DT and I are back at our home in Oregon. While I was away (since August 11!) the re-siding crew finished their job, the house was painted and new lights were installed... but the painter didn't like a few of the re-sided boards, so the crew came back to replace a few boards... now there are several patches that need to be painted.
Will it ever end?
No. Because as soon as that task is completed, a crew will arrive to replace the 20 year old boards on a lower deck.
On a more positive note - one more photo of our beautiful granddaughter:
Below is the recipe included in the August RV Goddess Newsletter. The September issue will be emailed the first week of September (next week!), but it isn't too late to sign-up. The newsletter is free, filled with all sorts of information, interesting links and RV news. I always include a new recipe and there is an unsubscribe option at the bottom. The September recipe is a one-pot stove-top super-creamy mac & cheese.
Until then, enjoy this easy Mexican breakfast recipe: Chilaquiles (chee-lah-KEE-lahs) is a common breakfast dish in Mexico, as it uses left-over tortillas and is rich and filling. Tortillas are cut into wedges and fried - making tortilla chips - and the chips are then simmered in a sauce, topped with cheese and served with scrambled or fried eggs and refried or black beans. The chips become soft again as they absorb the sauce. This is my easier, RV-friendly version, made with ingredients found at any American supermarket. The recipe requires an oven-safe skillet, but if you do not have one, simply transfer the dish to a casserole before baking. Of course, this dish can also be made with red enchilada sauce, can be spiced-up by adding jalapenos and made vegetarian by omitting the chicken.
Vegetable or olive oil
1 cup diced yellow onion
15 ounce can green enchilada sauce
4 ounce can diced green chiles
3 ounces tortilla chips (about four large handfuls)
2 cups cooked chicken, diced or shredded
1 cup shredded cheddar, jack or queso fresco
Fresh cilantro leaves, as garnish
Scrambled or fried eggs, optional
Heat oven to 400°. Heat a large oven-safe skillet over a medium-hot flame. Coat bottom with vegetable or olive oil and saute the onion for about five minutes, until soft and beginning to brown. Carefully pour the enchilada sauce over the onion, add the green chiles and stir well. Bring to a boil, then remove from heat. Add the tortilla chips, tossing so the chips are completely coated in the sauce; distribute evenly in the pan. Sprinkle the chicken over the chips, top with shredded cheese. Place the skillet in the oven and bake for about 15 minutes, or until browned and bubbly. Remove from oven and serve with scrambled or fried eggs, if desired. Garnish generously with fresh cilantro leaves. Serves 4.
Until my next update, I remain, your resting correspondent.