A recipe.
I haven't had a lot of time lately for jewelry-making, so I've been getting it in on off moments.
I have, however, been cooking. Quite a lot. I made some really yummy potatoes tonight that are easy, and so I'm putting the recipe down--as much for my reference as everybody else's.
You'll need:
2 russet potatoes
butter, about 4 pats
salt, pepper, & cumin, to taste
Dice potatoes. Heat a skillet to medium-high, and add the butter. Once it's melted, throw in the potatoes and cover them with salt, pepper, and a bit of cumin, to taste. I use kosher salt and freshly ground black pepper, but specifics are up to you.
Cover the skillet and allow the potatoes to cook, stirring every couple of minutes, for 15-20 minutes. You want them to get nice and brown on the sides, and to soften, but not become too mushy.
Once they pass the fork softness test, they're done. Serve them up with a bit of ketchup if you like (I always like them plain).
The meal I had with this? Salmon, steamed asparagus, sliced tomatoes, and the potatoes. Kind of low-country, but lovely.
I haven't had a lot of time lately for jewelry-making, so I've been getting it in on off moments.
I have, however, been cooking. Quite a lot. I made some really yummy potatoes tonight that are easy, and so I'm putting the recipe down--as much for my reference as everybody else's.
You'll need:
2 russet potatoes
butter, about 4 pats
salt, pepper, & cumin, to taste
Dice potatoes. Heat a skillet to medium-high, and add the butter. Once it's melted, throw in the potatoes and cover them with salt, pepper, and a bit of cumin, to taste. I use kosher salt and freshly ground black pepper, but specifics are up to you.
Cover the skillet and allow the potatoes to cook, stirring every couple of minutes, for 15-20 minutes. You want them to get nice and brown on the sides, and to soften, but not become too mushy.
Once they pass the fork softness test, they're done. Serve them up with a bit of ketchup if you like (I always like them plain).
The meal I had with this? Salmon, steamed asparagus, sliced tomatoes, and the potatoes. Kind of low-country, but lovely.

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