Every day, I drive past our pediatrician’s office on my way to work. Every so often I think, “I am so glad I haven’t spent much time there lately!” When the girls were younger, it seemed like we were there every other day. Sometimes, we were! And perhaps there’s something to say for masking and germs when it comes to littles! Shea is still required to mask all day at camp.
Today, however, Shea mentioned ear pain as we were getting in the car for our extensive morning drop off procedure. I immediately knew it was swimmer’s ear and called the pediatrician. Their only available appointment after 3pm was 3:20pm and so with some coordination, that happened.
The doctor we saw, I had never met before. Being a small practice, I welcomed him to which he responded in his cute little Aussie accent a warm “thank you!”. I then asked when he joined the practice and he told me November 2019. Whaaaaaaa? We really haven’t been to the pediatrician in awhile – the last time was, perhaps, the girls’ well-child visits nearly a year ago.
A fairly uneventful ear exam followed by a sucker (+1 for Piper) and yep – swimmer’s ear. He also wrote down a “recipe” for prevention – 1 teaspoon rubbing alcohol + 1 teaspoon distilled white vinegar – drop 4 drops into each ear before bed after days spent in water. I’m definitely going to give it a shot – my girls spend a LOT of time in water.
By the time I got home, I had nearly talked myself out of a run but it was SO nice out. I pounded out a great 4+ miles and started on dinner. It was a production, especially since the pie I made was 1 cup of rhubarb shy of what I needed, necessitating a call to Mark to request a pit stop at the grocery store on his way home. Nearly an hour and a half later, dinner and dessert were served and my little crew members were underwhelmed, per usual. UGGGGH.
This meal, though. It’s quick and easy. It’s healthy and colorful. It wasn’t rejected by my kids. Coming recommended from Gina, my podcast co-host, I expected it to be good (and easy) 😉 It did not disappoint. Always looking for ways to incorporate beans and this way is fun!
- 1 Tbsp olive oil
- 2 tomatoes, diced
- 1/2 onion, diced
- 1 jalapeno, seeds & membranes removed, minced
- 3 cloves garlic, minced and divided
- 1/2 tsp hot sauce
- 1 tsp ground cumin
- 1/2 tsp salt and black pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 6 eggs
- 6 (6-inch) corn tortillas, warmed
- 1/2 cup (2 oz) queso fresco, crumbled
- 1/4 cup chopped fresh cilantro
- In a skillet over medium-high heat, heat 1 tablespoon olive oil. Once hot, add the tomato, onion, jalapeno, half the garlic, hot sauce, cumin, salt and pepper. Stir well and cook the salsa for 4-5 minutes or until thickened and onion is tender; remove to a bowl and set aside.
- To the skillet, add the beans and remaining garlic and 1/2 cup water. Reduce heat to medium and cook for 5 minutes or so; mash beans slightly with a fork to desired consistency.
- Meanwhile, fry the eggs in a nonstick skillet until over easy or over-medium, as preferred.
- Place warmed tortillas on plates and divide beans and salsa between each; top with an egg, queso fresco, and cilantro. Serve immediately.
Recipe slightly adapted from Food Network
Nutrition Information:Yield: 6 Serving Size: 1 prepared huevos rancheros
Amount Per Serving: Calories: 254Total Fat: 8.8gCholesterol: 182mgSodium: 350mgCarbohydrates: 26.7gFiber: 8.0gSugar: 3.5gProtein: 14.0g
Dig eggs? Always. And there’s so many creative ways to use them!
- Spinach and Goat Cheese Rolled Omelet
- Crispy Baked Chicken with Egg and Arugula Salad
- Artichoke and Egg Salad Sandwiches
- Tater Tot Breakfast Tart
- Bacon, Eggs, and Asparagus Salad