As flaky as a home-made pie crust

But not one made by me, or that braless whore Sandra Lee, or that toothy twat Rachael Ray, or that bobbleheaded teeth-gritting self-loathing-because-she's-not-Martha Ina Gartner.

Anyway, for several reasons, at least one biochemical and one professional, my sleep cycle is flip-flopped and it is causing me severe distress, so I apologize for actual or perceived flakiness on my part. I shall return, shortly.

Busy, busy. I can't afford to feel this awful and function this poorly right now.

Giada DeLaurentiis is lovely, actually. Her food is nice and simple, her presentation earnest and unaffected. Although, as my friend "Keller"* says, she does appear as if she's "perpetually gazing into a Christmas ornament." And she has old man hands.

*not cause he's crazy but because he's got a crush on Christopher Meloni.

Recipe!! These are for the superlazy, culinarily inept, and to be published in my upcoming volume "Cooking for PUSSIES"

Cans of Chilaquiles - ridiculously easy, and calorically flexible.

Corn Tortillas (cheap ass ones are better, since they're thicker - Goya or Key Food brand)
Can chopped or stewed tomatoes, drained. The kind with chiles are nice.
Can refried beans. I use Old El Paso fat free.
Large (12-16 oz) jar of salsa.
8 oz bag of shredded cheese, some orange kind. I used Kraft Free, actually. Sure, you could go ahead and grate your own. Whatever.
Sour cream.

In a baking dish (I use a 2 quart, or a 13x9x2 may be slightly larger) sprayed with nonstick spray:
Layer the following:
Tortillas (tear some to fit)
Refried beans
Salsa mixed with canned tomatoes
The final layer should have no beans and slighly less salsa/tomato mixture, just enough to moisten, and topped with cheese.
(it's roughly 3 layers of tortillas, by the way)
Bake at 375 until cheeze is browned and bubbly, about 20-30 minutes.

Let cool (this is nuclear hot.) Serve with sour cream. (Reduced fat sour cream does not suck. Fat free sour cream sucks greatly).

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