the hapless gourmet

Last night I tried to make cheese enchiladas for dinner. I've made them many times before, but I don't know where my brain was this time. First I forgot to buy cilantro for the filling, then I got the wrong-size tortillas. For some reason the cheese mixture for the filling didn't stretch as far as I expected it would (I still haven't figured that one out), so I ended up with fewer enchiladas than I expected. I accidentally used the wrong shaped pan to dip the tortillas, so tomato sauce got all over the kitchen counter. Then I baked them for the time the recipe required, but the bigger tortillas must have insulated the filling more than I expected, so they were underdone when I took them out. But that wasn't all -- I had also forgotten to spread sauce on the bottom of the baking dish before putting in the enchiladas, so the tortillas stuck to the dish and unrolled when I tried to lift them on to a plate.

They actually tasted great.

Since I left college, I've become a fairly competent cook. I like most of the things I make, and I have been able to leave behind boxed mixes and pre-packaged food. I'm especially picky about fruits and vegetables -- I love them fresh, but I'm not a fan of them frozen or canned (unless they're in some kind of casserole or something). There's one processed food that I just can't leave behind, however: Velveeta. I know that it's not cheese. I know it bears almost no resemblance to any dairy product at all. But this morning, even though it meant we were late to church, Mike got up and made me two scrambled eggs with Velveeta slices melted over them. It was the best breakfast ever.

Them's some good eats.