It’s Thursday the beginning of Alumni Weekend at Union College. A couple of Bob’s oldest earliest friends just got into town. The wives stayed home it’s just three men (mine included) looking to have a grand time this weekend. There may be one more on his way from Denver so let the fun begin. They are like the 4th grade boys I see at school. They have giggled, punched each other and laughed some more. We assured them that had they not made the trip from Texas our Alumni Weekend would have been really boring.
Here they are
Valentino’s will make some good money off these two who rolled into town about 10 pm and made sure we had pizza waiting at the door. They didn’t want any salad, no bread just pizza, with plenty left over for breakfast and I’m sure they will hit the buffet at lunch. I’m going to beg them to let me cook this evening but if I remember from year past it will be pizza for dinner.
We had a game of Rook and went to bed. Bob and I are the first ones up this morning and Bob finally got his Water Buffalo horn and blew it at 9 am. Was this a signal that he is ready for a full day of fun? I think so.
We laughed until we cried last evening, we all agreed it has been a long time since we laughed that hard. It’s interesting, the thing is today it may not even be funny but at the moment we were all nearly rolling on the floor with laughter. A merry heart doeth good that’s for sure.
Don’t let this recipe scare you just because it has tomatillos in it, it is really yummy we enjoyed it on enchiladas and then again on taco’s we used it for taco sauce. Can you tell my eating has gone downhill this weekend and really for a couple of weeks I am making a promise to myself to get back on task Tuesday LOL.
Green Enchilada Sauce
2-3 TB extra virgin olive oil
1 large onion, minced
5-6 garlic cloves, minced
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed–I use rubber gloves to handle these peppers. I used just a half of one good-sized jalapenos, next time I think I will use 1 jalapeno.
1 1/2 lb tomatillos, husked and quartered or halved. Tomatillos look like green tomatoes, I bought just a little more in case one or two were not good.
1/2 bunch cilantro
1 1/2 tsp Kosher salt or just salt
1/4 tsp black pepper
1 1/2 tsp cumin
4 cups chicken broth, I use 4 cups water and all Mckays vegetarian chicken seasoning
2-3 Tb sugar–this is optional I left it out.
In a large sauce pan or stock pot, heat olive oil and saute onions and garlic until tender
While onions are sauteing, combine tomatillos, green peppers, cilantro in your blender. Process until smooth. You may have to do it in batches if it is too much. Just add a little chicken broth to make it blendable.
Pour the tomatillo mixture over the onions and garlic and add broth, salt, pepper, cumin and simmer 15 minutes to 1 hour depending on the consistency you want. I usually turn the heat to high and boil it uncovered until it reachs the consistency I want.
This is a big batch and you may freeze it.