Archive of Our Own makes Time's List of 50 Best Websites of 2013

http://techland.time.com/2013/05/06/50-best-websites-2013/slide/archive-of-our-own/

wwoot! Thats a site that's fan-generated and fan-run, and remains ad-free!

Misha ships NPR presenters, Benedict Cumberbatch has a nimble tongue

and Daleks look like large egg beaters

Argh

I have to work on the yard today and the kid stole my trainers (tennis shoes)

I knew I should have kept them on my feet. Btw, must buy her a pair for herself.

Well, off to the hardware store for more marble chips, some solar lights, weed puller, grass seed, grass spreader, big push broom!

I know it's supposed to rain tonight!

Karadin's Fritos Enchilada Casserole

This recipe is Gluten Free. Serves 4 to 6

10 oz bag Fritos Corn Chips (or corn torilla chips of your choice)
1/4 cup fine chopped onion
18oz can mild (or med, or hot your choice) enchilada sauce
15oz can (or fresh) diced tomatoes
15oz can red kidney (or black) beans
8oz can (or fresh) corn
1lb ground beef (or chicken)
4oz can finely diced green chilis optional
2 cups shredded cheddar (or Mexican blend) cheese
sour cream

In a skillet, brown ground beef with onion. Drain and set aside. Drain all canned vegetables, beans, corn and tomatoes before combining in large mixing bowl.
Reserve 1/4 cup enchilada sauce, pour the rest into the bowl with veggies. Add ground beef and onion and mix together (and green chilis if desired)

Pour half of reserved enchilada sauce into the bottom of a casserole dish. Pour a layer of corn chips over this, just enough to cover the bottom. Top with I cup cheese. Then cover with half of the meat and veggie mix. Use the bottom of a glass to press down the mixture. Now add another layer of corn chips, topped with the rest of the meat mixture. Layer the top with 1 cup cheddar cheese and sprinkle with the remaining enchilada sauce.

Place uncovered in a 400 degree oven for 30 min. Serve with sour cream. On it's own is nice, or you can have a green salad or mexican rice as a side dish.