Thursday, July 2, 2009

break a few eggs

Sometimes I dream about having my own little tapas restaurant where I would make a Spanish tortilla (omelet) of the day, some bacalitos (little sandwiches), and serve up a variety of local cheeses, peppers, and olives. That sounds perfect to me. However, until this happens I'll just have to make my tortillas at home. This time I made a Skagit River Ranch bacon and piquio pepper tortilla with a little pimenton sour cream. Yum.

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