The Sunday Edition - 10/1/2023
Hello and Happy Sunday! Each week, I round up a list of recommendations, everything from news articles to books.
What to Know:
A Look At The Life of Dianne Feinstein - David Cohen, Politico
A Growing Gap in Humanitarian Funding is Hurting World’s Most Vulnerable - Patrick Hamilton, The Hill
‘People Need Migration’: A Q&A with IOM’s New Director General - Eric Reidy, The New Humanitarian
Who Won the Republican Debate? Our Panel Responds - The Guardian
Opinion: Rupert Murdoch Helped Wreck Media — And Politics - David Zurawik, CNN
Listen of the Week:
Recipe of the Week:
Breakfast Burritos
I’ve been making these every Sunday in a large batch and then freezing them for the rest of the week. They make for the perfect breakfast on the go.
Ingredients:
x1 white onion
garlic
red pepper flakes
x1 package of frozen corn
x1 can of Goya Chipotle Peppers in Adobo Sauce (these are an essential)
x1 package of Beyond Meat
x1 package of taco/burrito seasoning
x4 eggs
x1 pack of tortillas
cheddar cheese mix
Sauté onion with garlic in a pan with a bit of oil until translucent.
Mix in Beyond Meat and add in taco/burrito seasoning. Add water (as directed on package). Cook until brown.
Stir in full can of Goya peppers and frozen corn. Add LOTS of red pepper flakes, and salt and pepper to taste.
Add in eggs (similar to how you would with Shakshouka, making pockets in the pan) and then stir to scramble and mix in.
Assemble burritos with a scoop of meat filling and sprinkle cheddar cheese mix on top. Roll burritos and wrap in aluminum foil.
Freeze until ready to defrost, heat up and eat!
xoxo Emma