Week 109

Welcome to Week 109 of Mmm Mondays, where we turn Monday woes into Monday whoas!

Header image for Week 109 by Kate Gundareva

Last Week’s Link’s

As a meme host, I never really know how the week is going to go, so imagine my delight to have 5 posts last week!

David Mei began the week with Hungry, and yeah, we’re all feeling a bit famished after that! Yum!

MrsK gave us a flash of fun in Sunrise and Sunset. A short tale, that is anything but sweet.

Next, Charmer made our day with her image of One Tiny Drip. The closer you look, the better it gets.

May delighted us with Bad Behaviour: Violating my Sister’s Friend. The name says it all, but you’ll have to read it to see how it ends!

And Barefoot topped off the week with Three in One Rose Toy Review. A multitasking toy designed to make you say Mmm!

Read all those and more, here.

Mmm Makers

There’s a great list of great writers/photographer found below, whose work is designed with Mmm’s in mind. Check them out!

Week 109 Recommended Reads

Mmm’s on Medium

The prompt on Medium for this week is Taking Comfort. It’s true that mmm Mondays has never used prompts before, and as always, they are completely optional. But I thought it may be fun to throws some yummy ideas out there. If you’re looking for some motivation, give that a read.

Since Last Week we’ve had 5 new delicious tales.

Posy delivered a short and satisfying tale of Love lost, and self-love found in How Did We Get So Dark?

MrsK shared Row your Boat, a real-life erotic tale.

Kate Granger shared Teachers Pet, where a fantasy becomes reality!

Small World After All by MrsK is a memoir about travel through Europe.

And to top the week off, May More shared An Alternate Pleasure, a true tale about discovering new desires.

Find all of those, here.

Book Club

The Measure by Nicki Erlick

I’ve almost finished and must say this book hits all the bests areas with the most unforeseeable approaches. It really has made me wonder about what I would do if I knew the duration of my lifetime. One thing is for sure, knowing the future isn’t for the weak of heart or mind. If you’re looking for a good read, this one is it. You could probably have it finished in one weekend, but I guarantee, it will be a lot to unpack.

Week 109 Recipe

I don’t think breakfast foods are shared enough. There are so many great things you can do with just a few eggs. Like this…

Print Recipe

Nuevos Rancheros

A Mexican breakfast dish, full of flavour and easier than you'd think!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Breakfast, brunch

Cuisine: Mexican, tex mex

Keyword: breakfast, mexican, oven, tex mex

Servings: 8 servings

Equipment

• Blender
• baking pan
• 2 skillets
• pot for boiling water

Ingredients

Ranchero Sauce:

• 1 pound ripe roma tomatoes
• 3 large cloves garlic unpeeled
• 1 small yellow/sweet onion about 6 ounces, quartered
• 2 ancho chiles stems and seeds removed
• 1/2 to 3/4 teaspoon chopped chipotle in adobo plus 1/2 to 3/4 teaspoon adobo sauce
• Kosher salt
• 1 tablespoon vegetable oil

Refried Beans:

• One 15-ounce can pinto beans drained with liquid reserved
• 1 tablespoon vegetable oil
• Kosher salt

For Serving:

• 2 to 3 tablespoons butter
• 8 corn tortillas
• 8 large eggs
• Kosher salt
• 1/2 cup crumbled Cotija cheese
• 1/4 cup fresh cilantro leaves roughly chopped
• 2 tablespoons finely chopped white onion

Instructions

Ranchero sauce:

• Preheat the oven to 450 degrees F and put tomatoes, garlic cloves and onion in a rimmed baking sheet. Roast vegetables, turning every 10 minutes or so, until blistered and charred in spots, about 35 minutes total. When cool enough to handle, remove the skins from the garlic.
• Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from heat. Let sit for 10 minutes, then drain and pat dry.
• Put vegetables and any juices from baking sheet into blender. Add ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until smooth.

Taste: if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.

• Heat oil in a medium pot over medium heat. Add sauce, allowing to sizzle for 20 -230 seconds, and 1/3 cup water and cook, stirring, until thick but pourable, about 5 minutes. Taste and season with salt if necessary. Cover and keep warm. If the sauce thickens, add 1 tablespoon of water at a time to thin.

Refried Beans:

• Put beans in a medium bowl with about half of their liquid and mas until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans are dry, add some more of the liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm.

For serving:

• Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Coat a medium skillet with oil and place over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until underside blisters, about 15 seconds. Remove from the pan to lined baking sheet. Repeat with remaining tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
• Using the same skillet the tortillas were fried in, heat 1 tablespoon butter until melted and bubbling. Crack 4 eggs into the skillet and cook until the edges are crispy, and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
• Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.
• Enjoy!

Notes

a similar version of this can be found at Food Network

Image for Week 109 recipe from whatagirleats

This Week’s Links

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