“The fact that you’re struggling doesn’t make you a burden. It doesn’t make you unloveable or undesirable or undeserving of care. It doesn’t make you too much or too sensitive or too needy. It makes you human. Everyone struggles. Everyone has a difficult time coping, and at times, we all fall apart. During these times, we aren’t always easy to be around — and that’s okay. No one is easy to be around one hundred percent of the time. Yes, you may sometimes be unpleasant or difficult. And yes, you may sometimes do or say things that make the people around you feel helpless or sad. But those things aren’t all of who you are and they certainly don’t discount your worth as a human being. The truth is that you can be struggling and still be loved. You can be difficult and still be cared for. You can be less than perfect, and still be deserving of compassion and kindness.”—Daniell Koepke (via psych-facts)
the worst thing you can say to someone is ‘you’re too sensitive’ because that’s basically saying ‘you feel things more deeply and fully than i do and this inconveniences me because now i have to be more mindful of my own actions’
you’re not too sensitive, the world is just callous and stubborn. sensitivity doesn’t make you weak and callousness doesn’t make you strong.
Here’s a pretty simple set of guidelines for making fairly cheap, easy enchiladas. This is a great recipe to make if you want something that will fill you up and can keep well in the fridge for leftovers.
For equipment, all you need is an oven-safe cooking dish and an oven (and ideally a microwave to warm the tortillas).
Here’s the bare bones of what you’ll need to make about 4-8 enchiladas:
1 can enchilada sauce (<2 dollars at my grocery store)
1 package of corn tortillas (these should come in large, thick stacks and be about 3 dollars)
about 2 cups of some sort of mild cheese, preferably monterey jack
optional: meat/meat sub, beans, vegetables for filling
To make: Preheat the oven to 350 degrees and assemble your ingredients.
Stick as many tortillas as you want enchiladas in the microwave for ~15 seconds, separated by paper towels. This will make them pliable and easier to roll.
Take a warm tortilla and lay out flat.
Lay out cheese in the middle as you would for a burrito; probably about 1-2 tbsp of shredded cheese is good. If you are using some other filling, replace the cheese with this.
While the tortilla is still warm, fold it up into a loose burrito shape and place it, seam side down, in the pan.
Repeat this step with the rest of your tortillas.Make sure to tightly pack the enchiladas in the pan; this will help them stay rolled-up during prep and cooking.
When you have placed all your enchiladas in the pan, open the can of enchilada sauce and pour it over the enchiladas. All the enchiladas should be well-covered by the sauce, and there should be a decent amount in the pan as well.
Then, sprinkle your remaining cheese over the top of the sauced enchiladas in a generous, even coating.
Finally, stick your enchiladas in the oven. Time is variable for this, depending on how you like your enchiladas: if you want the cheese to be melty but soft, leave them in for 10-20 minutes (I recommend just keeping an eye on them until all the cheese is melted). If you want a crispier layer of cheese on top of the enchiladas, leave them in for longer or place them under the broiler for a minute or so.
These are super tasty and pair well with sour cream, refried beans, rice, etc. If you want to add protein, canned chicken or beans would work well as filling.