- Austin and I continued unpacking and otherwise putting the house together. Yes, we moved over a month ago and while the place is 90% set up we still haven't found a home for some things. For instance, our pictures and other wall hangings still haven't made it off the floor. So sue us.
- I've been accepted to the OM Yoga 200 hour Teacher Training program, which starts this weekend. That means that for one weekend a month for the next 8 months I'll be totally immersed in all things yoga, not to mention the independent work I need to do in between the instructional weekends. I don't know if I'm more excited, scared, or intimidated. In preparation for the start of the program I've been doing lots of reading and practicing.
- Austin and I went to our friends' Steve and Brianne's wedding. They planned a beautiful event in the Outer Banks, here in NC and we made a long weekend out of it. We were so happy they chose to share such an important day with us. Congratulations to the beautiful couple!
- I started doing P90X. During the week, I wake up at 6am to get the workout in before the day starts. Am I loving every minute of it? Absolutely not! Am I getting my ass kicked? You bet. Do I think I'll be in better shape after I'm done with it? Most definitely.
Three Pepper and Mushroom Tacos
Makes about 10 tacos
Inspired by the Portobello Mushroom Tacos at Chubby's Tacos
- 3 tablespoons olive oil
- 1 lb / 455 g cremini mushrooms, wiped clean with a slightly damp towel (please do not wash them, they'll never brown) and sliced
- 1 medium onion, sliced
- 2 poblano peppers or 1 medium green bell pepper, sliced
- 1 jalapeño, seeded if you don't like heat and minced
- 1 chipotle in adobo, seeded if you'd like and minced
- 2 garlic cloves, minced
- 2 tablespoons adobo sauce from the chipotles
- 1 teaspoon salt
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon marjoram
- About 10 corn tortillas
- A large handful of cilantro, chopped
- One batch of roasted tomatillo salsa or your favorite store-bought kind
2. Meanwhile, heat the remaining 1 1/2 tablespoon of oil over medium heat. Add the onion and cook until softened, about 3 minutes. Add the poblanos, jalapeño, chipotle and garlic and cook for another 3-5 minutes.
3. Add the mushrooms to the onion and pepper mix. Toss in the salt and spices and cook for another 3 minutes or so. Serve immediately over warmed corn tortillas, topped with a sprinkling of chopped cilantro and some of your favorite salsa.
*As wonderful as I think these tacos are, I understand if you're averse to some of the ingredients or the preparation and therefore don't like them. We tend to be a bit hyperbolic around here.