Hālau 'Aha Hui Lānākila

Hello Everyone,

It’s been a little while since my last article.  A lot has been happening in my world. Like everyone else, I have been letting go of the old and bringing in the new.  Which will be a theme for this article today. I have started my Lama training, which has made my life very interesting.  This training also takes place in the astral and etheric as well, and it is really affecting my current physical body. I have been reading a book called “Daughter Of Fire”, which was written by Irina Tweedie.  It’s about her experiences while she was being trained by a Sufi Master. I have considered keeping a journal of my experiences while being trained in the Bon Tradition. There are not many, if any American female Bon Lama’s because it takes many years and the training is extensive.  I think people might want to know…

This is more of a technique than a recipe. It makes your enchiladas perfectly saucy. My family at every last one of these enchiladas at dinner.

Awesomely Saucy Cheese Enchiladas

Warm enchilada sauce on the stove top over very low heat. If the sauce is too hot, your tortillas will fall apart. Put corn tortillas into the sauce, flip. Coat each tortilla well.

Remove quickly. The tortillas just need to be warm for rolling. **If your corn tortillas aren’t warm, they will break apart when you roll your enchiladas.**

Roll enchiladas on a plate or board and add desired ingredients. Here, I used Tillamook Cheddar and Tillamook Monterey Jack (did you know that a lot of Tillamook cheeses are vegetarian? They don’t use animal rennet in the production process).

Place in a greased baking dish. Top with more sauce if desired (I like them saucy!), and some more cheese.

Bake…

This is probably something that grill masters all over the world already know. I didn’t know until Fall of my 38^th year. I was in Washington visiting, and my brother invited me over for dinner. The man is a Grill Master. He made perfect baked potatoes (just the way he was taught when he worked at Sizzler for 3 days), perfectly cooked steak, and hot bread. There may have been salad, it wasn’t as important as the things on the grill.

It was the bread that had me going “well THAT is brilliant”.

Perfect bread on the grill:

1. Cut and butter bread.
2. Wrap in foil.
3. Stick the bread on top of the grill while your meat cooks.
4. Flip it every now and then.
5. Enjoy hot, buttery bread, warmed to perfection, not charred.

Simple, but a game changer for me.

Enjoy!

~Amelia