Turning Over New Leaves
Anyone who knows me knows that I cannot even keep a succulent alive. My parents & grandparents both have the green thumbs in this family - and I maybe have a death thumb? I am serious...I kill every plant I touch. However, I have decided to try to start some gardening of my own. The idea came to me when I was making sheet pan fajitas one night and I was cutting up some bell peppers. I thought "There are far too many seeds in these peppers!", then "What would happen if I planted one? Would I actually be able to grow peppers?" I then decided right then and there I was going to start a vegetable garden - well hold on I was going to try and grow a bell pepper. I started by finishing prepping the sheet pan fajitas and popping those in the oven. I made sure I saved the hearts of the peppers. I then went to go search for some small planters and some potting soil. I filled the pots and made a little circle in the middle of the soil with my finger, pushed the seeds in, and then covered them up with soil. I then added just a little bit of water and put them in direct sun. In a couple of days, I started to notice that there were some green sprouts popping up through the soil. I was ecstatic! I was actually growing something! I noticed the pot where I planted the whole heart of the pepper was growing much more rapidly than the other two where I just planted some seeds. They have been planted for about a month now and are making great progress. I'm excited to start seeing some mini peppers popping up here in the next 60 days. I used Almanac's website to get all my tips and trick to growing the perfect pepper. I hope this story inspires you to finally start your own veggie garden! Even if it only has peppera!
90 Days In & Going Strong
Ashley and I have been doing real estate together now for 3 full months. It has been a very fast and furious ride so far! We have been working on processes, branding, and education. The one thing we have realized is that there will be a continual learning curve and we will be ever-evolving in the rapidly changing real estate business. At times things have been stressful and maybe even fear-inducing but we have grown immensely and identified our strengths and weaknesses to form an unflappable team. For me, the journey has been eye-opening and challenging. Overcoming my fears of putting myself out there, meeting new people, and stepping out of my comfort zone. If you know me, you know that my comfort zone was being in my office all day behind a computer screen in my pj’s! Life has sure changed. We must be dressed and ready to go out most days now as you just never know when you will have a showing. With a phone to my ear and talking to new people every day! Unbelievable, right? The most amazing thing has happened, I have found that I actually do like people and getting to know them. Once I found the right brokerage, it was time to start branching out even more. It started with forming a lady’s group here in Arlington where I have met some amazing ladies and am forming new friendships. Next, up is I am being appointed to the Library Board of our little town meeting with a goal to get more involved in my local community. Ashley has amazed me with her creativity and ideas! She also has the gift of talking to people and connecting. It has been wonderful to watch her blossom and grow in her confidence. She is putting herself out there in new ways and challenging herself daily. Accept that the day is ever-evolving and may not go as planned and being able to pivot is no longer as stressful as it once was. Upon learning that we are a mother/daughter real estate team, there is usually a mixed response! First, wow that is amazing followed by either "that is wonderful you are so close" or "how do you not kill each other!" Most days it has been wonderful. Yes, I am counting. We have had only 1 day in 90 when we were not happy with each other. So, the good is far outweighing the bad! Dan has been very supportive of both of us. Always throwing out crazy ideas and thoughts on how we should be doing things. We just listen and do what we want for the most part. Occasionally he has a showstopper idea that we follow up on. We have not had time for many DIY projects lately but feel that there is one around the corner. Stay tuned for that! Lola, Josie, and Roo continue to keep us on our toes. They have adapted very well to living together. Josie has given us a scare or two as she gets older. We are enjoying the days left with her. Lola and Roo, we have decided, share a single brain cell. They are tied at the hip most days on the “Great Lizard Hunt” in our backyard. Not sure what they would do if they caught the lizard. That’s all for now, update y'all more next month! Maybe that DIY project will be started. Cheers, Robyn :)
Black Bean Sweet Potato Enchiladas
Some may know that I have been on a health kick lately! I am trying to eat healthier and in turn, lose some weight. I have tried to incorporate more and more vegetables into my life. Recently, I have discovered the amazing and versatile veggie - sweet potatoes! You can literally make anything with these little orange guys! I have made chips, fries, dips, and even brownies with sweet potatoes! But I want to share my favorite sweet potato recipe so far which is these Black Bean & Sweet Potato Enchiladas. Right in time for Cinco de Mayo! These enchiladas were so easy to make and are even more delicious. All you need is your oven and a few baking essentials! Since I am so over all those food blogs that make you scroll down for like a solid minute before you get to the actual recipe let's get to it! Ingredients: 1 large Sweet Potato (or prepped sweet potato cubes if you want to make it even easier on yourself) 1 can of Reduced-Sodium Black Beans 1/4 cup Chopped White Onion 1/2 cup Reduced Fat Colby Jack Shredded Cheese 4 La Banderita Carb Counter Whole Wheat Flour Tortillas 1 tbsp Minced Garlic 1 tsp Chili Powder 1 tsp Garlic Salt 1 tsp Ground Cumin 1 tbsp Extra Virgin Olive Oil (split into 2 portions) Your favorite enchilada sauce, salsa, or queso to top them with! Instructions: Preheat the oven to 375 and line a cookie sheet with parchment paper. Prep your sweet potatoes by cutting them into bite-size chunks! If you are using the cubes just throw them in a mixing bowl. In the mixing bowl toss in half the olive oil, minced garlic, chili powder, garlic salt & cumin. Once they are good and coated spread them around on the cookie sheet - make sure there are none on top of each other! Then throw them in the oven to bake for 15-20 minutes until they start getting brown around the edges. While the potatoes are baking there are a couple of things you can do! Crack open a bag of tortilla chips & salsa and dig in. Grab a glass baking pan and spray with non-stick spray. Figure out what you want to top your enchiladas with - salsa, canned enchilada sauce, queso...your options are unlimited! Make a margarita, duh! Okay, our potatoes are done now! Grab that mixing bowl and put your cooked sweet potato cubes back in. Next pop open your can of black beans and drain them then add them to your mixing bowl. Then dice up some onion and throw it in the mix as well along with the rest of the olive oil. Now it's time to fill your enchiladas! Grab your tortillas and fill them to your liking. You may have some leftovers but that's a-okay. Makes for a great burrito bowl later on. Once you've got all your tortillas filled, top them with your favorite enchilada sauce, salsa, or even queso, and then sprinkle your Colby Jack Cheese on top! With the enchiladas ready to go pop them back in the oven and bake for 5-10 minutes, you want the cheese to be bubbly and melted. Once they are out of the oven let them cool for 3-5 minutes and then enjoy! Top them with some light sour cream and fresh cilantro and you have a delicious meal! I hope you enjoy this recipe as much as I do. It's been a fan favorite from my friends and family! Until next time! - Ashley :)
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