Monday, March 29, 2010
Chicken Mole Enchilada
I just finished a fun little weekend bonding with my new puppy, Ikaika, while Raquel was out getting dirty in the wilderness on a climbing trip with her friends. For the most part, we had a good time except for some minor hiccups, ie. Kaika puking in my car, and me slamming my finger in the car door. I think my motherly instinct is starting to kick in, because I didn't even feel the pain of my finger when I "saved" my pup from getting run over by a car. Oh well, at least I can still type, sorta.
So, I spent Friday night doing what any other young, swinging, single-for-the-weekend woman would do. I stayed home, crate-trained my puppy, watched TV, and made Chicken Mole Enchiladas. Alright I admit it, my party days are long gone and I get tired by 9. It's ok, I gave up the illusion that I can still live like a college student a long time ago. And thank goodness, because I was either starving or eating crap back then. This home-made quick mole sauce was much more enjoyable than a night of getting wasted and watching bad decisions being made around me. I've always wanted to truly make mole from scratch, and some day I will. This recipe doesn't exactly count, because I only used one type of chile and took some short cuts. The process of making a genuinely complex and traditional mole takes days of toasting, grinding, and simmering a million ingredients. But, for a shortcut, this recipe was fantastic!
And as I sat there post-dinner, watching bad reality TV and reminiscing my old party days, I fully embraced beginning this new chapter of my life. Because, I can't describe the huge satisfaction I felt when at the end of the night, Kaika gave me a sleepy look and walked into his crate and laid down to sleep by himself. Here's hoping that I can keep up a good job as a new dog mommy.