How’s your tortilla making go? Have you done them before? I’m going to try for the first time soon.
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Pork chops on my menu tomorrow! Looks great.
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Hi Rosa, I bought a tortilla press a few weeks ago, so I’ve done a few times, I’m learning as I go. I use plastic wrap when pressing the dough balls (MaSeCa brand), keeps it neat but you have to be careful when peeling off before heating, and I found med-high heat 60 sec on each side works well. Small brown dots will appear. They definitely taste better than the soft corn shells from the store.
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Thanks! I thought I remembered you mentioning buying a press. Glad you posted so I could be motivated to try, too.
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I’ve made lots and lots and lots and lots and lots of flour tortillas. I had a tortilla press but could do it quicker just rolling it by hand. Quickly turning it a quarter each turn. I don’t remember if I did corn tortillas or not. Mainly flour. Delicious any and all ways. Nothing quite like a hot tortilla coming off the pan.
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Fleur de Sel
La Saunier de Camargue, with Avocado and Rye Bread
I like the “Delba” brand packaged dark bread, without preservatives it has a shelf life of a year.
@Misokatsu congrats on mastering the art of making the tamagoyaki! It looks scrumptious!
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Got groceries delivered. Should be enough for about 4 days. Forces me to cook each night or stuff will go bad. I’ll keep you posted on my progress, health wise and cooking wise.
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Pretty excited that my smoothie matches my straw! And that I had enough frozen fruit lurking in my freezer to make it with some Greek yogurt, orange juice and a slight amount of quick oats. I need to stock up on other smoothie supplies.
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Hey how is the Jarritos mineragua? I haven’t seen that one.
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I thought those pepperonis looked great 
in the eggs. But after looking carefully they are just tomatoes. Still looks good.
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Look like sugar snaps?simple is best pal😎
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Solution to excess mint: dry and use for stovetop potpourri boil after stinking up the house making a balsamic reduction! House smells great now.
Dried mint, whole cloves, cinnamon sticks, star anise.
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Dinner tonight was…different. A bit disjointed but really good flavors. Balsamic reduction goes so well with pork, I’m glad my instincts were good on that one. The slightly sweeter reduction compared to the straight vinegar was lovely. I bought this cracker thin flatbread crust in the fridge section awhile back and needed to use it so made a Margherita style flatbread to go with it. Weird combo but it worked.
P.S. the color in this photo turned out weird with the lighting…the basil wasn’t burnt to black 
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