for mom

i realize that mother's day was a week ago, but i like to be fashionably late. don't worry, i called my mom and sent a spongebob squarepants card on the big day. yes, i did say a spongebob squarepants card. my mom has never been a traditional, betty crocker mom. she wasn't in the pta, she didn't volunteer to chaperone field trips, and she'll never like sappy mother's day cards. instead, she was coming home at midnight from gigs (she was the singer in a blues band), and then getting up at the crack of dawn the next morning to run a video production company. in the spirit of mother's day, here are a few things i've learned from my mom over the years:

1. there's nothing that a glass of wine and a bag of potato chips can't fix.
2. it's okay to wear all black. every day. 
3. it's also okay to wear spongebob squarepants pajamas to bed.
4. when making chocolate chip cookies, always remember to buy the slice and bake kind. lord knows it's too difficult to make them from scratch.
5. when making chocolate chip cookies, always remember to turn the oven on.
6. when making chocolate chip cookies, always remember to set a timer, or they'll burn.
7. florida is pronounced "flah-ri-dah", orange is pronounced "ah-ringe".
8. when you have two daughters who constantly make fun of your new york accent, having the ability to laugh at yourself is crucial. 
9. there's no point in stressing about things out of your control. see # 1.

natasha and mom
one thing i'm still learning, and hope to possess as i mature, is my mom's selflessness and ability to put others' needs before hers. she's truly amazing (sorry, had to get a little sappy). 

one thing i think my mom could learn from me: how to cook. frozen waffles and fish sticks don't really bring the words "culinary genius" to mind. like i said, she's no june cleaver. thankfully, i inherited my cooking skills from my dad. 

veggie enchiladas

1 package of soft corn tortillas
1 can black beans, rinsed and drained
1 can of corn, rinsed and drained
4 plum tomatoes
1 red onion
1 bunch cilantro
1 can enchilada sauce (red or green)
1 package shredded mexican cheese
fresh lime juice 
1 tbsp cumin
2 tbsp olive oil

start by preheating your oven to 400 degrees. in a large bowl, combine black beans, corn, diced tomatoes, diced red onion, cumin, olive oil, lime juice, salt and pepper. pour mixture onto a baking sheet and roast for about 20 minutes, until the onion is softened and the beans and corn get a bit crispy. once the mixture has been roasted, add in chopped cilantro and about half the bag of cheese. spoon mixture into tortillas, wrap tortillas and place in a lightly greased baking dish. pour enchilada sauce over tortillas, and top with the remaining cheese. bake for about 20-25 minutes, or until cheese is bubbly and slightly browned. serve with sides of your choice: we had sliced avocado, sliced radish, extra lime, and shredded cabbage. devour these as fast as you can, then resume watching episodes of 30 rock until the wee hours of the morning (instant netflix = trouble) 
    shout-out to drew's mom for my adorable apron!

    hope you like this post, mom. but for the safety of natasha and dad, please don't try to make these enchiladas.

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