This morning, as I was getting ready for work, I attempted to apply blush. To my forehead.
Ooops. My B.
I’m all about the bronzed look, and the sunburned look comes fairly naturally for me.
But the covered in unnaturally-colored body shimmer look?
Died in 7th grade. Which, coincidentally, was when my dignity first arrived on the scene and I stopped buying cosmetics at Bath & Body Works. Fact.
Ironically, this was FAR more concerning to me at 6:30 AM than the ~3″ of snow I had waiting for me on my commute.
An extra 25 minutes of driving? No big deal.
Rolling into the office looking like I attempted a couture interpretation of circus clown? Problematic.
Thank you, Monday, for the way you make every week feel so fresh and exciting.
Another night, another dish. I know, I know. The Mania continues.
Tonight, we made Mom’s Green Chile and Chicken Enchiladas.
Marcus and I have made enchiladas on more than one occasion, but y’all know that if Jenna says DO, then We Heed The Call.
I mean, at this point, it’s just silly not to.
More practically, we have a couple of busy nights this week and required a meal that would have a high leftover-yield (read: More than just a day worth of lunches).
Behold: The solution.
I almost made this dish with one can of enchilada sauce instead of the required two. I was perplexed and trying to figure out why an otherwise ample amount of sauce would need to be doubled.
What I didn’t realize is that some of the sauce was meant to go INSIDE the enchiladas.
Thank god for reading the recipe all the way through, right? Asking Marcus to stop by the grocery store on his way home from work was definitely worth the extra 10 seconds of effort.
Have you ever attempted anything on the order of my beauty-bumble? Used lip liner instead of eyeliner?