We have a tiny kitchen. Built in the ’50s. It uses gas. It probably worked quite well when it was new.
It is no longer new.
But, L and I (but mostly L) still manage to create some excellent dishes. The stove’s burners are each labeled with a gradual level of heat, ranging from “low” to “medium” to “high”. A more accurate set of labels would read “High”, “Scorching”, and “A heat rivaling only that of the sun’s surface” (about 5778° K, or 5505° C). Nonetheless, we’ll deal with it until we find a new place, hopefully sometime by next May.
Here’s what we cooked on it:
YOU WILL NEED:
- a package of corn tortillas (be careful, they’re a bit more fragile than flour tortillas)
- bag of frozen corn
- a can of refried beans
- cheese (whatever you put on tacos)
- chili powder
Preheat oven to 325°. Grease up a muffin pan. cut the tortillas into fourths. Slap one into each muffin space. IN A BOWL: Mix together the beans, about half the corn, and a good shake of chili powder. Scoop a spoonful of that into each tortilla. Put some cilantro and cheese on top. Bake for 15 mins. Serve with the rest of the corn. YUM.
HOMEMADE CHICKEN NUGGETS AND GRILLED P’TATOES
Recipes from Skinnytaste.
L made a thing out of another thing.
She made the monogram herself, and painted it on with a sponge, reminding us that we should get her paintbrushes back the next time we visit our parents.