After the day that I have had, I would like to have that Michelada or any alcohol dripped directly into my veins.
It poured rain all day.
The plumber came early and declared that the well pump must be replaced. $$$$$$$$
My Twitter account was hacked and I sent all my Twitter friends a message that someone was saying nasty rumors about them. How awful is that? Damn.
I had to go to the doctor because I have been having some dizzy spells. I have dreaded this appointment like you have no idea (Do I have a brain tumor? Will I ever be able to drive like a normal person again?) and have put it off far too long.
I was 7 minutes late and they cancelled my appointment. Double Damn.
Do you know why I was late?
I found Harry.
A paper flyer for “Lost Dog” was left on every doorstep in our area this weekend. I laughed because Harry was last seen MILES away and I thought how remote a chance it would be that he made it this far.
Well, I am answering questions for the plumber and running around in a whirl to get out the door to get to my doctor appointment (Had to leave extra time, too, in case I got dizzy while driving and had to stop) when what (who) do I spot out my patio window??
Well, poor Harry was soaked and cold and was not exactly trustful, but I managed to get him inside my porch, wrapped up in warm towels and fed with some (very tasty) steak and pork casserole leftovers. I would have sang to him, but I had to phone his owner and get in the car to make my appointment.
(Turns out Harry was missing for one week. And it has been one hell of a cold and nasty week. But, he is home now.)
Back to the doctor. The secretary told me I had to reschedule and I pulled a girl card and burst into tears explaining how much effort it took for me to make this appointment in the first place. And did the cold and officious office worker want to hear about Harry?
I was seen by a doctor within 10 minutes, not mine but a very nice chap.
I am most likely not dying.
I have a lot less blood from tests that were ordered so we’ll see what comes up.
I was not dizzy once today.
I need a drink.
Enough of my blathering about me.
Cinco de Mayo is coming up this weekend. If you are looking for some ideas of what to serve, I highly recommend some Micheladas and these Authentic Beef Enchiladas. The sauce is AMAZING. All around a wonderful enchilada recipe.
Authentic Beef Enchiladas
3 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon sugar
1 1/4 pounds top blade steaks, trimmed
1 tablespoon vegetable oil
2 medium onions, chopped
1 (15-ounce) can tomato sauce
1/2 cup water
2 cups shredded Monterey Jack cheese or mild cheddar cheese
1/3 cup chopped fresh cilantro leaves
1/4 cup chopped pickled jalapeño chiles
12 (6-inch) corn tortillas
1. Combine garlic, chili powder, coriander, cumin, sugar, and 1 teaspoon salt in small bowl.
2. Pat meat dry with paper towels and sprinkle with salt. Heat oil in Dutch oven over medium-high heat until shimmering. Cook meat until browned on both sides, about 6 minutes. Transfer meat to plate.
3. Add onions to pot and cook over medium heat until golden, about 5 minutes. Stir in garlic mixture and cook until fragrant, about 1 minute. Add tomato sauce and water and bring to boil.
4. Return meat and juices to pot, cover, reduce heat to low, and gently simmer until meat is tender and can be broken apart with wooden spoon, about 1 1/2 hours.
5. Adjust oven rack to middle position and heat oven to 350 degrees. Strain beef mixture over medium bowl, pressing on mixture to break meat into small pieces and extract as much sauce as possible; reserve sauce. Transfer meat to medium bowl and mix with 1 cup cheese, cilantro, and jalapeños.
6. Spread 3/4 cup sauce in bottom of 13 by 9-inch baking dish. Microwave 6 tortillas on plate on high power until soft, about 1 minute. Spread 1/3 cup beef mixture down center of each tortilla, roll tortillas tightly, and set in baking pan seam side down. Repeat with remaining tortillas and beef mixture (you may have to fit two or more enchiladas down the sides of the baking dish). Pour remaining sauce over enchiladas and spread to coat evenly. Sprinkle remaining 1 cup cheese evenly over enchiladas, wrap with aluminum foil, and bake until heated through, 20 to 25 minutes. Remove foil and continue baking until cheese browns slightly, 5 to 10 minutes.
Make Ahead: Although it’s best to roll and bake the enchiladas right before serving, the beef filling and the sauce can be prepared through step 2 and refrigerated in separate containers for up to 2 days.
Serves 6 to 8
Recipe from Cook’s Country Magazine
Lager of choice
1. Pour 4 Tbs sea salt onto a plate. Dip 4 long glasses into the juice of 6 limes, then into the salt, so you get a little salt rim around the top of the glass.
2. Put some ice into each glass, then divide the lime juice between the glasses and top up with lager. Finish with a dash of Tabasco (or Worcestershire sauce) if you like.
Recipe from BBC Good Food Magazine
The lyrics to this song do not fit my situation, but I kept saying the title out loud most of the day.
Eels-It's A Motherfucker
Check out the very awesome Eels on their Website and buy the music there.
Truly, aside from Harry, that was a crummy day. Glad your dizziness is gone, and congrats for finding and caring for that missing dog. :-) What an awesome feeling it must have been.
I am going to try these for Cinco de Mayo, even though I just made a ground beef picadillo tonight. I can make an exception this week and enjoy beef twice!
Cheers and be well, my friend.
Nat, thank you so much for your caring words. It means so much, you have no idea.
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