Cambridge, MA start-up focuses on Celiac disease

Hey all --- check out this quick little article that is in the Boston Globe today!

ImmusanT Inc., a privately-held biotechnology company, said it has established its operations in Cambridge as it looks to develop an immunotherapeutic vaccine and a companion diagnostic and monitoring tool for celiac disease.

The company, which said in a press release that it has secured seed financing from angel investors, is calling its drug candidate vaccine Nexvax2. Celiac disease is a lifelong autoimmune disorder that is triggered by foods containing gluten, the main protein in wheat, rye, and barley.

"With the formation of ImmusanT in Cambridge, we will have broad access to resources, capital and potential partners required to advance development of Nexvax2 and our companion diagnostics," Leslie J. Williams, founder, president, and chief executive, said in a statement.

Link to article.

oh. em. gee.

it's 11:45 and I'm still in the office - NOT COOL.... AND I worked sat/sun.

hence... the reason I am not posting on here. I am not cooking, I haven't even had time to clean my house!

yikes. thanks for allowing the complaining... I'll stop now. hopefully out of here soon --- have to wait on changes/edits.

that is all... definitely taking a few days off later this week! I want to bake something for Better Batter's Recipe contest, check it out! First prize is $400!


**UPDATE: I left the office just before 2am! longest day/night ever! glad it's in the past....

Easy Chicken Enchiladas

Not my photo - we ate ours too fast for me to grab the camera.

I've been seeing a lot of recipes for enchiladas recently and realized I've never made them! Yesterday I re-read a few of them and did my own version last night (although this very easy version was my inspiration - perfect for getting home late & wanting to make something quick)!

Ingredients:
Rotisserie Chicken (shredded with a fork)
Mexican Shredded Cheese (or go with monterey jack)
Corn Tortillas (GF of course)
Enchilada Sauce (canned to be fast, or make your own)
Sour Cream
Jalapeño's (husband ate these, not me)
Guacamole if you've got it or sliced avocado

Preheat oven to 425. Shred rotisserie chicken with a fork and place in a bowl. Mix in some cheese & a little pepper. Add some red pepper flakes if you want more heat. Put a little enchilada sauce on the bottom of an oven safe pan.

Wrap corn tortillas (I did 3 or 4 at a time) in a damp paper towl and microwave for about 20 seconds (not burning hot, just to warm) -- add chicken mixture and then a little more cheese (also feel free to add anything else here - spinach, beans, guacamole, etc etc).

Roll up tightly and place in pan. Fill pan, then pour enchilada sauce on top, then sprinkle with cheese (and jalapeño's if you want) and pop in the oven for about 10 minutes!

I added a dollop of sour cream to the top of each one on my plate.

That's it! SO easy and really really yummy. We literally ate all of them before I even thought to take a picture - they were so good and I was STARVING.

I'll definitely be making these more often in the future.