Don’t you just get bored with bread sometimes? Bla bla sandwich, bla bla toast. Wouldn’t it be so much more fun to stuff egg salad or beans and lettuce or —
Stop the presses! Shut. Down. EVERYTHING. (We’ll intersperse some tortilla-making photos during this break.)
The latest casting news for the upcoming HBO production of George R. R. Martin’s A Song of Ice and Fire fantasy series is OUT!
SOIAF, as the series is affectionately acronymed, is the first book series I’ve deigned to read that isn’t finished yet. Let me tell you a story about that. Several years ago people recommended I begin SOIAF. But I don’t like fantasy, I said. You’ll like this one, they said. But the series isn’t finished yet, I said, I’ll be left hanging for years after finishing the last installment. There is that, they conceded.
Plus, and remember this was years ago, there was worry about the Wheel of Time series. The series was dragging on much longer than originally envisioned, readers complained, observing that it seemed much like Jordan was planning to milk it for the rest of his ilfe. They also worried he’d die before finishing it.
That came true.
But, against my better judgement, I began SOIAF anyway. And was blown away, in spite of some over-the-top mustache twirling in the first book, e.g., “Look! They’re so evil they’d nonchalantly kill a little child!” And no, that’s not a spoiler, because as you discover, a heck of a lot of people get nonchalantly killed in this series…but that first one is groan-worthy.
So I read all four books in this trilogy-turned-septology (originally slated for three books, now the plan is seven, and what the hell, is that even a word?) and we’re now waiting on the fifth.
In the meantime, there’s been talk about some kind of movie or series based on the books. Finally, HBO signed on to do a series, and they’re doing the casting now for A Game of Thrones (the first book, slated to be one season, I believe), and we hear about it in dribs and drabs.
get to the SOIAF’ing point already
The news just came out! Guess who’s playing Ned Stark?
Boromir! AKA Sean Bean. And I doubt he’s going to be plotting to catapult the ring into Mordor this time. Bean’s a great fit for the look of the character; in fact, all of the casting I’ve seen so far looks to be spot-on. It’s kind of scary.
Maybe I should call these Ned-tillas in honor of the day. No. Oh gods, that’s horrible. They’re whole wheat tortillas, and they’re totally easier than they sound. Seriously. It’s stirring. Then rolling-into-balls. Then rolling-out-balls and slapping-into-hot-pan for 2 minutes. In the middle of that there’s some resting. And the actual making of the tortillas is nearly half an hour stove time, kind of like when making risotto, except without all that tiring stirring.
P.S. These are really fresh, flavorful tortillas.
Did you ever think you’d be making your own tortillas? I mean seriously. I want to know. And before the break, here’s two more really neat pics of the whole wheat tortillas.
whole wheat tortillas
This recipe is from the King Arthur Flour Whole Grain Baking book, aka My Favorite Baking Cookbook Ever. Reprinted with permission.
prep: 45 minutes
to table: 1 hour 15 minutes
special equipment: tortilla press (optional; I don’t use one)
2 cups (8 ounces) white whole wheat flour or traditional whole wheat flour
1/2 teaspoon salt
3 tablespoons (1-1/4 ounces) canola oil
2/3 cup (5-3/8 ounces) warm water
Combine the flour and salt in a medium mixing bowl or a food processor and mix together. I used the food processor and it worked great. Add the oil and mix into the flour thoroughly. Mix in the warm water (with the machine running, if you’re using a food processor). Depending on the flour’s moisture content, you may need to use more or less water. You’ll want a dough that’s a bit softer than the ones you make with white flour; the whole wheat will absorb some of the liquid as it sits. Once you’ve mxed the dough, let it sit, covered, for 20 minutes.
Turn out the dough onto a lightly floured surface, knead it a few times, and pat it into an even disk. Cut the dough (a pastry scraper works well for this) into 10 to 12 pieces, and roll each piece into a ball. Cover the balls and let them rest for 20 minutes.
Heat a heavy, ungreased griddle or skillet over medium-high heat. If you have a tortilla press, use it to flatten each ball. If you’re rolling out the tortillas by hand, take one of the balls and flatten it into a small disk. Using a floured rolling pin on a lightly floured work surface, roll the tortilla into a very thin, flat round about 6 to 8 inches in diameter. Toss a tortilla onto the griddle or skillet and let it heat on one side for about 1 minute, then use a spatula to lift and flip the tortilla to bake it on the other side, about 1 more minute.
While the first tortilla is baking, roll the second one. Transfer the baked tortilla to a plate and toss on the next tortilla. Repeat until all the tortillas are rolled and baked. You may stack the tortillas and cover them with a towel to keep them soft and warm until you use them.
Nutrition information per tortilla: 98 calories; 3.8g fat; 0mg cholesterol; 97mg sodium; 14g carbohydrate; 2g fiber; 0.7g sugars; 2.7g protein; 0% vitamin A; 0% vitamin C; 0% calcium; 3% iron