This past month has been an adventure.
Since I last posted Edgar left his job working out of town (he worked for/lived with his dad three hours away during the week and came home on weekend), and spent the time since job hunting and practicing for his senior recital preliminary hearing (the last thing he needs to graduate).
This time of interim has definitely strengthened our faith. Edgar is the overwhelmingly primary breadwinner in this household, and we have really had to depend on God to provide in His time. This time has also brought Edgar and I closer together, since we had not been able to spend much time together since last June (hence the lack of blogging). I was telling Ed that I finally “feel married” again. It’s hard to be one person trying to run a two-person household. I’ll say it requires a lot of strength, patience, and faith.
And that faith has been rewarded.
Last Monday Edgar passed his recital prelim. This is what determines whether he graduates or not. This is the grade. His is finally graduating after three years of attempting his recital! It’s actually happening! After next week, our time at Wayland will be over!
On that same day he had an interview for a full-time job here in town. It is a job at a local hardware/home improvement-type store (like a mini-Home Depot). Several days later he was offered the job. He starts sometime this week.
And during this time, God has been faithful to provide all we need. And more.
But this special time of interim is coming to an end. We will return to a regular schedule. I will spend my afternoons doing more laundry and blogging and less cuddling and roaming around town with Edgar. Our days will be more compartmentalized. I am ever thankful for this time, and I look forward to the next.
To kick things off, I’ll share with you a recipe (if you can call it that) I put together one evening when the weather started getting beautiful enough to eat out on the patio.
Vegetable Enchiladas with Avocado-Yogurt Sauce
- Onion, chopped fine
- Green chiles (fresh or canned), diced finely.
- Prepared corn salsa, about half the recipe
- Zucchini, cut into quartered slices
- Cilantro, about 2 TBSP chopped
- Avocado, mashed
- Vegetable broth, about 1 cup
- Plain yogurt (I used goat milk), about 1 cup
- Lime juice, around 2 TBSP
- Shredded pepperjack cheese (or other Mexican blend)
- Green onions (for garnish), chopped fine
- Spices: I use salt, pepper, cumin, oregano, paprika, ancho chile powder, and a little cayenne. I don’t measure, but I will advice not to go crazy with the cumin or cayenne. A little goes a very long way!
- Prepared corn tortillas (I made my own, so you can certainly do that, but I’ll do a separate blog post on tortilla making later!)
Combine onion, green chiles, corn salsa, zucchini, cilantro, and half your spice mixture in a hot pan with a little oil. Saute until onions are translucent and zucchini is crisp-tender.
In a separate pot, mix together yogurt, vegetable broth, lime juice, the rest of the spice mixture, and the mashed avocado, and whisk over medium heat. I just tasted and added more spices until it tasted right.
In a casserole dish I ladled a little sauce into the bottom of the dish, then I took warm corn tortillas a filled them (not too much! a little goes a long way!) with the veggie mixture, and placed them seam-side-down in the dish. I then covered the enchiladas with all of the remaining sauce, topped with cheese and chopped green onions. I put them in a 350 degree oven for about 30 minutes, or until cheese was melted and sauce was slightly bubbly.
I also always like to set aside a few enchiladas in these small Corningware dishes to stash in the freezer for an easy lunch or dinner. I don’t bake these before freezing. When I want to eat it, I’ll pull it out of the freezer, take off the lid, place it in the oven, THEN turn the oven on to 350 and let the dish warm up while the oven preheats and continue to cook until cheese is melted and sauce is bubbly. Microwave works too in a pinch.
Until next time!