When In Need of Some Serious Comfort

It's been far too long since I last wrote, but it's not that I haven't been thinking. In fact, all I've wanted to do is sit down and write something thoughtful and entertaining. I'd even take slightly witty at this point or "good writing, but dull." But I literally have not had a moment until just now. And even now there are things that I should be doing instead of this, things that I HAVE to do.

But sometimes you wake up from a month of just going and going, after a week that leaves you feeling deflated?--disappointed? frustrated? down and out? I'm not exactly sure how it left me feeling, but I know it's not good--on a Friday when you know you deserve a break, and you just have to not do the things you need to do. It's the only way to survive another four weeks.

And, yes, for the record, I'm officially hanging in there, making it through, coping....so if you were thinking you might offer me those words of comfort, please don't bother. It's not that I don't appreciate sympathy. I'm just not sure I can handle another "hang in there." Because I am in fact hanging in, and anyone who knows anything about hanging in, knows there is only so much a person can take before the rope begins unravel and there's nothing left to grasp.

But enough dramatics. The fact is that I am okay, will be okay, have been okay. And there have been some serious highlights lately.


Enjoying amazing music on Treasure Island and watching the sun set over the city. A gourmet BBQ. Seeing one of my closest friends all awash in that pregnancy glow. And of course, cooking with The BF. Our culinary delight this last week was from a non-recipe that his sister had passed on, and so I shall share it with you. I must say, if you want a really good enchilada that's not meat, but also not plain old
cheese then you should try this. And if you are currently working full-time and doing something else that takes up the majority of your life and need something you can cook in an evening but will last all week then you must make this. And if you like sour cream, avocado, and salsa then I demand that you eat this.


Vegetable Enchiladas Suiza

Ingredients:
20oz jar red enchilada sauce
regular jar of roasty tomato salsa (we used Arriba)
1/2 cup sour cream
1 tbsp cumin
1 tbsp Mexican oregano
2 tbsp sugar
2 large yellow onions, thinly sliced
3 medium zucchini, small cubes
5 regular red potatoes, small cubes
3 regular carrots, peeled, small cubes
2 Pasilla chiles
regular block of pepper jack cheese, grated
10 fajita-size flour tortillas
avocado
olive oil
salt
pepper

1. Prep the oven to 350F. Turn on a burner if you're using a gas stove or the grill if you only have electric and roast the pasillas until blackened on all sides. ou'll want to place them in a bag (paper or plastic) as soon as their off the heat, in order to help steam the skin off.

2. Pour a couple of tbsp of olive oil in a large, hot skillet. Add onions and cook until softened and golden, about 15 minutes. Set aside. Meanwhile spread the potatoes and carrots on two sheet pans in one layer. Coat with oil. Sprinkle with salt, pepper, cumin, and oregano. Roast in the onion until tender, but not overly soft, about 15 minutes.

3. Combine the enchilada sauce and the salsa in a saucepan and heat over medium heat. Add the sugar and salt to taste. Add 1/4 cup sour cream and blend.

4. Remove the pasilla's from the brown bag and peel off all of the skin. It should be easy to pull of at this point. Once completely removed, slice open and remove the seeds and stem. Cut into a small dice.

4. Combine onions, pasilla, and roasted veggies in a large bowl. Add 1/4 cup sour cream and 1/4 cup cheese to the hot veggie mixture and blend.

5. In an 11x13 sheet pan, pour a thick layer of the enchilada sauce. Dip a tortilla into the warmed enchilada sauce. (This helps make the tortilla more pliable, but be careful for your fingers). Lay the tortilla on a plate and place a thick mound of the vegetable mixture in the middle, pushing it out towards the ends. Top with a sprinkle of cheese and roll up. Place seem side down in the pan. Repeat with the remaining nine tortillas. Top with the remaining enchilada sauce until they are "swimming in it." Sprinkle a final layer of cheese.

6. Bake uncovered for twenty minutes or until the cheese is browned and the sauce is bubbling.

7. Top with an abundance of sour cream, avocado, & hot sauce.