Checking in from my home office (AKA bed!) It’s been a fabulous couple of days here, due in part to unseasonably nice December weather, two weeks off of work, and the arrival of Christmas week.
Hunter and I celebrating a friend’s birthday at Henry’s Majestic, in December, on the patio. Cheers.
In spite of the warm temperatures, I decided mulled wine would be a good choice to prep for my friends during our annual Secret Santa party last weekend. Wine is flowing in all forms throughout the season (and year-round TBH), so why not mix it up and try a warm, spiced version for a change? Just pretend you’re somewhere that experiences snow on Christmas and you’re good to go.
I’m also sharing one of my favorite enchilada recipes (courtesy of my sweet friend Sue! Original recipe here) Sweet Potato and Black Bean Enchiladas. Basically a health food packed with nutrients! And cheese! My family recently started the tradition of preparing a Mexican feast on Christmas. Needless to say, I’m a big fan of the change. This year my mom has the enchiladas covered, so I decided to make these babies to kick off the week because you can never have enough Mexican food, am I right?
Let’s begin with the wine.