It would have all been fine, the FOUR hours it took me to make the eggplant and almond enchiladas. It would have all been fine, until I realized that I'd used nutmeg instead of cumin in my first batch of red sauce. It would have all been fine, until the blender exploded on me when I tried to puree the NEW batch of red sauce. It would have all been fine...until I put the enchiladas into the oven and...you guessed it...the oven stopped working!!! Yes, I tell you the truth...it just stopped! That's when all that would have been fine turned out to be PERFECT!!! I put the enchiladas in an iron skillet and rushed them to the grill. Yes, grilled enchiladas. YUMMY!!!! I'll never make them in the oven again...off to grilling I go... :o)
Tonight's menu: chili pie, mexican grilled corn on the cob and stuffed jalapenos ~ ALL ON THE GRILL!! Now, let's just hope the propane doesn't run out!