It's November 16th, a week from Thanksgiving. The day has been wet and stormy, the first of what is expected to be a long stretch of dreary days.
My wife is serving enchiladas, a bright meal in contrast to the weather outside. We have just come home from shopping and a child induced trip to the pet store. Britta did not want to cook so I am doubly thankful for the effort she has put into the meal.
When the enchiladas come to the table my first sense of them is green.
They are very green.
Like a neon sign.
They are served with chopped lettuce piled on top, and the enchilada sauce is green. It is a meal to flash a message. In addition to the lettuce and green sauce, the white corn tortillas are filled with sauteed zucchini squash and chile rellenos, fresh spinach and mild cheddar.
The flavours are rich and straightforward. The zucchini squash and chile rellenos do give the meal a feel a spring, an almost fruity edge. Weitchpec chile hot sauce and tapatio are provided to add to taste, but the table is not properly accoutred and I am forced to get a knife myself.
The beverage that is selected to compliment the meal is a chilled PBR aged two months in a large refrigerated upright plastic box. The light beer coolly cleanses the palate, complimenting the meal quite well. It does not contradict the spiciness of the hot sauce or the chile rellenos. In fact, it adds to the thrust of the meal, poignantly addressing the climactic meteorological change we are experiencing: the meal is cheery.
Were it not for milk being poured on our dog Pepper's head the effect might have worked. All in all I am well fed and satisfied that I have once again been provided with a delicious meal. This one's the first, and I love cheese too much, so this one's getting four stars; perhaps as the winter months lengthen I'll be more critical, but for now I am happy to be reminded of the sunshine.
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