It’s true, I am indeed alive. And I feel like a bad boyfriend, the sort that promises to call and doesn’t, or who fails to show up to your graduation party at the Central Park Boathouse when he knew about it for weeks and weeks in advance, and half your extended family flew in specially, and you had personalized menus printed for fuck’s sake. Oops. MOVING ON…Anyway, like a bad boyfriend, my plan is to win you back with sweet talk and lavish gifts, only in this case my gift to you takes the form of ooey gooey carby goodness, and not a pearl necklace that you will later throw out the window in a fit of rage. Damn, there I go again. So, hilariously bitter quips aside, I’m back (and just when you thought you were over me…)
Okay, so I know this picture is enormous, and I’ll be fixing that tomorrow. But I couldn’t wait until then to share this. After a month of not cooking all that much, and surviving off delivery menus and pita with hummus, I was finally inspired to cook something, and not just anything, but these insanely deliciously mind-blowing green chili chicken enchiladas. Along with the tomato-and-chili-laden rice with black beans, I finally cooked and ate a real meal. And it was just what I needed. More details to follow, however, both recipes were slightly tweaked versions of The Pioneer Woman’s White Chicken Enchiladas and Mexican Rice. And can we all take a moment to pause and be grateful that such combinations of carbs, cheese, and cream exist in this world.
