I had the pleasure of visiting Intaglia Home & Garden earlier this week and was so impressed with the space and beautifully-curated furniture and home wares inside. I also met owner Tim Intagliata, who was enthusiastic, warm, and friendly, as well as stylish. He welcomed me into his shop: a true feast for the eyes!
On our New Year’s trip to Ohio, the dearest Annie cooked some knock-out meals for us, but my absolute favorite was an egg dish she whipped up just for the two of us one morning. She called it her version of huevos rancheros, and it was awesome. I’ve since recreated it at home and enjoyed it several times. Hope you enjoy!
Heuvos Rancheros (serves 2)
- 4 corn tortillas
- 1/2 cup shredded mozzarella
- 2 eggs
- 1/4 cup queso fresca
- 1 avocado, sliced
- 1/4 cup salsa
- 1/2 cup fresh spinach leaves
- 1 Tbsp olive oil
- two slices lime
- salt & pepper, to taste
Start with the tortillas. In small skillet, add a touch of olive oil, heat, then add 1 tortilla. Top with half the mozzarella, top with another tortilla, and cook until cheese is melted, turning once. Cook the other two tortillas the same way and set aside.
Add 1 Tbsp olive oil to same skillet, then crack two eggs carefully into the hot skillet. Add to eggs salsa, then top with fresh spinach. Cover with a lid, then cook for a minute or two only. The steam from the spinach and salsa will cook the eggs, so no need to flip. When eggs are still a bit runny but whites are cooked through, separate the two eggs with a spatula and place salsa, egg, and spinach on top of each quesadilla. Top with crumbled queso fresca, then sliced avocado and salt & pepper, and squeeze a slice of lime on top of that. Enjoy.
Thanks again, Annie!
One of our favorite travel days this past holiday season was a misty warmish day after the new year. I took the boys to visit my mom for the day, where we drove to Yellow Springs for lunch followed by a hike in Clifton Gorge, a beautiful nature preserve in Greene County. I can’t count the number of times we came here when I was a girl, so it was especially sweet to bring my own children here!
This past holiday season has been quiet and calm, mostly due to the amount of outdoor time we’ve prioritized. Because of the mild weather, I took the boys on many hikes, reveling in the quiet of the woods and the search for winter color (a point I’ll reiterate in my next post about a hike with my mom and boys). We had plenty of friend time, and even more family time on our trip to Ohio, which is where all of these photos were taken.
A special thanks to Bill and Annie, who took us into their home for a long stay, where my boys proceeded to eat them out of house and home (so, do they really eat every two hours? was an actual question, to which I had to sheepishly answer, yes, I guess they do!). Of course, we were never made to feel badly about any of it; family is like that and I can only hope they will come eat all our food and wear out all our toys and batteries, and squabble and bicker in our house next time.
On the first day of 2017, I woke up early and walked out into the back yard to the foggy scene above. It was so quiet, so eerily peaceful, that it was all I could do not to wake everyone up to witness it. The whole break was like that, really. Though the cousins had their moments, in general, they got along really well and played on their own, giving the adults plenty of time to catch up. It really was a wonderful trip.
Happy New Year, and here’s to more reflection, more peace and quiet and appreciation for these moments during these early winter months. And thank you, Billy and Annie, for taking such good care of us! We love you!
I nearly forgot about the holiday potato recipe I promised way back before Thanksgiving, so here it is! After this, I’ll be taking that blogging break until right after the new year. This potato dish is from Andrew’s sister-in-law Annie’s family, aptly named Poirier Holiday Potatoes, and she so generously agreed to share it with us, and then allowed us to share it with you! Thank you, Poiriers!