Have you ever had one of those days when you feel like you have absolutely no energy at all. Days when you feel like your body just got run over by a steam-roller and all you want to do is sleep? And you know it gets kind of worse because you find yourself hungry, as well!
The simple solution to that is to work with what you have and, as Tim Gunn has told every single contestant who’s appeared on Project Runway, “make it work.” In this case, I managed to cobble together something tasty and satisfying using the stuff I had in the fridge.
This Enchilada Ranchero I whipped up was the end result of my foraging in the fridge. Leftover roast pork was tucked into a spinach tortilla (French Baker has these Mexican flatbreads in plain flour, whole wheat, spinach, country herb, and tomato-basil; talk about spoilt for choice!), along with some slices of quick-melt cheese (all I had in the fridge, alas) and a fried egg (the kind with the oozy yolk!). I warmed up the whole fold-over till it was toasty on the outside and the cheese inside melted till just gooey enough to stretch. Since I was out of proper salsa, some ready-made antipasto (an Italianate mix of pickled veg in tomato sauce) got spooned over the resulting enchilada (of sorts because there’s no actual chile in there!) before serving.
It was great: the tangy, crunchy pickled veg gave a great contrast to the creamy egg, mild cheese, and smoky pork. The best thing to go with it: a tall tumbler of ginger-infused lemonade.
Unfortunately, as I was eating, it occurred to me that – alas! – tomorrow’s another Monday. Jeez…