Enchiladas Aquascalientes and Internet Bread

Today, Brendan made some enchiladas from Diana Kennedy and I made bread from the Internet.  Brendan took many liberties with the enchilada recipe, mostly to use things we had on hand (skim milk, Wisconsin cheddar) instead of things we never buy (whole milk) or couldn't find in the grocery store (queso fresco*).

If you make this bread, you should know that although it's a good recipe, it needs more flavor.  Next time, we'll add honey.  It's a weird process, because it's a no-knead bread that's intended to be easier than other bread.  I'm not sure it's easier than making 1 loaf of yes-knead bread, but it makes 4 loaves that you can bake over the course of 2 weeks, so we may break even on the effort.

Here's how we made the enchiladas (I helped chop and grate stuff):

Why yes, this cheese wheel HAS been seen on the blog before.  It's from either Wisconsin or Pleasantville.  You decide.

It's like a seashell that makes you cry.

Easiest vegetable to cut up.

Brendan saw this picture, went "RAWR, RAWR, RAWR!", and said that this enchilada looks like Jabba the Hut.  I am pretty sure Jabba didn't go anywhere near lettuce, but okay.

Apology:  almost all of these photos are from the same angle.  That's because there isn't much light in the dining room, so I have to rest the camera on the table to avoid blurriness.  I took other photos, and they were all ruined by blurriness or flash.  I'm going to make an effort to set up the tripod more often.

*We really miss Austin grocery stores sometimes.