Chemical Shift

I’ve been baking and cooking a lot recently, which has been a lot of fun.

One of my latest delight’s has been grilling diced Fuji apples, red onions, and carrots in olive oil and red wine vinegar, and serving it in a whole wheat flour tortilla with shredded cheddar and mozzarella, with a little salt and black pepper. Mmm! It’s a derivation on an earlier experiment with grilled red onion, shredded carrots, cabbage mix, and a few other vegetables, with light italian dressing instead of the red wine vinegar.

Melissa and I also made some other flavors of cheesecake cupcakes: key lime, pumpkin, and plain with blueberry topping. After we had those, we were definitely “cheesecaked out” for a good, long while.

Another tasty treat I’ve made was mini pizzas on a corn flour tortilla base. I put a light coat of olive oil on the tortillas and bake until they’re crispy, then add Marinara sauce, spices, and a selection of cheeses, then bake for a few more minutes.