One of my staff loves to hit up garage sales…and this time of year, they’re everywhere. She enjoys the challenge of finding specific items and so I asked her to pick up any cute, cheap baby clothes for baby Shea…if she happens to run across any. When I walked into work yesterday morning, she had a shopping bag full of clothes sitting in front of my office door. I didn’t even have my purse off my shoulder before she was pulling clothes out of the bag and holding them up to show me her finds.
It wasn’t baby clothes, however – it was maternity clothes!
For $6 she was able to get 5 dresses, 3 tops, and 2 pairs of pants. All in my maternity size. SIX dollars! And I loved them all!
I handed her six bucks, thanked her for thinking of me, and I had a stupid excited grin on my face all morning. Cute maternity clothes are not only hard to find, but they’re SO expensive.
I got home from work and quickly washed them, anxious to try them on. I’ve got my outfits planned for the rest of the week, too. 😀
Just like I love people picking out clothes for me, my brother does, too. It seems like most of his closet was purchased by either my mom or I. He also loves when people cook for him. He lives just a few blocks from my parents but he eats over there most days of the week, if only for lunch.
He’s spoiled. Especially since my mom makes some of his favorite foods fairly often…one of which is chorizo. My meat-loving brother LOVES chorizo. Hard to blame him. It’s delicious.
My mom made breakfast burritos similar to these the last time I was in Chicago visiting and they were so good. I had to remake them. These were almost as good as my mom’s….almost 😉
- 1 tsp olive oil
- ½ green bell pepper, finely diced
- 6 oz chorizo
- 8 eggs
- ¼ cup skim milk
- ¼ tsp salt and black pepper, to taste
- ½ cup (2 oz) 2% shredded cheddar cheese
- 4 high-fiber, burrito-sized tortillas
- Heat olive oil in a small skillet over medium-high heat. Once hot, add the diced green pepper and saute 3-4 minutes or until softened. Add the chorizo and cook 5-7 minutes, breaking up the meat using a wooden spoon. Once meat is cooked through; transfer to a fine mesh strainer and drain off any excess oil.
- Meanwhile, whisk to combine the eggs, milk, salt, and pepper in a medium bowl.
- Carefully wipe the hot skillet used to cook the chorizo of any excess grease and return to a medium flame. Once hot, add the eggs and scramble for 3-4 minutes or until no longer runny. Fold in cheese, as well as the chorizo and pepper mixture. Fold to combine.
- Spoon ¼ of the egg mixture into each of 4 burrito-sized tortillas. Fold one side over the top (away from your body), fold in both sides (right/left) and roll the burrito, firmly packing in the contents. Cut burrito in half and serve immediately.
Busy day ahead!