Apologies for the post slowdown over here. This is pretty much what’s been happening at casa del barefootrooster: work. (Or napping, if you’re Boh.)

I did manage to start plying my Spunky organic merino in Twilight, in between paragraphs (may is the month of paper writing) or particularly bad/cheesy sentences.

I also have some rather exciting food to share. We had dinner with friends last week — they brought the burrito fixings, and we made the tortillas and some modified (flour) tortilla chips. I was so excited to finally make something from The Essential Cuisines of Mexico, by the legendary Diana Kennedy. Flip through one of her cookbooks the next time you’re in a bookstore and you’ll know what I mean. Kennedy is a fantastic storyteller, and you really get a sense for what it meant to build a life in Mexico. (For more, check out The Splendid Table episode where they go to Mexico to hang out with Diana. I want to be her.)

Tortilla dough, with tortilla chips (made by frying freshly made tortillas) in the background.

Homemade chips! While these were frying in the pan, we were trying to figure out why they weren’t like normal tortilla chips. After several minutes of puzzling, the boy and I exclaimed, “Corn!” at exactly the same time. These were more like pita chips, I’d say, but still delicious.

Flour tortillas. These were incredible, and oh-so-simple. They even retained their flexible-ness long enough to be turned into next-day breakfast burritos! I’ll be making these again. Soon.

Since it seems we have a theme, here’s one more bit of frying from this week’s kitchen adventures:

Tofu, kale, carrots, onions, ginger, garlic, brown rice. I’m planning to eat the rest for lunch.

One last bit of super fun news — I won some gorgeous AVFKW silk over at sockpr0n. Thanks, Aija! I can’t wait to play with it!