Spring has finally arrived here! Was that the longest winter you’ve ever been through? I feel like it was. It was in the 60’s when I got home from work, so I put on my running clothes and went for a 3-mile run. Awesome!
Dinner last night was a creation of my own. Thanks to Morgan at FoRealsLife for teaching me that you can make potatoes in the crockpot. Any kind of potatoes will work: baby potatoes, baking potatoes, sweet potatoes. Just scrub the potatoes clean, put them in the crockpot whole and unpeeled and cook on high for 2-3 hours, depending on how big your potatoes are. Last night I made baby yellow potatoes. After they were cooked, I cut some up and then topped them with leftover refried beans from Taco Tuesday the night before, chopped tomatoes, corn, avocado, vegan sour cream, and a drizzle of Sriracha. Holy guacamole! It was so good! But do you think I remembered to take a photo? Heck no. I was so hungry after my 3-mile run that I was all like, “Mexican potatoes, get in my belly!” I will definitely be making this again, though, and will take a photo next time.