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Tasty RV Eats -> Home-Made Tortillas

October 22, 2014 by libertatemamo 61 Comments

Home-made taco with freshly made tortillas, local fish, sour cream, pickled red onions and cilantro...YUM!
Home-made taco with freshly made tortillas, local fish, sour cream, pickled red onions and cilantro…YUM!

I’ve been thinking about introducing a cooking section to our blog for ages. Those of you who know us, already know we are massive foodies and pretty serious about what we eat. Paul is a gifted cook (yes, I’m a lucky, lucky gal) and actually makes the majority of our food on the road although I’ve got a special talent for baking & veggies. We home-cook 95% of the time and almost always use fresh, local ingredients.

We firmly believe that you can make anything in an RV that you can in a regular kitchen, despite the smaller space and we think it’s a fun challenge to figure out how. RV cooking is one of our passions! I’m not sure how far we’ll go with this series, but I’m going to give it a try and see where it takes us.

These tortillas are insanely good, flexible & strong
These tortillas are flexible, strong & insanely good

So, as an introduction today I’m going to talk about home-made tortillas. Now, I can already see half of you out there shaking your heads and wondering WHY we’d go through the trouble of making tortillas when you can buy them for peanuts at the supermarket.

There’s really only one reason -> they taste frikkin’ AMAZING. I mean like absolutely mind-blowing amazing. They are aromatic, melt-in-you-mouth corn scrumptious yet they’re super flexible/strong and can handle ANY level of topping (seriously, you can pile them high). Lastly they’re ridiculously easy to make needing only 3 ingredients. Having now eaten them 4-5 times I can never see any reason why we’d ever buy supermarket tortillas again. So, here you go…

Home-Made Tortillas (makes 8)

Bob's makes a great Masa Harina
Bob’s makes a great Masa Harina

Total time ~30 mins

Ingredients

4 oz Masa Harina (we like Bob’s Red Mill)
~2/3 cup water
1/2 tsp salt

Equipment Needed

  • Mixing Bowl
  • Digital Scale
  • Cast Iron Pan or Skillet
  • Tortilla Press (optional -> you can also use a plate)

We have an antique cast iron pan that we bough on eBay for $20, although THESE MODERN LODGE pans are also very nice. Our Tortilla Press is THIS 6.5″ ONE and works perfectly for us. If you also want to make flour tortillas you can look at the BIGGER 8″ VERSION, but the smaller one is sufficient for us. Our digital scale is THIS SUPER SLIM version which we’ve had for years and stores wonderfully in the RV. I particularly like that this scale has a pull-away display (so you can still read the display with big bowls) and offers both metric & US measurement.

We're very happy with this Tortilla Press
We looove our new Tortilla Press
We've had this scale for years
We’ve had this scale for years

Instructions

  1. Weigh out the Masa Harina using your digital scale into a mixing bowl. Add salt.
  2. Start with 1/2 cup water and mix/knead the dough with your hands. Keep adding water (up to ~2/3 cup) and mixing until the dough comes together. It should form a solid ball with just a touch of tackiness, but should not be gooey or stick to your hands. If you accidentally add to much water, just add a bit more of the masa. If the ball breaks apart and doesn’t stick together, add more water. In moist environments (e.g. the PNW) you might need less water, in dry environments (e.g. the desert) you might need a tad more, so play around until it feels right.
  3. Let dough sit for ~5-10 mins to completely absorb the water.
  4. Roll dough into a log and cut into 4, then cut those 4 pieces in half (so, 8 pieces in total). Roll these pieces into mini-balls.
  5. Pre-heat your cast iron on med heat. Give it a few minutes to get hot. You’ll be using the pan DRY (so, no oil)
  6. Press the first ball in your tortilla press (or use a plate). We use two halves of a cut open zip-lock bag inside the press (one 1/2 on top and one 1/2 on bottom) to keep the dough from sticking to the sides and make it easier to take out. Once pressed we just take the tortilla out of the press on the plastic & peel it off the ziplock into the pan.
  7. Cook the tortilla on the dry, hot pan for ~1 min, then turn it and cook it for ~1 min on the other side. You can “press down” on the tortilla with your spatula to get it to fluff up a bit.
  8. Put your tortilla in a cloth-covered container to keep warm while you cook the next one. Repeat until done!
  9. Use the finished tortillas in taco’s, enchillada’s, tostada’s or just dip the soft, warm, tantalizing creations in your favorite salsa and eat ’em straight. !A COMER, EAT!!!!

Putting Together The Dough (Steps 1-3)

Tortilla1 (JPG)

Pressing & Cooking The Tortillas (Steps 4-8)

Tortilla2 (JPG)

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We LOooVE Comments, So Please Do

  1. Ingrid says

    October 22, 2014 at 10:47 am

    Great idea… love the idea of a food section. Thanks to you I’ve been following Elana’s Pantry and enjoying her recipes. So I look forward to more of your food posts 🙂

    Reply
    • libertatemamo says

      October 22, 2014 at 10:50 am

      Elena’s Pantry is my FAVORITE!!! I’m sure a few of her recipe’s will end up in my food section too.

      Nina

      Reply
  2. Laurel says

    October 22, 2014 at 10:47 am

    Oh my — and I thought we were foodies! Those tortillas look absolutely delicious, and actually not too difficult to make. I’ve long been thinking to add recipes to our blog. It’s fun to see what other people are eating — gives me good ideas. Yummy….

    Reply
    • libertatemamo says

      October 22, 2014 at 10:51 am

      They’re super easy…and honestly I can’t tell you how good they taste. Nothing at all like supermarket tortillas. The difference is amazing!

      Nina

      Reply
  3. Bob Martel says

    October 22, 2014 at 10:52 am

    The food/cooking entries will be a nice change of pace. Keep it up! 🙂

    Reply
    • libertatemamo says

      October 22, 2014 at 11:22 am

      Cool! Looks like food is a popular choice of topic 🙂

      Nina

      Reply
  4. donna says

    October 22, 2014 at 11:02 am

    According to my research, bob’s is also non gmo masa harina. You’ve got the attention of my taste buds….hubby loves Mexican.
    I just might give this a whirl. They have gluten free version also.

    Reply
    • libertatemamo says

      October 22, 2014 at 11:05 am

      Yup, Bob’s is non-GMO. Also all Masa Harina is wheat-gluten-free since it’s 100% corn-base. I don’t know why some of their packages are marketed as “gluten-free” specifically (maybe just for the name? or perhaps they mill their “gluten-free” version in specific gluten-free mills?), but should all be inherently gluten-free.

      Nina

      P.S. We are gluten-free too 🙂

      Reply
    • libertatemamo says

      October 22, 2014 at 11:16 am

      AH! I got the details on the “gluten-free” versus “regular” from their website. The “regular” versions of Bob’s Red Mill has a little notice at the bottom that says
      “*Manufactured in a facility that also uses tree nuts, soy, wheat, and milk.”

      So, even though Masa Harina is inherently wheat-gluten-free this means there could be trace amounts of wheat in the package (because of the manufacturing process). If you are HIGHLY sensitive to wheat gluten then it’s worth getting the gluten-free version. Otherwise the regular version is fine too.

      Nina

      Reply
  5. David & Kathy says

    October 22, 2014 at 11:14 am

    Looks really good. Is that the Paleo / organic way to go. Thanks for sharing

    Reply
    • libertatemamo says

      October 22, 2014 at 11:20 am

      Yeah, we are mostly paleo/organic. We eat lots of fresh veggies, meat, fish, fruit etc. and try to keep our foods as “whole” as possible. Tortillas are not something we eat everyday, but when we do we try to make them as fresh/healthy as possible.

      Nina

      Reply
  6. Ed @ Chasing Sunrises and Sunsets says

    October 22, 2014 at 11:17 am

    I’m trying to get work done, solar tilt bracket supports while AT work. Now you have made me hungry. I wasn’t planning on breaking for lunch. Thanks a LOT. 🙂

    Wait til Sharon sees this recipe. Yum Yum !

    Reply
    • libertatemamo says

      October 22, 2014 at 11:18 am

      Hunger is a good sign my food photography was successful 🙂 Enjoy the recipe!!

      Nina

      Reply
  7. Rand says

    October 22, 2014 at 11:50 am

    Hand pat works if you don’t have a press. The broken pieces also make great chips for the guacamole.

    Reply
    • libertatemamo says

      October 22, 2014 at 11:53 am

      Indeed. I think just about any “flattening” technique will work. The tortilla press makes it super easy, but a plate, or the bottom of a pan, or a brick or something similar would work too.

      Nina

      Reply
      • Mary Ann says

        October 22, 2014 at 12:40 pm

        I roll my tortillas with a short piece (about 8-10″ long) of 3/4″ dowel I bought really cheap, I think in the craft section of a super store. I find this works much better than a heavy rolling pin, and stores in a small space.

        Reply
        • libertatemamo says

          October 22, 2014 at 12:43 pm

          Great tip! I can totally see how a lighter dowel would be easier to control than a rolling pin.

          Nina

          Reply
          • Bob Noble says

            October 22, 2014 at 9:12 pm

            Hi Nina,
            The reason the smaller diameter rolling pin is better than a regular rolling pin is the diameter is small enough to push into the dough. The diameter of the regular rolling pins is too great to push into the dough and it’s a lot more work to roll out.
            I always wondered why the Italian older ladies always used a closet type dowel to do the job and finally learned the reason when I first started making tortillas. The big rollers just can’t be pressed into the dough to cause it to spread out without a lot of extra work. In fact all that rolling causes the dough to become rubbery, which takes even more work to roll out.
            Also, I’m allergic to all corn stuff, so I have to avoid the stuff in all it’s variations.
            I do believe from all my studies, that corn also has gluten in it, although that’s not a problem for me. The corn problem is way worse than the gluten problem, in my opinion, of course.
            Good article,
            Bob

          • libertatemamo says

            October 23, 2014 at 8:31 am

            Makes sense on the dowel.

            Regarding corn gluten, although the term is commonly used it is not equivalent to the gluten that affects celiac patients (and thus the “gluten-free” diets that most folks talk about). Corn contains corn zein (prolamin) which are crucially different from the protein sequences of wheat gliadin (prolamin). It is the proteins in wheat, rye, barley etc. that give rise to the peptides in digestion that trigger celiac. Corn zein does not operate the same way. So, when people talk about going “gluten-free”, corn is typically not part of the exclusion.

            Here’s more for those interested:
            http://www.celiac.com/articles/186/1/Corn-Gluten—Is-it-Safe-for-a-People-with-Celiac-Disease-Who-are-on-a-Gluten-Free-Diet/Page1.html

            Nina

            P.S. This is kind of why I specifically mentioned “wheat-gluten-free” in my comment above. People easily get confused when talking about “gluten-free” diets.

  8. Barbara-Me and My Dog ...and My RV says

    October 22, 2014 at 12:00 pm

    Hey, this is great! Like everyone else, I love your posts, they are informative and fun to read, and this addition is the frosting on the cake, so to speak… Looking forward to future foody posts. 🙂

    Reply
    • libertatemamo says

      October 22, 2014 at 12:11 pm

      Cool! I think we’ve got a “hot & tasty” topic, so to speak 🙂

      Nina

      Reply
  9. LuAnn says

    October 22, 2014 at 12:03 pm

    I am glad to hear that you are going to add a recipe section to your blog. I have also wanted to start making my own tortillas for some time so you have given me the push I needed. Thanks! 🙂

    Reply
    • libertatemamo says

      October 22, 2014 at 12:08 pm

      I’ll be doing the special “balls” that you introduced us to in a future post. So, you’ll feature too, my dear!

      Nina

      Reply
  10. susan& gary says

    October 22, 2014 at 12:21 pm

    We have made the flour totillas and used the same press! Post some thi foods you guys make and ill do the same! Maybe we can share recipies! We love fish tacos!

    Reply
    • libertatemamo says

      October 22, 2014 at 12:44 pm

      We’re starting an RV food revolution!! 🙂

      Nina

      Reply
  11. Connie says

    October 22, 2014 at 12:41 pm

    Lisa and I love your blog. We hope to be on the road soon with dog Pepper. We like to eat healthy and look forward to learn what you prepare while fulltiming. I’m very interested how to store fresh food with limited fridge space. I’ve stopped eating sugar, gluten, dairy so I don’t eat out very often. I’m excited about your foodie posts.

    Reply
    • libertatemamo says

      October 22, 2014 at 12:42 pm

      Funny you should mention this, but I JUST (a few days ago) wrote a 1200 word blog-post about buying and storing fresh food in the RV. It’ll be coming out soon….

      Nina

      Reply
  12. Allan Seabrook says

    October 22, 2014 at 1:40 pm

    Hi,

    You have a real talent for putting recipes together and presenting them in a way that screams ‘yummy!’, especially your pictures. Love your tastefully place affiliate links, too.

    Keep it going, promise?

    Allan

    Reply
    • libertatemamo says

      October 23, 2014 at 9:03 am

      Thanks! I used to be a food photographer (in my former life) and although I don’t have all my equipment anymore, I still have some “tricks” that I use. Glad the photos turned out yummy!

      Nina

      Reply
  13. Gaelyn says

    October 22, 2014 at 1:54 pm

    I dislike cooking so feel free to drop by and cook here anytime.

    Reply
    • libertatemamo says

      October 23, 2014 at 9:04 am

      LOL…you never know. If we cross paths we’ll definitely do some cooking.

      Nina

      Reply
  14. Cherie says

    October 22, 2014 at 2:24 pm

    We were blessed enough to be invited into the beta testing round on this tortilla making, and we can 110% attest to the ‘they taste frikkin’ AMAZING.’ claim. 🙂

    Thank you again for completely spoiling us guys.

    Reply
    • libertatemamo says

      October 23, 2014 at 9:04 am

      It was totally fun to have you part of beta-testing. You even participated in the “making of”!!

      Nina

      Reply
  15. Lee Vining says

    October 22, 2014 at 4:36 pm

    Fantastic.
    We’ll give it a try.
    Excellent story.

    Reply
  16. John and Pam Wright says

    October 22, 2014 at 5:41 pm

    I guess I need to try these since you make it sound so simple. We enjoy tortillas but many have so much sodium that I struggle when trying to purchase the in the store. This will allow me to control the salt. Thanks for posting.

    I like the idea of sharing your recipes:)

    Reply
    • libertatemamo says

      October 23, 2014 at 9:06 am

      This recipe is super easy and allows you to totally control the amount of salt. I think once you try it, you’ll be hooked!

      Nina

      Reply
  17. Heidi says

    October 22, 2014 at 5:54 pm

    The main reason to make your own tortillas, in my opinion, is that it is very difficult to find tortillas in the store without a bunch of preservatives, and if you do, they are very expensive. Thank you for sharing your recipe – you have inspired me to dig out my tortilla press and give is a whirl (my first attempt resulted in not-so-firm and fillable tortillas, but maybe your detailed instructions will help).

    Reply
    • libertatemamo says

      October 23, 2014 at 9:10 am

      This is very true too. The processed food in supermarkets tend to contain a bunch of extra stuff (salt, preservatives etc.) which I don’t like at all. We stay away from processed foods in general, although previous to our press we did buy tortilla’s on occasion. Now, we never have to do that again!

      Nina

      Reply
  18. Caryl Kirk says

    October 22, 2014 at 6:13 pm

    As a young girl in SoCal, my friend, Silvia and I would stand in her kitchen and eat fresh flour torillas off of the stove with butter and sugar…unfortunately, they are still a fav as i try to transition to RVing and a healthier way of eating. BUT…TORTILLAS remain a mainstay of our family’s historical food staple and just maybe can withstand a paleo upgrade. Very good addition to an already outstanding blog. BRAVO, NINA!!

    Reply
    • libertatemamo says

      October 23, 2014 at 9:12 am

      Oh I can totally see pigging out on freshly-made tortillas that way!! Last time we made this recipe we actually cut it in half specifically to prevent this ‘coz they are sooooo good you want to eat them all in one sitting.

      Nina

      Reply
  19. Luna says

    October 22, 2014 at 6:35 pm

    Mmmmm…. the taco at the top of the page looks and sounds fantastic! I haven’t made tortillas (yet) but do buy the more “special” ones when I can find them (more hand made grainy corn type without additional ingredients) at the store. I’m sure yours are just that much better.

    Was just thinking of you as I am on 395 and camped in the June Lake area. The aspens are gorgeous! I first drove this route thanks to your blog, but it was late spring and/or summer. As pretty as it was then, I always remembered your amazing fall color shots — now I’ve finally came back in fall. Thanks!

    Reply
    • libertatemamo says

      October 23, 2014 at 9:14 am

      Oh June Lake!!! {{sigh}} I so love that area. Glad you’re enjoying it!!

      Nina

      Reply
  20. Christine says

    October 22, 2014 at 6:53 pm

    Those look great and I’m sure will taste great. I’m very interested in the upcoming storing food in the RV and also how and where you decide to shop in a new town. We are starting our full time adventure early next year so I’m reading a lot of blogs and looking for tips. Thanks

    Reply
    • libertatemamo says

      October 23, 2014 at 9:15 am

      Cool! Sounds like the food post I’m working on will be popular. It’s getting so long it may become a 2-part series!!

      Nina

      Reply
  21. Barrie Bochoff says

    October 23, 2014 at 4:02 am

    Thanks for including the cooking section. Like Paul, I do most of the cooking with my better half also looking after the veggies, salads and fruits. I’m always looking for new ideas.
    Thanks again!
    Barrie

    Reply
    • libertatemamo says

      October 23, 2014 at 9:22 am

      You sound very similar to us! Paul is the “magic man” when it comes to meat, fish & poultry. Plus he’s very creative in the kitchen. I’m more science-based (thus my love of baking), but I can be creative in my own way too. It’s a great mix.

      Nina

      Reply
  22. Jil mohr says

    October 23, 2014 at 5:11 am

    Great…can’t wait to try it….love the idea of recipes and the possibility of sharing…i have one question….how would you measure if you don’t have a scale, digital or otherwise?

    Reply
    • libertatemamo says

      October 23, 2014 at 9:19 am

      No scale??? Buy yourself a slim-sized scale my dear! The staple of any good RV cook.

      I don’t have an exact weight/volume conversion for masa harina, but I’m guesstimating 4oz is a tad under 1 cup. So, you could start with a “small” cup and just work in the water until the dough feels right.

      Nina

      Reply
      • Jil mohr says

        October 24, 2014 at 12:35 am

        But if I buy a scale what will I haveto get rid of to make room for it 🙂

        Reply
        • libertatemamo says

          October 24, 2014 at 12:48 pm

          Practically nothing! You can store the slim-scales vertically so they take up less than an inch in width.

          But I know what you mean…:)

          Nina

          Reply
  23. Cathi says

    October 23, 2014 at 12:55 pm

    Thanks for sharing. We still have a couple of years of house bound living. But I am beginning to think of what we have and what we might need for on the road living. This will give us something to practice in now for on the road time later.

    Reply
  24. Greg says

    October 23, 2014 at 8:22 pm

    I have a general question for you. Do you use software to track the locations you’ve visited so that you can look them up at a later date (i.e. see what site you liked best or what you didn’t like about a certain location?

    Reply
    • libertatemamo says

      October 23, 2014 at 8:29 pm

      Errmmmm..I have the blog? Seriously the blog is how I keep track of the places and memories we’ve had on the road. We search our own blog! Plus I have all my campground reviews here too.

      Nina

      Reply
  25. Lisa says

    October 23, 2014 at 9:52 pm

    Nina, again another great post.
    Tortillas over tires, water that is not black or grey, tacos over toad hook-ups and lucky gal over… lighthouses, oops those are one in the same. lol.

    Could you entertain us with a post identifying inventory of your kitchen, everything except the food. Especially items that are most helpful, unusual, loved and just about worn out from over use.
    I love the pics, arrows, instructions and tips of where to purchase. absolutely wonderful.
    Lisa

    Reply
    • libertatemamo says

      October 26, 2014 at 5:26 pm

      Wow…that’s another big blog post idea. Kitchen Inventory. I’ve actually written a few posts about our favorite items. For example this one:

      Our 5 Favorite Kitchen Items for RV Cooking

      I’ll see if I can rustle up the space to do a more thorough post. It’s a great idea!

      Nina

      Reply
  26. robyn says

    October 24, 2014 at 3:26 pm

    Now you’ve got me excited about making tortillas again. I used to make my own, but they didn’t look anything like store bought. Loved em anyway. Now I think I’m going back to making them again!

    Robyn (Mrs. D) http://www.mrsdshomestead.com

    Reply
    • libertatemamo says

      October 26, 2014 at 5:24 pm

      This past month was our very first attempt making tortillas, and now that we’ve done it I wonder why we never did before. It’s so easy…and so tasty.

      Nina

      Reply
  27. Sherry says

    October 26, 2014 at 5:08 pm

    Shhhhh, don’t tell David the scale and the Tortilla press just went on his Christmas list. I can taste the tortillas already. Fabulous pictures of just how. I think I’ll make up a little card to go with the package and inside will be a link to this post. LOL! Hope he doesn’t read this and give me a set too.

    Reply
    • libertatemamo says

      October 26, 2014 at 5:23 pm

      Coooool!!! You guys are going to love them!!

      Nina

      Reply

Trackbacks

  1. 6 Tips To Buying & Eating Fresh On The Road | Wheeling It says:
    October 24, 2014 at 2:55 pm

    […] like the start of my Tasty RV Eats series was a success with lots of folks interested & commenting, so I’m definitely going to be […]

    Reply
  2. Birthday Week on the Road (an Untraditional Nomadic Thanksgiving) | Technomadia says:
    November 28, 2014 at 1:52 pm

    […] have been the fortunate beta testers of Nina & Paul’s recent experiments in making homemade corn tortillas, and last evening Paul decided to take it a step further – making them on the grill.  They […]

    Reply

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