Homemade Flour Tortillas

As I basked in the sun on my front porch last week I suddenly realized that it had been a while, a LONG while, since I had spent time in the kitchen.  I had put granola and yogurt in a bowl, brown rice in a pot of boiling water, and fried a few eggs here and there, but I hadn’t spent more than 30 minutes making anything.  And so, I vowed to make dinner…a big, elaborate dinner.

I went to the “to make” folder on my computer and came across Alexandra’s recipe for homemade tortillas.  Yes, the recipe is a little bit tedious, but I was sure it would be worth the effort.  Oh boy, was I right!

Homemade tortillas are fantastic: soft, yet chewy, with far more flavor than their store-bought cousins.  I topped the misshapen beauties with spiced, shredded chicken thighs, citrus-jicama slaw, corn salsa, and queso fresco.  Served with spicy black beans, and chips and salsa, the meal was a hit.

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Parker House Rolls & Tips for Using Yeast

Yeast:  few like to work with it, the majority of people fear it.  Why does baking with yeast seem so intimidating? Yeast-raised goods usually have a lot of steps, and take a lot of time.  What if you put in all the time and the dough never even rises? Oh the nightmares!

I want to start pressuring people to make their own bread.  It tastes so much better than store-bought options, it makes the house smell delicious, and you can customize the loaf to your liking.  Not convinced yet?  Let me help you out with a little guide to using yeast and a delicious (and relatively easy) recipe to test your new skills.