My favorite new latte flavor: Honey Vanilla
It is warm, sweet comfort in a cup!
Today is the second time I’ve ordered it and as far as I know not a lot of places carry it yet. The only place I’ve found it is at the coffee shop in the Cal Poly library.
I asked the barista today if it’s made with real honey. She said no, it’s just a “Honey Vanilla” Torani syrup. But it tastes like it’s made with real honey which is all I really care about.
The picture above isn’t really my latte, it’s a photo I found on Google. My latte came in a caramel colored paper cup. I would have taken a picture of me holding it, but I feel really awkward taking phone pictures of myself when I’m hanging out by myself.
Thank you Revlon for making my fingers so happy, pretty…and scented! Truth is, I can’t go to Walmart without buying about five things that were never on my list in the first place. This is exactly what happened with last night’s trip, but luckily I emerged with one heck of a product!
Revlon just came out with a new line of SCENTED nail polish with colors and matching scents such as: Orange Pop, Cotton Candy, Sublime Strawberry, Beach, Pretty in Papaya, Ocean Breeze, Gum Drop, Grape Icy, Coconut Crush, Mon Cherry, Peach Smoothie, Raspberry Rapture, Mad About Mango, Bubble Gum, Not So Blueberry and Passionfruit. Uh, YUM!
I bought the Cotton Candy and so far the scent is still going strong. The girl at the check out counter told me she has one too and that the smell usually lasts about a week. On top of that the polish goes on smooth and has good coverage with two coats.
Kind of reminds me of a more grown-up version of this…
Oh, it’s the little things in life…
I have a confession: Today I did something just so I could blog about it later. Just like sometimes I think Jon takes out the trash just so he can say, “Look honey, I took out the trash!” So today, knowing I’d get to write about it, gave me the motivation I needed to drag my butt into the kitchen during my 4 o’clock slump to make some Spicy Enchiladas with Pumpkin Sauce.
I got this recipe from the Martha Stewart website a few months back and I made it once before on a Saturday night for Jon and I. He raved about it. So this weekend since Jon’s sister Renee and her boyfriend Jake came to visit all the way from Iowa for a few days I decided to pull out the big guns.
It’s a really great, easy recipe and I like the unique factor of having the pumpkin in it.
So my only alteration to the recipe is that it calls for 1/2 of the leftover Thyme-Roasted Chicken with Potatoes. Well, I’ve never made that recipe so instead I boiled some potatoes, chopped them up into smaller chunks and threw them into a 9×13 pyrex dish along with some chunks of thawed out boneless, skinless chicken breast. Dashed it with a bit of rosemary and put it in the oven until the potatoes are soft and the chicken is cooked. Lastly, I pulled the chicken apart into shreds and cut up the potatoes into half inch chunks. Then proceed with the recipe. Oh, and I also chopped up some cilantro to sprinkle on the top for those who wanted it.
- 1/2 leftover Thyme-Roasted Chicken with Potatoes, skin removed, meat shredded
- 6 scallions, thinly sliced
- Coarse salt and ground pepper
- 1 can (15 ounces) pumpkin puree
- 4 cloves garlic, peeled
- 1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
- 1 teaspoon chili powder
- 8 corn tortillas (6-inch)
- 1 1/2 cups grated sharp white cheddar cheese (6 ounces)
- Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
- In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
- Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
- Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.