Book Rec- "Naamah's Curse" by Jacqueline Carey

 With each new series/generation, Carey adds to the world she started with Kushiel's Dart. I find myself liking each installment more, which will keep me as a loyal reader as long as Carey decides to write in the lush world she has created.

Naamah's Curse is a wonderful sequel to Naamah's Kiss. Moirin remains an accessible, interesting protagonist, and pulling the characters/action out of Terre DeAnge continues to showcase Carey's attention to detail when it comes to world and culture building and keeps the feel of the books from getting stale.

The one quibble I had with Naamah's curse was its need to wander down the tired old path of pagan taken captive by priest of the One God and the ensuing attempt at conversion. I have read this too many times to be very interested in mucking through it again. There were interesting spots, and the resolution to that chunk of the book was good, but overall I will admit to skimming.

Apart from that, Moirin and Bao seal their place as endearing partners. They fall together a bit better than Phèdre and Joscelin, and they feel less like romantic archetypes and more like living, breathing people.

Beautiful writing, fascinating locations...I will wait, albeit impatiently, for the next installment.

Enchilada Casserole

 less work than rolling actual enchiladas, still brilliantly tasty.

4 burrito sized tortillas
1 can of enchilada sauce
1 can black beans
1 can hominy (white or yellow)
~3 cups Mexican cheese blend, shredded

lightly grease bottom of 9x13 inch pan

Tear 2 tortillas in half. Dip each half in enchilada sauce, making sure they are fully covered. Line the bottom of the pan.
Spread hominy and black beans over tortillas. Sprinkle half of cheese over top. 
tear, dip and layer last two tortillas.

Pour rest of enchilada sauce over top, sprinkle rest of cheese.

Bake at 350F for 30-40 minutes, until the cheese starts to brown. Let sit before eating, it is going to come out hot.

Optional addition- 10oz thin sliced chicken tenders. Heat oven to 400F. Lightly grease baking sheet. Sprinkle chicken lightly with cumin, salt, and pepper. Bake for 15-20 minutes (until chicken is cooked through, it will depend on how thin the cut is) Cut into bite sized chunks, mix chunks with some of the enchilada sauce and add to the layering in with the hominy and beans.

Cut into 8 servings it will be ~350 calories per serving (a little more if you add the chicken)