The green enchilada sauce is made with roasted poblanos which are peeled and seeded, roasted tomatillos, roasted garlic and roasted onions.
The Elders both opted for a rewind of the enchiladas, with a side salad and Christmas cookies for dessert. I went with a huge salad topped with pickled heart, tomatoes, bleu cheese crumbles, toasted walnuts and a bleu cheese buttermilk dressing.
We were supposed to be at Blue Colony late this afternoon. *sigh* However, Himself's *cough-cough* and his *sniffle-sneeze* put our departure on hold. I did some banking, and got the car tank filled, and then stopped for a bit of Slavic medicine - we had smoked kielbasa in sauerkraut, and potato and cheese pierogi. I like mine with sour cream, Himself had his with onions. He said to saute up "just a little bit". I caramelized an entire large sweet onion. There is maybe two? tablespoons worth left in the Pyrex container with the two leftover pierogi. Enough kielbasa and kraut for tomorrow, unless his appetite comes back. Then I'll heat some of the ham. Sure hope he feels good enough so we can launch on Thursday...
Beef. Although, I think it was a calf heart, not big enough or fatty enough to be an adult. When we went to the base, I found it in the freezer mislabeled liver. I knew it was a beef heart and since my Dad likes pickled heart, I tossed it in his grocery cart.
