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the day of the dad

HAPPY FATHER'S DAY, DAD

ava woke up before ryan so we wrapped his father's day gift together and went in to wake him up with it. the gift-giving thing is all very new to ava, but she went right in and plunked the gift right down on his left eye (good morning!). it's a mug that she painted herself. i had her standing topless on a chair with two paintbrushes and she was swinging them wildly about shouting, "painting! painting!" it was a beautiful sight. her creativity makes me feel like i'm doing things right.

ryan unwrapped her present and tried to hug ava (she wiggled her way out of that one). i tried to get her to say "happy father's day!" since lately she's repeating EVERYTHING we say (really, even the bad stuff) but she also refused (just an obliging ball of sunshine, that one). the part that surprised me the most: she was totally okay that daddy had the mug that she had "painting" and wasn't giving it back to her. my kid's totally a giver.

happy father's day, sweetheart

and chris, happy dad's day to you, too. sorry ava wouldn't say it.

weekly mouse

maturity

random memory:

ryan and i took a birthing class when we were pregnant with ava and vowed to giggle ridiculously loud at the mention of any genitalia.

the best enchiladas EVER!

i have a very odd interest in enchiladas. i perk up like someone says, "i really enjoy bob dylan." except that it's a main dish and not one of the best musicians of all time. i like to ask people what they put in their enchiladas and where the recipe came from. my favorite thing about enchiladas is that no recipe is ever the same (that's what's so fascinating!).

one time my friend carol came over and i wanted to make enchiladas but they were awful. and carol, i'm really sorry. you deserve better enchiladas.

i found a recipe that makes the BEST ENCHILADAS EVER. it's rather labor intensive, but totally delicious. make it for someone you love or someone you want to super-impress. the recipe:

Chicken Enchiladas with Red Sauce
Serves: 4

Sauce and Filling:
1 ½ tablespoons vegetable or corn oil
1 medium onion, chopped fine (about 1 cup)
3 medium garlic cloves, minced (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon salt
2 teaspoons sugar
12 ounces chicken, cut into thin strips
2 cans tomato sauce (8 ounces each)
½ cup coarsely chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapenos, drained and chopped
8 ounces sharp cheddar cheese, grated (about 2 cups)

Tortillas and Toppings:
10 six-inch corn tortillas
Vegetable or corn oil cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
¾ cup sour cream
1 avocado, diced

1. Heat oil in medium saucepan over medium-high heat until hot and simmering but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and ¾ cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.
2. Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees.
3. TO ASSEMBLE: Smear entire bottom of 13 by 9-inch baking dish with ¾ cup chili sauce.
4. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
5. Place warm tortillas on countertop. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla.
6. Roll each tortilla tightly by hand and place in baking dish, side-by-side, seam-side down.
7. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla.
8. Sprinkle ¾ cup of grated cheese down the center of the enchiladas.
9. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce and lime wedges separately.

and carol, one day i will make them for you (i'm thinking it will have to happen after i have the baby since i'm low energy these days).

tell me about your enchiladas (post the recipe if you want). i'm dying to hear about them.

"it walked on my pillow!"

yester-evening a bird flew in to our home. ava was terrified. i was deeply amused. because this one time in an arrested development episode, a bird flies in to lucille's apartment and buster tries to get it with a broom.

we all have a little bluth in us.

38

this one is old, these are actually my mother's day flowers