I’m on a Boat

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Reread the title because I owe you an apology for being entirely lame and referencing outdated Lonely Island Brother songs.

I’m sorry.

However, it is the truth. I was on a boat about 2 weeks ago and it was really, really great.  We had almost as much fun taking panoramic pictures, a technology we only recently discovered we could access on my mom’s camera.

Panoramic views are fantastic especially when they don’t really turn out.

Like this:

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If my family ever decides to record an album (a la Von Trapp family), this will be the cover photo.

We only officially got lost once, which sounds pretty ridiculous if you consider we were in a circular lake, but please keep in mind that all 6 of us had taken turns driving the boat essentially ensuring that we had no idea in which direction we had started. Combine that with the fact that we were all tired and hungry. Also, our boat didn’t have a compass or any suggestion as to the name of the dock/company we had rented it from, which seems pretty fishy (pun intended).  At first, we all panicked assuming we’d be eaten by the lochness monster or a Moby Dick-esque whale. Then the captains (aka all 6 of us) argued a bit because that usually helps us (in no way) during stressful family events. Then we remembered one of us (me!) pays a fortune to have a fancy phone. At this point, I’d like to give a shout out to iPhone technology because there is a slight chance we would still be stranded out on that huge lake had it not been for a little google mapping.

I’m on a boat.

This recipe is my own version of a veggie taco I ordered at a local Mexican restaurant a few months ago.  It’s a load of roasted veggies seasoned with cumin and chili powder stuffed in a soft taco shell and topped with a spicy chipotle yogurt sauce and a few sprigs of cilantro. It’s easily customizable (mix and match your veggies!) and great for veggie eating veggie lovers (like myself). I’ve made this a few times and even added black beans to the mix for a little extra protein. Basically, do whatever makes you happy. #lifelessonrightthere #lifelessonfromdiscussionregardingblackbeansinyourtacos #tacosarelifechanging #seewhatididthere #cananyonereallyreadthese #didntthinkso #imonaboat

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Roasted Veggie Tacos with Chipotle Yogurt Sauce
Adapted from: Naturally Ella
Printable Recipe

1 zucchini, julienned
1 yellow squash, julienned
1 red bell pepper, seeded and cut into thin strips
1/2 red onion, cut into thin strips
2tsp cumin
1tsp chili powder
1/2tsp salt
2T olive oil
2 cloves of garlic, minced
1/2C greek yogurt (or sour cream or tofutti sour cream)
1T fresh squeezed lime juice
1 chipotle pepper, minced + 1tsp adobo sauce
tortilla
cilantro
optional: black beans, feta (or cheese of choice)

Preheat oven to 400. Toss veggies with olive oil, salt, pepper, cumin, chili powder and garlic. Spread evenly on sheet pan and bake at 400 for about 15-20 minutes, until tender. You will need to rotate the veggies once or twice while roasting to ensure even browning.
While veggies are cooking, combine yogurt, chili pepper, and lime juice. Taste and add more adobo sauce if desired.
Place roasted veggies onto shells. Top with yogurt sauce and fresh cilantro. Serve and enjoy!

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