Picadillo, Play, & Pinot

This weekend solidified why the little things matter most in life. We had no expectations or plans, which allowed us to capitalize on meaningful quality time together as a family. We enjoyed our Saturday morning coffee date at Land of a Thousand Hills and spent the rest of they day playing. Between superheroes, dress up, and plenty of outdoor play, it was an easy going afternoon.

Sunday was another beautiful day full of sunshine and smiles. Liam decided his brother would make a cute Mr. Magoo. He dazzled me with his bowtie and monkeying around skills. Between hanging upside down and climbing into Atticus’s crib, Liam was in the thick of most of it.

Our weekend ended with a savory picadillo dinner paired with fresh avocado and tortillas. I rounded out my evening with a moonlit run and toasted the new week with a glass of Pinot Noir. All in all, the simplicity of this weekend was a beautiful change of pace to our very busy work week.

ingredients for pica


  • 1 pound ground beef
  • 1 teaspoon ground comino
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can of fire roasted tomatoes
  • 1 jalapeno, diced
  • 1/2 sweet onion, diced
  • 3 cloves of garlic, minced
  • 1 large Russet potato or 3 small white potatoes, chopped
  • 1/3 cup of water


Sauté the potatoes in 2 to 3 tablespoons of olive or canola oil until brown on medium high. Remove from heat and drain on a paper towel. Next sauté the onion and garlic until fragrant. Add the ground beef and comino and cook until brown. Next add the canned tomatoes, chopped jalapeno, and cooked potatoes. Sprinkle with salt and pepper and add the water. Cover and let simmer until the tomatoes and potatoes are warmed through. Serve with fresh avocado and tortillas.

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