My mother was actually the one who taught me to make corn tortillas.  I use a tortilla press and Bob's Red Mill Masa Harina, mainly because it's organic and gluten free and they sell it at our neighborhood grocery and we live in that kind of neighborhood. I shake it out of the mason jar where I keep it so the mice don't get into it. A pinch of salt. Microwave a mug of water and pour slowly until it looks too wet. Never measure. Then I let it sit awhile and it firms up. I pinch off bits of dough and roll them into balls. The blue plastic Giant Eagle bags are the best liners to use to keep it from sticking to the press. Last year, our friend Jack moved to Portland and gave away all his stuff. We got a little dish from him - metal on the bottom with a glass dome lid. It fits our tortillas perfectly and can hold a healthy stack. They steam up in there. I used to fry them in my cast iron pans, but now I use our electric griddle because you can fit more on at one time.

The table set with taco toppings is one of my favorite household scenes. Shredded pork or chicken, maybe some pinto beans. Rice. A red cabbage slaw. Cheese and sour cream. Tiny lime wedges in a wide brim coffee cup. Avocado slices, if I can find a ripe one - not an easy task around here. Sauteed red and orange bell peppers. Salsa. Kohlrabi or finely chopped turnips depending on what Margaret puts in our CSA. All the plates in the house stacked up, mismatched and with chips around the edges. A colorful pile of napkins.

The kids will be too loud and will drip the taco contents onto the floor. Two or three will squeeze onto the piano bench. Someone will hold a baby. I have my regular guests, but try to invite other people, too. Tuesday nights are busy, but you can eat and run, we won't be offended. If lots of people show up we just make more tortillas. Stretch everything out with some rice and beans.

Tuesdays are what I had in mind when we bought this house almost 7 years ago. I didn't know it would be tacos or that there would be so many kids underfoot, but I wanted to feed people around my dining room table. Making the same basic thing every week makes preparing the food a meditative experience for me. Often Marko is next to me, rolling the dough into little balls. Laurel sets the table. Making it a weekly event keeps me from the temptation to cancel if I'm tired or something. And I'm always glad we did it. Every single Tuesday.

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