This last week was my first full work week spending every hour of full light away from home while substituting at school. Up until now I'm not sure if my relaxed life has been a fantasy, or more or less the way I should be living. In any event I am in constant transition right now so I don't think I can worry too much about it.
As much as I looked forward to the weekend it was strange to know how best to proceed with my day. I felt like I had to make today worth it, cooking-wise, since I need to make something tomorrow that will give me leftovers for lunch during the week. I hadn't done much cooking since last Sunday and even then it was a recipe I had made many times.
That was a lot of pressure and I started to feel stress, so I decided to make two recipes that I have made once, but to make one key component from scratch--corn tortillas. It would be a first for me.
My outing to buy what I needed didn't help me feel like my cooking choices were meant to be. First there was the rediculously crowded Kroger that had expired Masa on the shelves, a tortilla press I didn't want to pay $25 for, and what seemed like every staff member on the floor pushing or pulling something that was in my way. Then I couldn't find a single tortilla press at Target or Wal-Mart, which I drove all the way to Alexandria for.
When I got home though, the tortilla making went great sans press and the meal was impressive. I was so happy to find that corn tortillas are easier to make than flour tortillas (in my opinion). In the end, they became part of a chicken enchiladas verdes that I served with quinoa con queso, a recipe from Simply Recipes (don't skimp on the cilantro). Motifs of queso fresco and cilantro pervaded the meal, which we shared with Matt.
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