Bake. Laugh. Eat. Repeat.
What You’ll Be Eating This Cinco de Mayo Week continues with some tacos, some crazy good crema, and some truth talk: tell me true – do you ever find yourself becoming that person???
That person who insists on humming along with the radio throughout an entire 8 hour road trip?
That person who puts empty milk and juice cartons back into the fridge?
That person with that habit you swore you’d never, ever, ever, never -not EVER- be like?
Don’t forget, this is truth talk time…
I have a confession to make: I’m completely and utterly addicted to Twitter.
I know, it’s ugly. And I wish I could tell you something better. Like that I’m addicted to doing sit ups or taking heart-healthy vitamins.
No, my friends, I’m just a tweet-loving, twit-obsessed girl who can’t stop living life in just under 140 characters. Please at least allow me to explain how this happened.
Listen up, people. We’ve got some serious business to discuss. Very serious.
Today we’re talking about the art (and science) of homemade tortillas.
You see what I mean now, don’t you? This is pressing stuff (no more gross puns – I promise).
If you’ve ever had a warm, freshly made tortilla, you know how it can absolutely elevate a meal. If you haven’t, please take my word for it that it is well worth the manageable amount of effort to prepare your own.
Following are tips, techniques, and recipes for corn and flour tortillas. Let’s get down to business.
