Sorry, folks. No picture. We did, however, get back into the routine of Eating the Opponent this week. The Packers play the Arizona Cardinals, so I brought out my binder and let Chuck (chief cook at our house) take a look. He almost chose a chicken dish, and then decided to shift gears and go with enchiladas.

He seasoned the ground beef with my home-grown green onions and jalapeno peppers. My hot peppers are still growing, thanks to climate change. After wrapping up the enchiladas and placing them in the pan, he poured my homemade and home canned enchilada sauce over them. This enchilada sauce is yet another way to use tomatoes and stock the pantry shelves. The grated cheese, of course, included good Wisconsin varieties: mozzarella and cheddar.

No picture (I forgot, oops), but the enchiladas were delicious. Even though Chuck cooked them, I had a hand in the process with my home grown ingredients and made from scratch sauce.

Go! Pack! Go!