Weekend Recap

Another glorious, albeit, quiet weekend for the Smiths'. Friday started with a little beauty at lunch.

Then it was on to our now infamous Friday Cookouts. Actually, the fun started last Sunday when we went to the store and SmithCale deemed the tortillas found the store too processed. I mean, he was right, but I was feeling lazy.

By Thursday the laziness had worn off and we whipped up a batch of homemade tortillas (See Below for recipe).

THEY ARE AWESOME!

I saved 4 for Friday and froze the rest for later consumption.

Fajita Friday!

Our good friend from Los Pinos showed up.

Our onions have broken through! We bought a cheap $1.98 bag with not much hope, but as you can see...hope springs eternal!

Sunday started with this... yes, that says 5 miles in under 50 minutes. Slowly but surely.

Finished with making and canning strawberry jam with orange zest.

That's all for this weekend from Blythe Smith, the new renaissance woman.

Homemade Tortillas

Plan of Attack:

1. Mix tortilla dough

2. Allow to rest for 1 hour

3. Cook tortillas (goes really fast)

Ingredients for 1 dozen:

1/2 C all-purpose flour

2 C bread flour

4 Tbps unsalted butter, cubed and chilled

1 tsp salt

3/4 C boiling water

Instructions:

1. In a bowl (or stand mixer) combine both kinds of flour and salt.
2. Using a pastry cutter or fork, cut chilled butter into the flour until the butter is only about the size of small peas (AKA no big lumps left)
3. Push all of the flour mixture to the sides of the bowl making a well in the middle and add the boiling water. Stir together until the dough forms.
4. Either knead the mixture by hand until it is smooth, or use your stand mixer for about 3-4 minutes
5. Make golf ball size (2 oz) balls out of the dough and cover with a damp towel. Allow to set for at least 1 hour (dough should be toughened on the outside)
6. Heat a naked/non oiled skillet to high heat
7. Roll the dough balls into thin tortillas, using extra flour on your surface to keep from sticking
8. Cook about 30 seconds on each side, or when it starts to bubble it's time to flip. Also it your skillet is too high, turn down the heat to keep from burning the later ones; repeat until all our cooked. Allow to completely cool, then store or freeze
9. Enjoy!

Food for life,

the SupperSmiths, forging one meal at a time