I am suddenly having the urge to write again. Not sure why it comes and goes with me. For a while there it was the last thing I felt like doing.
So, for those of you who care, a brief update. I'm down to under 530 pounds at this point. I've completed everything required to get surgery except the final weight loss and a couple nutrition classes. In order to schedule the classes I have to be at 507 or less and 502 to schedule surgery. So, I'm hopeful that it will happen in May.
Totally random. Here's a tasty recipe for homemade corn tortillas. You know the best thing about homemade other than fresh? You know exactly what is put in them.
Corn Tortillas
Makes about two dozen
Ingredients
2 cups masa harina
11/2 cups water
½ teaspoon salt
Safflower oil (for cooking)
Directions
Prepare your tortilla press. You'll want to line it with wax or parchment paper.
In a large bowl, add water to salt and masa harina and begin kneading
the dough together. You're aiming for a Play-Doh consistency; it should
feel dry but not crumbly. Adjust water or flour as needed, adding more
slowly.
From the larger dough ball, tear off a piece and roll it into a small
ball, about the size of golf ball and flatten in the press. If it
crumbles or sticks, you'll need to add more water or flour,
respectively.
Lightly oil a large cast-iron skillet or a flat griddle (use a pastry
brush) and bring to medium-high heat. Cook each tortilla about 1-2
minutes until the edges start to curl up. Flip and cook about 30 seconds
on the other side.
The recipe for flour tortillas is very similar. Personally I love the damn things, but they can be very high in calories and fat depending on the brand. So, when in the mood, I make them myself. In all honestly they come out a bit thicker than what we're used to buying in the store, but I like that.
