So let's talk food....
YUM! While we do have a kitchen here en la casa, we have really been eating out way too much. As characterized by the most senior expedition member after Spanish class today, “Hey it's 2 for 1 taco day at Frida's”. Good thing – bad thing. Nice to have options, but not always good to know so much detail.
So far we've had lots of good pico de gallo (never understood this name.... is it really rooster feed?),
guacamole, soups, and pizza. Our kitchen at home has a nice stove top, sink, fridge, microwave, etc. but is lacking in that it does NOT have an oven. Hmmmm... what to do? Well we've made plenty of pan-toasted pan (bread), pan-broiled steak (grand overstatement regarding quality of said meat item), and now pan-grilled homemade pizza.
Actually the pizzas were quite good. Even junior member liked them (after grimacing at the few black marks on the underside). The most interesting part was figuring out the leavening need for dough making. We had to figure out the word (levadura) and then purchase it in brick size and form. Yes, we are the proud owners of enough yeast to run a bakery. So, what do we do with said yeasty-beasty? Hmmm.... well senior member decided to just 'go for it.' Usually not the best option when it comes to the baking process. Measure twice, cut once.... right? Well... we actually got dough and positive dough-related action (!levanta!... sorry just finished my homework). Okay “cooking” pizzas in a frying pan was quite a different experience... and a shout out goes to Craig Priebe and his cookbook for giving us the confidence and inspiration. Like I said... YUM!
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