Time Capsule

Last week I was going through my camera bag and came across 3 rolls of film. Yes, I said film. Kodak ISO 200 24 exposure film to be exact. I knew this film was from years ago, before I got my digital SLR.

Later that day, I made a trip down to Costco. A friend of mine works at the photo counter. As I plopped down the three little black canisters, I jokingly asked him, "Do you still develop film?" (I was also half serious.)

An hour later, I had a blast from the past. Okay, well, maybe the film was only two years old. But in this day and age, a lot can happen and change in two years.















I think I'm going to pull my film SLR back into rotation. Maybe instant gratification isn't all it's cracked up to be.

Joy Ride

Life is...



...a roller coaster.

Mad Man

Edward as a New York City advertising executive in the early 1960s.

Camera Phone

Muy Delicioso

I haven't made my famous enchiladas in awhile.

By famous, I mean, Ed and a few lucky co-workers have heard of them. I have been meaning to write out this recipe, I guess today is the day. This dish is a yummy vegetarian alternative. The enchiladas are so hearty that you don't even notice that the meat is missing.

Michelle's Black Bean and Brown Rice Enchiladas

2 cans of black beans

1 can of green chilis
2 cloves of chopped garlic
1 1/2 tablespoons extra virgin olive oil
1 pack of flour tortillas (whole wheat or white)
1-2 bottles of Trader Joe's Enchilada sauce
2 1/2 cups-ish shredded Mexican cheese
1/2 cup (or 2 cubes of frozen) cilantro
1 1/2 cups of brown rice

Start by cooking your brown rice in a rice cooker. (If you don't have a rice cooker, just make it according to the package directions. But you should really get one because it makes making rice super easy.) The rice should take about thirty minutes in the rice cooker. So, as the rice is cooking, go fold some laundry or waste your life on Facebook for about 15 minutes. Now, heat your oven to 425 degrees. (That's just an arbitrary number I chose.)



In a large skillet over medium low heat, heat up the olive oil. When the oil is hot, pour the two cans of black beans into the pan. (I like to drain out some of the liquid, but not too much. A little bit of liquid prevents the beans from drying out.) Next, empty the can of green chilis and the garlic into the skillet. Give a little stir and let the ingredients simmer for about 5-6 minutes. Now, toss in the cilantro, stir. (I like to use the frozen cubes of cilantro from Trader Joe's. It's an easy way to keep cilantro around the house with out it going bad after 2 days. See picture below.)





Once the rice is done and the ingredients in the skillet are done simmering, get ready to roll up your enchiladas. In one tortilla, place a large serving spoon of rice and bean mixture and a tablespoon of shredded cheese. Roll up the tortilla and place in large 3 quart rectangular oven safe dish. Roll each tortilla in the same manner until you go through all your ingredients. (I was able to get 8 enchiladas into my dish. I had extra ingredients, so I made more and put the rest of the enchiladas in another small dish.)



Now it time for the good part! Drench those enchiladas in sauce. I used one whole bottle of sauce for the large dish. Trader Joe's has the best enchilada sauce I've ever tasted. I think the best part of this whole recipe is the sauce! If you prefer drier enchiladas, then use a little less. I used half of my other bottle for the extra enchiladas I made in the smaller size dish. Drizzle the remainder of the shredded cheese over the sauce. Place on middle rack of the oven for about 10-12 minutes or until cheese is melted.



Remove from oven and let rest for about 5-10 minutes. Enjoy.



P.S. They are even better as left overs!! Yum-o!

Adventure City

I wanna be a Super Model

Today Jen and I went to the park. It went a little something like this:



















Do you want more Jen love?

Clunker

Happy Birthday Jen

"I hope you live another 75 years!!"

Never Give up on Your Dreams

Many people don't know, but Edward's dream, ever since he was little, was to swim with Shamu the Killer Whale. Actually, he didn't want to just swim with Shamu, he wanted to be one of those skilled trainers that can ride on Shamu and do all sorts of tricks. Ever since watching his first Sea World Shamu show, at the the ripe age of five, this has been his life's mission.

Congratulations Edward!!

I Will Never Forget

09-11-01

Stating the Obvious

Photo of the Weekend

Alex, the Grill Master, knows how to grill up a mean burger.
Happy Labor Day!

Take a Hike!!

When Leslie comes to town, it means that it is time to go on a hike.

We decided to cruise on over to Hollywood and be one with the hipsters at Runyon Canyon. Runyon Canyon is an offleash dog trail, so little Lucy got to come along. The last time we went on a group hike, Lucy was still a wee puppy so she had to stay home. Now she can run with the big dogs!

The Garcia Fam

Jen, contemplating life as she climbs the steeeeeep slope.

Chillin'

Leslie peering out over the Hollywood Hills.

Los Angeles

Lucy and her new friend taking a "paws" on the trail.

Can't wait until Leslie comes to town again.

Summer Lovin'

I'm not ready to say goodbye to summer.

After a long and torturous school year, Edward and I welcomed the summer with open arms. We couldn't wait for all we had in store. Europe. Africa. Dodger games. Beach. Camping. Golf. Concerts. Sleep. etc. etc. Edward was off for two whole months. No work at all! I still had to work, but with no school to juggle that would be a vacation for me. Wow!! We couldn't wait. We made a pact...to make it the Best Summer Ever!!

Our summer...in pictures.

Pictures are worth a thousand words, but memories are worth a million more.

-M