Mark and I finally got a slow-cooker.
As anyone with a slow-cooker knows (or anyone who’s even heard about slow-cookers knows), it’s a game-changer in terms of easily putting together a meal of substantial size. Basically, you just throw your ingredients into this big tub, turn it on and a few hours later your meal is ready.
Honestly, I’m mad this thing wasn’t a part of my life sooner because that’s about as much effort as I’m ever willing to put into preparing a meal. My only beef with it is that it’s not a fast-cooker. If it could all be that easy and you could have your food ready within minutes, well that my friends would be an ultimate dream come true for me.
If I could, I would invite all of you over to my apartment so that we could celebrate Cinco de Mayo together.
We could enjoy Mexican-inspired foods (like these vegetarian tacos), drink margaritas and chat about running and all of our other favorite fitness activities.
If I could, I would. But somehow I don’t think that you’d all fit in my tiny Brooklyn abode. Plus, I’d have to make a whole lot of tacos, and while I love you guys and I enjoy cooking, I’m not sure I could handle that much work.
So, for right now, the best I can do is share this totally scrumptious vegetarian taco recipe with all of you.
Pumpkin is to fall, like Marcia is to the Brady Bunch.
Every time I login to my social media lately, it’s pumpkin this, pumpkin that, pumpkin, pumpkin, pumpkin, PUMKIN!!
What about all the other fall flavors? What about maple, and cinnamon, and nutmeg?
What about Jan?!
And really, enough with the pumpkin spice lattes already. Can we be done with those now?
I know, you’re probably thinking, why, if she’s supposedly sharing a pumpkin-flavored recipe right now, is she hating on pumpkin so much?