Post #816 Updates and All

September 5, 2021 at 10:03 PM | Posted in Uncategorized | 1 Comment

Hi Everyone! I’m very sorry for the lack of posts and all, but life has been very hectic for the past couple of weeks. This weekend has been no different.

We finally got confirmation of our move date from the new landlord so on Sept. 11th we’ll be taking the keys and having cable/internet installed so the move for work will be seamless. We’ve got the movers scheduled for the 18th to pack us up, and the 19th to put it all in the new place. We’ve been lucky, though, because we put up a “free” table to pile all the stuff we didn’t want to take with us, and it all disappeared! Lots of people asked why we didn’t sell it, and the answer was because it moved quicker when it was free. We still have more “free” stuff to put out, but with donations to charity, the free table, and judicious recycling we pared down what we’re going to move by about half. On the 11th, we’re taking some stuff down with us, then a couple of trips during the following week. The pack up on the 18th should be a breeze. The two main rooms that are left for clearing out are the kitchen, which is usually in such good order it won’t take long; and my office which has turned into a basic “catch-all”. We’ve got a lot of books to go through, and tearing my desk apart to give away, and boxing up games, and other odds and ends. So we’re good in that area.

But there’s sad news to report. I was four paragraphs into a very different post earlier today when we got news that the FiL had passed away this morning. He’d been in a “failure to thrive” situation for several weeks, and had been in the hospital and hospice care for most of it. He made the decision to forego medication and life support systems. He went home to his oldest son’s house middle of last week to be comfortable and with family. So a kind, gentle, generous, funny, and well-loved man has gone to rest.

Well, there’s the updates for now. Due to the upcoming tasks and challenges, I’m going to pull back from the blog until the move is completed. I will be back, and no later then Oct 1. Till then, take care of yourselves, and

as always,

Post #815 Odds and Ends, In Kitchen and Out

August 21, 2021 at 1:23 PM | Posted in Uncategorized | Leave a comment

So, if anyone is paying any attention to weather lately, you’ll already know about the various major storms battering our country right now. There were a couple out west at the beginning of the week that left several towns in Arizona under several feet of water, and left great swathes of habitation without power. Currently, Mexico is being hammered by a hurricane and another went through Florida. In another day, my area is going to get hit by a hurricane for the first since before we moved here. It was originally modelled to skirt landfall altogether, but computer models show it making landfall late Sunday afternoon somewhere between Rhode Island and eastern New York. Or maybe not, since they’re predicting the future. At one time, they said we wouldn’t get anything, but now it looks like we’ll be in the center of things. Loss of power, heavy winds, rain, etc. Our cable company has already alerted everyone to possible loss of service. We’re set, and I’m cooking things to have on hand. Been through this before, so not worried. We went to the store this morning to stock up on things like water and wine. We were surprised to find the store bereft of people. Really thought we’d see crowds buying milk, bread, water, and diapers. But this isn’t DC, so maybe they’re more self-sufficient up here. For this post, I wanted to tell you about some of my favorite Facebook pages, and to tell you that I’ve started a new blog!

First, the FB pages (to find these, just search on the names I give you):

The first one I wanted to tell you about is one I’ve mentioned before in the blog. I was a charter member because it was started by a friend of mine. It’s called Food Interactive. It’s a bunch of people who share their food experiences in a fun and supportive environment. When it started, it was just a handful of friends having a good time talking about the recipes they tried and whether it was a success or not. We shared pics and techniques. We still share that camaraderie but the handful has grown to several handfuls. We’ve got professionals (cooks, retirees, IT, etc.) and amateurs (bloggers(me!), home cooks, etc.) and tons of people who just stop by to check things out. We still have tons of recipes and photos. The best part is the interactions. When anyone has a question, or a problem, they post it and get tons of suggestions and answers. Other times, someone will post a menu and other will offer hints, tidbits, alternatives, and enhancements. It’s a lot of fun, and if you like to cook, it’s definitely one to check out. My chocolate chip cookies and bread loaves have both made the cut for the ever changing cover photo!

Another one of my favorite FB pages is one I “found” just recently. It’s called Scottish Irish Recipes N More. This one gives me so much history about the food from my heritage. The best part is it’s written and moderated by people in the UK. So when there’s a picture, or set of pictures, of a recipe or menu, it’s authentic in a way that cookbooks and television shows can’t get. The primary person on the page will post a series of pictures showing how to prep the foods and how to cook. It all looks mouthwatering! There are also pictures of Scotland and Ireland that are breathtakingly beautiful. It’s not a total immersive experience, but with imagination, it does put you right in the area.

The last one I wanted to talk about is one about a subject near and dear to my heart. I’m not even sure how I stumbled across it. I’ve mentioned before how much I love old recipes and old cookbooks. This page is called Vintage & Handwritten Recipes. It’s a blast! Here are some samples:

The thing I love most about the old recipes is they rely so much on current knowledge. It’s like the Technical Bake in The Great British Baking Show. One time they were supposed to make a Victoria Sandwich and the directions said Make a sponge; Make a jam; Make a buttercream. The handwritten recipes will say Add flour, eggs, and sugar and bake. But I also keep my eyes peeled for that “gem”. That once in a lifetime recipe that will turn out to be the best thing ever, cheap to make, and delicious. Some I chuckle at, and some I wonder at, and some I marvel at. This FB page just gives me more to do that with. Check ’em out.

Lastly, I wanted to tell you about my new blog.

I’m a writer, right? It’s what I do; it’s what I am. I go to sleep at night thinking about my characters. I wake up each morning thinking about what my stories are going to do that day. I’m constantly thinking about these imaginary people and their lives, to the point where I sometimes forget about what I’m doing in my own life. Dinner is late; errands aren’t done; dishes not put away; the dog looking at my longingly while crossing his legs. I’m about to get “serious” about the less romantic part of the writing life, the business side of it. It’s time for me to quit playing around do the things that successful writers do. One of those things is creating a social media platform with a recognizable brand. Part of that is creating a way for potential readers to learn about my work and about me. So I created a new blog a few days ago. Here’s the link:

https://www.tumblr.com/blog/wjcopelandwriter

I chose to go through tumbler for this one, rather than the site that hosts this blog, for two reasons. One, and most critical, I need to expand my presence along the social media spectrum. I already have a Facebook account, and a page for this blog on that account. I also have this blog hosted by WordPress that’s been around for many years and has garnered some interest in a small way. It’s also a way for potential clients to review my writing style and potential popularity. I’ve been perusing Tumblr for years as a research tool. I have an Instagram account (but I don’t like it.) And I have a Twitter account that I don’t use because I honestly can’t see the point. So I’m on social media, but I’m not a presence on it. I won’t likely be one, either, because at the root, I don’t want to be. Two, and mostly for my own consideration, I want to learn how to be effective on Tumblr to give people a chance to learn about me and to know me. The first post is about me as a writer. The next post, later today since we’re likely to lose power tomorrow, is going to be about why I want to be a writer.

So! If you want to learn a little more about me, you can check out that blog. As with this one, always feel free to comment, ask questions, like a post, or otherwise interact with me on that blog. I promise I will not neglect this blog.

So there’s today’s post. Let me know what you think.

As always,

Post #814 Pancakes and Scallions, So Good!

August 16, 2021 at 11:35 AM | Posted in Uncategorized | Leave a comment

Partner/Spouse and I like to eat out as often as we can manage it given schedules and budgets. One of our favorite kinds of food is Asian. As long as it’s fresh made and not the cookie cutter recipes, we’ll try anything on the menu that doesn’t deal with fish. Of course, the past year has been a challenge to get our favorite flavor combos at home, but we’ve learned. We particularly like to get a bunch of appetizers and make a big spread. One thing we haven’t been able to find at any of the Asian restaurants up here are Scallion Pancakes. Imagine a flat bread filled with finely sliced scallions, or spring/green onions. By filled I mean jammed into the dough and rolled into it so there’s no way to eat this pancake without eating a mouthful of these delicious morsels. Like regular pancakes, they’re fried, but they’re fried at high heat in sesame oil so they’re brown and crispy. I learned how to make these several years ago, but had forgotten about it until I was reminded somehow recently. A week and a half ago, I was under the weather fighting a summer cold with the ensuing weakness, fevers, dizziness, etc. so when I was done with it, we decided it was time for the pancakes. With a dipping sauce.

Scallion Pancakes are actually fairly easy to make, but you have to follow the recipe exactly. Even small variations make them difficult to handle. For instance, I doubled the amount of scallions which caused the dough to scallion ratio to make them a little thicker which made the cooking time longer. So be careful with measurements. Once you’re familiar with the recipe and want to play around, you can.

So, here’s what you need.

  1. 1½ cups (7½ ounces) plus 1 tablespoon all-purpose flour
  2. 3/4 cup boiling water
  3. 7 tablespoons vegetable oil
  4. 1 tablespoon toasted sesame seed oil
  5. 1 tsp kosher salt
  6. 4 scallions sliced very thin

It’s very important to use toasted sesame seed oil. I didn’t and the flavor was very bland. Also, use a sharp knife and slice those onion THIN! The thinner you can make them, the better. Have all the ingredients ready before you start and set up your work surface. You’re going to be using a rolling pin so be certain it fits in the work area. Mine doesn’t so I had to switch rolling pins. Also make certain that the oil in the pans is at the correct temperature. Don’t hurry.

So, first, the dipping sauce. Since this is bread, any dipping sauce you like will be fine. Plain melted butter with garlic will work. But the “traditional” sauce is two tablespoons of soy sauce, one tablespoon of water, 2 tsp rice wine vinegar, 1 tsp of honey, 1 tsp toasted sesame seed oil, and a pinch of red pepper flakes. Mix this up a couple of hours before cooking the pancakes so the flavors blend. I also added the juice and zest of one lime.

So, now for the pancakes. It’s a long process, but worth it.

First, mix the boiling water with 1 1/2 cups of flour using a wooden spoon. Wood won’t conduct the heat. The dough should come together in a rough mixture. When it does, move it onto a lightly floured surface and knead lightly until it forms a cohesive ball that’s tacky but not sticky. Be careful as the dough will be very warm. Let it rest until it’s easy to handle. Do not be tempted to add more flour. When the dough is ready cover it lightly with plastic for thirty minutes.

While the dough is resting, mix together the remaining tablespoon of flour, 1 tablespoon of vegetable oil, and 1 tsp of toasted sesame see oil. Set aside.

Place 12-inch cast iron skillet or heavy skillet over low heat. Divide dough in half. Cover one half of dough with plastic wrap and set aside. The rolling process is key to the success of this dish. Roll remaining dough into 12-inch round. This will be very thin. If the dough won’t spread, let it rest for a few minutes to relax. Drizzle 1 tablespoon oil-flour mixture over surface and then use pastry brush to spread evenly over entire surface. Sprinkle with ½ teaspoon salt and half of scallions. Roll dough into cylinder. Coil cylinder into spiral, tuck end underneath, and flatten spiral with palm. Cover with plastic wrap and repeat with remaining dough, oil-flour mixture, salt, and scallions.

Place 2 tablespoons oil in skillet and increase heat to medium-low. Roll first pancake into 9-inch round. Cut ½-inch slit in center of pancake. Place pancake in pan (oil should sizzle).  Cover and cook until pancake is slightly puffy and deep golden brown on underside, 1 to 1½ minutes (If underside is not browned after 1 minute, turn heat up slightly. If it is browning too quickly, turn heat down slightly.) Drizzle 1 tablespoon oil over pancake. Use pastry brush to distribute oil over entire surface. Carefully flip pancake. Use a large flexible spatula for this if you have one. Cover and cook until second side is deep golden brown, 1 to 1½ minutes. Uncover skillet and flip pancake. Cook uncovered until very deep golden brown and crispy on underside, 30 to 60 seconds. Flip, and cook second side until very deep golden brown and crispy, 30 to 60 seconds. Transfer to wire rack. Repeat with remaining oil and pancake. Cut each pancake into 8 wedges and serve with dipping sauce on side.

Obviously, this a side dish. When we had it, I also made fresh chicken nuggets in the air fryer so it wouldn’t take long and kept the pancakes warm by heating my oven to 200, then turning it off. The chicken with the pancakes was very good. There are also some good videos on Youtube about this process if you want to see the rolling process.

So, let me know if you try this. It’s excellent. Feel free to share the post if you want to. And, as always,

Post #813 Just A Whole Lotta Bad Ideas

August 5, 2021 at 11:29 AM | Posted in Uncategorized | Leave a comment

I’ve been running into a lot of food ads recently online where the only comment I can make is “SMDH”. For those who don’t know, that acronym stands for Shaking My Damn Head. There’s also SMH for Shaking My Head. It’s supposed to convey the idea of utter bewilderment over whatever is being responded to. I decided to share these food ads, old and new, so we can all shake our collective heads and wonder who ever thought these could be a good idea.

Okay, look long and hard at that picture. Can you guess what it is? It’s called a Baloney Cake with Mayonnaise Frosting. I can only assume that the yellow mayonnaise has been mixed with a little yellow mustard to add a tang and a little color contrast.

So, I know the prevailing attitude (which I don’t agree with) is that bacon makes everything better. I don’t think a sub roll stuffed with peanut butter and strawberry jelly (by the look of it) is enhanced by bacon, or vice versa. Moving on.

This actually doesn’t seem too bad at first glance. I like pears, and I like lettuce. A salad made from a hollowed out pear half on a leaf of lettuce should be fine, until I notice that the pear is stuffed with Miracle Whip (a mayo substitute) with nothing else in it. Pear with white glop. Not for me.

A lot of people don’t realize that fast food menus are very regional to take advantage of local food sources and local tastes. I remember when this one came out. As I recall, it was only served in Maine, and it didn’t last more than a month. Somehow, the ad campaign went nationwide rather than regional, and everyone knew that if they wanted a good drive thru lobster roll, Maine was the place to be. Quite a hike for most people.

Back during the World War years (both of them) food to the soldiers went through a huge transformation. The general public enjoyed some of the benefits of the new technologies, and easily distributed lard was one of those. Lard is fat, pure and simple. Because it’s fat, it is loaded in calories, but not much else. It’s great for frying, adding flavor, but it’s long range health impacts are not great. But it’s inexpensive and helps feed the family. You can still find lard if you look hard enough. Since I worked in grocery stores for the last few years before retiring, I know where to look. But I don’t look.

Once upon a time in the sixties, everyone who went on a diet ate cottage cheese. It was supposed to be a super nutritious, but low calorie substitute for . . . well . . . food. Instead of a cheese stuffed omelet, you could have a cottage cheese stuffed omelet and reap all the benefits of cottage cheese. Except, there really weren’t all that many, and you had to put up with the taste and texture. I know people who pretended to like it, but I never believed them.

I can NOT imagine who could have ever thought this was a good idea. That’s all I’m saying.

And what the hell are we trying to do to our babies? Soup is good for you if it’s made properly. Liver isn’t making soup properly. If I saw someone feeding this to their baby, or their child, I might consider calling child protective services. That’s a joke, by the way. I wouldn’t call. But I would have a few words to say about feeding a child the poison filter from another animal.

At one time, we must have been out to get our kids. I never sat down to a plateful of butter and said, “Yum!” If I get too much butter on my popcorn, I throw it away. I love the rationale: butter is slippery so it’ll lubricate our veins and arteries? So the blood will slide faster through our systems? I’m shaking my head to hard I’m surprised you guys can’t hear the rattle!

Campbell’s must have been in a sales slump when this great idea came out. I’m just imagining someone saying, “Oh, I know! Beef broth over ice!” Now if they tossed in some Beefeater’s Gin or bourbon, you might have something. But not something I’d want.

So, another attempt to kill our kids. Don’t get me wrong. I love donuts. But when I eat a donut or two, dozen, I understand what I’m doing to myself and I always make up for it with salads and other nutritional stuff. Convincing people that donuts are health food cuz you’ve packed them full of vitamins is a little disingenuous. It’s a wonder any of us managed to grow up.

So, Mor Meat was an alternative to Spam, and to real food. I looked through the “recipe” and the things they used to stuff the center of the ring mold. Take a look yourself. Sorry, but I don’t want prune whip, bran muffins, and cookies along with my mashed potatoes, potted meat, buttered asparagus, and autumn fruit salad all lovingly mixed with something called golden sauce. I’d take one look and say, “Toast for me.”

This was billed as a Ham and Banana Casserole. I can see the thin sliced deli ham, and the bananas, but what the heck is that sauce? Cheese sauce? Hollandaise? Mayo/mustard mix? I find this intriguing because on the surface, I bet I could do something with that. Just not . . . . that.

Poor Spam! It gets picked on so hard. By me. These two recipes were two more attempts to yet again uplift sagging sales. I’m not a Spam fan. Whenever I see attempts like this to disguise it, I just have to say to myself “Why bother?” It’s Spam. Nothing you do to it is going to change that, or hide that.

Who remembers the Olestra craze of the mid-90s? It was the 100% fat free substitute that was supposed to make deep frying okay again. We no longer had to worry about loss of flavor. We could kiss worries about cholesterol goodbye. Fears of gaining weight from the bag of chips we were munching were out the window. What we did have to consider was “anal leakage”. The stuff went through the digestive tract and the digestive tract didn’t know it was there. It wasn’t a loss of control “anal leakage”. It was a “I have no idea the stuff is even there so it can go wherever it wants to” anal leakage. Adults had to wear diapers for a couple of weeks after eating the stuff, or carry extra underwear in their briefcases. Briefcases. See what I did there? It wasn’t around for very long because not only did it cause the anal leakage, which was bad enough, it also leached vitamins out of your system and could cause serious deficiencies. So, all in all, not worth the chips it fried up.

So my final one made me laugh out loud (literally) the first time I saw it, and every time I’ve seen it since. I suppose at some point I’ll stop laughing at it, but not just yet. I tried to find out about the company, but there’s not much out there. But who could lose with an ad campaign like that?

Well, I hope this brought smiles to faces, chuckles to you throats, and nostalgic memories to those of us old enough to remember some of these things. Feel free to share your own ads for bad ideas, and to share the post far and wide.

As always,

Post #812 Taco Time Again!

August 2, 2021 at 11:28 AM | Posted in Uncategorized | Leave a comment

We eat a lot of tacos in our house. There. I said it. I know it comes as no surprise to anyone who’s read this blog for any amount of time. We like tacos. And what’s not to like? Corn tortillas cooked to perfection stuffed with spicy beef and topped with cheese and fresh veggies. I like mine soft, and Partner/Spouse likes his crispy. I’ve been eating tacos since I can remember. My younger brother (from now on known as YB) remembers watching mom take tortillas out of a can. I don’t remember that. But I do remember never being able to put as many tomatoes on my tacos as I wanted when I was a kid. Mom and Dad and my older sister (from now on known as OS) all used Tabasco sauce, but my brother and I refused. We didn’t like the heat. Living in Arizona, taco were ubiquitious. And delicious.

I’m kind of a taco snob. I like my tacos one way. Any other is suspect. I watch the cooking shows or read magazines and see other kinds of “tacos” and while the flavor comination sounds amazing, they aren’t the taco I like. Many times at restaurants, I won’t order tacos because they aren’t what I like. I grew up with soft fried tortillas, and only started eating the crispy tortilla shells when we started going to Taco Bell and the rest of the fast food taco places. I was okay with it, as long as it had my favorite fillings. Partner/Spouse calls it “Tacos a la Joe”.

Take a freshly fried corn tortilla, put about a tablespoon of cooked beef in the center spread in a line transecting the tortilla, top it with sharp cheddar cheese, and a large spoonful of diced tomatoes, finishing with a good topping of shredded lettuce. Basically, it’s a cheeseburger in a corn tortilla. What’s not to love?

Over the years, I’ve loosened up and cooked and eaten tacos that don’t follow my formula. We went to a local restaurant last week called The Mad Taco because we kept seeing it, but hadn’t been there yet. They had something similar to my taco, but inevitably it had stuff I didn’t want. So when I ordered, I got their standard beef taco, but requested they leave off the guacamole. I can’t stand that stuff. Mostly because I can’t stand avocados. I left the rest of the toppings on so I ate a “taco” with queso fresca, pickled onions, and cilantro. The cheese was okay, and I love cilantro. I was unsure of the onions, but they turned out okay. The beef was very spicy, and the taco were large. They dry-fried the tortillas giving it a rustic quality. Overall, I was happy with them. I ate one immediately, and saved the other.

So, while I consider myself a taco snob, I’m not fundamentally opposed to trying new tacos, or new techniques for making tacos. For instance, most of my life, I used hamburger for the beef filling. Just plain old hamburger with salt and pepper. Then, when Partner/Spouse started making tacos with me, I got used to having taco seasoning mix. Then I started using slow cooked chuck roast to make the filling and using salsa and pico de gallo rather than taco seasoning. Eventually, I started using chicken and pork, etc. I also taught myself to make crispy fried folded tortillas for Partner/Spouse. When I was a teenager, I worked briefly for a local taco fast food place, and I made the crispy fried folded tortilla with a huge deep fryer and a basket folder that would make eight taco shells at one time. I’d seen kitchen hacks where you drape tortillas over the oven rack and bake them, but I never tried that. And I had friends who discussed filling the bottom of a taco shell with meatloaf mix and bake them, then fill them. Then, about a week and a half ago, we were binging ATK one rainy day, and they made tacos. Because it was ATK, they didn’t make tacos the way everyone else does, though.

So, we made them last night, and since it was ATK, they turned out well.

Now here’s the thing. ATK works on their recipes for months to get the best flavor and the most consistent results. Then they send it out to the public for testing to make certain the recipes can be made “easily” and the ordinary home cook can replicate the results. I was one of their testers for a while before I ran out of time to do so. But I was uncertain of how they were going to turn out. The thing that impressed me most was the results achieved a crispy but pliable tortilla shell with the beef already inside, and easy access to fill with other things. And they used the fillings I’m most familiar with, so score 1 for me.

On Saturday, I started a slow cooking process on a one pound piece of chuck roast. When slow cooking of this type, where I’m going to shred the meat at the end, I prefer a chuck roast for it’s meatiness, but also for it’s marbling. It the fats in the meat are rendered out but keep the meat tender and moist. (Side note: we were puppy sitting for the week and the other dog was missing her pack and not eating well. I pulled a large spoonful of meat juices from the roasting dish and put on her dog food. No trouble eating that night!) When it was mostly done, I cooled the roast in the oven, then put it away in the fridge. On Sunday, about two hours before it was time to use it, I took the roast from the fridge and used a slotted spoon to remove all the solidified fat deposits on the surface. You don’t want slimy meat. I then reheated the meat until it was tender again, and easy to shred. Once that was done, I added a jar of medium hot salsa, and a couple of spoons of fresh pico de gallo. I mixed the salsa with the shredded meat and put it back in the oven for the flavors to blend.

Now it was time to prep the tortillas, and here’s the new technique from ATK. Make the tortillas pliable, fill them with beef, the fry them in hot oil in an already folded manner.

So step one in tortilla prep: make the corn tortillas pliable. Corn tortillas are dry. Unless they’re heated, they will crack when folded. If you heat them with a dry heat, they be pliable for a few minutes, then will crack as you use them. If you use a wet heat, oil or steam for instance, they will remain pliable for a much longer time. The drawback of using oil (apart from the health issues) is they will quickly overcook so you must watch them carefully. So, the technique ATK used was brushing both sides of the tortilla lightly with canola oil, spreading them on a rimmed baking sheet in an overlapping manner, and heating them uncovered in the oven at 300 for about 8 minutes.

The second step is filling and frying, so while the tortillas are in the oven, heat a large skillet with enough oil to fill half an inch deep. Do NOT start frying tortillas until the oil is hot. If you start too soon, the tortillas will absorb the oil rather than cooking. Fill the tortilla with about a tablespoon for filling and spread it out in a line transecting the tortilla left to right. Fold the tortilla in half with the meat filling at the fold. Place the tortilla in the hot oil, and use two forks to manipulate the tortilla so it remains in the oil and folded shut. Be careful not to pierce the tortilla.

When the first side is brown, about 45-90 seconds, carefully turn the tortilla over and fry the second side until crispy and brown. The second side will cook faster so check often. Remove the tortilla to paper towels to drain and start the next tortilla. Once all the tortillas are finished frying, it’s on to the next stage.

Place however many tacos you want on your plate. Carefully open the top of the tortilla and add whatever fillings you want to the inside. It’s entirely conceivable that all you want is the meat filling and nothing else, and that’s perfectly acceptable. This is your taco so build it as you want. Partner/Spouse doesn’t care for fresh tomatoes (cooked are fine, so go figure) but loves pico de gallo. His tacos are filled with pico de gallo, onions, and lettuce, with cilantro if we remembered to get it. I do the “a la Joe” route, and I put a goodly amount of cheese on top of the beef, then tomatoes, then lettuce. Occasionally, I use pico de gallo, but mostly I eat that with chips.

So, here’s how my tacos turned out.

And how did they taste? Wonderful. You can see in the second picture the golden brown color of the tortillas, as well as the bulge of the meat in the bottom. Meat was seasoned perfectly with the salsa and pico de gallo, the tortillas were crunchy and good, and nothing split or spilt.

So this is probably going to be our go to way to make tacos. After 60 years of eating tacos, I learned a new way to make them. Score!

So, how are things going with everyone? Holler and let us know.

As always,

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