After my Thursday Teacher Tom stint, I sometimes pick up a still-warm pack of 36 corn tortillas (shown here, today, between a bowl of corn flour and a millstone) for $4 from a nearby tortilleria. They do magic with just three ingredients: corn, water, and lime. Back home, with the aroma of fresh tortillas wafting out of my daypack, I froze them in groups of six, separated by parchment paper.
