Well, not much new around here this week. Spent a few days getting caught up after being gone and now I'm getting ready to head to Minnesota again this weekend for my family Christmas get together. THEN I think I will stay put for while!
Not much news to report on the knitting front. Still plugging away on my Sophie bag. I'm a little over half way done. I should be able to make some good progress riding in the car this weekend. I am taking steps on learning how to use my new wheel, which is sitting here patiently waiting some fiber! I have contacted a local spinner who is willing to give me some lessons. I start next Wednesday. I can't wait!!
I ordered a couple of drop spindles and a few books on spinning and they have all come in the last couple of days. I know now it is just going to take lots of practice, but it should be fun. I just wish I lived closer to some of my fellow spinner friends!!
I've got most of my Christmas decorations up. We are undecided on what to do about a tree. Do we do real again? Do we invest in a high quality artificial tree? We are kind of at an impasse.
In the meantime, I am enjoying little Pablo who looks on from the shelf in my family room. I just love this little guy. I got him from Julie's shop and feel very fortunate to have him. She knits the most incredible toys that sell out within seconds of her posting them in her shop.
Recipe time. I thought I would share my recipe for the Chicken Enchiladas we had last night and that I brought for one of our meals last weekend.
2 cups shredded Monterey Jack Cheese (8 oz.)
1 cup shredded Cheddar cheese (4 oz.)
1 medium onion, chopped
1/2 cup sour cream
1/4 tsp. pepper
1 1/2 -2 cups cooked and chopped chicken
6 flour tortillas (7-inch diameter)
1 can (15 oz.) tomato sauce (or pureed diced tomatoes)
1 Tbsp. chili powder
1/2 tsp dried oregano
1/4 tsp. ground cumin
1 clove minced garlic
1/4 cup shredded Cheddar cheese (1 oz.)
1. Mix Monterey Jack cheese, 1 cup Cheddar cheese, onion, sour cream, chicken and pepper.
2. Spoon about 1/2 cup cheese mixture onto each tortilla. Roll tortilla around the filling and place seam side down in greased baking dish.
3. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchiladas. Sprinkle with 1/4 cup Cheddar cheese.
4. Bake uncovered at 350 degrees for about 20 minutes or until hot and bubbly. Garnish with sour cream, lettuce and salsa.
Until Next Time....