Weather: 17 degrees, the tiniest, almost invisible snowflakes falling
What I’m listening to: Story of My Life, One Direction
You know those evenings that creep up on you when it’s suddenly dinnertime and you have no idea what you’re going to put on the table? Busy schedules, active children, homework, and calendar appointments all seem to take precedence over our ability to carve out time for meal planning, grocery shopping, and cooking. We’ve all been there. The night I made these tacos for the first time was exactly one of those nights. I opened the refrigerator, and with desperation written all over my face, I begged it to reveal something quick and easy to fix for the family. Please tell me I’m not the only one who does this – pretends my refrigerator and pantry are drive-up windows that are going to churn out amazing meals when I’m in a pinch, as if the food is going to be magically handed to me, already prepared.
I want to wave a wand or click my heals and say please. Please. Please let there be dinner.
And POOF! There it was.
Ok, it wasn’t exactly poof. But it was quick and easy – scramble some eggs, crisp up some bacon, sauté some kale, and toss it all into a warm tortilla and top with cheese and hot sauce. And, as a sheer bonus that night when I really didn’t care beyond getting something on the plate, it was delicious too. Win. I determined I’d make it again within the same week and photograph it for the blog because this meal saved my bacon that night.