Random Quotes from the WIP Household, Part XXXI

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I'm gonna get dressed. Then I'm gonna cut a fool. Then I'm gonna cumbia.

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It's a wrench, the one with the hole. I don't speak tool.

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Old people smell like baby powder and sorrow.

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The one good thing about herpes? You don't have to share anything. With anyone. Ever.

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Don't be alarmed at how awesome I am.

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Random Produce

Or, cleaning out the camera.

Black radish:

Figs (from my tree):

Oranges (also from my tree):

Farmers market haul:

Brussels sprouts:

Pomegranates (from a friend's tree):

Tomatoes:

Stuff my Mother-in-Law Cooks

My mother-in-law is a great cook. When she lived with us for a time a few years back, she was always cooking up a storm. We've never eaten so well.

Here's a random sampling of the things we've been fortunate enough to eat over the years:

Roast ham, slathered in mustard and studded with cloves.

Posole made with various pig parts, including feet.

Chile verde, made with pork ribs.

Chicken mole.

Chicken Enchiladas

Who doesn't like enchiladas? Cheesy, spicy, and all-around delicious.

This is how I make enchiladas, as taught by my husband, as taught by his Mexican grandmother.

Chicken Enchiladas
Bone-in skin-on chicken breasts
1 onion
2 cloves garlic
1 can Las Palmas enchilada sauce
Corn tortillas
Shredded cheddar
Shredded jack cheese
Minced black olives
Minced red onion
Chopped green onion

Gently poach the chicken with the onion and a clove of garlic until cooked through. Let cool, then shred the meat. (Save the chicken water, as it's pretty much chicken broth!)

Warm the enchilada sauce in a pot with a smashed clove of garlic and salt to taste. Add enough sauce to the shredded chicken to make it moist but not soupy.

Spread some sauce on the bottom of a baking dish.

For each enchilada, warm a tortilla in a skillet with a bit of PAM, and drag it through the enchilada sauce (again, moistened but not dripping). Fill with chicken, cheese, minced onion and minced olives, and roll up. Place in the baking dish seam-side down. Repeat with the remaining ingredients.

Drizzle sauce over the enchiladas, sprinkle with cheese, more black olives and red onion, and green onion. Bake in a 350 degree oven until the cheese is bubbly and the enchiladas are heated through.