Meatless Monday – Egg salad Sandwich edition

I absolutely LOVE egg salad sandwiches.  They make me happier than all of the my little ponies put together.  If you are vegan, this would not work for you.  Vegetarian?  dig in!  I found this recipe on Kitchen Scoop.

The only change I would make is that I would use veganaise instead of mayo.  Make sure not to over cook your eggs either.  The fluffier the egg the better!


Yummy Egg salad sandwich
Yummy Egg salad sandwich


Egg Salad Your Way

1 dozen large eggs

3/4 cup mayonnaise*

Salt and black pepper to taste

Sandwich bread, optional for serving

Optional additions:

1 tablespoon mustard (yellow, brown, or Dijon)

2 tablespoons sweet pickle relish or chopped capers

1 cup finely chopped celery

2 tablespoons finely chopped watercress leaves, fresh basil or parsley

1. Place eggs in a large saucepan that has a lid, and fill with cold water to just cover tops of eggs. Place pan over high heat, bring to a boil, and boil for 3 minutes. Remove pan from heat, cover, and let stand 20 minutes.

2. Drain eggs and rinse under cold water until cool enough to handle. Peel eggs, and place in a 1 1/2 -quart or larger mixing bowl. Add mayonnaise. Using a potato masher or fork, mash eggs together with mayonnaise. Season with salt and pepper to taste. Serve on hearty bread and mix in optional ingredients as desired.


Travel Tuesday. Cool movie theater editions!

I absolutely LOVE a great movie!  What I love more than a great movie is a great movie theater!  I picked out three that I would love to go visit:)

Electric Cinema in London England.

movie 1

Cinema London style
Cinema London style

Beanie movie theater, Malaysia.

movie 4

bean bag cinema
bean bag cinema

Olympia mall, Athens Greece.

i hope all these sheets are washed on the HOT cycle!
i hope all these sheets are washed on the HOT cycle!

So obsessed with Postmodern Jukebox!

It’s Monday! Technically Tuesday where I am and I’m not doing a meatless Monday.  I’ve been on the road all day and now that I’m in my hotel I am doing mindless internet surfing.  I came across this and I have been listening for the last hour.  I LOVE it!

Postmodern Jukebox takes songs and flips them into different eras.  I haven’t listened to one that I don’t like.

Meatless Mondays – Black bean enchiladas edition

I love, love, love, an enchilada!!!!  This recipe is from

Black Bean enchiladas!
Black Bean enchiladas!
Original recipe makes 6 enchiladas Change Servings
  • cooking spray

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 1 small red bell pepper, chopped

  • 1 (14.25 ounce) can vegetarian refried black beans

  • 1 cup corn kernels, thawed

  • 1 (4 ounce) package cream cheese, softened

  • 1 teaspoon ground cumin

  • salt and ground black pepper to taste

  • 1 cup loosely packed and chopped fresh cilantro

  • 1 (4 ounce) can canned green chiles, undrained

  • 1/2 cup tomato salsa

  • 1/2 cup tomato sauce

  • 1/2 cup vegetable broth

  • 1/2 lime, juiced

  • 2 cloves garlic, peeled

  • 2 teaspoons dried oregano

  • 6 flour tortillas

  • 2 cups shredded Cheddar cheese, divided

  • 1 cup chopped avocado

  • 1 cup chopped tomatoes

  • 1/2 cup sour cream, or to taste

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  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
  2. Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
  3. Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
  4. Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
  5. Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
  6. Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.


super pretty tulips!
super pretty tulips!
tulips in Japan!
tulips in Japan!

Since I was a child growing up in Japan tulips have always been my favorite flower.  I’m sure most people don’t know there are tons of tulips in Japan, and where I lived I used to see them all the time on my way to the train station.  I always thought they were so beautiful and colorful.  I had a set of Encylapedias (remember those)  when I was younger and I saw a picture of tulip fields in Holland and that solidified by love for tulips.  I have loved them ever since.


tulip fields in Holland
tulip fields

In my 20’s I began to love sunflowers.  I just felt like if I was a flower I would be a sunflower!  I would purchase them every week at the farmers market just to sit on my table during the summer months.  I wanted to grow them but I am to scared of bees so that never happened.  They just make me happy!  To this day I still love sunflowers, there is no way you can not smile when you see one.

Sunflowers! happy Sunflowers!
Look at meeeeeeeeeeeee I”m a Sunflower! happy Sunflowers!

On Tuesday I went to buy flowers for a dear love of mine and I discovered a Fuji mum!!  There are so pretty!!!!!!!!!!!  I think this year I just might alternate between the green fuji mums and sunflowers.  Until I can make it to Holland to play in the tulip fields I’ll keep some in my office:)

fuji mums!
fuji mums!