Blogs can create the illusion of a perfect “food life” free from obsessions, restrictions, overeating, bingeing, etc. However, I don’t believe that anyone is immune to the power that food holds in this society. I would look at blogs and think “wow that must be so hard, I could never do that because I have such a bad relationship with food.” I’m here to demystify food blogs and say that a lot of food bloggers probably have issues with food. Although I too may post cupcakes and fried food, be under no illusion that I have a perfect relationship with food. AND I CAN’T help but wonder, why aren’t these issues discussed more in food blogs? Because it’s not fun to talk about fried dough and then in the next sentence mention how shitty you felt about yourself because you ate some of said fried dough. I mean who would want to read that? Well I kind of do. Even if I am the only one who feels this way I want to be an example that you can enjoy food and make food and still struggle with food and your relationship with your body. One of my heroes is Isabel Foxen Duke whose website is a pretty amazing resource on food and body issues. I highly recommend checking her out.

Sopapillas are pockets of fried dough. I don’t make sopapillas often but I always eat them when I am in New Mexico. In New Mexico you eat sopapillas with honey at the end of a meal or as a way of scooping of food during the meal, and as a savory stuffed with meat, beans and cheese. Sopapillas are surprisingly easy to make. To me the hardest part is waiting for all the oil to reach 410 degrees till you can slide the flat dough squares in to the oil and watch them puff up within seconds. Some sopapilla recipes are yeasted while other are not. This recipe makes a simply non yeasted sopapilla.

Sopapillas- recipe adapted from Tasting New Mexico by Bill and Cheryl Jamison

2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons vegetable oil
1/3 cup evaporated milk*
1/2 cup lukewarm water
vegetable oil for frying

*you can use regular milk here. evaporated milk is richer and creamier.
Mix together flour, salt, and baking powder. Slowly work oil in to the dry mixture. Then add milk and water. Mix until a sticky dough forms. Add more water if needed. The dough should not be too sticky and falling apart but should just stick together and not completely stick to your hands.

Knead the dough by hand for a minute. The dough will loose some of its stickiness and become more sturdy. Rest dough for 15 minutes underneath damp cloth. Divide dough in to three balls and let these rest another 15 minutes.

Roll each ball out into a circle 1/4 inch thick. Cut in to 4 wedges. You will have a total of 12 pieces of dough.

Heat about three inches of oil in heavy sauce pan, dutch oven, or cast iron skillet till 400 degrees F**. Slip one piece of dough into the oil. The dough will sink a bit and then surface as it begins to puff up. Turn them over after they have puffed up and cook till just golden. Drain on paper towels.

**this took me almost 20 minutes



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