Another backlog entry – this was photographed August 5th, almost a month ago! Bad Blogger! Catching up though, slowly but surely, even if some of the details of these catch-up posts have gone missing from my brain. Perfect to follow the breakfast crepes tacos are actual tacos with home-made flour tortillas. Clearly I need a little more experience making flour tortillas before I’d do this for a meal made for anyone else other than me and the husband – most of them came out oddly misshapen, sticky, and weird, but, they fit the bill regardless of appearance. On the side are a summer favorite, corn fritters, and to top everything off, yet another cucumber and tomato salad. There’s a glass of wine there too, but neither of us can remember which wine it is and I neglected to get a photo that included the bottle (oops). Thinking back, it may actually be a glass of our homemade cider using apples from my grandparents’ house out in central Pennsylvania. Regardless, the whole lot disappeared quickly and was delicious.
Ingredients:
Flour Mill at Anslema, Whole Wheat Pastry Flour
Cheese Birchrun Hills, Equinox
Ground Pork – Countrytime Farm
Jalapenos – Charlestown Farm
Onions – Clover Hill Farm
Corn – Clover Hill Farm
Cucumber Full Circle CSA
Tomatoes Full Circle CSA
Eggs M&M Creek Valley Farm
Non Local – Taco seasoning, salt, pepper, olive oil, vinegar