Today is the big day! (Unless something unforeseen has occurred, we are getting our things out of storage.) Among the things I miss the most are my Pampered Chef utensils, my stones of various sizes, and my bed. Among the things I don’t miss are my excess boxes of storage (clothes, ski gear… for real… we’re in the kiln also known as the sun…, and, well, actually, I don’t remember what all those boxes have in them).
In the meantime I’ve been so thankful that new friends in Texas have loaned me things to get by. We also brought some things with us, things we knew we’d need once we got here. Shower curtain rings, a laundry basket, and a few things the movers couldn’t pack…
There is one item I have really really enjoyed learning how to use.
Let me back up a bit… the day we left South Carolina we drove through Tennessee and we saw a sign for the world’s largest knife store. My guys were all over that and asked to stop. Since that didn’t really appeal to me I went next door to the Lodge Cast Iron store. After doing some major research (shopping) I decided on one of the slightly-damaged-but-won’t-affect-cooking 12-inch deep skillet.
I’m. In. Love.
In the following picture I had cooked the meat in the skillet, and then placed it in the oven to stay warm while the potatoes finished baking.
I’ve used it for dozens of meals but the boys’ favorite treat was the homemade tortilla chips.
I purchased a lot of tortillas from Bountiful Baskets and decided to make my own chips. They were so good!
First, I cut each round into fourths.
I heated the oil to the right temperature (this takes some tweaking the first time, but I took a picture of the setting so that the next time I made it I didn’t have to waste time getting the temperature right).
In this skillet, at this temperature, on on this stove, the perfect length of time for them to cook is 2:15 per batch. When we get to our new house, I’m sure I’ll have to adjust some of this. (One trick I learned the second time I made them was to keep the oil deep enough that the chips don’t rest on the bottom of the skillet. If they do rest there, they darken a little too much.) I set the cooked chips on a paper towel to absorb the excess oil, salted them, and then served them. The boys ate them as fast as I could get them cooled!
The cast iron skillet is likely going to become one of my favorite kitchen tools. I wish I had had one all these years!