Nothing exciting, but I DID cook…

June 11, 2011

 Well. I’ve cooked enough to keep the children (read: chirren, for those of you from the Delta) fed while I’m gone. Now, I have not packed, and being that it’s nearly 8 p.m. and I’m on the downside of a fair amount of liquid grain, I may NOT pack until oh-early-thirty tomorrow. But it’ll all be OK.

Egg porn. Runny yolk par excellance, at least on one, because I broke t'other one.

Today, we are going to speak about the making of huevos rancheros. You saw the finished product before; here’s the process.

First, you get your mise-en-place ready. Grate some cheese, get out your tortillas, get out your eggs, open your chile sauce, if you’re not going to make your own, which I was seriously considering, but, y’know, I didn’t.

Put you some butter in a big skillet. Melt it. Let it bubble. Throw in a corn tortilla, or two, if your skillet is big enough. Cook it until it bubbles, maybe 30 seconds. Flip it, and cook it about that long on the other side, then put it on a plate. Repeat until you have two tortillas for however many folks are eating.

Tortillas. Cheese. You could stop there, and it'd be pretty good.

Grate a boatload of cheese. I used probably four ounces of sharp cheddar for two people. Multiply accordingly. Sprinkle a little cheese on the hot tortillas, and let it melt.

Fry your eggs. Or scramble them, if you must. Fried is better.

I can't help it: "Green eggs and ham? I do like them, Sam I Am!"

I had these cool eggs from the Farmers’ Market. Green shells. I guess that’s because they’re free-range. No matter, they’re good, even if the yolk DOES break really easy.

Put your over easy (or scrambled, if you must) eggs atop the tortillas and cheese. Add a little more grated cheese.

Then douse you some enchilada sauce, or chile sauce, on top. I used Old El Paso medium enchilada sauce, and it was just fine for me. You can add diced peppers and onions, or you can make your own damn chile sauce with whatever you please, if you wish; I was not in that mode this morning.

Slice it all up six ways to Sunday, and eat until your heart’s content. Or your stomach, whichever gets content first.

I have also made a crock-pot of chili (seriously? In June? When it’s in the 90s?), because NS said that would be a good thing to eat while I was gone. And I’ve got white beans soaking, so I can make him/them some white bean and sausage soup. And I’ve cooked a chuck roast in Guinness and onions, and I’ve made three small (two-servings, unless you’re really hungry) pans of lasagna, so they should not starve while I’m gone.

And if they do, it ain’t my fault.

I am going to spend a week in Hilton Head with Child B and No. 1 Granddaughter. I will report in. Maybe. Or maybe not. Meanwhile, if you and y’mama ‘n ’em would keep an eye on the children (chirren) while I’m gone, I’d be most appreciative.


One Response to “Nothing exciting, but I DID cook…”

  1. Terri Says:

    Yum. Since I’m originally from California, I love Huevos Rancheros!

    Have fun on your vacation!

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