After last weeks monumental failure where my plate of hash browns ended up in the trash, I did what every normal mature adult would do under the duress of failure and started finger pointing. Blaming everything in sight:
Denver’s high altitude somehow affecting potato chemistry
My elderly box grater
My cat who sat on the window sill staring at me during the whole process
Even though newly purchased, getting a bad batch of Crisco
And of course any blaming session wouldn’t be complete without including the husband
I don’t know about you, but I love being on the receiving end of homemade gifts from the kitchen. This Blackberry Merlot Wine Jelly is a very special gift.
There’s so many possibilities; jams, jellies, chutneys, mustards, salsas, sauces, pickled anythings, breads, cookies, cakes, candies. So far, I’ve whipped up a batch of sweet and spicy mustard, pickled beets and this wonderful Blackberry Merlot Jelly Recipe. I’m thinking my wine loving friends will enjoy this.
Hideous. A ball of flabby, mushy, gooey starch. If you hadn’t read the title of the post you may not even recognize these as fried potatoes in the photo. It could be cookie dough or even a piece of chicken. And I was so confident going into “take three” Sunday.
This is my second attempt to prepare Waffle House worthy homemade hash brown potatoes. For my first test last Sunday, I used my mandolin to grate the potatoes, I soaked and rinsed them before frying in my cast iron skillet. I ended up with a tiny little delicious French fries. Not the end result I was after.
A combination of two teaspoons Mexican oregano, one teaspoon cumin and one teaspoon garlic powder is a great start in building a flavorful Southwestern-style soup. Just add your choices of broth, vegetables, beans and meat and you’ve got a quick meal. Top with a dollop of sour cream or grated cheese, some cilantro and you’ll be dancing around that sombrero in no time.