Friday, January 23, 2009


We finally learned the secret to tortillas that don't crack when I
fold them around a ridiculous amount of guacamole and taco-flavored
soy pieces-- yeast! We used the same recipe as pizza crust, and this
seems to have finally made the difference between self-destructing
wads of cooked flour and something you might find wrapped around three
pounds of delicious at Chipotle.

We also discovered a new Zambian vegetable this week, though I can't
pronounce the name of it still. It looks like an extremely bloated
cucumber and tastes like one, only less so. The lady at the market who
first showed it to me mimed rubbing it on her body, so at first I
expected a loofah or something.

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