Salty Crunchy Tangy Moist

We went shopping last night at Price Rite. I bought a stack of corn tortillas --five pounds for 2 dollars! I decided to deep fry them one at a time, in 2 inches of corn oil heated in my slow cooker. This is a new pleasure and a ritual I find very meditative. I fried a bunch. Then I made a quick vegetable salad of chopped red onion, tomatoes, avocado, cukes, defrosted corn niblets, sliced black olives and freshly squeezed lime juice and salt, as a dressing. The veggies and tortillas made a perfect marriage of salty crunchy and tangy moist.