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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.

Maya and I had our third cooking whirlwind last week – so fun! Besides making the requisite Rice Nut Burgers, we (Maya) made two casseroles of Chicken and Black Bean Enchilades. They turned out very delicious by all accounts.

Maya cooked the black beans from scratch. She just put them in a pot with water and let them boil until they were soft. Me, I never make beans, so I was perhaps overly fascinated by the process.

The chicken was from “scratch” too. I had roasted a chicken (and fed 6 adults!) the previous night. I pulled the rest of the meat off, and May brought along several cooked chicken breasts (cooked in the solar oven). The beans and chicken got mixed together at some point.

To make the enchilada sauce, Maya pureed one large can of Muir Glen tomatoes with one jar of salsa in the blender. Then she added the mixture to a pan of sauteed onions. She also added one whole beer and some spices (cumin and cinnamon). Everything simmered slowly.

To make the enchilades, Maya covered the bottom of the casserole with the sauce. Then she wet a corn tortilla down in the sauce, put some stuff in, and rolled it up. Easy! (Especially when you’re just watching.)

Finally the whole thing was smothered in grated Jack cheese. Oh dear, I am making myself hungry. (Good thing I don’t write about sex too much ; )

And if I were any kind of food photographer at all I would have a gorgeous photo of the end result, but I don’t. In fact, I have a lot more respect for food photographers these days; all my photos of food look a little gross to me… But believe me, these enchilades are well worth making. And if you come and visit maybe I’ll make them for you.