Salsa & Beans! Tortillas & Rice!

This week I got promoted from “We’re assessing your abilities as a copy editor” to “You’re a copy editor!” I’m stoked that I’m an official employee, but there is a bit of uncertainty because my shifts revolve more around gaps in the schedule than they did before. At first I let that bother me, but then I remembered my horoscope, having read it in Metro on the way to work. It said something about how there would be some unexpected changes in my life on that day, but that it would only be a problem if I let it be. (Really, it’s not a horoscope at all, but it is solid advice to live by.)

And in talking to some of my coworkers, I’ve been assured that there are plenty of people going on vacation who I will be able to cover for.

But in food news: I made some fantastic Mexican-like food (I’m hesitant to call it straight Mexican because who am I to declare such authenticity?).

First: the Tortillas.

I love this recipe for tortillas from Homesick Texan. She has tonnes of great Tex-Mex recipes on her website, and plenty of them are easily turned vegetarian. While I’ve made a couple different tortilla recipes, this one is great because it uses a miniscule 2 teaspoons of oil, as opposed to 5 tbsp of shortening like the recipe in the Rebar cookbook. (Side note: does anyone else have the Rebar cookbook? I haven’t used it in a while because they have so many fancy ingredients, but it really does have good stuff in it. Next on the to-buy list: The Coup cookbook!)