We're looking forward to going down to my parents' house for Thanksgiving. Travis nearly pulled rank when I asked him if he wanted me to make an eggnog cream pie, simply because I had any shadow of a doubt. In fact, I'm going to be making quite a few of them this season, he informs me.
I found this cool program online that translates Word documents into Palm markup language! I know, you're drooling too. See, that's cool for me, because I very rarely pick up an actual book, like with a spine and pages. I much prefer to read them on my PDA, for a few different reasons: 1.) I can read at night and not wake Travis up, 2.) It's highly portable, and 3.) It bookmarks my page for me--so if I fall asleep while reading and it goes tumbling to the floor, I don't have to read the same passages over again trying to remember where I left off.
So anyway, I was looking for the book, "The Persecutor", by Sergei Kourdakov. From what I hear, it's an edge-of-your-seat read. It's a true story, too. So I was going to buy it, but I found out that it's no longer copyrighted and a group has posted it online. Excellent! And now since I have that software, I can put it on my PDA! I'm telling you, geek heaven.
In other news, here's my non-fatty-fat enchilada recipe (good for someone who is watching their cholesterol, but not necessarily their weight):
About 20-25 corn tortillas (no sat. fat); a big can of enchilada sauce (check the fat content--different brands have different levels of fat); 1 can of mexican style red beans (or add your own chili powder to a regular can of red beans); one 8 oz. bag of fat free mozzarella cheese; one 8 oz. bag of regular cheddar cheese; 12.5 oz can of white chicken meat; garlic powder and onion powder; low-fat sour cream; small can of sliced black olives.
Mix the two cheeses together in a bowl. Put the chicken in a bowl and season very well with the garlic and onion powders and mix well. Set out the rest of the ingredients in a kind of semi-circle.
Vamp this:
1. Stack three tortillas on a small plate and nuke for 30 seconds.
2. Transfer one nuked tortilla to a plate right in front of you. Smear it with a soup spoon of enchilada sauce.
3. Add a line of a little chicken, a spoonful of beans, and a generous sprinkling of cheese.
4. Roll it up, place it in baking dish of some sort (or on a large plate), and coat generously from end to end with enchilada sauce, making sure that the whole top of the enchilada is red.
Once you get them all made, cover with the rest of the cheese, and sprinkle the olives on top of the finished product. Add sour cream when you're ready to eat them. Muy bien!
You can freeze these babies for about a month, I'm guessing--but they've never actually made it to my freezer.
This recipe will cause you to overeat. (Please note that this is the extremely "white" version, as I am extremely white. For those of you who can handle charring your guts out, add chilis or jalapenos or acid or whatever it is you put in your food ad libitum.)
