A So Cal Crux — Tortillas In Toto

May 17, 2016

The fear of death follows from the fear of life.  A man who lives fully is prepared to die at anytime.
~Mark Twain

Just seems there should be little demand to visit venues in Santa Barbara or even Southern Cal, as a whole, where the in crowds frequent. You know, where people say “like” repetitively and thoughtlessly as if the word is a linguistic filler.

So many glorious campsites with scenery that is flat breathtaking, serenely overlooking the Big Blue where the plethora of marine mammals exist — pastoral stuff. There is a campus of radiantly hued tents, and above that are the parked RV’s usually hooked to electricity inlets/outlets (none of which can be seen from the cloth huts).

Almost each foggy or overcast morning, before she departed to the “glamping” joint across the way, we crawled out of our tent and after morning ablutions, promptly began the fire and heating the tortillas so the meal completo could be packed inside. Donned in aprons (I likely looked absurd) we grilled each tortilla feast on state-provided, round, grated, dug-in, barbeque pits after just barely scrambling the eggs and cooking the meat aside ever so assiduously on a pan. Rosemary sprigs from nearby plants were plucked and dropped into the fire when ready. Then, there were exquisite avocados plucked by friends from close sprawling ranches and, of course, tomatillo sauce, salsa verde, salsa rojo, queso fresco, crema, cilantro, radishes and rekindling the goods...with several cups of joe. Our grub for the day.

The skies cleared, it warmed as the sun shone through in mid-morning just slightly toasting the eucalypti leaves so their scents diffused, then she disappeared for work, and I tried to heal thyself (often by watching dolphins graze).

This post may prove trivial to some, but it was the boon of our existence every morning.

EGGS, BACON & AVOCADO TORTILLAS

3-4 T unsalted butter
3 T cream cheese
6 fresh, local, free range eggs
1 T whipping cream or creme fraiche
1/8 T sea salt
1/4 T freshly ground pepper

Small pinch of cayenne pepper
Small amount of herbes de provence and/or thyme

Melt the butter and cream cheese in a heavy nonstick skillet or a iron cast pan. Combine the eggs, salt, pepper, cayenne pepper, white pepper, herbes de provence and/or thyme and a dollop of cream or creme fraiche in a glass bowl and whisk briskly.

Pour egg mixture into the skillet, with the heat on medium low. With a flat, wooden spatula, gently stir the eggs, lifting it up and over from the bottom as they thicken. Stir away from the sides and bottom of the pan toward the middle. Continue to stir until the desired texture (a mass of soft curds) is achieved. They thicken, dry out and toughen very quickly toward the end, so if you like them soft, fluffy and moist, remove them from the heat a little before they reach the desired texture — the eggs will continue to cook after being removed from the heat.

(As an alternative, try fried eggs covered in the skillet top cooked in a smearing of olive oil with salt and pepper only).

Gently cooked guanciale, pancetta, bacon, serrano or proscuitto

Avocado slices, alluringly fresh

Salsa verde and/or salsa rojo
Queso fresco and/or fine goat cheese
Crema

Radishes, sliced
Cilantro leaves, chopped

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