Sweet Potato and Egg Burritos

Sweet Potato and Egg Burritos, page 55

 I peel, chop and boil potatoes to make smashed potatoes. How do you do it? Boil whole w/ peel, then cool, peel and smash? Every Thanksgiving it's the question. Apparently, I do it wrong.
 Have you had Chardonnay and cantaloupe this summer? If not, you should. Yummy on a hot afternoon and great snack as you cook. Oh and I met the owner of this vineyard. He was in Arkansas, no wait just across the border in Missouri. Did you know that "dry" counties still exist? Well they do. I live in one. Back to the owner, he was pleasant. He shared the story of his family and their years of wine making. I purchased nearly a case and he signed the bottles.
I'm quite distracted today as I share this recipe; tangent here, tangent there. Not only did I eat and drink as I cooked, I watched Julie and Julia. It took me much longer than 20 minutes to make this meal. I was also making page 70. I make those weekly.

You know I've never watched the film in its entirety. Gasp, but I have seen Julia's kitchen at the Smithsonian. I took my picture with my phone standing in front of it. I'd probably do the same in Biju's kitchen.
 I added my favorite spice to the meat. It goes so well with sweet potatoes, I just had do.
 Dang, he's cute. That's my husband, after a long day at triathlons, sitting down to breakfast for dinner.

Kitchen Action
Lacking in Pantry: I had it all + some
Additions, Subtractions or Method Changes: I used ground turkey sausage, because it has less fat and is more breakfast-y, which is good for a breakfast for dinner meal. I added some mixed baking spices to the meat, left out the cheese and used tamari instead of liquid amino acids. To make it GF I prepared a side of quinoa and made mine into a little bowl, not a burrito.
What I'll try next time: Have some corn tortillas to enjoy mine.
How it Scored:
Jonathan: 5
Chas: 3 (meat in tortilla only)
Ian, our guest: I didn't ask him for a number, but he had seconds, so I'm guessing at least a 4
'becca: 5, loved it!

Not a FZ recipe, but it looked like one. Sticking to my randomness today I thought I'd share it.

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