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I have been in a bit of a funk lately with blogging, and life in general. I am so busy doing things that I don’t really want to be doing (i.e. soul sucking work) and quite frankly it is depressing, and it makes me not want to do much of anything when I actually have free time.

So I haven’t really been posting much here or even reading many blogs, and the boys certainly don’t pick up the slack there. Do you even remember the boys anymore?

I have been cooking and baking though, and I made 6 loaves of challah, among other things, last week while on vacation. I will post about that soon.

I feel like a bit of a deadbeat Craving Ellie leader, and I apologize to my girls for not updating the website as often and not really commenting much on everyone’s posts. I have been cooking along each week, and Nick and I did enjoy this week’s pick from one of our most enthusiastic Craving Ellie girls, Joanne of Apple Crumbles. (If you haven’t checked out Joanne’s new and improved site already, take a gander, it looks great!) Joanne, ever the vegetarian, chose Black Bean Mexican Style Pizza.

This is basically a homemade black bean dip spread on a tortilla, topped with tomatoes and cabbage and then baked in the oven for a few minutes. It was pretty tasty. The homemade bean dip is definitely a keeper. Nick enjoyed his “pizza” more than I did, but that may have been because he insisted on having cheese on his. I was a good girl and ate my exactly as the recipe called for. The only change I made was that I used canned whole tomatoes instead of fresh.

I made the bean dip a day ahead, so this was a super quick meal that I made on Monday night. The Monday night where I came home from work at 5pm and then had to leave again at 7:30pm to go to an 8pm meeting. yuck.