Still Life, With Cats

Today is Tortilla Chip Day. Obviously the quickest way to make tortilla chips is to go buy some tortillas, cut them into wedges, and cook them. But you all know me well enough by now to know that that just wasn’t going to cut it – at least not on a weekend day when I actually have time to do more.

So first thing this morning, when I got up, I made some tortillas. I know that technically tortillas are either flour *or* corn, and this recipe combines them, but it sounded interesting, so I figured why not.

You mix up the dough and then divide it into 10 balls and let them sit for half an hour to rest. This gives the cornmeal time to soak up some of the moisture.

Then you roll each little ball into a roughly 8 inch circle. My circle-rolling skills are not fantastic, but I did my best to get them reasonably well shaped.

They are, by the way, rolled *extremely* thin, as you can see.

Next you cook them in a hot, ungreased frying pan for about 45 seconds per side. Of course, then while putting them into the pan, they had a tendency to wrinkle up, and lose their shape, so my inability to roll things into a perfect circle didn’t really have much bearing in the grand scheme of things anyway.

A pile of finished tortillas.

These aren’t a flexible tortilla (I’ve made flour tortillas before, which turned out soft and pliable); they’re more a bit stiff and slightly rubbery. I suspect if I’d cooked them a little less per side they’d still have been soft, but that’s okay, because soft isn’t the ultimate goal for today.

Once the tortillas were all done, the next step was to turn them into chips. I cut each into 8 wedges, then spread those out on a baking sheet, gave them a quick spritz with some nonstick spray, and a liberal shake of salt, and tossed those into the oven to bake until crispy.

And what better way to enjoy my slightly lopsided homemade tortilla chips, than with some nachos! We pulled a bag of pulled pork out of the freezer and topped it with some cheese and salsa and sour cream, and then dug in.

Verdict: These were absolutely delightful. They’re a bit more fragile than the ones you buy at the store, possibly because they’re baked and not fried. The chips were crispy, but still had that slight grit that you expect from a corn tortilla chip, while crumbling nicely in the mouth.

Would I make them again? Maybe. It’s a bit of work to do all the steps, and we don’t actually eat chips all that often, but I’m not ruling this out, next time I have a couple hours to spare and we have the urge for something with a bit of crunch.

Making a thing a day for Thingadailies.

Today is both Pancake Day, and Sticky Bun Day.

What, you say, but wasn’t Pancake Day earlier?

Yes, but that was religious pancake day. And also there is yet *another* pancake day coming up later this month, on the 27th, because 2 Pancake Days apparently weren’t enough. Clearly all these National / International food day calendars need to coordinate better. Or maybe I wrote this one down wrong when I was making out the plan for the month. Who knows! Who cares! We’re doing pancakes again!

But I digress. These are two foods that are easy to combine, if one goes by not only the recipes on the internet (all hail the repository of all information no matter how obscure or weird), but also the fact that several restaurant chains actually have a Sticky Bun Pancake on their menus.

The concept is pretty simple. You make up a basic pancake batter and pour some onto a heated, prepared skillet. Then you squeeze a mix of melted butter, brown sugar, and cinnamon on the top, in a swirl.

That cooks for a bit, and then you flip it over and try to avoid making a giant mess, since the swirl mixture, as it heats up, gets all liquidy and is highly prone to splattering everywhere.

When it is done you have a giant pancake that sort of vaguely resembles a cinnamon roll.

And when I say ‘giant’, I mean that one pancake takes up most of the plate. I’m used to making much smaller pancakes, but this recipe only makes four of them, which should give you some idea of how big they are.

But wait, this can’t possibly be the end, can it? No, no it cannot! It’s not remotely over-the-top sweet enough yet! Because once the pancake is on the plate, then you add the final touch, which is a generous drizzle of cream cheese glaze.

There. Now it looks more like a (strangely flattened) sticky bun.

Verdict: They were tasty, for a ginormous cinnamon roll/pancake sugar bomb, but we both agreed they were far too big, and much too sweet. In fact, I didn’t even bother making the remaining two pancakes in the recipe, to save for later, because we really weren’t interesting in having them again.

Making a thing a day for Thingadailies.

Today is both Muffin Day and Cherry Pie Day. Richard loves anything to do with cherries, but I most decidedly do not, and we really didn’t need me to make an entire pie for just one person, considering all the *other* baking I’ve been doing this month. So this morning I made muffins with pie filling inside them, in an effort to combine the two.

I used a pretty basic muffin recipe (from the red-checked Better Homes and Gardens cookbook I have on my shelf), but added about a tablespoon of filling to each. The cherry pie filling is from a can, because there are limits to how much time and effort I’m willing to spend on this challenge, especially for something only one of us is going to be eating. The apple pie filling, however, which I added to half the muffins instead of nasty cherry glop, was the last of a batch I canned a year or so back, so at least there’s that.

The muffins turned out about what one would expect for a straightforward muffin with nothing added but a dollop of pie filling. Richard reports that his cherry pie muffins were delicious, and I was quite happy with how the apple filling worked out in mine.

I had originally planned that just being the end of it, but there was a *lot* of filling leftover. So I pondered some more and eyed those tiny tart pans that have been so useful so far this month, and decided that I might as well do some tiny pies to try to use the stuff up.

So when I got home from work I threw together a pastry crust dough and I stuffed that in the fridge to cool, and then after dinner I made two tiny pies – one for Richard, with the cherries, and one for me with the apples.

And thus both National Food Days have been celebrated appropriately and deliciously (and we shall not discuss the fact that there’s *still* more pie filling lurking in the fridge for later).

Making a thing a day for Thingadailies.

Today is Chocolate Mint day which seems a bit redundant, since earlier this month there was also Peppermint Patty day. But then I guess there’s other things you can do with chocolate and mint, so eh, whatever.

It being a Monday, which means very limited time for me to make anything, what with work and rehearsal, I went for something quick. I used this recipe, since it makes only two, but instead of adding in chocolate chips, I chopped up the last of the peppermint patties and mix those in instead. I do not own tiny skillets (nor do I foresee a need for me to own tiny skillets), but I *do* own tiny tart pans, so I just baked the brownies in those.

Verdict: This is a very delicious brownie (although I question the ‘for two’ designation, since each one could easily have been shared between two people on its own), but alas, the mint flavor didn’t really come through. Ah well. I think at this point, we’re a bit minted out anyway, so it wasn’t any great loss.

Making a thing a day for Thingadailies.

Today is National Peppermint Patty Day. So naturally I had to make peppermint patties, because why not.

I admit, that until this challenge, peppermint patties were not a thing that ever crossed my mind one could make at home. But it turns out they are shockingly easy!

This is the recipe I used, although there’s lots of varieties out there on the internets. Hooray for the internets!

First you stir together a large quantity of powdered sugar with some sweetened condensed milk and some peppermint extract. An electronic mixer is going to be your friend here because basically you are actually making your own fondant and it is *stiff*. Taste it at this point, to see if you want to add more peppermint extract or not.

Then you dump it onto a powdered-sugar-covered surface, and roll it out.

Do not skimp on the powdered sugar, by the way, because otherwise this stuff will stick like *crazy*. Also a bench scraper is totally your friend if that happens. Possibly I speak from experience. Mayyyyybe.

Next you cut it out into little circles. I happen to have a set of circular cutters, one of which was the right size, but you could easily use the top of an appropriate-sized jar, or you could roll the stuff into little balls and flatten them with your fingers, or you could just cut them into any shape that isn’t round. Go crazy!

Those go into the fridge to chill, and also to give you time to get the chocolate ready, which is just baking chocolate (or chocolate chips if you prefer) melted and mixed with a dash of oil to keep it from being too thick.

Once the little discs are chilled, then you get to make a ginormous mess. Um. I mean, you dip them in chocolate, and unsuccessfully avoid getting it everywhere. Or maybe that’s just me.

Those go back into the fridge to chill, and when they’re done, you have peppermint patties!

Verdict: These are delicious and taste just like a York Peppermint Patty, except that they’re more…uh…rustically shaped. They should be stored in the fridge, so the chocolate doesn’t melt.

Making a thing a day for Thingadailies.