May 1, 2019 Lunch – PPI BBQ Pork with Calabacitas over Casarecce macaroni. Dinner – Blue Corn Chicken Enchiladas

May 1, 2019 Lunch – PPI BBQ Pork with Calabacitas over Casarecce macaroni. Dinner – Blue Corn Chicken Enchiladas

Yesterday was a travel day from hell.  We awoke at 7:00, dressed and ate a bagel and cream cheese at Jean’s.  We said goodbye and drove to Don and Bev’s in Elizabethtown.  After tasting his rum he bought in Florida last winter Don drove us to the train and helped us with our luggage at 10:15.  Unfortunately the conductor signaled the train to leave as soon as we boarded and Don got trapped on the train and had to ride to Lancaster with us before getting a return train back to E town.  We went on to Philadelphia and shuttled to the airport.  We got off at the wrong terminal, so walked to the Southwest terminal, checked our bags and got our boarding passes and went to the gate.  When we arrived at the gate we were told all flights to Dallas and Houston were cancelled.  So instead of a flight to Dallas at 1:15 and then Albuquerque arriving at 8:15, we were re-routed to Phoenix at 5:00 with a connecting flight to Albuquerque at midnight.  As it turned out our Phoenix to Albuq. Flight was delayed an hour and we did not arrive at home until after 1:30..  considering the 2 hour time difference for the East Coast, that was an 18 ½ hour travel schedule.

Of course we ate crab cakes at the Philadelphia airport and a hot fudge Sunday in Phoenix so it was not awful and I made turkey and havarti cheese sandwiches that we ate on our flights, so it was bearable food wise.

Today, I relaxed most of the day.  I ate PPI BBQ Pork with Calabacitas over Casarecce macaroni for lunch at 11:30 and went to the bank and then El Super for the Wednesday fruit and produce specials.  I bought mushrooms, a papaya, a pineapple, mangos, yellow onions, radishes, green onions, heads on shrimp, ground beef, zucchini, cucumbers, carrots, green beans, broccoli, Poblano Chiles, mandarin oranges, , and oranges.  I then went to the tortilla area and saw they had just made fresh blue corn tortillas, so I bought 2 lb. of tortillas, 1 lb. of dry requeson and 1 ½ lb. each of Monterrey Jack cheese and Mexican sour cream,  plus two 30 oz. cans of black beans, a 16 oz. can of refried beans, a 28 oz. can of red enchilada sauce and a 28 oz. can of El Pato green enchilada sauce and a twelve pack of Negra Modelo.

It was after 2:00 when I arrived home.  The Market was down today even though Apple was up. I felt better to be holding cash but bad that I had sold Apple to get the cash.  I would have had a Profit instead of a loss, if I had not sold Apple.

Suzette came home at 5:00 and we quickly agreed to make enchiladas when she saw the lovely blue corn tortillas.  We had a PPI of Chicken, Mushroom, and spinach in a cream sauce, so we decided to make that one of the layers along with sautéed diced poblano Chile, cilantro, and red onion and then a layer of mozzarella and sour cream and to garnish the top with requeson.  Suzette stewed each tortilla in a red enchilada sauce and water broth and poured the remaining red enchilada sauce to fill the baking dish.

I fetched Negras from the garage fridge and we garnished the top with dabs of sour cream.

We loved the fresh enchiladas and felt good about being back in Albuquerque.

Bon Appetit