And… We’re Back

5 Jun

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There are many reasons I can provide for my lack of stories, pictures, recipes, and overall blog-o-sphere absence.  Like:

  • My students took over the classroom and forced 5 hours of homework a night on me for retaliation of years of self-diagnosed assignment abuse.
  • The computer broke only when I tried to blog.  It was the weirdest thing.
  • I got a new camera and the user instructions were in Swahili.
  • My left foot hurt.
  • Oregon, just simply, ran out of food!
  • We won the lottery and spent the last 6 months in Tuscan wine caves (it was like the beer cask scene from the movie, “Strange Brew”)
  • My dog ate my computer.

Can you tell I work in a middle school?

While I could keep going (and going) with absurd excuses, to be perfectly honest, time, life, and my pre-teen educational environment have taken over.

Every morning, the baby robin’s nest next door croons beautiful give-me-worms melodies – sounding more like a scene from “Cinderella” than real-life nature – making it a struggle to put on clothes and shoes and make-up and face the day.  Even though Rob and I are generally in bed by 9:00 at night, we would much rather spend the next 2 ½ days lying in bed, listening to the birds, and enjoying the last gorgeous Spring the state of Oregon has to offer us.

That is right, as the Coast Guard’s bell tolls, we are leaving this emerald wonderland and are bound for the converse of cold and dampness: Jacksonville, Florida.  Thus, our days have been filled with house hunting, house buying, paperwork, paperwork, decorating, wondering, movers, packers, plans, plans, plans, and inventory.  All on top of our current respective daily careers, of course.

Let’s take a jaunt back 3 years ago, shall we?  The belly-aching was insurmountable moving from sunny Southern California to cold, gray Oregon.  But like moss on the north side of a tree, Oregon and stuck to me and engulfed me with a soft, squidgy, comforting – albeit a bit damp – hug.  I love this place!  Now we have to leave.  Remember the berries?  Oh, so many berries?  And the fish – the cold Pacific water fish is unbelievable.  And the greens.  Grassy, earthy greens that even the freshest grocery store products can’t prove justice.  While I might not miss 30 straight days of rain in March, I will miss almost everything else.

But on to the next challenge: life in Florida.  Jacksonville, Florida, no less, close to the border of Georgia and true to traditional Southern roots.  Can this Southwest, SoCal, Pacific Northwest, Scandi of a girl be transformed into a Southern Belle, AND find roots in new agriculture?  Well, even a blind hog finds an acorn every now and then.

But until then, we are going through our pantry, freezer, and fridge and coming up with some great use-them-all-up dishes.  One of which was my enchilada green salad.

After a week (yes, a week) of this year’s Cinco de Mayo celebrations (seriously. good. food.), one is, shall I say (in a polite and correct oration), no longer craving the heavy, cheesy, spicy goodness that is Mexican food.  But what to do with all the extra homemade enchilada sauce?  Sweet, tangy, smoky and real, to sit in the back of the fridge it was not its fortunes fate.

So to alleviate the too-many-beans bloat, and keep the fresh enchilada sauce alive and well, the Enchilada Green Salad was born.  Light, green, crunchy, fresh, with the hint of smoke and creaminess, combined with a subtly onion brightness.  It was simply divine.

As life will continue to keep me crazy at the moment, I found it best to return to my blog roots, deeply seeded in food, fun, and stories.  But for now, please be patient with me, and revisit the last few years of Oregon recipes – as we have.  Wish us luck on the long-haul (with Siglet in tow!).  Jacksonville – and a soon-to-be sweet southern accent – or BUST!

Enchilada Sauce
(makes 1 pt)

  • 3 tbsp butter
  • 3 tbsp flour
  • 10 oz tomato paste
  • 1 pint chicken stock
  • 1 ½ tbsp. Ancho chili powder
  • 1 ½ tsp cumin
  • ½ tsp crushed, dried oregano
  • s&p

Over medium heat melt butter and add the flour to create a roux.  Mix well, stirring until the flour is golden brown and smells like popcorn.  Add the tomato paste, chili powder, cumin, and oregano, and mix well.  Slowly add the chicken stock, whisking the whole time to ensure no lumps.  Bring mixture to a boil and then simmer for 15 minutes.  The sauce should be smooth and thickly coat the back of a spoon.  Season to taste with s&p.

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Enchilada Green Salad
(serves 2)

  • 1 head chopped romaine lettuce
  • 1 cup chopped, or julienned, baby spinach
  • 1 tbsp fresh cilantro, packed and roughly chopped
  • 3 green onions, white and light green parts only, thinly sliced
  • 2 tbsp Queso Fresco cheese
  • 2 tsp extra virgin olive oil
  • s&p
  • 2 tbsp Enchilada Sauce

In a large bowl, toss the romaine, spinach, cilantro, and green onions together, and set aside.  To make the dressing, mix 2 tbsp of the Enchilada Sauce with ½ tbsp of extra virgin olive oil.  The dressing should resemble the texture of a creamy dressing and have a silky feeling in the mouth.

Pour desired amount of dressing over salad, and top with a sprinkling of Queso Fresco, and a touch of s&p to taste.

Enjoy!

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3 Responses to “And… We’re Back”

  1. Gen June 5, 2013 at 9:13 pm #

    You’re back… then gone again?? How can you do this to us??? 😉 Seriously, we need to catch up soon!

  2. Rob O'Donnell June 5, 2013 at 9:37 pm #

    I am so glad that you are back! You are my inspiration in life and I am so lucky to have you as my wife! I love you!

    ~R

  3. paul mccauley June 6, 2013 at 8:38 am #

    Glad you are all well. Good luck with the transfer. Look forward to reading of your future adventures. Stay safe and well.
    Uncle Paul

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