Landscape work...Day 2, 3 and 4...

Wrote May 1st (just never posted...) I think the landscape work is taking a little longer to complete compared to our estimated time frame. We were told that from the time they start, they would be finished within three days. When we returned home yesterday evening (end of Day 2), the workers had the pipe put in the yard for the sprinkler system and a couple sprinkler heads attached. However, we also had a cable guy at the house looking at a broken cable line that will now need to be repaired, along with some drainage pipe. The pipe puller machine must be pretty heavy duty to rip through cable and hard drainage pipe. Luckily we aren't paying by the hour and the landscape company is responsible for repairing any damage! In true Wyoming fashion, the weather has turned cold and windy today and is predicted about the same for tomorrow. So far no workers have shown up today...guess they don't work in the wind?!

Today...May 5th (Cinco de Mayo...are you having Mexican for dinner tonight?)
The landscapers are finishing up day 4...and will be returning tomorrow for what they claim will be their final day. They have almost finished installing the sprinkler system and the sod will be put down tomorrow.

In the meantime, here is a recipe in honor of Cinco de Mayo:
Whole Wheat Flour Tortillas
1 cup all-purpose flour
4 cups whole wheat bread flour
1/2 cup shortening
2 teaspoons salt
1 1/2 cups boiling water
all-purpose flour for rolling

In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
Note: For white Mexican Flour Tortillas, use the same amounts of flour, but using white flour only. Another variation is to use 3/4, 1 cup, or 1 1/4 of vegetable shortening or lard.