There are so many reasons why I love my husband.  Like all good men, he is a hard worker and a devoted family man.  I also love him for more trivial reasons: he is really tall, he mixes excellent cocktails, he is devastatingly handsome, he lets me watch Bravo’s “The Real Housewives of …” with very little grief, he likes to travel.  I am so grateful for Chris. I am so grateful that he is the man in my life.

Chris is a really good dad.  He works a lot, but when he comes home he really seems to enjoy spending time with Evie, Mack and Vivian.  Sometimes he’ll bring them to the park to fly kites or take them for a run along Lake Michigan in the jogging stroller.  Evie and Mack *LOVE* going to the movie theater with him – it is seriously one of their most favorite things to do.

I just asked Evie why she loves her dad. Here are her reasons:

“I like when he takes me to the beach.”

“Because Dad takes me to special places without Mack.”

“Dad reads books to me.”

I asked Mack what he likes about Dad, and he replied, “I squirt the door with the squirt gun.” Maybe next year I’ll get a better answer…!

This morning Mack mercifully slept in (a little), so we all had a leisurely snooze.  For breakfast, I made a chorizo skillet with potatoes, onions and jalapeños.  Whenever Chris sees this on the menu when we go out for breakfast he always orders it, so I thought I’d try making my own version for him as a special Father’s Day treat.  It turned out great!

Chorizo Skillet with Spinach and Eggs (Serves 4)

1 pound chorizo (the chorizo I used this morning came from our fabulous co-op)

6 small red potatoes, diced

1/2 yellow onion, diced

2 jalapeños, sliced (if you want to reduce the amount of spiciness, remove the seeds and white parts from inside the jalapeños)

6 oz spinach

eggs (also from our co-op!)

1 avocado, sliced

A handful of cilantro, finely chopped

Heat a large skillet or frying pan over medium heat.  Add chorizo and break up with a wooden spoon.  Cook until heated through. Transfer chorizo to a bowl and set aside.  Do not drain chorizo grease from the pan.

Drop potatoes and onions into the chorizo grease in the pan.  Cook, stirring only occasionally, until potatoes are almost tender.  Add jalapeños and cook for another 5 minutes. Add cooked chorizo, stir well, and keep warm over low heat.

Fry up or poach some eggs – however you like ’em.

Divide spinach among four large bowls.  Top with chorizo/potato mixture and then egg(s).  Garnish with cilantro and avocado.