Mysterious Grape and Other Oddities

Tonight, while I was making chicken enchiladas, I was eating some grapes that had been in the fridge.  Well, first I took them out of the fridge because I had to let them come to room temperature. I can’t eat cold fruit.  It hurts my teeth.  Anyway, I was eating grapes while making mole and a cheesy sauce to layer with the enchiladas and I picked a grape out of the bowl.  As I was putting it in my mouth, I realized the grape felt…weird.  So I stopped what I was doing and looked at it.

This is what I saw:


I have no means of even explaining this grape phenomonon.  What IS it?  A triplet grape?  I don’t know, but as soon as I took these photos (using the macro setting on my canon digital elph SD1000) I threw it in the garbage.  Ok, after I taunted Jose with it.  He doesn’t really care for fruit when it looks normal, let alone in a “freak of nature” state.

Since I’m talking about enchiladas I might as well bring up my enchilada problem.  They aren’t my favorite food.  I don’t particularly care for mole, any kind.  It always tastes bitter to me, no matter HOW I make it, but it’s one of Jose’s favorites and my brother really likes it too.  So usually when I make it for dinner, I make sure Jason comes over in order to take leftovers home.  Today my master plan backfired since he was already busy and didn’t come for dinner.

On to my Enchilada Problem: I can get over the bitter mole part, I mean, I only make them twice a year-ish. My bigger issue is that I can’t roll an enchilada without the corn tortilla breaking.  I’ve tried heating oil and dipping the tortilla in hot oil to make it pliable, but I can’t bring myself to do it.  I’ve tried dipping the tortilla in the hot mole, to accomplish the same effect, but it doesn’t work…besides burning my fingers…the tortilla still breaks. Inevitably, my enchiladas fall apart when I take them out of the dish and end up looking like mush on the plate.  They taste just fine, but the presentation stinks.  Neither Jason nor Jose care about the look, it’s just me it bothers.  I’ve made enchilada casserole a lot too.  I just layer the tortillas, filling and mole ala lasagna.  That works just fine, but I’m determined to win the battle of rolled enchiladas.  Any suggestions?  (please, it’s ok to comment on this blog!)  I’ve tried using flour tortillas, which is perfect, except it’s not traditional.

I used a rotisserie chicken from Sam’s and pulled all the meat off it.  I mixed in a can of black beans (rinsed well) and a small can of medium heat diced chilies.  Next time, I’ll use two cans because we couldn’t taste the chilies that well.  The mixture made enough for 2.5 batches of dinner sized portions, which means 2 enchiladas each for dinner and 2 for a lunch (not mine).  Not bad. I froze the rest of the mixture for another evening.  The mole only made enough for tonight’s batch (we like a lot of sauce).  I also made a cheesy sauce consisting of a roux, half and half, salt, pepper and two handfuls of Mexican blend cheese.  I thought by mixing the mole and the cheese sauce, it wouldn’t be so bitter and I’d like it more.  It worked out pretty well.

On another note, this weekend we went to a BBQ place that we saw on Check Please! I was pretty excited about this since I love BBQ.  We went with Jason and had a ton of food (brisket, pulled pork, ribs).

We started with amazing BBQ chicken and pulled pork nachos.  They were really  crispy fried tortilla chips covered with the chicken and pork and then BBQ sauce and coated with  chichuahua and monterey jack cheeses.  Then it was topped with guacamole, sour cream and some pico de gallo.

Here’s a photo, complete with bad lighting.

And finally, this is the first photo of my new (old) hair color.

Watch out! Shark attack!

After a pleasant year of being on the blond spectrum (look at my profile picture…that’s from November 2008), I’m back to my natural color…just about a shade darker.  I’m loving it, but it’s hard to get used to seeing it so dark after the lightness of the blond.  I enjoyed my year as a blond and if it were better for my hair (lots of bleaching and destroying of the hair integrity), I would have kept it.

What a myriad of topics tonight…mutant grapes, bitter mole, awesome BBQ nachos and my hair color.  Can’t say I don’t keep you entertained.  🙂

p.s. I ♥ Ray Allen!

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1 Response to Mysterious Grape and Other Oddities

  1. Stephanie says:

    1. That grape has to have been genetically altered in some way
    2. Enchiladas even if slopped in a heap on a plate sound awfully delicious to me
    3. I want to reach through the computer screen and eat those nachos…seriously, that looks SO good right now
    4. It totally looks like you are being attacked by a shark
    5. I noticed your hair was different when I saw you this week but I wasn’t sure if it was darker or a differnt cut. I think it looks great!

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