it’s really not as daunting as it might look, and the results are fabulous.
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Really wonderful looking bread.
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I love tomatoes, so I may make yours on a sunny day and @mariacarmen 's on a rainy day!
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good idea to compare and contrast! i love tomatoes, just not in my enchilada sauce.
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Well, you know I tend to stay away from anything Mexican (especially that green stuff you love so much that I sub with parsley 
), and I had no idea if tomatoes were traditional in an enchilada sauce. I just Googled “red enchilada sauce” and many recipes using tomatoes came up, so I looked for one that I could make with what was in my pantry. Based on what I see online for canned or jarred enchilada sauce, I guess it’s a personal preference?
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maybe, i don’t really know what’s traditional, and i also have seen recipes with tomatoes (I think even Rick Bayless adds tomatoes!), but for me, the tomatoes add a tartness/brightness that takes away from the smokiness of the dried chili peppers. i have tried a recipe with tomatoes, didn’t like it. The word “enchilada” means “chili-ed” and though i know that doesn’t mean that’s the ONLY ingredient in it, i like it to be the predominant flavor.
ETA: interesting, from Wiki: Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, meat, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base
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I don’t enjoy that green stuff either when raw, wherever it may be. But for some reason, I’ve found that when I blend it into a green sauce, it’s typically strong taste is much muted, even when I’ve used large amounts. This surprised me.
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Wow 
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I’m having deja vu…or is it view…
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I made (broiled) yuzu kosho chicken thighs with spicy mayo and sushi rice with TJ’s Soycutash, and my DH made a cucumber, avo, and mango salad. We love the chicken but it’s a pain to source ingredients. And a bit salty. But still so good.
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By request, gigantic (8-12 to the pound) prawns, battered and fried. Beyond hopes. Juicy, succulent, shattering crust, sweet meat. Husband dubbed best in his memory.
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Oooh, awesome! Share your secrets?
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That is one stunning meal! Wow!
Looks delicious
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Chicken Gyro with spicy feta and Greek fries from a nearby Greek Restaurant. Not pictured: hummus and eggplant spread.
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No secrets. Just requires dedication. A dedicated fry pot; I use a 3 qt. Calphalon, $1 at a garage sale. And a dedicated pint of oil; I use canola, save the bottle and strain COOLED oil back into the bottle before refrigerating. I use oil for maybe 5 fries before discarding. Heat oil (to about 350F) until a drop of batter sizzles frantically. My batter is simply half AP flour and half rice flour, teaspoon of baking powder, dash salt, enough seltzer to make a thin pancake like batter. Use beer if on hand. LAY prawns in hot fat, do not drop them in. Stir around to separate them then leave alone. Cook prawns until dark golden and remove to paper toweled platter.
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My mouth is watering just reading your description of how to prepare the shrimp. Your dinner pic looks absolutely wonderful!
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Well, not secret to you because you have mastered the art of frying. Next-level stuff to me. 
Thank you for sharing.
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