Tuesday, May 6, 2008
My pal and bridesmaid (also Sevilla roommate) Krista got me this sweet tortilla pan for our wedding shower, and I admit today was the first time I used it. But it was AWESOME! It's straight from Spain ("European quality" it says on the bottom) and has two halves that attach together to make for some easy flipping of fried tortilla goodness.
For those who don't know, Tortilla Espanola (Spanish Tortilla/Omelet) is basically fried potatoes and onions mixed with egg and cooked to perfection. Tortillas are usually about 1.5-2 inches thick and taste great hot or cold, on a bocadillo! (Sandwich; no condiments required!)
I made this tortilla for our community group tonight and was so proud of it (it took me an hour: all that potato peeling, chopping, frying, flipping) that I took pictures. Por que no?
If you want to try it at home, here's the recipe from my Spanish host mother, Gumersinda:
Peel four baking potatoes and dice. Chop a medium-size onion.
Heat plenty of olive oil in a skillet (med-hi heat) and fry the potatoes and onions in batches, until soft and light golden brown. You can remove the batches to a plate covered with paper towels to drain off some of the oil; it's best to add more oil for each batch. The Spanish love their aceite!
While the potatoes and onions are frying, beat about 6 eggs in a large bowl very rapidly with a fork. Add a couple splashes milk and beat vigorously. Then add a good measure of salt (Gume would add about a handful; I make do with less) and beat.
When the potatoes and onions are fried, add them to the egg mixture. Add another couple of tablespoons of oil, let it heat, then pour in the egg/potato/onion mixture and turn the heat to med-low. When the bottom of the tortilla has set and is golden brown, place a plate over the top of the skillet and flip the tortilla onto it--warning, this can be quite messy! Then slide the tortilla, uncooked side down, back into the skillet. Now you see why it's so handy to have this special pan.
Cook until the other side is set and golden brown. The inside can still be a bit runny.
It is savory, salty, muy delicioso.
Friday, May 2, 2008
For those of you heartbroken rowers out there who might have heard that Tim's medals and championship ring were stolen in the burglary...we found them in the move! He had looked high and low and thought they were gone, but somehow found them as we were packing things up. Yay! Take that, Dartmouth.
I realize that it's kind of strange to post photos of our home (does anyone really want to see the laundry room?), but it's been an exciting move for us, and of course most of you haven't or won't get the chance to visit, soo...Viola. Clearly we didn't clean up to take these photos (they're from a couple of weeks ago). But I assure you that the den of boxes will be straightened up soon, and that we're planning to replace the three-box configuration in the living room (aka our coffee table) with a real table this weekend! Or sometime soon.
Anyhow, this is where we're living now, and I really like it. It's comfortable, stuff works, and I feel safe. Three peas in a pod.
Click the title to see the photos.
Finally, here are some photos (click on the title for a link to another Facebook album) of our trip to Ithaca a few weeks ago. We had an amazing time just hanging out with the fam and revisiting some of our favorite spots, including Taughannock Falls State Park and the Cornell campus (and Wegmans! though we didn't take any pictures of that). We didn't plan too much but it was very relaxing, and I think we got to catch up with almost everyone we were hoping to see. But nine months is definitely too long to be away, so we're hoping that never happens again!
Tim and I went up north to Mt. Vernon in the Skagit Valley last weekend to see the tulip festival. It was a beautiful sunny day, and the views of tulip fields laid out in colorful stripes stretching toward the Cascades were amazing. I think this is the foremost region for growing tulips in the country. Check out the Facebook link (click on the title of this post) to see more photos: it'll work even if you aren't on Facebook.