Sometimes I just stare at my computer, unsure what to write about. Because well, my life isn’t very thrilling. Get this, I was home all weekend by myself and what did I do? I sat on my ass. Well ok, I did workout and I did brunch the hell out of things…Friday, Saturday and Sunday. But other than that, I enjoyed having the couch to myself, I walked my dog about a million times (we are the best explorers together), and I left whatever I wanted around the house. It was magical. Being an only child, I love alone time. And being engaged and living with someone doesn’t give me much of that alone time since that time is spent working. So I basked in the serenity of silence this weekend. Making whatever food I wanted, leaving the dishes out, and starfish sleeping in our bed.
Holy crapola. I can’t believe that we leave for our wedding in Jamaica in a month. So right now it’s all about nailing down the details before we leave. Like what to pack…45 swimsuits or just 44. And who is going to watch Jackson. And what jewelry I’m going to wear with my wedding dress. And well, that’s about it. I can’t believe more people don’t elope or do a destination wedding. Since we are paying for the wedding ourselves, the less people come, the less money we spend. So it’s hard to be mad when people can’t make it. And it means we are spending about 7 grand less than we expected. I have absolutely no idea how people pay for lavish weddings in their own state. It’s absolutely insane how expensive it gets, even if you do a really simple wedding. This wedding is getting us a trip to Jamaica with a our best friends for a week instead of just one day. It’s f*cking awesome.
And this weekend, I get to celebrate early with my girlfriends for my bachelorette party! We are doing some pedicures, dinner and drinks, a cabaret show, dancing, then brunch the next morning. I pretty much think it’s going to be the best weekend ever. I rarely get to hang out with all these girls together so it’s going to be so fun! Then I have to go to Vegas for a quick 2 day trip. Then Jamaica is officially on the radar. Holy moly, I’m seriously so excited.
But since this has been such an awesome year, I don’t want it to end just at the wedding. I need more fun and exciting things on the horizon. And since I think children are the worst and that’s definitely not on my radar, I’m planning trips instead! Landscaping our house and traveling is what 2016 is going to be all about! I have Austin in May, a Vegas trip in June then a Portland trip in September planned, then the man and I want to go to Costa Rica together. Then I need to go to Washington to meet my friends new baby. And stop in a couple more states to visit friends.
Do you see what’s happening here? I’m literally just creating a schedule via my blog. This is what I mean when I say I don’t know what to talk about sometimes. But clearly, my brain has goals. And you must know what them.
I’ll shut up so you can go eat this.
- 3 jalapeños
- 3 anaheim peppers
- 8 tomatillos
- 4 poblanos
- 1-2 tablespoons melted ghee
- salt, to taste
- 1/2 cup lime juice
- 1/4 white onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 1/2 pound chorizo
- 1/2 onion, minced
- 1/2 cup tomato sauce
- 1/4 teaspoon salt
- 3 tablespoons minced cilantro + extra for garnishing
- avocado slices, to garnish
- goat cheese crumbles, to garnish (optional)
- Preheat oven to 450 degrees F.
- Line a baking sheet with foil. Place jalapeños, anaheim peppers, tomatillos and poblanos on the pan place and use a brush to brush each pepper with a bit of ghee and then sprinkle with salt. Place in the oven to cook for 20-30 minutes, flipping half way through, until charred on the outside. Let cool then run under cold water to help peel off and discard the skin. Discard the seeds from the peppers and place tomatillos, jalapeños, anaheims, lime juice, onion and garlic cloves in a food processor and puree until smooth. Taste to see if you need to add salt then set aside. (When working with the poblanos, remove the charred skin then just use a knife to carefully slice down the middle of the poblano and remove the seeds. Careful not to tear it since you will be stuffing it later!)
- Place chorizo in a large non stick skillet over medium heat. Add onion and use a wooden spoon to break into small pieces. Once combine and cooked through, about 10 minutes, add tomato sauce and salt. Let cook for 3-4 minutes then add cilantro and mix to combine. Remove mixture from pan then add chile verde to pan and use a wooden spoon to scrape the bottom of the mixture and mix with chile verde then turn heat to low.
- Use a spoon to scoop chorizo mixture into each poblano pepper then set each pepper in the chile verde and let cook for 4-5 minutes until peppers are warm.
- Garnish with avocado, goat cheese and extra cilantro.
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