| Letter from the Editor: Adventures Begin |
| Featured Artist: Storyteller Murray Dunlap |
| Featured: Original Fiction "The Black Oyster" |
| Recipe: Tortillas! |
| Rooting for Rubyeyes |
| Welcome to the Ptero Heart of Luna Taylor |
The way I make
Flour Tortillas.
Tortillas fresh off the griddle are my favorite comfort food. In
the winter there is nothing like a hot, buttered tortilla to chase
away the blues.
I feel better when I buy organic ingredients. Could be a mental
thing, but I am still pretty sure that it is better for my body than
ingredients that have been grown using intense chemicals.
Please hum, rap, or rock-out while making these delicious
yummies. I am not kidding! This is an important step.
Ingredients:
2 cups unbleached white wheat flour
1/2 cup whole wheat flour
1/3 cup corn oil
3/4 cup boiling water
1 tsp finely ground Celtic sea salt
Sift together white flour, whole wheat flour, and sea salt into a
large, beautiful ceramic bowl. Make a well in the center, and
add the corn oil. Fold the flour into the well of oil using your
fingers, then start to work the oil throughout the flour until the
mixture reaches a mealy consistency.
Slowly add the boiling water while stirring with a fork. After a
minute or so a good dough will have formed. Let it cool just
enough so that you can knead it by hand. Work the dough into a
large smooth ball. Divide the dough into smaller balls
approximately 1 inch in diameter. Cover bowl with a delicately
embroidered cloth and let sit one hour.
Heat a cast iron griddle on a medium-high heat source. Prepare
a cooling bag, or a place for your fresh tortillas where they will
be able to retain moisture as they cool. I use a dinner plate inside
a plastic bag recycled from the bulk or produce section.
Roll out each ball into a very flat circle, the flatter the better.
Carefully place the doughy tortilla on the griddle. As soon as
the first bubble forms, flip it. Watch it carefully as it browns. If
it browns too black too quickly, slightly lower the heat and wait
for your griddle to adjust. When it is ready, stack them inside
their cooling place, and do the next one. I like to flip the stack
several times to redestribute the heat. You don't want to trap
too much heat inside the cooling back with the tortillas or they
will stick together.
Always eat the first tortilla hot on the spot with butter or Earth
Balance or walnut oil. Rule of thumb.
|
Flour Tortillas.
Tortillas fresh off the griddle are my favorite comfort food. In
the winter there is nothing like a hot, buttered tortilla to chase
away the blues.
I feel better when I buy organic ingredients. Could be a mental
thing, but I am still pretty sure that it is better for my body than
ingredients that have been grown using intense chemicals.
Please hum, rap, or rock-out while making these delicious
yummies. I am not kidding! This is an important step.
Ingredients:
2 cups unbleached white wheat flour
1/2 cup whole wheat flour
1/3 cup corn oil
3/4 cup boiling water
1 tsp finely ground Celtic sea salt
Sift together white flour, whole wheat flour, and sea salt into a
large, beautiful ceramic bowl. Make a well in the center, and
add the corn oil. Fold the flour into the well of oil using your
fingers, then start to work the oil throughout the flour until the
mixture reaches a mealy consistency.
Slowly add the boiling water while stirring with a fork. After a
minute or so a good dough will have formed. Let it cool just
enough so that you can knead it by hand. Work the dough into a
large smooth ball. Divide the dough into smaller balls
approximately 1 inch in diameter. Cover bowl with a delicately
embroidered cloth and let sit one hour.
Heat a cast iron griddle on a medium-high heat source. Prepare
a cooling bag, or a place for your fresh tortillas where they will
be able to retain moisture as they cool. I use a dinner plate inside
a plastic bag recycled from the bulk or produce section.
Roll out each ball into a very flat circle, the flatter the better.
Carefully place the doughy tortilla on the griddle. As soon as
the first bubble forms, flip it. Watch it carefully as it browns. If
it browns too black too quickly, slightly lower the heat and wait
for your griddle to adjust. When it is ready, stack them inside
their cooling place, and do the next one. I like to flip the stack
several times to redestribute the heat. You don't want to trap
too much heat inside the cooling back with the tortillas or they
will stick together.
Always eat the first tortilla hot on the spot with butter or Earth
Balance or walnut oil. Rule of thumb.
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| Ptotem: Ptero-soar |
