The Beginning of an Era

But first, a tortilla. Watching, of all things, America's Test Kitchen on PBS got me cravin one of these things. They showed a restaurant version that used copious amounts of olive oil, and their bastardized version, which didn't look like it totally sucked but seemed a little overly fussy for what it was. With the girls in the back, and a steady supply of potatoes and onions--and asparagus--this just seemed like the right thing to do.

This was made with peeled and chopped russet potatoes and sliced onions cooked covered over medium heat in an eight inch nonstick pan with a good amount of olive oil, salt, and pepper. When the potatoes were about 80% cooked in went chopped asparagus. While things were finishing up in the pan, about six eggs got cracked and mixed. The cooked stuff from the pan, minus the excess oil, got mixed with the eggs, stirred around with a little more salt and pepper, and then poured back into the freshly oiled nonstick pan (the old oil got pitched). I stirred for about a minute and then let it cook for about four or five more uncovered. I flipped the omelet onto a plate and then slid it back in the pan so the uncooked side was face down. A few more minutes over medium high heat and it got removed from the pan and left to rest.

It was good.

And now, for my own personal food revolution. After a few too many Blackout Stouts I came home to find a large box on my back porch. That box contained a Kitchenaid stand mixer. Life will never be the same.

What possessed my mom to send me a Kitchenaid is something I'm unlikely to ever understand. Perhaps too much fun during her gluten-free weekend in Cleveland one week back? Regardless, the first project was a no-brainer. Bagels.

I'm learning, I'm learning. Bread is pretty new to me. Recipe here. With few tricks from here. And this is where things are going (I may have to turn in my NY birth certificate).

The irony of making bagels in a mixer that my gluten free mother sent me is not lost. One can only hope she'd be proud, yet still demanding of a slightly crispier crust. Sadly, I don't think she reads here so it's unlikley I'll ever find out.