goes back to kitchen, humming "Mellow Yellow"

Quite rightly.

Recipe?

I just had to send that to everyone I have ever met.

That's pretty much exactly what I did. It's just one of those things that is so absolutely priceless, and I just thank the Internet gods that I live in the time of youtube for world-wide sharing!

OK, the tortilla recipe (from Vegan with a Vengeance, which is an awesome cookbook that everyone should buy):

(Paraphrased a whole lot, because the recipe is two pages long, and I'm not typing that.)

Lightly crush a few saffron threads in a small bowl. Add 3 tablespoons hot (almost boiling) soy milk, stir, and set aside for at least 20 minutes.

Put 1/4 cup olive oil in a 10-inch cast-iron skillet (I used a pie pan.) Add 4 Yukon gold potatoes (I used red potatoes, because I have a ton of them), unpeeled, halved, and sliced in 1/4 inch slices, and one onion, peeled, halved, and thinly sliced. Toss to coat the potatoes and onions with the oil, and bake in 375 degree oven for about 30 minutes, stirring occasionally.

Combine 1 1/2 pounds soft tofu (NOT SILKEN), 2 cloves crushed garlic, 1 teaspoon salt, a dash cayenne pepper, 1 tablespoon olive oil, and the soymilk mixture (strain it in a mesh sieve to get the saffron threads out) in a food processor. Blend until creamy.

When the potatoes and onions are done, stir in the tofu mixture (rubber spatula seems to work best), even out the top with the center a little lower than the edges, spray the top with olive oil, and bake 50 minutes to an hour, until it's deep yellow with a few brown spots and a knife inserted in the center comes out clean. Let cool 20 minutes before cutting.

For the sauce, take three roasted red bell peppers, 2 cloves garlic, 3 tablespoons olive oil, 1/4 cup lemon juice, 1 tsp dried thyme, 1 1/2 teaspoons sugar, and salt to taste in a food processor. The recipe also called for 1/4 cup almond meal, but I didn't have it, and it turned out fine.

(I also used garlic powder rather than garlic, because I ran out of garlic and forgot to buy more. For the same reason, I used maple syrup rather than sugar in the sauce.)

(Also, 1 1/2 pounds tofu is a ridiculous amount. The most widely-available brand of tofu comes in 14-ounce packages. I just eyeballed the amount, and it worked fine.)

Thanks, Hil. And I have a cast iron skillet. Things come out so different in cast iron. I've seen Vegan with a Vengeance. It looks good, but I have more vegan/veggie cookbooks than I have space for.

I want to get a cast iron skillet, but my budget and space for kitchen stuff are both pretty low right now.

Hil, you can usually find them small and cheap at garage sales, goodwill or second hand stores. They're not expensive and you can get a little, 8 or 9 inch one that will fit tortillas nicely.

Ooh it's bakeable! I've tried making tortilla in a frying pan before which is just fine until it comes time to flip- then it gets tricky.

Much job-keeping~ma to Jilli and Kathy. Good advice to trust your gut, JZ. Hopefully your next interview will rock!

Sox, I'm totally in for Saturday!

Robin, that is an adorable house. Yay for Aimee and Joe on achieving independence!

vw, I'm sorry for your community's loss. Hope it wasn't arson either.

I think that's it. My brain is broken. Tomorrow my car needs to be inspected (go Team Last Minute!) where I hope they find nothing wrong. Might need brake pads though. Let's hope for not right now. Too much money being spent willy-nilly!

After I got out of the building tonight I realized that I should have left much MUCH earlier. Practically cried from the tension being released.

Got to class, told my instructor [link] what had happened. Told him I needed him to hurt me. [link]

There were only four of us in class.

He did.

I feel much, much, better.

Then one of my classmates took me out for a drink. I got grapefruit juice. Sick. Sick. Sick.