The Michigan Renaissance Festival started doing a fairy house contest last year where goers were challenged to create houses that fairies might live in. They’re lined up in a large empty portion along the walkway and they’re probably one of the neatest attractions there. Each house is different, in both size and artistic creativeness, and each is gorgeously unique. Here’s one that I personally liked this year.
My mom and I made our annual trip to Yates Cider Mill on Friday and aside from getting our fill of apple pies, donuts, and cider, we also decided to walk all the way to the end of the walkway.
On the way back, we witnessed not one, but two garter snakes and we screamed like little girls. When we reached the end of the walkway, we saw another one, but it was a baby and running away from a little kid.
Lesson learned: do not walk to the end of the walkway ever again.
Regardless, I still took some satisfactory pics of the foliage.
Generally when I have the weekend off, I have the urge to get creative in the kitchen and this weekend is no exception.
Yesterday I made vegetarian enchiladas because I’d been thinking of attempting enchiladas for literally months now, and also I felt the desire to get culinarily crafty. My family gobbled this stuff up within the night, so it’s definitely been approved by at least 4 people.
They were SUPER easy to make, and I definitely want to share the recipe with you guys, so check it out below. I should note that I used 2 cans of beans, but that’s only because I couldn’t think of what else to use, and while they were cooking I thought “corn, damnit!“. So feel free to use corn.
– 8-12 small corn tortillas
– 2 cans of beans, red and/or black (or 1 can beans, 1 can corn)
– 1 small can of diced green chiles
– 1/2 small can diced pimiento peppers
– 6 stalks green onion, diced, divided in half
– 8 oz (1 bag) mexican cheese, divided in half
– 1 bag Frontera green chile enchilada sauce
1. Drain all canned ingredients.
2. In a bowl, combine beans, corn, diced green chiles, pimientos, 3 stalks diced green onion, 4 oz mexican cheese.
3. Wrap tortillas in plastic, heat them in the microwave for 30 seconds until steamy.
4. Stuff tortillas with veggie mixture, fold on themselves, then place them flappy side down in a Pyrex dish. If you have leftover mixture, stuff it in the opening spaces between enchiladas.
5. Top with enchilada sauce, remaining 4 oz cheese and the other diced green onion stalks.
6. Bake at 375 F for about 20-25 minutes, until cheesy is melted and bubbly. Serve with sour cream, salsa, and/or guacamole.
One of the incredible hair pieces from the Hairshion portion of the fashion show two nights ago at Detroit Design Festival.
I’m happy to say I was a part of the DDF for my third year, and with an incredible, hardworking, and diligent backstage team, I pulled off coordinating the show and making sure it all went smoothly.
Since Throwback Thursday was otherwise occupied with more important photos, today will be Flashback Friday on the blog.
I stopped by one of my favorite local businesses, Natalie’s Bakery today, and alongside their amazing flaxseed bread, I also bought 2 pistachio macaroons for myself and my mom. In lieu of the ones we ate, let’s revisit that time Restoration Hardware was giving out free boxes of macaroons for stopping by last year. I may have grabbed like, 3.