For two years we have been thrashing around the idea and plans for an outdoor brick & clay oven. I believe it will soon become a reality in the next week. At least getting supplies bought and field stone gathered. I am so excited to mix up the first few batches of dough. I realize it is going to be trial and error for proper fire building. Then to learn proper temperatures and where to place the bread or pizza in the oven. From what I have read and heard from people once I get the hang of it the fun begins. I know one guy that will get invited to try his hand at fresh pizza from the outdoor oven. Brian McCleaft come on up. Brian and I share a love for "out of the ordinary food" no matter how far we have to travel. This is going to be a learning experience that of course will be blogged every step of the way. You know the saying, "just remodel or build to see how strong your marriage is"! It's been a "little" touchy at times. We will get it done with no bruises ;)
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| That is a whole lot of heat! |
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When making guacamole add all ingredients and then mash to
consistency you like. Lime or lemon juice is good. |
Tonight we ate with friends, not physically here but with us in good thoughts and memories. I made fresh tomato salsa with Green onions and garlic from our garden. The awesome most delicious "smokey heat" came from New Mexico and the famous "Hatch Geen Chiles". John and Diane Surra sent them to us last fall, these two are ☆☆☆☆☆ friends. They know how to put a smile on our face and satisfaction in our stomach. Dick built an apple wood fire to roast them and let me tell you all of Clara Valley probably wondered what was smelling so good. The funny thing, Dick broke out in a full fledged sweat while roasting them. They are hot, hot, hot but such a wonderful flavor. Well tonight making the salsa was a different twist, no jalapenos like I usually use for salsa so off to the freezer for the Hatch bag. Then the vinegar was in the basement and we were both a little lazy to get it. Why not? Let's try Balsamic Vinegar. A little fresh ground sea salt and coarse pepper and I think we made our all time favorite style salsa! I made fresh guacamole with garlic, green onions, sea salt, coarse pepper and lemon juice. I cut up a boneless skinless chicken breast, tossed it with salt, pepper, cumin and paprika, then fried it in a hot cast iron skillet with a little butter. Dick toasted the corn tortillas in a cast iron skillet and put them in the tortilla warmer which was a gift from Diane and John. How nice to reach in and get a warm shell.
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| Toasty warm corn tortillas. |
Now you see why we had supper with friends. They are with us for supper often as this is one of our favorite meals, very light and refreshing. We don't use cheese or sour cream, keep it simple and enjoy the true flavors. For dessert (I love desserts) we had strawberries and bananas, refreshing end and a good cup of coffee to top the cool night off.
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| That's it, quick and tasty! |
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| These are my favorite style tortillas. |
Life is what we want it to be, sometimes we just have to work a little harder to smooth out the rough edges.
