We usually follow the same routine to cap the work week. #fridaynightpizza
But on the rare occasion we deviate. Just slightly.
Somewhere along one of several cross-country moves, between the excessive heat, bumptious conditions, and random acts of God, the antique cast-iron comal I scored for my husband shattered. Its sister tortilla press fared better and is well-loved to this day.
Almost a year ago now (has it really been?) I rhapsodized about those south TX tortillas and introduced plantain tortillas to the blog. Those are no less stellar now, but these, these, are the real deal corn tortillas, hand-pressed with love, and I’m here to encourage you to try making them in your own home!
I love vanilla, and today I’m taking it to the level of sensational.
Through a combination of briefly toasting and then grinding whole vanilla beans, you concentrate and amplify aroma and flavor. This toasted vanilla bean powder offers warmth, subtle sweetness, and a slight smoky nuance in the background, plus those sweet little flecks I so enjoy.
As you read this we’re preparing a Thanksgiving toast with his parents who’ve just arrived from Wisconsin.
Usually my husband and I clink to each other with glasses of a good red or simple sparkling wine. For this extra special celebration — our home’s first holiday guests — we chose an extra special sparkly quaff! Thyme Ginger Cava Cocktails.
There’s a running joke in the family that I would’ve made an excellent Depression era wife, which I try to see in the best possible light…
Maximizing ingredients and minimizing what’s tossed out is serious business in our kitchen, and my reasons for frugality are many. To name a few: it’s a money-saver, it’s good for our mouths and stomachs, and it’s friendly to the environment and food system as a whole.
Waste not, want not.
Last week I posted about home-making almond milk. (Did you try it?) Today I want to talk more about the leftover pulp — something you’ll end up with a lot of if you begin to regularly make non-dairy milks from nuts or seeds as we do. High in protein and fiber, low in carbohydrates, and a good source of antioxidants, vitamins and minerals, the pulp is also subtly sweet with a hint of flavor that makes it a delicious addition to any recipe. It’d be a shame to let this go to waste.