Pandora's Casket

To some people flirting is a sport. When I was younger that was the way that my sriends and I looked at it. Had a lot of fun just going places and flirting with the guys. No harm was done and boy was it fun!

Now of course flirting is not what it used to be. I know for me it is just something that I do rarely. If you saw some of the men here you ladies would totally understand. But every once in a while there is someone that comes along and the flirting begins. Could be a look, a glance in each others direction. I love watching people when they think that you are not looking. Women start with the hair flick. Ever notice how we instinctively do that? Once you see that hair go flying you know that it is so on.

Men have a certain way of standing and placing their hands on their hair as well. Flirting keeps you fit mentally I think. It is a way to get a quick feel good feeling as long as you are not harming anyone.

Speaking of using our hair in the act of flirting. Keep your hair at its best by trying Extreme Style by VO5. Since this is a brand name that we have all known for years you know that it will be good to use.

Using Victory Hair products you can be assured that your hair will always look and feel nice.

To start the weekend off right why not try something a little, well, festive?

With my herd they love Mexican food. Tacos and enchiladas are the two favorites they enjoy chowing down.

I have found that in making enchiladas it takes so long but the end result is always a huge hit.

Since chicken is the meat of choice around here this recipe is sure to get a shout of YAH!








Chicken Enchiladas II

INGREDIENTS


1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.