough to try our hand at, we decided that cake decorating would be fun…and “easy” enough? Let me first say before you critique my cake decorating skills that this is no easy task. How anyone gets their icing to spread so smoothly and perfectly without getting crumbs all over the icing is beyond me.

Finished Product

Did you know by the way that icing (at least the kind we made) is pure fat? I still ate it, but not by the spoonfuls per usual.

This Memorial Day weekend we headed to Bethany Beach in Michigan to visit Ryan’s grandma. Unfortunately the weather was all rain and no shine so we didn’t even make it to the beach. Next time!

las enchiladas

I’m a HUGE fan of the Taste of Home cookbooks, largely in part because the recipes are normal, easy and don’t require bizarre ingredients that I buy once and never use again. My mom receives one of these big books in the mail every quarter, and when I go home, I make copies of all of the new recipes I want to try. During my last visit in Felicity, I came back with a nice stack of potential meals, so I put a few to the test– my favorite being the Enchiladas!

Enchiladas

8 Servings
Prep: 40 min. Bake: 40 min.

Ingredients
* 3 cups cubed cooked turkey (I used Pinto beans instead, rinsed and drained)
* 1 cup chicken broth
* 1 cup cooked long grain rice
* 2 plum tomatoes, chopped
* 1 medium onion, chopped
* 1/2 cup canned chopped green chilies
* 1/2 cup sour cream
* 1/4 cup minced fresh cilantro
* 1 teaspoon ground cumin
* 8 flour tortillas (10 inches)
* 1 can (28 ounces) green enchilada sauce, divided
* 2 cups (8 ounces) shredded Mexican cheese blend, divided

Directions
In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat.
Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.

Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly. Yield: 8 servings. (We added some extra sour cream and hot sauce to the finished product).

Ta da! These were super easy and super good. Plus, since it made 8 servings we had leftovers for a few days, too!

I feel like Ryan thinks its lame to take a normal photo when we’re just hanging out and making dinner. So, this bad pic is still going up…