You have got to be kidding!

Emerald with her brand new kids

Our first kids for the season greeted us when we got home tonight.  Emmy was the second Saanen goat we bought in 2011.  She was very shy when we got her but over the years she has become very tame.  Baby goats have got to be one of the cutest baby animals on the farm.  Our six black lambs are cute (with their white tails and white noses) but goat babies are just special.  To us they really announce Spring, so we're hoping for a spell of nice weather so that a few more are born.  These littlies have fresh straw in their house and will no doubt be tucked up with several of the other goat "aunts" tonight and be snuggly warm - it feels like there will be a frost tonight, but at least it is not raining.  Yay!!!!

Since I spent much time outside at dusk, sneaking cuddles and spraying navels (with iodine to keep out the nasties that hide in the mud) and generally praising Emmy, dinner was, of necessity going to have to be something quick. That was the plan anyway.  We had left-over Bolognese sauce, some home-made feta cheese and had harvested the first mesclun salad from the greenhouse.  I was also making tortillas.  This was the slow bit and I should have made them much earlier.  But, they were the best tortillas I have ever made!  Some of them weren't pretty and their rollability was a little dodgy but yum yum yum.  The ones that were a little holey were stacked - perfect solution.

Tortillas (makes 16, so freeze some)
6 cups flour
1t baking powder
1/2 t salt
1/2 a cup of butter, cut into small piece
2 1/2 cups of warm water

Place the flour, salt and baking powder in the bowl of a mixer.  Unless you have a very large food processor, you will find it too small.   Add the pieces of butter and run the mixer with a k-beater until the mix is like breadcrumbs.  Slowly pour in the water with the motor running and leave it beating on slow for about a minute and a half.  Remove all mixture from the bowl and place on a floured board.  Very lightly knead the dough with a little extra flour if necessary so that it is no longer sticky.  Cut the dough in half and leave in a warm place for about half an hour.  Cut each half into eight and either roll into little balls or cubes.  Rollout thinly until each piece is  the size of a frying pan.  Stack them, interleaved with greaseproof or baking paper and leave for another 15 minutes.   (You can see now why it was a little slower than I had planned).  Fry them one at a time in a frying pan - I used oil but butter would also do - for a few minutes on each side.  They will loosen from the bottom and bubble when a side is cooked.

Depending on how well you have managed to get the tortillas into the frying pan roll them with a meat or chicken sauce filling, salad vegetables and crumbled feta (or some grated cheese) or stack them on a platter with the fillings between the layers.