|warm and ready for slicing and stuffing|
A quick trip to Kensington Market to pick up the P.A.N, or harina de maiz precocida and nothing else needed. Well, I did make sure to cook some bacon from the Healthy Butcher-my son calls it the "meat s(t)ore" and can spot it a block away since we go there so much- in the cast iron and have it seasoned and ready to go.
So, after a beautiful fall day at the apple farm and evening walk to the park we came home and dinner would be made for me and lunches the following day. I am not sure if I have one highlight from today. Was it the surprise sunny weather and day out at picking apples, the wagon ride to the apple trees, a very cute rendition of Happy Birthday from my almost three-year-old, no traffic on the DVP, an extra outdoor outing to the park in the evening, my son asking me to go over everything we had done during the day because he had such a "nice day", or eating arepas I didn't cook myself? I had a really nice day!
We will have some extra arepas for our toddler to try tomorrow for lunch. It was too difficult to have them ready for his dinner earlier in the evening. Not napping in the afternoon makes it extra hard to wait. While watching Papi in the kitchen, our little guy was delighted: "Pan, ya ya ya". So, anything that resembles bread is usually a winner around here. It's not so easy to get him to try new things these days.
I will let the website above provide the all the information you will need to make the arepas, and I am just posting the ingredients and some photos from our first attempt:
What you will need:
2 1/2 cups of tepid water
2 cups of P.A.N Corn Meal
Cast iron pan or other pan for shallow frying
Ingredients of your choosing for the filling