Photo envelope from CloverK (Quesadilla)

I am delighted to have two pen pals, both named Clover.
CloverK is from the north coast and CloverL is from the south coast.

CloverK keeps us up to date on all the USPS matters. The way the name is on the photo and the very clear address is to the right is a nice way to integrate the two sides. It seems odd that some postal worker needed to draw that oval around the name and address. Grrrr. Cutting away the sky part adds to the design. Plus, I like black and white with this color. It seems like there was an earlier blog post where we looked for a name for that color. It is not manilla. It might be goldenrod. Curiosity is not luring me away from writing.

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Here is a foodie off topic add-on since I do not think I have mentioned food since the Potato Hotel.  It has some rant-like qualities since the claim that this is a new idea struck me as an odd claim.

The NYTimes had an article about Tortizzas - claiming they were something new. Haven't we all been melting and toasting things on tortillas for three or four decades? This is the opening of the article:

When it first opened in 2018, the Manhattan bar and vodka distillery Our/New York would serve makeshift tortilla pizzas that had been quickly burnished in a toaster oven behind the bar. The founder and partner, Dave Ortiz, got the idea from his friend, the chef Ilan Hall. “Long story short: A celebrity chef hooked me up,” he said.

 

I don't know how old Dave is - but, it seems odd that he would not have been aware of the miracle of toasting and melting things on top of a tortilla. If it is pizza inspired - it's just an Italian quesadilla.

|f you have never sliced a fresh tomato (pulp only - no watery-seed stuff) and fresh mozzarella on a flour tortilla with a drizzle of olive oil, a sprinkle of garlic salt and hot pepper flakes (optional) and sent it through your toaster oven and then topped it with freshly grated parmesan and fresh basil, you need to try it. If you want the deluxe version, add fresh garlic and fancy salt instead of garlic salt. 

Put the tortilla directly on the rack so the bottom toasts and the top browns.

Other combinations - Greek - artichoke hearts and feta cheese.

Crab rangoon pizza - this is big in Duh Moines. Sounds odd -- but it's really good. Shmear the tortilla with cream cheese to which you have added horseradish and garlic salt (optional hot pepper flakes). Top with bits of real crab or fake crab if you eat fake crab and sliced green onions. Top with mozzarella cheese. Toast until the cheese just starts to brown. Add parmesan if you have it. Toast a minute longer. Top with sweet chili sauce. The original recipe had crisp wonton strips on top. That crunch really adds to the experience. I believe you can buy them premade. I've been known to top it with any random crunched up  chip-like thing. Or you can fold it in half and call it an Asian quesadilla. 

Ruben Quesadilla - I just thought of that one. It sounds delicious. Rubens are so good - but always too much. All these quesadillas have to be fairly flat without too many toppings so they get hot all the way through before they burn. So, they are not an overwhelming amount of food.

Sorry this got so long. If I were to edit it, I would call it a rant because quesadilla seems like it should be the universal name for anything that is a tortilla with toppings. Pizza is a thing. I object to the Frankensteining of the two words.