She’s here!

Baby Louisa is on the outside of my body, finally.

And we are starting to have something resembling structured naps??? So I am finally returning to the blog-o-sphere.

She is so kewl, y’all. I won’t share anything embarrassing about her because this will be on the interwebs forever and I don’t really need to give her future teenage self another reason to resent me. So I will just share the following: she smells delicious, like a pink ball of love; she has a thick head of dark lettuce & her daddy’s killer cowlick right up front – something to resent him for down the line for which I’m v grateful; she has big blue eyes but they are deeper than mine and Garrett’s so she could have a different father, who is to say; oh and she was 8.5 lbs at birth & mom paid for it.

That last bit wasn’t embarrassing was it? Because I promised myself the embarrassing bit I wouldn’t share is that she blows out her diapers & gets poop on her belly like once a week.

Time: 45 minutes (prep + cooking) | Serves: 2 crunch wraps

Ingredients:

• 6 burrito sized flour tortillas
• 1 can of black beans, rinsed + drained
• 1.5 cups of brown rice, cooked
• 2 tbsp. of hummus
• 1 avocado, mashed or sliced thin
• 1/2 cup of corn
• 1 jalapeno, diced
• 1 roma tomato, diced
• 1/2 a red onion, diced
• 2-3 tbsp. of olive oil
• S+P, to taste

How to:

• Heat 1 tbsp. of oil in a skillet over medium heat
• Lay down a tortilla on a flat surface (not the skillet yet) + top with rice + beans + veggies + hummus + S+P
• Trim a lil bit off around another tortilla, making it slightly smaller than the one topped with goodness rn
• Place the smaller tortilla on the bigger one + tuck the bigger one over it, folding all the edges
• As carefully as possible (there will be spillage), place seam side down in hot skillet, cook 4-5 minutes
• Flip, cook another 4-5 minutes
• Repeat with remaining ingredients
• Carefully cut in half + serve warm
• Say a prayer you can fold your tortillas better than I can + avoid eating half the contents out of the skillet