I did get out of the house today. We were driving through the park on our way to find a Latin-American type supermarket when we spotted this 25 foot sculpture in Field 6. After we got the makings for enchiladas, we drove back to the park with camera in tow and I took some pictures. I then went over to the park’s 9/11 memorial, took some shots there and got duly depressed all over again. All shots at flickr.
Todd’s making “authentic” enchiladas now. I love ethnic supermarkets. And I love a guy who can cook. Judging from the smell of the poblano and serrano chilies coming from the kitchen, this meal is going to cure my cold.
Update: Holy shit, these are good enchiladas. Wow.
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glad you liked them. It’s always fun showing you new things
Poblanos for the mellow and smoky, serranos for the fuck-you heat–delicious. What filling for the enchiladas?
And hallelujah for the sinus-clearing capabilities of good chile. To hell with Sudafed.
Poblanos for the mellow and smoky, serranos for the fuck-you heat–delicious. What filling for the enchiladas?
And hallelujah for the sinus-clearing capabilities of good chile. To hell with Sudafed.
Our enchiladas were of the chicken variety.
I am having them again for breakfast.
Post the recipe, demmit. I give and I give and I give!!
Post the recipe, demmit. I give and I give and I give!!
Here ya go, Stacy.
Sunset Magazine rules
If you venture over to the red side of the chile spectrum, ground buffalo makes a really excellent meat for red chile. You have to add a bit of fatty ground beef or another fat source to the sauce to keep things from getting too dry, but the flavor is unbeatable.
If you venture over to the red side of the chile spectrum, ground buffalo makes a really excellent meat for red chile. You have to add a bit of fatty ground beef or another fat source to the sauce to keep things from getting too dry, but the flavor is unbeatable.