As soon as I thought, “I haven’t been sick in a long time – woo!”…BAM.
I ended up at Urgent Care yesterday and found myself with an upper respiratory tract infection with a dash of sinus infection and was prescribed antibiotics. Nearly 24 hours later, I’m surviving a bit better. But naturally, work has been incredibly busy with lots of early meetings the past few days.
There has been no cooking and no working out. There has been chicken noodle soup and the couch…or bed.
I think the worst thing about being sick is the dulled senses. I know why I can’t smell anything, but everything lacks flavor. Or it tastes like the cough drop I last had in my mouth because there’s not much that lingers longer or worse than a cough drop. Bleck.
Bold flavors – necessary. Salty, sweet, spicy – it’s all that sounds good when I’m sick. Because of course, I can’t be one of the lucky souls who actually loses a bit of their appetite when sick. Nope, it’s in full force regardless.
So while I get this illness out of the way, I’ll be dreaming of Cabo San Lucas in a few weeks. I couldn’t quite wait until then for chilaquiles (which I can pronounce correctly for the first time ever!) as they’re one of the foods I love most in Mexico. And I dream for the days when one of my toughest decisions is between green and red chilaquiles. THAT is the life, right?
I’ll be ready for Mexico – feeling well and ready for red chilaquiles 😉
- 1 Tbsp olive oil
- 1½ lb tomatillos, husks removed
- 1 onion, cut into large chunks
- ½ cup cilantro leaves
- juice of 1 lime
- ½ tsp sugar
- 1-2 jalapeño peppers
- 6 oz corn tortilla chips
- 2 oz cotija cheese, crumbled
- ½ cup cilantro, chopped
- Heat the oil in a large skillet. Once hot, add the tomatillos and saute for 5-7 minutes or until beginning to soften. Add the onion and cook an additional 3-5 minutes. Transfer the tomatillos and onion to a blender and add remaining salsa ingredients; puree until smooth.
- Return salsa to the pan used to saute the tomatillos; heat until simmering over medium heat. Add the tortilla chips and turn every 1-2 minutes or until softened and well coated. Serve hot with cojita and cilantro.
Watching the Illini game and then sleeeeeeep. Hoping tomorrow I’m back to nearly good!