You know, each time I make a comment on a photo I have to type out the whole <em style="font-size: 9pt;">. You'd think I'd have made some sort of style for this, but no. That's how lazy I am.

Nah. These aren't taquitos. Although I'd really like some now. Also, it's quite odd that a lot of Spanish/Mexican (I've never seen a taquito in Spain, but down in Mexico they don't speak Mexican) words that have a "q" in them also have the nearly requisite "u" following it. Is this a rule throughout all languages? Or is this just latin-derived languages? I mean the Germans don't really even bother with it — for the few they do use (the Q section of my German-English dictionary is not even a full two pages out of the 712 pages devoted to German words) and of them many seem to be loan words from Latin. I guess this would make sense since the Latin Q is derived from the Greek "Qoppa" and the Etruscan "Q" (which, apparently, was always followed by a V, so I guess there you have it.) (And yes, I just wikipedia'ed this while I was writing this paragraph.)

So don't tell me that you guys never learn anything by reading this blog. Well, I mean, at least not about cooking. I hope you're learning something about cooking or at least getting ideas. Or hungry. Either way.

God she's a classy dame. And yes, we really do eat at the table most nights. It's not just for mail.

But, yes. These aren't taquitos rather enchiladas. This is an admittedly gross story, so please feel free to skip to the next paragraph if you want, but whatever, you know you're going to read it anyway. So I had pretty bad constipation the other night. I'm not sure how — I generally eat a decent amount of whole grains, bran and roughage, but this one was particularly bad. Anyway, I was rifling through the magazine rack looking for something to read that I hadn't read a thousand times before and I came across the early summer (June?) issue of Cooks Illustrated buried at the bottom of the pile. Now, I'm a fan of the show — they do ridiculous things in order to make things work well for the home cook even if they are anal retentive about everything, but I rarely make anything from the magazine. Anyway, they had a recipe for enchiladas verdes that, as much as I was trying to pinch out a loaf, sounded totally amazing.

Yellow rice may actually be one of the most delicious things in the world.

And really what Mexican dish doesn't taste better without some rice and beans? None. None of them is correct answer. I was actually pretty surprised how easy the recipe was to follow, especially after I omitted some of the more pain-in-the-ass type steps like "roasting the tomatillos" or "cooking the chicken." I mean, that's why god invented cans right? Because let me tell you, poached chicken is 100% replaceable with delicious Hormel Vienna Sausage and salsa verde? Jarred salsa with green food coloring. I mean, seriously, what the fuck is a tomatillo anyway? Looks like some fancy yankee word for Green Tomatas I reckon. Just roll those puppies up in some flatted wonder bread and put that sucker in the toaster oven until the velveeta flows like 10w40 in my '63 Ford Mustang.

Pretty good lookin' for something thought up of while on the crapper, eh?

Since I stole this recipe from Cooks Illustrated, I'll just forward you on to their site. Yeah, I know, membership required. 14 day free trial though!