Once a month, the manfriend and I embark on a little thing we like to call, “No-Screen Sunday.”
That means for an entire 24 hours, we aren’t allowed to look at, touch or most importantly, engage with any type of screen. No phones, no TV, no computer, no pieces of technology that are known to cause computer glazing effects. These include, but are not limited to, eye strain, brain fog, fatigue or holding your pee too long because you MUST get to the next level of Fruit Ninja.
Maybe the concept of being ripped away from your beloved Instagram sounds excruciatingly painful to you, and if so, I feel you. Because that’s how it all seemed to me at first. But when we conjured up the idea over a breakfast of banana pancakes on a Saturday morning, I knew No-Screen Sunday would be good and perhaps cause me to, you know…read an actual book.
Because as it turns out, there are about one million things to do that don’t involve technology. Cooking. Going on a walk. Working out. Brunching (a.k.a. Bloody Mary-ing). Reading. Sitting by the lake + watching the waves. Bike riding. Meeting up with friends for Sunday Funday. Napping. Art museum-ing. Cat cuddling. Calling your parents. Dance party-ing. Calculating how many years you’ll be working until retirement (<- that happened on Sunday). Conversing. Taking a bath. Giving yourself a proper manicure. Planning your dream vacation. Meditating. Shopping. Frisbee-ing. Back massaging. Organizing your closet. Baking. Board gaming (Boggle or Yahtzee, anyone?). Farmer’s market-ing. Hiking. Driving with your windows down + your 1999 “Live” Usher album up.
And best of all, NACHO-ING.
That’s why it should come as no surprise that our new monthly tradition is fast becoming one of my favorites. It’s the perfect reason to eat one of the world’s most perfect foods and then wash it down with one of the world’s most hipster beverages, cans of PBR beer. It’s the good stuff.
For example, this past Sunday, we slept in, had a leisurely brunch at Mermaid Cafe + ate a delicious egg sandwich topped with coconut curry aioli, continued the conversation over a refill of coffee, showered, went for a long bike ride along the lake, grocery shopped, made nachos (and scarfed them down in 10 minutes), napped, laid on the couch / read / cat cuddled, walked to the lake, ate ice cream on the couch + went to bed. It was the loveliest day.
Made even lovelier without the cloying noise of technology distracting us away from the stuff that really matters. Trust me on this one, life is just as good (if not better) when it’s just you, your manfriend + homemade nachos. No-Screen Sunday, thank you for the reminder.
The Best Homemade Nachos
Prep time: 15 minutes
Cook time: 5 to 10 minutes
1 bag blue corn tortilla chips
2 cups shredded cheddar cheese
1-2 scallions, sliced
1-2 Roma tomatoes, diced
1 T olive oil
1 (15-oz) can black beans (do not drain liquid)
1 large garlic clove, minced
1/2 t cumin
1/4 t oregano
pinch of red pepper flakes
salt + pepper, to taste
1/2 cup jalapenos, sliced (fresh or canned)
1 avocado, diced
1/4 cup olives, chopped
sour cream, salsa and/or guacamole, for garnish
Preheat oven to 400 degrees.
Cover a baking sheet with a generous layer of tortilla chips. Top with shredded cheese, scallions and tomato. Bake for 5 to 10 minutes, or until cheese is melted and slightly golden brown.
Meanwhile, in a medium saucepan over medium heat, saute can black beans in olive oil, garlic, cumin, oregano and salt + pepper until liquid slightly evaporates and mixture thickens slightly, about 5 to 10 minutes. Once nachos are ready from the oven, top with black beans, jalapenos, avocado, olives (only on half, so the manfriend can eat them) and any other toppings of your choice. Easy, customizable, delicious.
Serves two very hungry people
(as evidenced below)