Good Friday—- my necklace doesn’t look very happy but I am! Lol.

Good Friday—- my necklace doesn’t look very happy but I am! Lol.

stupid mode….

It’s hard moving on when everyone I talk to makes me feel they’re too good or they’ll never treat me as good as he ever did. It’s annoying that I even had an ounce of hope that we would find our way back to each other like we always do. When I find myself thinking like that I seriously wish someone would slap me. lol. 

I go through a mega emotional ride everytime I come across old pictures or anything that reminds me of him. It goes from the whole Happy to I want to kill him feelings, you know, from A through Z. I never knew I could have so many mix emotions until him and I. 

Yes, right now I’m one of the girls I myself want to slap. somebody, help me. lol. 

Sad, but true. Some beautiful people are just not meant to be in our life forever :) #sad #memories #strangers #quote #friends View high resolution

Sad, but true.
Some beautiful people are just not meant to be in our life forever :)
#sad #memories #strangers #quote #friends

“
Sometimes it’s better to react with no reaction

http://youtu.be/0SosIu1yK0Y

fauxpasta: Our mother has been using the same enchiladas recipe since Bon Appetit suggested a Mexican Fiesta for Six in January 1991. I know this because she keeps the clipping in a glossy sheet protector under the “Mexican” category of a beastly recipe binder. So cute, and sad to think that my equivalent is really just screenshots of the Epicurious app on my iPhone. Our modern age! Technology! Blargh! I’m going tech free one day a week! No I’m not! Nonononono what if I missed out on something important, like a lifestyle blog update. Back to the topic at hand: making your own enchilada sauce is gratifying and delicious and very, very easy. This whole recipe comes together quite quickly and can be made a few days in advance and baked the day of. Here’s what you need: Chicken and Cheese Enchiladas Adapted from Bon Appetit, January 1991 Enchilada Sauce 2 tbsp mild oil such as canola3 garlic gloves, minced2 tbsp chili powder3 tbsp all-purpose flower1 tbsp ground cumin1/8 tbsp ground cinnamon1 cup canned tomato sauce1 tbsp balsamic vinegar2 cups of chicken stock, warmed Rest of the Enchis 2 cups of shredded cooked chicken (steadfastly from the $5.99 Costco Rotisserie chickens)2 green onions, thinly sliced1/4 cup chopped fresh cilantro1 tbsp chopped fresh oregano1/2 tsp salt1/4 tsp pepper12 6-inch corn tortillas6 ounces of your favorite grated cheese Directions Preheat the oven to 425F if you plan on baking it today; otherwise skip this step. Oil down a 9x13 casserole dish regardless. Heat the oil in your biggest, flattest fry pan on medium; add your minced garlic and cook while stirring for 30 sconds, then add chili powder and repeat (cook while stirring) for a minute. Add your flower, cumin, and cinnamon and cook for another minute until everything is sort of clumpy and chalky. Oooh, nice. Slowly whisk in a cup of warm chicken broth so that all the spices and garlic distribute evenly. Whisk in the tomato sauce and vinegar and cook on high until it’s thick and smooth, whiskin’ all the while. Turn the heat down as low as you can possibly get it. So low that you accidentally turn it off, maybe! In the meantime, mix the shredded chicken in a bowl with the fresh herbs, salt, pepper, and green onions. Now arrange your setup: casserole dish to your side, empty dinner plate in front of your, tortillas out and room temperature, frying pan full of enchilada sauce on low, and chicken mixture at your side. Using tongs, swoosh the tortillas around in the enchilada sauce until it’s all warm. Put it on the dinner plate in front of you and place a line of chicken mixture in it, roll it up and tuck it into the  casserole with the seam side down. Repeat with the other 11 tortillas so they’re all kind of hanging out in the casserole together, the black sheep ones having to go perpendicular to all their friends and feeling terribly left out. Glaze them all with the rest of the enchilada sauce and sprinkle cheese on top. Cover with foil: now you can either put them in the fridge for another night, or bake for 10 minutes covered and 10 minutes without foil until they’re bubbling and crisping up. -Paulina View high resolution

fauxpasta:

Our mother has been using the same enchiladas recipe since Bon Appetit suggested a Mexican Fiesta for Six in January 1991. I know this because she keeps the clipping in a glossy sheet protector under the “Mexican” category of a beastly recipe binder. So cute, and sad to think that my equivalent is really just screenshots of the Epicurious app on my iPhone. Our modern age! Technology! Blargh! I’m going tech free one day a week! No I’m not! Nonononono what if I missed out on something important, like a lifestyle blog update.

Back to the topic at hand: making your own enchilada sauce is gratifying and delicious and very, very easy. This whole recipe comes together quite quickly and can be made a few days in advance and baked the day of. Here’s what you need:

Chicken and Cheese Enchiladas

Adapted from Bon Appetit, January 1991

Enchilada Sauce

2 tbsp mild oil such as canola
3 garlic gloves, minced
2 tbsp chili powder
3 tbsp all-purpose flower
1 tbsp ground cumin
1/8 tbsp ground cinnamon
1 cup canned tomato sauce
1 tbsp balsamic vinegar
2 cups of chicken stock, warmed

Rest of the Enchis

2 cups of shredded cooked chicken (steadfastly from the $5.99 Costco Rotisserie chickens)
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp pepper
12 6-inch corn tortillas
6 ounces of your favorite grated cheese

Directions

Preheat the oven to 425F if you plan on baking it today; otherwise skip this step. Oil down a 9x13 casserole dish regardless.

Heat the oil in your biggest, flattest fry pan on medium; add your minced garlic and cook while stirring for 30 sconds, then add chili powder and repeat (cook while stirring) for a minute. Add your flower, cumin, and cinnamon and cook for another minute until everything is sort of clumpy and chalky. Oooh, nice. Slowly whisk in a cup of warm chicken broth so that all the spices and garlic distribute evenly. Whisk in the tomato sauce and vinegar and cook on high until it’s thick and smooth, whiskin’ all the while. Turn the heat down as low as you can possibly get it. So low that you accidentally turn it off, maybe!

In the meantime, mix the shredded chicken in a bowl with the fresh herbs, salt, pepper, and green onions. Now arrange your setup: casserole dish to your side, empty dinner plate in front of your, tortillas out and room temperature, frying pan full of enchilada sauce on low, and chicken mixture at your side. Using tongs, swoosh the tortillas around in the enchilada sauce until it’s all warm. Put it on the dinner plate in front of you and place a line of chicken mixture in it, roll it up and tuck it into the  casserole with the seam side down. Repeat with the other 11 tortillas so they’re all kind of hanging out in the casserole together, the black sheep ones having to go perpendicular to all their friends and feeling terribly left out.

Glaze them all with the rest of the enchilada sauce and sprinkle cheese on top. Cover with foil: now you can either put them in the fridge for another night, or bake for 10 minutes covered and 10 minutes without foil until they’re bubbling and crisping up.

-Paulina

(Reblogged from fauxpasta)

tumblrbot asked: WHERE WOULD YOU MOST LIKE TO VISIT ON YOUR PLANET?

France!

A song can change my mood instantly.