Nachilladas

Well, if there's one thing I know how to do, it's Valentine's Day.

Our first one was a wonderful drive to Austin to The Oasis, which has subsequently burned down. Good thing I had the intuition to get us there while there was still the chance.

Similarly this year was a once in a lifetime combination of various ingredients... basically Bree didn't know when she would get off work, so I didn't book a dinner. Plus, we'd just been to a really nice restaurant a few weeks before for our anniversary (http://www.tamarai.co.uk/).

And another factor was at play - we're being evicted from our house and are about to be in the U.S. for a week, so we haven't purchased groceries in two weeks.

But never fear, with inspiration coming from the purple and pink blossoming tulips, probably the best flowers I've ever ordered (which went to her office the day before so that she could have them before anyone else), I began to cook up a special creation.

Hmm... no chicken, no beef, some tortillas... enchillada sauce... chips... cheese... eggs?

I pulled out the frying pan and prepared to whip up some scrambled and toast, but my mind wandered to the enchillada sauce. If we didn't eat it, it would inevitably be thrown away before the move. I hate waste.

Egg enchiladas, I thought? Surely it had been done before. Only problem was that there were only 3 tortillas. What's the point of making three enchilladas?

You guessed, on went the chips as well and history was made - the first (to my knowledge) Nachillada had been born.

We ate by candlelight to ensure that she wasn't distracted by appearances, but focused on the refined tastes. If you need further consulting with the recipe for your next romantic occassion, I am willing to negotiate a reasonable fee.

Happy Valentine's Day!