We may be stuck in the capital for a bit, so wanted to get on board taking advantage of the free (and faster!) internet where we're staying. To start off a possible string of posts, welcome to our kitchen at our home in full swing. Some things that we would keep in our house as staple items in the States are either just not the same or not available here.
We're thankful to our dear friend Sky Scott for this tortilla recipe that we've used at least 4 or 5 times in the month and a half that we've been in this house. We have made numerous tortillas and tortilla chips. One of our teammates says they are quite "must-y," which after thinking she meant stale, really means that they must be eaten. We couldn't agree more (hence several of the tortilla batches being turned into chips).
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| Matt is the expert tortilla roller. His mom trained him well! |
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| This is the amount of "must-y" chips that one recipe makes. Delicious! |
And several of you have commented on the homemade bread that was referred to earlier. Confession: I hadn't actually made bread yet. But there have been 3 loaves since then, and all of them were quite successful! Hip Hip Hooray! And with it just being Christmas cookie season, we learned another trick for one of the slices from this loaf: put it in with your cookies to keep them soft. Somehow they absorb the moisture out of the bread, which subsequently becomes as hard as a rock. But hey, it makes the sweet things taste so yummy!
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| It may have a pretty dark top, but it still tasted mighty fine! |
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