The weather has not been very summer-like this week, rainy, windy and 65 degrees. This is hardly a surprise, as almost exactly two years ago, just a few short days before our wedding, my then-fiance and I woke up to a gentle dusting of snow in our backyard (and promptly freaked out).
So, we’ve found ourselves back in hibernation mode, craving things with tons of meat and carbs and basically anything not involving vegetables or a salad. There was boxed macaroni and cheese the other night. I know. Continue reading
A few months ago, I totally lost faith in cooking. Completely. Nothing I made was turning out, and I lost interest in even trying. Making dinner was an exercise in frustration, every single night. There were tears multiple nights, followed by concern from a confused husband and, inevitably, ice cream. Because I am a child who can be soothed by sugar.
I finally got back to basics. When the weather cooled down, I started making all of my childhood favorites. I made chicken and stuffing, one of my mom’s specialties (recipe forthcoming). I instituted Wutz-Varner Mac and Cheese Night, inspired by my best friend’s family, who had mac and cheese every Thursday when I was growing up.
And then I buckled down and made cheese enchiladas. Lisa Fain of Homesick Texan, whom I view as a sort of virtual mentor in the field of Tex-Mex cooking, posted a recipe in 2007 that promised to be the real freaking deal.