Oops! I seem to have forgotten that I started this thread, but the responses have been very helpful. I think I will definitely to go El Camaguey and buy a tortilla press, although I don't think it has a stainless steel surface like Ann's, which would be nice. I do keep dry masa on hand, but I also keep fresh masa in the freezer - for making what I thought were empanadas, but which are probably quesadillas, at least as they are made in Mexico, and deep fried. As for flour tortillas, since I've found the whole grain tortillas in the market, I probably won't be making too many of those again, although I might want to experiment with some of the whole grain flours I have. I don't especially like tortillas made with all white flour, and corn tortillas are my favorite. When I first visited Vancouver for a long visit (1978 or so), I was shocked that I could not find fresh corn tortillas in the grocery stores (I did find frozen ones, but did not consider that acceptable). At that time, I practically lived on soft tacos (that I made myself, often with tofu), and so I had to make an adjustment. I think I bought some whole wheat crackers instead. I think I will try to find some Hispanic markets, although there aren't any in my immediate neighborhood. There are some in neighboring Mar Vista (where Scott lives), which is less than 2 miles from here. There are several places to buy fresh tamales, but they don't sell tortillas. Anyway, I think I will keep looking and also get the tortilla press. Lars

I'm not sure how I came across this post, I think it was displayed on the right side and I clicked on it being intrigued by the tile making. I was at one time interested in working with papercrete and hypertufa. But after enlisting my brother, who wasn't as enthusiastic, and my niece, who poured cement down my laundry room sink, which original to the house had lasted 70 years, and ruining three blenders, my interest waned. True to form, if I come upon difficulty in a project, I think of it as a sign for me not to continue. And really, after all these years of trying various crafts that result in crap, I should know better. I also should have known better than to ask my brother, who always says it can't be done to any of my unique design ideas. And I should have known better than to ask my niece, who once stayed up all night before having to drive to LA for an art show, cutting mat after mat after measuring once, twice, sometimes ten times, but always coming out with the wrong size. I think we both have math dyslexia. I should video us trying anything crafty to see where we go wrong. I think both of us having ADHD might have something to do with it. Sorry for the backstory and run on sentences. So, I just wanted to see if you continued with your venture. And to say sorry for whatever tragedy occurred to cause you to have to move to Florida. Not that there is anything wrong with Florida, but it isn't Panama. Which is one of my favorite places in the western hemisphere. I hope no one is upset that I brought up a seven year old post.

I made a video yesterday about how to make your own seed starting mix. Hope y'all enjoy ❤️https://youtu.be/85z6bZ00WvI

Plllog, The Princess is a sweetheart, she takes care of us "old" people, LOL. LindaC, it is exactly like lemon curd and involves no boiling water or any stovetop cooking at all. I sometimes make it with Meyer lemon and I've also made a lime version, it all came out just fine. I just plain sugar, I never have superfine. I just whisk the eggs by hand, and leave out the zest, because the girls like it "smooth". And, in spite of Colleen's instructions about what to do if the stuff separates, I've never had a curdled batch. The "sneaky notes" are Colleen's, not mine. Lemon Butter (Colleen) 4oz butter (NOT margarine) 3/4 cup lemon juice (about 3 lemons' worth) all the rind from the lemons, grated 1 cup sugar (I use superfine) 4-5 eggs, thoroughly beaten Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Store in refrigerator to prolong the shelf life, which is short. Makes about 3 cups, maybe less. Sneaky notes: If you are making a LOT of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. Then cut off the white pith with a paring knife. Making sure there are no seeds, drop lemon flesh into blender. Whizz it up until the rind is pulverised. You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration. You can double or triple the recipe, just use a bigger bowl and adjust the times. I also use the blender to whizz the eggs. If they are not totally beaten, you can get little white strings from the egg white which don't look great. If you overcook it and it separates, beat up an extra egg. Gradually mix separated (sounds much better than curdled, doesn't it?) mixture into egg. Repeat if necessary. Annie