Yup. Made about fifteen pounds of homemade fruitcake today. That’s a pound of butter, a dozen eggs, three nutmegs grated, 3 teaspoons of cinnamon, 1 tablespoon salt, 5 cups flour, 4 cups sugar, 4 1/2 pounds candied fruit, 4 pounds golden raisins, and 4 quarts of shelled pecans, all cooked and stirred for about three hours. I posted the recipe back in  November here.

Did it all with Flavorgirl back-up. Maya, (Flavorgirl is her superheroine name), came over again this week for more cooking. She made more great enchiladas, but this time with green sauce and no beans. For about $25, we made three 9 1/2 x 11 casseroles worth of chicken enchiladas. This time I got a picture of one of the finished products.

And some pictures of the assembly. Here are Maya’s hands swiftly dipping the tortilla in the green sauce.

That green sauce is pureed cilantro, parsley, green onions, tomatillos, and, and… I can’t remember the rest. Maya promised to post the recipe at her site soon.

And voila! All ready for the oven or freezer.

Did I mention that we made a vat of corn chowder too? Nothing like a good afternoon of cooking and talking to set the brain straight.

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