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A while back, I was thinking about ideas for Bluebonnets & Brownies, and one of the things that stood out to me is I have a stupid amount of cookbooks, food magazines, and stacks of printed recipes hanging out in my office and kitchen. Things I mean to make, things I mean to glean ideas from, recipes and pictures that just made me drool when I stumbled upon them.
And then there are those family favorites that for a while are part of your everyday rotation. But then you get bored of them, or a new favorite edges the dish out of the rotation, and somewhere along the way, that favorite meal becomes forgotten. Just like all those stacks of recipes and the cookbooks that line my shelves: I forget I have them in my arsenal of \”Oh man, What do I make for dinner?!
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Cheese enchiladas are comfort food to me the way matzo ball soup might be to someone on the East Coast. It\’s just one of those satisfying meals that sounds good no matter what time of day it is, where you are, or whether or not you\’ve just eaten.
I just got my Texas Monthly magazine yesterday (thanks to my hubby for subscribing), and this month is dedicated to \”How to Cook Like a Texan\”. Of Cheese Enchiladas, Katharyn Rodemann writes, \”They say our palates memorize flavors. If that\’s the case, every Texan has enchiladas learned by heart.\”