Food blog?

Seriously, starting to feel like that...I promise I will get back to posting cute pictures of my cute kid, we've just been super busy getting ready to head out to Utah for Cory's sisters wedding and a (sans Harrison :)) cruise to the BAHAMAS!! Beyond excited!!! Also, as of tonight we will sign a lease on a new place-YAY!!! This may mean nothing to those of you out west, but it is 1900 square feet, three levels of townhouse awesomeness...we give up the big yard and all that mowing, not that I did it... (still have a patio and enough space for a little tiny garden:)) but beyond more than double the space, a rec room, and an extra bedroom, we also get a kitchen without paint peeling off the cabinets that can actually fit more than one person--plus a dining room that actually will fit our dining room table expanded at it's six person capacity..like permanently!!!OH YEAH...and THE WASHER AND DRYER IN THE SAME PLACE!!! ACTUALLY NEXT TO EACH OTHER!!! We loved the place and it seemed like bad timing was going to steal it away from us but it all came together over my VERY busy lunch hour yesterday..YIPPEE!!!! Move in August 1 (which also means I get the privelege of not moving while 9 months prgengant as I had originally planned :).

Anyway--enough about that, just rest assured more traditional blog posts with pictures are forthcoming. In the meantime though I devoured these tacos last night..I absolutely LOVE food with lots of different flavors and textures and they literally take like 10 minutes to throw together. For real. Definitely less than 30 minutes. From someone who takes at least an hour to do Rachael Ray's 30 minute meals that's quite a feat. And I'm sorry but I've posted this one before but I thought I'd paste the whole thing over here just in case you don't understand how much I LOVE them :)

(This is copied directly from smitten kitchen--great site for deserts and vegetarian ish dishes--PS--it might serve two adults and two toddlers, but we finished it between Cory, Amber, and Harrison...and that's with me eating most of Harrison's because, please he would rather have apples, crackers, and milk all afternoon and then tell us repeatedly that "mommy all done" "daddy all done" "Come on, I show you.." while we're trying to eat anyway...)

Crispy Black Bean Tacos with Feta and Cabbage Slaw
Adapted from Bon Appetit, February 2009

There are dozens of ways to tweak this. Next time, in keeping with the shortcut vibe, I might just use Goya’s canned black beans in sauce (which I’ve confessed to loving more than once) instead of mashing a can with what seemed like not enough seasoning next time. And, with the minutes that would save, I’d much rather use my favorite green onion and red cabbage slaw instead of the suggested one. If I felt like adding some extra protein, it would only take a couple additional minutes to saute some ground meat in a pan with onion and stir it into the beans — especially the saucier ones. But really, the possibilities are endless, so use the recipe as a loose guideline and have fun with it

Serves 4, or so I hear

1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce

Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside, or if your name is Alex, drown your taco in a puddle of it.