Thursday, October 30, 2014

Pumpkin Patchin It

Last week I took Friday off to take Van to the pumpkin patch. It's funny how holidays really make me freak out about how fast time flies by and how big my kid is getting. If it wasn't so fun, I'd seriously sob.

Anyways. We had a good time.

When you are almost three, everything is the coolest. We'd have to work so hard to tear Van away from one thing and convince him to try something else, then repeat that. All day long. He loved this "Fort-a-lot-a-fun". Basically a wood deck.

Slidin slides...

Feeding goats...

Eating Dippin Dots for the first time EVER...

Hiding in Jack o' Lanterns...

Taking selfies on the train...

Measuring growth...
Riding horses...

Picking pumpkins (I love how he wanted a green and white one)...

And being cranky.  There was a zipline for bigger kids and adults near where the hay ride line began and ended. Van was SO pissed that he couldn't go on! He definitely didn't get that daredevil gene from me. We told him he couldn't go on it because he was too little, but maybe he could next year. That didn't go over well, but Tony cheered him up.

Bishops Pumpkin Patch, you sure are adorable. See you next year!

Monday, October 27, 2014

Get With the Program - Make Your Own Flour Tortillas!

Growing up, we NEVER had store bought flour tortillas. Ever. I called them "fake tortillas" for years and years. The ones you buy pre-made from the store don't come close to the homemade version. Not even the good ones they have at Trader Joe's can hold a candle to fresh, handmade ones. They come about as close as a Chips Ahoy does to a homemade chocolate chip cookie. Good(ish) in their own weird way, but nowhere near as good as the real deal.

People gasp in shock when they find out that I make my own flour tortillas for burrito and fajita nights. I'm telling you - take the extra 20 minutes or so to make a fresh batch before your next Mexican night. It's well worth the return.

(makes 10-12)

You'll Need:

4 cups of  Flour
2 tsp of baking powder
2 tsp teaspoons of salt
3 tbsp  of oil
1.5 cups of warm water

(also: a big bowl, rolling pin, hard surface, hot skillet, a plate, a cloth towel)

Combine all ingredients in a large bowl.

Mix up and knead with your hands until you have a soft doughy ball. You might need to add a bit more water here if you feel like it's too dry, or a bit more flour if you feel like it's too wet. The pic below shows kinda dry-ish dough. I added a bit more water after I took this shitty picture.

Grab a little bit off and make a little ball with your hands.

Mush it onto a lightly floured surface.

Go at it with a rolling pin. You want it thin, thin, thin. This takes practice. Mine are still thicker than I'd ideally like them to be and definitely not as round as they could be but that's how it goes. My Mom's and Gramma's before her are like, perfectly freaking round. The ratio of the tortilla's circumference to the diameter is 3.14. You (and I) will get better at them as we make them more. Some web sites say it's okay that they aren't round - it's more rustic that way. Bullshit. Make them as round as you possibly can.

Carefully flop your thin, somewhat circular tortilla onto a hot skillet. Once some nice bubbles form, flip it over and let the other side cook through. This happens pretty quick. My tortilla will cook completely in the time it takes me to roll out another dough ball.

Once done, place on a plate and cover with a towel. Repeat until all your dough graduates into tortillas.

Ta-da! They may be oblong or a little too thick they will still undoubtedly be SO MUCH BETTER THAN STORE BOUGHT TORTILLAS. I promise.

After you have your little fajita night or whatever, save one for breakfast the following morning. Heat it up and spread some butter on it. HEAVEN, I swear to you. There are very few things more divine than a warm, buttered tortilla in the morning.