:: Laura and I have big sewing plans thanks to the book Simple Modern Sewing. I'm not much of a sewer, but based on Diane's review, I decided to go for it. I'm so glad I did! The book is beautiful and rich in instruction and inspiration.
:: I'm loving my version of a recipe for knock-off Ines Rosales Tortas de Aceite- adapted from A Taste of Beiruit. They're the perfect morning nibble. See below for my recipe.
:: I'm thinking about vegetable gardening, which means I'm thinking about the sun. My lot is super-shady. Check out this sun trajectroy calculator- see where the path of the sun will be in June at your house.
:: I took some photos of my chickens last week, they are looking fresh and fine after their molting. This girl's coloring totally changed- and I'm smitten with her new, lighter look.
Tortas de Aceite
• 1/2 cup olive oil
• One lemon or orange
• 1 tablespoon of anise seeds
• 1/2 cup orange juice
• 2 1/4 cups unbleached all-purpose flour
• 3/4 teaspoon baking powder
• 3 tablespoons sugar, plus more for sprinkling on the tortas
• 1/4 cups of sesame seeds, toasted in a skillet until golden
Preheat oven to 325.
1. Peel the lemon, avoiding the pith. Place the lemon peel and the olive oil in a small skillet and
heat the oil over medium-low heat until the peel starts to brown. Remove the peel, add the
anise seeds and cool the oil.
2. Place the flour and baking powder in a mixing bowl. Add the sugar, mix.
3. Add the olive oil mixture and the juice to the flour. Mix to combine well. You should obtain a
moist, soft dough.
4. Place 1/4 cup of sugar in a small bowl. Place the sesame seeds in another small bowl.
5. Form smallish walnut-sized balls from the dough. Take one ball at a time and press on it with
your fingertips on the cookie sheet till it gets as thin as possible, ideally 1/16 of an inch.
6. Sprinkle the tortas with a bit of sugar and sesame seeds.
7. Bake in a preheated oven for about 15 minutes or until browned around the edges and dry.
Let cool for a few minutes on cookie sheet, remove when they have cooled and firmed up a
These will keep in a tightly sealed tin for a couple weeks.
Yield: about 24 tortas