I spent the weekend baking.

I made some sourdough bread and braided it.

(but no picture.:( )

I made MORE bacon/peanut butter cookies and added a design so that they looked really pretty-

I like the way they look in the mason cookie jar!

And I made the bacon toffee/brittle but added some mixed nuts and cooled it on a black marble slab.  That looks very good and tastes, well, interesting and good.

And then I made salsa verde with tomatillos –

and used it to season pork enchiladas.

Shredded pork enchiladas and cheese and onion enchiladas.

Here are a couple of recipes if you are interested.

Salsa Verde

10 medium sized tomatillas, peeled and washed.

1/2 chopped onion

2 jalapeno peppers,seeded, roasted, peeled, chopped

1 small bunch cilantro

2 TBS lime juice

1 tsp sugar

salt and pepper

Broil the tomatillos, cut in half and the peppers until browned under the broiler.

Put all ingredients in processor for just a few turns, until everything is uniform in size and mixed, but not smooth.

Use with enchiladas or with corn chips as a dip.

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Brown enchilada sauce

1/4 cup vegetable oil

2 TBS all purpose flour

1 teaspoon each of cumin, garlic and oregano

2 TBS chili powder

2 cups chicken broth, or water

Heat oil in cast iron skillet (or heavy bottom pan), add flour and stir for about 3 minutes on medium heat, making a roux.  Stir until lightly browned and add spices, stirring constantly so they don’t clump or burn. Add broth or water slowly, stirring until your paste becomes a sauce and cook over low heat until it comes to a slow boil.  Boil, stirring until some of the liquid evaporates and you have a luscious gravy.

Pour a little in the bottom of your enchilada pan, roll up your cheese and green onions or shredded pork or chicken with a little salsa verde into warm corn tortillas and place next to each other, rolled end down.  Pour sauce over top and bake at 350 F for about 12 minutes – until heated through and bubbly- sprinkle cheese on top and broil for another couple of minutes and YUM- Enchiladas!