There are some things I keep to myself until I really, really know someone.
Like how I’m secretly a 13 year old girl stuck in a 28 year old body.
Hi, I’m Brandi and I love the Twilight books and Phillip Phillips and Lisa Frank folders.
I will always, always watch Saved By the Bell reruns when I catch them on. The Aladdin soundtrack is forever embedded in my memory thanks to a sweet birthday gift when I was 12. In my world, glitter is always a good thing. Doodling is art. Mash is still fun.
Or how I constantly daydream of situations, having full conversations of how things will go and always talking to myself. Usually out loud, when I’m in the house alone.
This is weird, right?
Do you talk to yourself out loud? Like, remind yourself of things you need to do? Please don’t just say it’s me. I swear I’m not crazy.
Lucky for me, I get to work out these imaginary conversations all the time since I started cooking and making more things at home.
More time in the kitchen = more time for crazy dreaming of things that will never happen. Like the one a few weeks ago where I dreamed I was on a flight sitting beside Neal Caffrey. Drool.
And lucky for Nick, I try my best to keep the talking-to-myself to a minimum when he’s around. I’ve kept him for almost 8 years – might as well leave some of the crazy locked up and keep the mystery alive.
These homemade tortillas are perfect for tacos and barely take any time to make! They’re super easy if you have a stand mixer with a dough hook, but they also come together really quick just mixing it up with your hands, too.
Make a batch or two on the weekend, freeze a few for later, and you’ve got dinner or a quick lunch or breakfast ready in no time.
Homemade Whole Wheat Tortillas
Makes: 12 tortillas
- 2 and 1/2 cups white whole wheat flour or a mix of regular whole wheat and white whole wheat
- 1/2 cup canola or other neutral oil
- 1 tsp salt
- 1 cup warm water
- In your stand mixer bowl (or any other large bowl), mix the flour, oil, and salt together until the oil is mixed into the flour and the mixture is crumbly.
- Add the warm water and keep mixing until the dough is smooth, about 4-5 minutes.
- Cut the dough into 12 pieces, roll each piece into a ball, and let them rest for 30 minutes, covered.
- Put a skillet over medium – high heat and let it warm up for 5-7 minutes before adding your first tortilla. The pan needs to be hot to brown the tortilla and cook it quick.
- Once the skillet is hot, roll or pat out one round of dough on a floured counter or cutting board until it’s the size you want.
- Drop the tortilla into the hot pan and let it cook, 2-4 minutes, until the top side starts to puff and the under is golden. Flip over and cook for another minute. Repeat with the rest of your tortillas.
- Eat fresh or wrap and freeze for later.