The Mothership

Things I’m secure in because now I’m 40… Unsolicited advice for those of you wanting to be entertained: Vulnerability and honesty go hand in hand for me. If you aren’t ready for both of those things from me…maybe turn and run because I can’t escape them.  I like alone time. Not for long, but I now know how necessary it is for my well-being. Those of you that know me know how far I’ve come.   No longer is my focus a low number on the scale, but e xercise and strength is important to me and my longevity. So is eating ice cream.   I like black coffee. It makes me think of all the times I said I would never drink it to my grandmother and how grown up I am now.   Stretching is now an everyday practice. All the triangle poses, warrior poses and hip flexor relaxers are integral to the success of the day. Keeping my marriage spicey is a priority. And in order for that to happen there needs to be connection. He is my best friend but we’ve worked at it and we certainly aren’t perfect.  

These are not your average nachos. I love trying new dishes and wanted something easy that transferred well to a crowd. It stayed fairly well hot and still tasted great even after it cooled down. Chopping was also a minimum. Add more mayo if you want the spread to go further. You of course add or subtract whatever! Don't forget the forks so you can grab the bits that fall between the cracks. Ingredients 1 bag of tortilla chips (I used white corn chips) 2 & 1/2 cups of shredded Monterrey Jack cheese saute oil 1 large bag of frozen corn (about 3 cups) or 3 fresh ears of corn cut off the cob.   salt pepper 2 garlic cloves minced paprika 1 jalapeno, diced with seeds removed (or 1 tsp from a jar of diced jalapeño) 3 or 4 limes 1/3 cup sour cream 1/4 cup. mayonnaise crumbled Cotija Cheese (mine came in a 2 cup bag) 2 tbsp. chopped fresh cilantro Recipe: Preheat oven to 375 degrees. In a large skillet heat saute oil over high heat. Add corn to the skillet and stir. Season with salt,