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Hello everyone,
It’s Wednesday my dudes! I am so tired already this week, I wish it was Saturday so that I could sleep in, but here we are working. I have taken over doing the medium form videos from Producer Red because he is way better at doing short form videos. You’ll start seeing them come out this week! I need to get into the swing of things though.
People always tell me that I’m working so hard, but sometimes it’s hard to see that I’m doing anything because I’m not where I want to be yet. It’s hard to push through and make things amazing if I’m doubting myself.
We did Beet Wellingtons on the stream today and I was so afraid it wouldn’t work, but it totally did! I’m glad that it worked out. You should check out the Cooking Show and see what we are all doing!
Just a few tips; if you have left over and stale chips; these work just as well! It tastes better with corn tortillas, but you can use flour tortillas, it just feels a little more dense than it’s corn counterpart. Get creative with it and add toppings that make you happy; I love a blistered jalapeno on mine! If the sogginess of the chips get to you, you can use chips to dip it as well; gives it more texture!
If this is your vibe you can find more on Threads and my Discord. These are the places that you can interact with me and tell me what you want to see on the show or in the blog!
And don’t forget to subscribe to the blog!
Thank you again for being here! Have a wonderful day and we will see each other again very, very soon! And don’t forget, even when you don’t believe in yourself, I believe in you. You are cool, you’re amazing, you’re talented, and you are where you are supposed to be. One day your circumstances will be different and that will be okay to, but you will always have Momnoms in your corner ❤
-Momnoms
Thank you so much for reading this and hopefully cooking along with me! Don’t forget to go follow the Cooking Show! We want to see you cooking with me while learning the history behind the food. There is just something so beautiful about learning to appreciate a meal that you make with your hands, a meal that has been made by millions of people before you, that started somewhere completely different.