I've got the blues...

Blogger won't let me post the photo right now, but the blues I have are sweaters. I noticed when I was putting Marie Louise away in the drawer with my other handknit sweaters that I have a blue "problem" when it comes to yarn. I make things for other people in all sorts of colors, but when I make a sweater for myself, it's blue. If I ever get the photo up here, here's what you'll see-- three finished blue sweaters: Pinup Queen from Stitch n' Bitch - Cascade 220 in blue-green, Belle Epoque - Rowan Soft Lux in Ciel, Marie Louise - Southwest Trading Company Bamboo in cobalt, along with Tempting II (on the needles) - Rowan Calmer in Peacock (more of a green-blue, but still), and the yarn for my Picovoli - Knitpicks Shine in Sky. And my Tubey yarn is Cascade 220 in light grey, green-blue (leftover from Pinup Queen), and powder blue and Debbie Bliss Merino Aran in charcoal and lavender (I'm making this sweater as a stash-buster, and at least it's not all blue). I also have Hopeful planned in Rowan Wool Cotton I already have in...three shades of blue.

I do have 1620 yards of Rowanspun 4-Ply in red that I think I can double and make into a RED sweater for myself, perhaps Something Red. I'll have to swatch and see how I like it. I also have 1200 yards of Jaeger Luxury Tweed in Imperial, a purple-black color that I'm not sure I'll like, possibly for Somewhat Cowl. That, or the Somewhat Cowl will be in Jo Sharp DK in seashell, which is also not blue.

Just looking at this sampling of projects I have planned, I don't think I'll need to buy yarn for a very long time. Especially not blue yarn.

Reading: The Big Over Easy by Jasper Fforde. It's growing on me, but I have to consciously not compare it to the Thursday Next books.

Writing: Not much new here. Starting chapter three today.

Cooking: I made pizza yesterday, which was lovely. I love my bread machine. You just chuck all the ingredients in and set it to the dough program. An hour and a half later, you have dough. Sometimes I like making bread the old-fashioned way, kneading and rising and resting, but sometimes it's all about the end result. As promised, enchilada recipes today.

Black Bean and Corn Enchiladas

1 tsp canola oil
1 small onion, diced
2 small zucchini, diced
2 tsp jalapeno, diced (or adjust to your heat preference)
2 15-oz. cans black beans, drained and rinsed
1 cup frozen corn, thawed
1/2 cup cilantro, chopped
12 corn tortillas
2 cups shredded cheese (I use Kraft 2% Mexican blend)
Cooking spray
2 cans enchilada sauce (less according to your preference)
1 small can sliced olives

Heat the oil in a skillet over medium high heat. Add onion jalapeno, and zucchini, stirring frequently, until onion is translucent. Add beans and corn; remove from heat. Stir in cilantro.

Spray a 9x13 pan with cooking spray. Evenly coat with half a can of enchilada sauce.

Warm corn tortillas according to package directions. Fill with 1/4 cup black bean mixture, roll, and place seam side down in the pan. Repeat with remaining tortillas. Cover with remaining enchilada sauce, cheese, and olives. Bake at 350 degrees for 30 minutes or until sauce bubbles and cheese is melted.

If there is extra black bean mixture, serve left over on top of salad greens with a zippy dressing. Yum.

Black Bean and Corn Enchiladas (creamy version)

1 can black beans, rinsed and drained.
1 cup frozen corn, thawed
2 cups shredded cheese (I used Kraft 2% Mexican blend)
3 oz. reduced-fat cream cheese, cut into small pieces
12 corn tortillas
Cooking spray
2 cans enchilada sauce
1 can sliced olives

In a medium saucepan, place black beans, corn, 1 cup shredded cheese, half a can of enchilada sauce, and 3 oz. cream cheese. Heat on medium, stirring frequently, until cheeses are melted. Remove from heat.

Spray a 9x13 pan with cooking spray. Coat with half a can of enchilada sauce.

Warm tortillas according to package directions. Fill with 1/4 cup cheese mixture, roll up, and place seam side down in pan. Repeat with remaining tortillas. Top with remaining enchilada sauce, cheese, and olives.

Bake at 350 degrees for 30 minutes, or until sauce bubbles and cheese is melted.