Well shame on me, having a blog and it has been over a month since I last wrote a post.
Long story short. I’ve gone back to work full-time in an office. So although things carry on at the Urban homeplace, I have to learn how to fit it all into my week. Honestly it has been a struggle for me this first month, my aim is to do a better job in May.
Spring has come and gone since I last posted, kind of disconcerting that it happened all within a month. Eighty degree record-setting temperatures in early March in Indianapolis did us no favors with time management in our garden. Chores that normally we had several months to do, all had to happen within a few weeks. Not good with a new job and a husband who is a CPA and trying to finish up the last two months of tax season. Needless to say, some things did not get done.
Flowers and trees were in bloom four to eight weeks early. It is strange to see tulips in bloom alongside June blooming flowers. Although amazingly beautiful, it makes me wonder and worry what is left for the later months? I documented some of the blooms on my “theurbanhomeplace” Facebook page and Instagram, although I fell short there too.
So the good news is I love my job, the Urban homeplace is still here, and growing season is in full-swing!
Lucky or unlucky for me, I stopped following most recipes several years ago (the one exception to the rule is when I bake, I follow the recipes exactly.) What has been inspiration for me lately is whatever I have in my refrigerator/freezer. Last night it was a combination of mushrooms, onions and squash. This is a keeper!
Ingredients
1 onion, sliced thin
12+ oz mushrooms, washed and sliced thin
4 small zucchini, chopped about the size of a small marble
1/2 -1 tsp thyme
Pinch Salt
Pepper
Guacamole (I recommend Alton Brown’s recipe, although store bought is fine)
Greek Yogurt
Shredded cheese optional
Tortillas (I discovered frozen tortillas at Costco, I cook them as needed)
Saute onion with a tablespoon of olive oil on low heat until the onion is somewhat cooked and clear in color. Add mushrooms and cook until most of the moisture cooked from the mushrooms. Turn the heat up to med-high and add the zucchini until cooked. (I like my zucchini still somewhat crunchy verses well-done) The entire cooking process for me was around 25 minutes.
Wrap mushroom/squash mixture in tortilla. Add the Greek yogurt, guacamole, and cheese.
Notes:
Tortillas:
I REALLY like the freshly cooked tortillas. I buy a big package from Costco, divide them into 5-6 per package, and freeze. When I am ready to use them, they take about an hour to thaw before cooking. I cook on a small-sized round griddle pan over medium heat.
Cheese:
If you want cheese on your tortilla, I would melt it for 15 seconds in the microwave before I add the other ingredients. It’s not necessary, but Jeff likes it melted!
