Bus Driver Jim has been an eclectic computer programmer and photographer since the early seventies. A recent twenty year stint in the transportation industry has earned him the handle and this blog is a documentary of his life and travels.
Riley’s still having fun with his current project. He’s taking these shots with his new Samsung Galaxy S2, and they’re huge, so I have to run my magic on them to make them manageable for the blog. Here you go:
This is one of the Flickr discoveries I made yesterday. I pinned it to my Pinterest board Faces on Flickr and based on the pingbacks hitting my email, it just might make the Popular page eventually. You are signed up at Pinterest, right?
I use my own Flickr photo viewer, in Info mode, which allows full credit to be given the photographer. Just click the photo and then click Info to see the credits.
First off, let me say Thank you for being here! It means a lot to me that you would take the time to visit. This blog has really evolved into a unique entity consisting of content, and new code. There is nothing out there like this!
Today I reduced the spacing in the menu above to give me room for more stuff, and I’ve added more stuff, specifically popular Pinterest posts. (Click on Pins towards the right.)
I’m really enjoying Pinterest. My creativity needs to be stimulated constantly and this site does that. My most active board is called Faces On Flickr where I add new images daily, discovered with my FKScan program.
Here’s the latest incarnation of my Radio Player. It works good in Firefox and Chrome, Internet Explorer makes you stop the playback before selecting another station, and I have no idea how the Mac likes it.
For a first batch of Chicken Enchiladas, not bad… My number one change to this Recipe is to drop the garlic! I love garlic but it doesn’t work here. I think the garlic is included to mask the taste of mediocre chicken. Let the free range taste come out and just mix the chicken and cheese together for the filling.
A whole bird is too much for this dish. Buy the smaller package with the breasts, it will be just right and half the price. (I’m thinking of breasts now and getting dizzy…)
My second suggestion is to make sure your brain is working while cooking. I had all the ingredients prepped in containers, just like the cooking shows do and I started the sauce by melting butter in a sauce pan. I then needed to add the cornstarch to make a paste.
(Update: A little research shows this to be a roux.)
Instead of adding cornstarch I just poured in the chicken broth! Oh shit! I said. I was going to start this step over when I realized that package was my only chicken broth. So, improvise city was on! I started adding cornstarch to the mix until it thickened up.
The sauce survived…
One last thought. It calls for one cup of cheese to be sprinkled on before it goes in the oven. I didn’t think that was enough so I grated a cup more. Stick with one cup and grill it towards the end, to brown the cheese.
My co-worker Karen was over last night to help me get the hot tub going, and she commented on my cat food arrangement. The word spoiled was in there somewhere.
I’m trying to find out what gravy she likes. The food doesn’t count since she won’t eat it, but she actually likes every one I’ve given her.
Anyway, it’s a busy Saturday around here on a warm spring day. The hot tub will be ready shortly and the Free Range Chicken Enchiladas will be in the oven by early afternoon. I’m also adding stations to my new Radios link.
I had a girlfriend back in the seventies named Dawn. She was a terrific cook and her signature dish was Chicken Enchiladas. They were the best! I used to get up at the crack of dawn to eat those enchiladas.
After we broke up she realized that she’d never meet a guy like me again so she became a cloistered nun, entered a monastery in California, and became their cook. True story!
So, in keeping with my recent fascination about recreating old favorite foods, I’m working on a free range version. I found a great recipe on Pinterest that had been re-pinned over 15,000 times, so it’s very popular. Cooking happens on Saturday.
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded monterey jack cheese
3 tbsp butter
2 tbsp corn starch
2 cups chicken broth 1 clove of minced garlic
1/2 teaspoon of salt and pepper
1 cup sour cream
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon of lime juice
1 finely chopped jalapeno pepper, seeded
What to do:
Preheat oven to 350 degrees. Grease a 9×13 pan.
In a medium size bowl mix the chicken with 1 cup of cheese and garlic.
Roll the mixture into tortillas and place into the pan.
In a sauce pan, melt the butter and stir in corn starch and cook for one minute.
Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick.
Add sour cream, jalapenos, cumin, onion powder, garlic powder, lime, salt and pepper.
Do not let it boil.
Pour mixture over enchiladas and top with the last cup of cheese.
Bake for 25 min. Make sure the cheese has browned.