So I’ve been holding out on you guys. I’ve had the recipe for these pulled pork enchiladas photographed and ready to go for…months? Since before the wedding (I’m sorry!), but I never got around to posting it. I suppose I was trying to think of witty things to say about them, and I’m not super in love with the photos. Let’s be honest, though. The appeal of Mexican food does not lie in a gorgeous exterior. Let’s talk through this one, shall we? Homemade enchilada sauce. Freshly shredded cheese. Juicy, ultra flavorful pulled pork. Crispy tortilla edges that make you want to dive right in. I’m sold.
Adjusting to life after a 2-week vacation is hard. Don’t get me wrong: week-long vacations are hard, too. You’re just starting to relax and it’s time to head back to the real world. But let me tell you something about a vacation that lasts 13 days…it starts to feel unnervingly like real life. Ben and I were lulled into the sense that carrying all our worldly possessions in backpacks and catching trains every day was the new normal. Japan, with all its whooshing bicycles and flashing lights and conversations with people who barely spoke our language had become so second nature that the transition back to life in “sleepy” little STL was HARD. So pumpkin cake was a necessity.