Things I found

:: I just read a newspaper article about Tina Rodgers Rebirth Recycling on Etsy, a localish fiber artist making clothes and accessories. 

:: 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

INGREDIENTS:

• 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

METHOD:

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

bit.

These will keep in a tightly sealed tin for a couple weeks.

Yield: about 24 tortas

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