Spice Girls and a Spicy Burrito [recipe]
Sunday afternoon, I was sitting in SUNNY Seattle with great company and a new friend, eating oysters at Taylor Shellfish (yes, that’s important cause it’s one of our fav local companies), and sipping on a local brewskie. Sounds amazing, right?
Well, as amazing as it was, the whole time I couldn’t help peeking at my watch constantly. I had to get home to see the Olympics closing ceremony! You know there was a big not-well-kept secret appearance that I needed to see. So at 6:30 I seriously sprinted from Capitol Hill to Belltown… in heels. And my feet were dying! And then my bus was late, so I ran for nothing. And then I got distracted talking to our neighbor. And then Bryan made sashimi.
Thank god for DVR. And beer.
We started watching the Olympics closing ceremony nearly 3 hours after it started, but as soon as we hit play, I was a wrecking ball of emotions. You know the drill; first you cry cause you’re happy for the Gold medalist, then you cry cause you feel bad for the sad Silver medalist, then you cry again cause the Bronze medalist is just happy for placing. So while I cried through the first hour of gold medal recaps, Bryan took advantage of my emotional distress and suggested that we go to the Olympics in 2016. And in a ball of snot and tears, I just nodded in agreement. So stay tuned for that trip in four years! HA!
But finally, the tears dried up and it came… The Spice Girls showed up! Yeah, the SPICE GIRLS! It was just as exciting as it was when I was in jr. high and my girlsfriends and I dressed up to go see SpiceWorld. I freaking love the Spice Girls. They were just one of those groups that every teenage girl could relate to back in the 90s. Plus, my dad probably liked listening to Spice Girls over Tupac.
If for some reason you missed their performance or just want to watch it again, like I have multiple times, NBC has graciously kept the video up on their Olympics feed.
So, now that I’ve relived a Spice Girls moment and the Olympics are over, my life can return to normal. Bryan and I are two grown adults who own a house that looks like 10 college boys took the place hostage for a month. There will probably be a 24 hour recon mission for us to pick up the trails of beer bottles, manicure material piles, and containers of Sriracha peas. I’m embarrassed to be us right now.
Have I mentioned that I am in love with cumin? I could take a mud bath sprinkled in cumin.
I did manage to cook a Bryan-friendly meal last Friday during our Olympics laze. Yeah, I cooked ONE night in the last two weeks. But I think I get brownie points since it was vegan… until the next afternoon when we ate the leftovers with goat cheese. They were better with the goat cheese. Trust me.
Roasted Veggie and Black Bean Burritos
2 tbsp. extra virgin olive oil
1 pint grape tomatoes, halved
7 cloves garlic, sliced, but not thinly
15-20 spears of asparagus
1 cup black beans
1 tsp. cumin
1 ripe avocado
4 soft tortillas or wraps
Salt and pepper, to taste
Goat cheese, optional
Hot sauce/salsa, optional
Preheat oven 400F. Line large baking sheet with aluminum foil. Add asparagus, garlic, and tomatoes to sheet and toss with olive oil. Season with salt and pepper. Bake 10-12 minutes, stirring halfway, or until asparagus are tender and tomatoes are soft and bursting. In the last 5 minutes, wrap tortillas in aluminum foil and heat in oven.
While the veggies are roasting, throw a chopped onion into a pan with some olive oil until just translucent. Add black beans and cumin and cook until beans are warm.
Layer tortillas with optional goat cheese (a good smear before anything goes in!), onion/bean mixture and roasted veggies. Top with avocado, and hot sauce, if desired.