Story last updated at 3/26/2013 - 4:30 pm
My New Year’s resolution this year is to try or do something new at least once a month. So far for January, I took ski lessons; February, Tai Chi and March, I’m starting a run/walk program. Not all things have to be an exercise or health-related activity, but just things I’ve always wanted to try.
January was tough. Skiing was not at the top of the list of things I wanted to do. It possesses all of the elements I don’t really enjoy. It’s outside, it’s cold, the boots are like Frankenstein shoes and I didn’t have anything cute to wear. After having my friends and colleagues basically shame me into it I decided to give it a try. I bought a new coat, borrowed goggles and found my old ski pants. But, what really pushed me over to the “OK let’s do this” attitude was my friend Valerie offering to make a hearty breakfast before our first lesson.
I live in the valley, which means I had to get up at 6:30 a.m. on a Saturday, shower, get eight layers of clothes on (I was not going to freeze while daring the elements), and head over to Valerie’s for breakfast. Earlier that week she had told me that we were having breakfast burritos. I have to confess that I’d never eaten breakfast burritos, and for what I felt was a good reason. They sounded gross. All that stuff mixed up together in one thing and then wrapped in a tortilla. What I didn’t take into account was Val’s ability to make breakfast. It’s phenomenal.
I arrived at her house at 7:30 a.m., bleary eyed and hungry. She lives in an amazing dome house on North Douglas that is filled with warmth and coziness. Val presents me with my first burrito and I dig in. I’m not going to be rude, and I am trying new things this year, so let’s eat. Oh my gosh! What a treat. The eggs were fluffy and the potatoes perfectly cooked. Lots of cheese and the magical ingredient —bacon. But, what really made them over-the-top amazing were the green chilies, which Val brought back from New Mexico. There was a party going on in my mouth and I loved it. We ate our fill and headed up to Eaglecrest for our first lesson.
She had committed to the food, so I had to commit to the ski lesson. With much trepidation I got my skis, boots, poles and a helmet and then made the short trek up the hill to where our ski lesson would take place. There is nothing more discouraging than a 4-year-old on skis swooshing down a hill like an Olympic athlete. What was I thinking? When I struggled to walk up the hill, we started laughing so hard and agreed that this was going to be another adventure of the Outdorksy Sisters.
Eaglecrest has a ski school that is beyond outstanding. All of the instructors are helpful, kind, and most of all, fun. I will admit I was afraid. Afraid of the lift, of going down a hill with sticks on my feet, afraid of toddlers running me over, and most of all afraid of not being able to stop. In one two-hour lesson all of my fears were put aside and I spent the entire time laughing, being encouraged by my friend and new friends and encouraging others. I would like to say that I was all set to go on my own after that first lesson, but the truth is I could barely walk that night. I had used muscles I didn’t think I possessed and every fiber in my legs burned. In fact when dinner time came around I told my husband I couldn’t stand up long enough to cook, so we got Chinese takeout.
The best part of the day was starting out with a great breakfast that kept me going through plows, jumps, and turns. I made new friends and got to grow my friendship with my Outdorksy Sister, Val. It was a perfect day. I do recommend taking more lessons. The first one will near cripple you because of the hard work, but once you learn the basics, skiing is a blast!
This week I present to you a dish that is easy to make, powers you up for a busy day and is quite possibly a super food: Breakfast Burritos with Green Chilies.
Until next time…
Eat and enjoy,
Breakfast Burritos with Green Chiles
½ lb bacon, cut into bite-sized pieces
¼ cup heavy cream
Teaspoon sea salt
Teaspoon black pepper
3 medium peppers, diced
1 medium onion, diced
1 red bell pepper, diced
¾ cup shredded cheese (cheddar or pepper jack)
2 tablespoons butter
1 can or ¼ cup green chilies
8 large tortillas
Microwave potatoes until cooked through. Set aside. Cook bacon on medium heat until cooked through, but not too crisp. Remove bacon from pan, turn up heat to medium-high and add potatoes. Cook until browned, 5 – 10 minutes, stirring often.
In large bowl, combine eggs, cream, salt, pepper and whisk until well blended. Add peppers, onions and cheese. Preheat large skillet and melt butter. Scramble egg mixture until desired consistency, Add green chilies.
Add bacon and potatoes to egg mixture.
Heat tortillas in microwave or in dry skillet on top of stove, medium heat. Fill tortilla with desired amount of egg filling. Serve with salsa, guacamole and sour cream.
I like to make a big batch so that I can heat leftovers up at work for lunch.
Kelly Moore, a.k.a. Midgi, writes and cooks from Juneau. Visit her blog, www.mealswithmidgi.com, for additional stories and recipes. She may be reached at midgi@