We are celebrating Cinco de Mayo one day late in my Spanish class. Today the eleven Spanish 1 students and I will get to travel to Macon and visit the Mexican Restaurant during Home Room, Lunch, and Spanish class. Then I have an appointment, so I'm taking the rest of the day off.
Yesterday we had our Taco Salad party for my family. My Paleo Tortilla Chips turned out pretty yummy... a bit thick and hard, even though I rolled the dough out between two pieces of parchment. They would be a good vehicle for a heavy dip. Kind of reminded me of Wheat Thins, my favorite cracker... except made with Almond Flour, egg whites, and olive oil plus seasonings and salt.
photo by dc.about.com