I am always grateful for Boyz Lunch. Today, the company of my dear lunch boys assuaged the melancholy left by the ghost of lamented potential; and also just the fleeting visit from an old friend. It was fun to plan the meal, use preserved tomatillo salsa from last summer’s harvest, soak and cook dried black beans from Rancho Gordo instead of opening the usual cans, and make enchiladas with corn tortillas from a regional tortilleria. Yellow rice is so much easier than I knew, just add turmeric. The meal took some thought and preparation but was ultimately so simple, so delicious.
I combined three recipes to make the most of what I had on hand, adding cream cheese and cheddar to the shredded chicken, (cooking rice in the leftover chicken water); mixing cream, sour cream, cumin, and more leftover chicken water in the blender with the salsa verde then pouring that over the filled and rolled tortillas in a 9″x13″ baking dish. I’m grateful, as always, to have a well-stocked spice rack, pantry, and refrigerator. I’m grateful for my ‘personal shoppers’ who continue to coddle me through covid. I’m grateful for every little piece of the puzzle that comes together to create, serve, and enjoy lunch weekly with an intimate club of three that’s been dining here for nearly six years. I’m grateful for the acceptance and gratitude we share for each other and for our precious, impermanent time together.