Two in One.

I wasn't able to blog yesterday so I'll be giving you two for one today. I'll talk about a recent news event and share a craft project and/or recipe.

New Flash: I just read the story of a model, Filippa Hamilton, being fired because she was "overweight". This is not something new in the modeling world. However, they continued to use the model's image but not before photo-shopping her into a strange stick figure. What message is this sending girls? How low will the next generation's self-esteem be? The model in question is a gorgeous thin girl. Why turn her into something that looks like a breeze would knock over. Ralph Lauren should be ashamed by their actions. I'm jealous of Ms. Hamilton in her other photos. Yet, in the ad by RL I want to adopt her and feed her cheeseburgers.


Read the story here: http://shine.yahoo.com/channel/beauty/was-the-photoshopped-ralph-lauren-model-fired-for-being-overweight-525248/



Recipe of the week:
Chicken-and-Cheese Enchiladas

Ingredients
1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 Serrano Chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterrey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese
Directions
Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.




Disclaimer. I haven't personally made this dish yet. As soon as I do I'll add my own review. I'm dying to make it tho.