Sorry, had a flashback to Hee Haw.... Anyway, last night was enchilidadadadas. What's an enchilidadadada, you ask? Just take your basic enchilada and go Tim Allen on it. Here is how I make two dozen of e'm: 3 lbs hamburger 1 medium onion 3 cans of sliced olives (green bean size can, not them tiny worthless ones) 4 cans of Old El Paso enchilada sauce (same size as olive can) 2 dozen burito size wheat tortillas (I use the super soft style) A big pile or two of shredded cheddar cheese. Keep your cheese shredder handy. You will need two large glass casserole dishes or four smaller square ones. Give them a spray of Pam or equivalent. Now, why make so many, you ask? Because its almost as easy to make a big batch as a small one, and you WILL want to eat the leftovers in a day or two. Next thing, if this is too much meat, salt, cheese, etc, for you, just take your tofu and raw vegetables and leave right now. You just probably aren't up what comes next and we don't want to hear you scream. Finally, before we get started, if in doubt the answer is more. Not just more but MORE!!! If you can cram it into the tortilla of baking dish do it. OK, here we go... Crumble and brown the hamburger and onion in a large skillet. When its cooked, stir in 2 1/2 cans of olives and turn the heat off Arrange an enchiladadadada assembly line: tortilla stack, cheese, large pie pan full of enchilada sauce, large dinner plate, glass baking dish, meat mixture. I set mine up in a corner to keep everything in reach. take a tortilla and dip both sides in the sauce, then squeegee a bit back in the pan. Place the tortilla on the dinner plate and put 2-3 slotted spoon scoops of meat near the edge in a nice little row. Next, grab some cheese, I mean a nice handful, on top of the meat. Now, don't get cheap on me, here. Fold the sides of the tortilla in and roll that sucker up like you are Tommy Chong. You should get 6 of these in an 8x8 pan or a dozen in an 8x15 pan. Place in one of your baking dishes and repeat until you run out of meat, tortillas, or space. Add enchilada sauce as needed to the pie pan. Next, pour the remaining enchilada sauce over the completed enchilidadadadas. Pile on a heap of cheese, no, I mean more than you were thinking. Sprinkle the remaining olives on top. Bake at 350 degrees for 45 minutes to an hour. You will know when its done. If you forgot to line the bottom of the oven with foil your wife will be pretty mad, because if you made them right it will probably drip a bit when the tortillas plump up while cooking. If this happens just drink extra beer with your dinner. It will give you something to do while your wife cleans the oven. Tonight was a bit simpler and almost as satisfying. Biscuits and gravy, and not that wannabee weak sauce stuff you get at a restaurant. You need the following: Gravy 2 16 oz Jimmy Dean (or your favorite) sausage in whatever flavor you like. 1/2 cup all purpose flour 4 cups milk Buscuits: 2 1/4 cups of bisquick 2/3 cup of milk crumble and brown the meat. while the meat is browning, heat the oven to 450 and mix the bisquick and milk. Place in a dozen small piles on a crumpled sheet of foil on a cookie sheet. When the meat is cooked, slide the pan in the oven and set timer for 10 minutes. Add flour to sausage and stir while it browns a few minutes. Add milk and stir. And stir. And stir. Eventually it will thicken, likely a few minutes after you pull the biscuits out of the oven. We know you are up to all this stirring because the muscular development of your dominate arm that happened while you were a teenager. I meant all those one handed push-ups and pull-ups you did in gym class, of course. When it thickens enough, spoon a healthy amount of gravy over biscuits and enjoy. What did you have for supper, tonight?