Guess The Food

White lilies

Can you guess what’s in the iron skillet?

Box hugger Sasha keeping me from taking out the boxes I broke down.

Can you guess what’s on the plates?

Sasha: “If you wanted to see more clearly, you could have used the binoculars!”

Spider lily

Spunk: “Who are you calling a ‘Tart?’ Paparazzo Moroncy. Keep your cherries to yourself!”

🌟Enchilada🌟 Best Ever

Hi! I’m Skinny Bronze Mantis. I’m excited to help explain how to make the best ever Green Chile Chicken Enchiladas. The stupid Paparazzo and I will lead you through the steps as explained in Laurie’s “Thought for Food” journal.

Note: If you are vegetarian, simply leave out the chicken. If you are vegan, substitute dairy cheese with vegan cheese.

Ingredients:
1 lb 6 oz or 21 oz (623.7 g) Grilled chicken thighs cubed
3 quarts (2.84 liters) chopped green chile
4 onions chopped and sautéed
40 yellow corn tortillas. 10 per layer cut in quarters.
2.5 lbs (1.13 kgs) Mexican Four Cheese Blend (Monterey Jack, Medium Cheddar, Queso Quesadilla, Asadero Cheese).
2.5 cups (591.5 ml) soup stock

First thing you have to do is start with the right attitude and correct posture.

To make the green chile enchilada sauce, chop and sauté the onions until they are golden brown. Chop the green chiles, Mix the sautéed onions, chopped green chiles and soup stock together. Divide into 4 equal portions, one for each layer.

Place the shelf in the middle height in the oven, and preheat the oven to 400º F (204.4º C) while you assemble the enchilada. You will make four layers. The first three layers are the same. Grease the bottom of a 17x13x3 inch pan (43x33x7.62 cm). Cut 10 yellow tortillas in quarters and cover the bottom of the pan. Measure out 7 oz (207 ml) of cubed grill chicken thighs, and spread evenly on the tortillas. Measure 10 oz of the cheese blend, and spread evenly of the tortillas and chicken. Spoon out the first of the four parts of the green chile enchilada sauce on the cheese and carefully spread out evenly over the cheese. Repeat the same order of layering for the next two layers.

The last layer only has tortillas, enchilada sauce and cheese. Normally, Laurie puts the cheese on top, but on this batch she was talking to Susan, got distracted and put the green chile enchilada sauce on top. Once all the layers are completed, place the enchilada on the middle shelf in the heated oven and cook for approximately 25 minutes or when it is heated through and the cheese on top is bubbling and starting to brown.

Set the table and serve it hot. After we eat our initial meal, we divide up the enchilada into serving sized containers and freeze the servings for lunches or whenever we feel like green chile chicken enchilada.

I had enchiladas with fried eggs for breakfast this morning.

We had clear blue skies all day. A few clouds rallied and popped into the sky for the painter at sunset.

Reflections On Being Fried

Three eggs reflected
Were feeling completely fried
With sunny sides up

Morning

Evening

Cooking

We put up a fifth sack of green chiles on Friday afternoon. I made burritos with green chiles, pinto beans, rice and potatoes, and a pot of green chile stew with the same ingredients. I put most of the burritos in the freezer. I will take them for lunches during the week. I will also put the green chile stew in serving sized containers in the freezer.

Making green chile burritos and green chile stew is easy, and it’s a feeling, but here’s the approximate proportions of each ingredient:

Green Chile Burritos

  • 2 quarts of chopped green chiles (look for Bueno frozen flame roasted green chiles or 505 Hatch green chiles if you can’t get freshly roasted green chiles. You can substitute poblanos or Anaheim green chiles. You could add roasted jalapeños to spice up the poblanos and Anaheims).
  • 3 cups of pinto beans, whole or smashed. I smashed them. (we use Anasazi pinto beans from Adobe Mills in Colorado).
  • 3 cups of rice (whatever type you like).
  • 3 cups of boiled, chunked potatoes.
  • 2 cups of shredded cheese (optional. I used Mexican four cheese blend).
  • 1 1/2 onions chopped and sautéed.
  • Whatever seasonings you like. I used a handful of Italian seasoning sautéed with the onions, and a handful of garlic powder. I don’t use salt when I cook.
  • Large flour tortillas or wraps (start with 30 tortillas or wraps, you might need more or less depending on how much of the mixture you put on each tortilla).

Mix the cooked pinto beans, rice, chunked potatoes, sautéed onions, spices and green chiles in a large mixing bowl and stir everything together until the ingredients are evenly mixed. I mixed the shredded cheese in with the other ingredients. The cheese is optional or it can be added on top of the mixture before wrapping the tortillas. Spoon the mixture onto a tortilla or wrap. Fold the short ends first and then the long ends.

Green Chile Stew

  • 2 quarts of chopped green chiles
  • 3 cups of pinto beans, whole
  • 3 cups of rice
  • 3 cups of boiled, chunked potatoes.
  • 1 1/2 onions chopped and sautéed.
  • 1 cup chicken soup stock (optional)
  • Whatever seasonings you like. I used a handful of Italian seasoning sautéed with the onions, and a handful of garlic powder.

Wash the potatoes, add just enough water to cover the potatoes. Boil the potatoes until they are fork tender. Pull the potatoes out of the water (don’t throw out the water), and cut the potatoes into chucks (they will probably fall apart as you cut them up). Put the chunked potatoes back in the water. Add the pinto beans, chopped green chiles, rice, chicken soup stock (if you choose), and seasonings to the potatoes and stir to mix well. Add more water if needed. Reheat until hot, but not boiling.

Cool & Picante On A Hot Afternoon

The temperature was only 100º F (37.8º C) when I prepared this meal of a salad (made by Laurie), extra sharp cheddar cheese, hot salsa, corn chips and blueberries.

Betsy Bunny

Scattered clouds tonight.

Muted colors on the clouds in the east at sunset.

Tonight was the first night it was clear enough to see the moon from our property.

Mountains on the moon.

Rat Salad

DSCF0642

Open our refrigerator and you will find everything you need to make a balanced, gourmet meal: eggs, rats, pasta, vegetables, fruit, bread, milk and cheese.

DSCF0644
Huevos Rancheros — corn tortillas, Mexican four cheese blend, salsa and three eggs sunny side up.

 

45CU4799
Breakfast Enchiladas — eggs, sausage, vegetables and spices wrapped in corn tortillas, covered with Mexican four cheese blend and a tomatillo/jalapeño sauce.

France Day 7 Aix Art in the Rain

A18W6374

We left the house at 9:00 am in pouring rain, walked around Aix all day in the pouring rain, visited a museum, a couple of artists, a bridge, a garden, a spa built over old Roman baths, photographed Death at a wedding, and got food and coffee in the pouring rain. We went to a Mass with confirmation of adults by the Archbishop at the Aix Cathedral the evening, and finally got home at 11:00 pm, cold and wet. The photos are in order of the day, with the exception of the Tapestry Museum where I couldn’t take photos.

The tapestries were of scenes from Don Quijote, and they had a show of photographs by Roland Leboye, a French photographer who has taken Cartier Bresson’s “the decisive moment” to the extreme! Leboye’s street photography was wonderful and often very funny.

The giant insects are by a local artist from Aix.

The piles of paper and paper skull are part of a Paper Art installation we ran across by chance, and the arch Laurie is standing under is at the end of the courtyard were the Paper Art was.

We stayed in the tapestry museum until around noon, so by the time we got done looking at the insects and paper art, we got some food and hung out and ate and drank coffee until it was time to go to the art installation to meet the artist.

We got to the studio and installation of artwork by Nicole Catannéo about 2:15, met Nicole and Laurie discussed art and life with her and another older woman, in French, for over an hour. Nicole has quite a story as she had an illness when she was in her 40’s which left her partially paralyzed, and then her husband died when she was in her 50’s. She got herself together and went to art classes, and now creates wonderful paintings.  She and Laurie really hit it off.

After the studio, we got another coffee for some warmth and energy, and headed toward the gardens at the northwestern edge of Aix. We walked through the modern shopping area on the western side of Aix, but when we got to the planted bridge, we were too far west and had to backtrack. We finally got to the gardens and found a bathroom on the grounds which had one of the “hole in the floor” fixtures. The garden was formal with mostly grass, but it had a nice rose garden behind the main garden. It also has a mansion with a museum, but they were closing when we got up to it. The mansion has a interesting entrance.

We stopped by a spa the is built over some old Roman baths to see what it cost to do the spa and get a message — about 100€ for both and 60€ for a 30 minute message.

On our way back to the center of Aix to find some food before we went to Mass, we walked by the cathedral and there was a VW and an Audi decorated for a wedding. Sophie told me that the Saturday before Pentecost was a big day for weddings in Aix, and we saw cars from 3 different weddings. While we waited for the bride and groom to come out, death walked by the VW.

After getting a bite to eat, we got to the cathedral at 7:30, an hour before the service to get good seats. We ended up siting more in the middle because the seats in front were occupied by the folks being confirmed, which looked to be well over 100 people plus their parents, bothers, sisters, husbands, wives; whoever was presenting them to the priest and Archbishop. The service was good, and the music was fantastic with the pipe organ and choral music. Laurie and I saw Matilda, the Brasilian who told us about it after the service, and we shook hands with the Archbishop on the way out. The boy in the last photo was cutting up during most of the service with a couple other boys. He looked quite shocked when the Archbishop stopped, put his hand on the boy’s shoulder, and blessed him at the end of the service.

GiantInsects

A18W6400

A18W6386

A18W6389

Umbrelas

A18W6414

A18W6430-3

A18W6438

A18W6443

A18W6447

A18W6464

WeddingVW

A18W6550

A18W6568