A quick and easy post for a quick and easy brunch.
Erin and I recently spent a long weekend in Healdsburg, CA, smack in the middle of some of the best food and wine country one could ask for (we live a rough life, I know). The highlight of our little getaway, I think, was the simple brunch we ate our first morning in town. Takeout style, feet up on a park bench, coffee in hand.
So I have a confession.
I’ve never seen Star Wars. Never. Not any of them. Not the old ones, not the new ones, not the old ones that were remade into new ones (or whatever happened with that whole thing). None of them. In fact, I routinely confuse Star Wars with Star Trek, which deeply offends the nerdiest of my friends and family. “Do you speak Klingon?”
What can I say? No interest. None. Sorry.
As I sit down to write this, I’m trying to decide which of two stories I’m going to share tonight. First, there’s the one about the time Rosie O’Donnell got me kicked off the internet. And second, there’s the one about my former love affair with Taco Bell’s 52-grams-of-fat-per-serving Nachos Bell Grande.
Being that this post’s recipe is all about chorizo, cheese, and sour cream, though, I think it’s only appropriate that I tell you the one about Rosie O’Donnell.
My New Year’s resolution was to stop procrastinating.
I’ve been putting it off for almost a month.
No words tonight. Just photos. I think they say it all.
Merry Christmas, friends. Wish you were here.