 Blog Fam --- I've finally got some news to share about our community kitchen! I know that it's been more than 2 months since my last update on the kitchen and I'm sorry that I've been off the grid - so to speak. Needless to say, I'm super excited to share what's been going on - behind the scenes - during these last couple of months. We selected a talented and brave architecture firm who wasn't intimidated by the monumental task of taking all of my crazy ideas for this abandoned building and turning the dream into an efficient, practical and beautiful space that will serve the needs of both the church and the community. This was no easy job and I'm so thankful for a patient architect who was willing to walk a novice like myself through the whole process.  It's hard to put into words the feelings that I experienced when I first saw these drawings. It was like all of my hopes and vision for the space suddenly became a reality. These initial drawings are still very much a work in progress as we try to design the best possible space for future use. Any commercial kitchen designers out there who want to help me out? 😅  I've been tackling all kinds of new projects lately - some projects bigger than others. 😅 And while we're years away from the completion of the kitchen project, mastering a new recipe is a project with more immediate results. Making homemade flour tortillas is something that I learned from sweet family friends while living in Texas 25 years ago but it's not a skill that I've kept up with. This summer I decided that it was time to revisit the art of homemade tortillas. They were so delicious that now I'm kind of upset with myself for not making them for so long. Flour Tortillas 2 cups flour 1 1/4 teaspoons salt 5 Tablespoons lard 2/3 cup warm water
Combine flour and salt in large bowl. Rub in lard with fingers until coarse.  Stir in water.
Transfer dough to countertop and knead into a ball. Divide dough into 12 pieces. Roll each piece into a ball.  Roll each ball between your hands and transfer to a plate. Cover with plastic wrap and refrigerate 30 minutes - 2 days.  Roll each dough into a 6 inch round. Stack between sheets of parchment. Heat 12" cast iron skillet for 5 minutes.
Place 1 round at a time in skillet and cook 1 minute or until bottom is spotty brown. Flip and cook 1 minute on second side.  Transfer cooked tortillas to plate and cover with a dish towel. Serve warm.
Turns out - homemade flour tortillas are amazing - way better than packaged tortillas that you buy in the supermarket. We filled them with chicken and steak for dinner than then ate the leftovers with eggs and sausage for breakfast. 🍗🥩🥚 Ciao!
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