Last week I plumb forgot about this and this week I am late in the writing and posting. Sorry about that.
My meager offerings for this week, is this practice run with Fire Alpaca and 'new to me' tablet from a good friend. I really like the airbrush tool as it turns out and I should probably not be so in love with it. It's hard, dusting off my novice drawing skills. There's a frustration in wanting to be better, to know how to draw hair and faces, trying to figure out what my style is, hoping I can pull off Moe and Bishi manga art eventually (both are so pretty). But I will get there and it takes time and practice.
I have been working on the world building of my novel and I thought I had finished my character bios. But I was watching a Brandon Sanderson fiction writing lecture on character this week and I have a few more questions to ask myself and make notes for a couple of characters. Shouldn't take me too long and should help me in the long run of writing process.
Still doing Taiko, although I missed last week due to a nasty fibro flare. I've been studying some of the videos the leader of the group sent me so I could practice at home. I don't know if it is helping. But I can't get too annoyed with myself, I've only been twice.
Lastly I thought I would share a vegetarian recipe I made up for Amanda, Enchilada casserole. It;s super simple and pretty quick to make.
What you need is one large can of red or green enchilada sauce (prefer red but Amanda likes green better), six yellow or white corn tortillas, 1 small bag of mozzarella cheese, and 1 small bag of a frozen southwest medley veggies (ours has mix of corn, onions, red bell peppers, and black beans). Oh and a small baking dish. I used a glass bread loaf dish but in hind sight probably should have used something a little larger.
Preheat the oven at 350 degrees f.
Tear the corn tortillas however big or small you prefer.
Ladle a thin layer of enchilada sauce on the bottom of the dish. Next put down the majority of the torn tortillas to make in a good layer. After that add the frozen southwest medley veggies and a light layer of mozzerella cheese. Nexxt layer the rest of the tortillas and ladle sauce over it. You might need to gently shift the dish on your counter to get the sauce to seep all the way through. Lastly, layer a thicker layer of cheese on the top and when the oven is preheated, put the dish in for 30-40 minutes. And that's it. Take it out when the cheese has melted and its warm all the way through.
And that's it for me this week.