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Another cooking night.

I'm really getting more consistent with making tortilla. You can buy tortilla at some speciality stores. フーズランド in Takamatsu has them pretty often. Me however, have had success rolling them out myself. I'd say the texture is the biggest difference. It's closer to a pillowy bread when it's fresh, but it may be because of my recipe. They're vegan, btw if you want to try them. Hit me up.

That's some guacamole and cream cheese on the plate. The meat is pork shoulder, stewed in a slow-cooker for about 4 hours. Added some spice, tomato paste, and bullion. soft and tender :V

What can you do today that you couldn't last year?