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| Potato boat filled with refried beans, nacho cheese sauce and salsa |
Today was our first day of real snow in Michigan. It was a dreary, wet day outside so extra carbs were in order. While it was Mexican Wednesday, I still had some tricks up my sleeve!
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| 4 russet potatoes ready for 5 minutes in the microwave before baking on the wood stove |
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| 2 cups of soaked pinto beans coming up to pressure |
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| Prepping kale for a salad |
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| preheated potatoes to the woodstove |
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| More Dutch cookies for dessert - Thanks Mom and Dad! |
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| These are loosely translated from Dutch as "little goat feet" cookies - meringue with almond and chocolate |
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| Salad dressing ingredients |
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| dressing ingredients - sour cream, guacamole, garlic, lemon juice, spices |
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| Dressing ingredients whisked with olive oil |
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| kale leaves mixed with dressing |
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| Velveta and salsa ready for 2 minutes of microwaving and stirring |
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| Beans in a sauce pan with a bit of olive oil and salsa - re fried |
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| apricots |
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| Potatoes cut in half with some flesh scoped out - potato boats |
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| Potato boats filled with re fried beans and nacho cheese sauce with sour cream |
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| My plate with potato boat, kale salad and extra salsa |
Astrid
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