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looked everywhere…but no….not.   But i was somehow sure i would have brought it.   I left a lot of caste iron behind.  I'd given up.    today,  while looking for something else….there it was….under the house,  all hidden with dry grasses, dirt,  leaves.  Ta DA! i should have taken  her pic   in the beginning….SO MUCH rust….this is after some work.   There's many YouTubes on restoration.  Tomorrow will begin in earnest.    For my Tortilla making.   

The longer we are gone from New Mex,  the more we reminisce and ache for the food.  There are mexican restaurants  here,  a zillion food trucks with great street food but none…NONE….as good.   New Mexican food is food of the Gods.    I used to get the most elegant thin delicate tortillas from the Food CoOp in Albuquerque.   And when i wasn't cooking so much,  there were places in Socorro,   even the deli at the SuperMart Grocery that were Enough.    For a long time now Alyssia and i have longed for a really good breakfast burrito.   Sophia's,   just as you get into town …Socorro….a drive through…that i'd stop at on my way to some job.   Everything about those breakfast burritos was FINE but basic to anything you might put in them….the tortilla.     I only tried some few times and i think,   didn't really try because i could get them elsewhere.   Here,  there is no elsewhere and so,  my mission is to Learn.   I watch YouTube after YouTube.  the ingredients could not be more simple.   It's the 

technique

how you Love and Handle your dough

so…we'll see about how this griddle goes.  not a Comal,  but …..she's mine and what i have and that has meaning.  

it feels GOOD to think of these things in this world of so much sorrow.   

 

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9 responses to “found”

  1. Peggy McG Avatar
    Peggy McG

    Loving and handling the dough is the key! But it comes with practice to know the dough. It gets better with time.. but every attempt is homemade and delish!! Enjoy the process, nothing beats cast iron.

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  2. grace Forrest Avatar

    am SO
    looking forward to it, the learning from the dough
    and this griddle, how it will Become whole again
    Where are you??????????????

    Like

  3. Liz A Avatar

    New Mexico food is like none other … green chili cheeseburgers come to mind … and sopapillas dipped in honey

    Like

  4. Marti Avatar
    Marti

    So good that you found your skillet, just the right shape. I’ve never made tortillas from scratch so I will “watch” closely as you tell us how to make them.
    I also have never made tamales but I have made one of the most expected dishes for Christmas Eve in New Mexico, Posole, (pork shoulder, hominy, garlic and many spices, including lots of red chili and lime.) Two years ago our daughter Shelley and her partner Grant came to spend Christmas with us. On Christmas Eve, the pot of Posole with it’s fragrant red chile infused broth made out taste buds dance in anticipation. A steaming bowl full along with some corn tortillas and we needed nothing else…well, maybe a few of New Mexico’s state anise flavored cookies, especially enjoyed at Christmas, biscochitos.

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  5. Peggy McG Avatar
    Peggy McG

    In Quartzsite! I will be moving to Dome Rock BLM camping land just outside of Quartzsite for a special gathering to remember the life if a fellow camper.. i will email you soon!!

    Like

  6. grace Forrest Avatar

    i will do all i can. then….see how it goes

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  7. grace Forrest Avatar

    all of it…from such basic ingredients…just the magic of
    combining spice and form
    i took it so for granted

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  8. grace Forrest Avatar

    yes. as i said above…how much i took it for granted

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  9. Liz A Avatar

    and now I’m wondering … flour or corn tortillas? … red chili or green chili?

    Like

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