Saturday morning, before going home after work, I stopped at the grocery to pick up a few things for dinner. I purchased a frozen lasagna, coleslaw and bread. I wanted something substantial for dinner and easy.
Before I went to sleep I told dear husband what needed to be done and that I would wake up at 4:30p to make the coleslaw before I got in the shower.
DINNER WAS FANTASTIC. It required very little time on my part and was perfect. I went to work so proud of DH and absolutely satisfied.
I stopped for kolaches Sunday morning before going home and debated whether or not to buy extra for DH's lunch. I decided against it because we had sandwich supplies and lasagna. He had his pick.
I opened the door to the apartment when I got there, brought the paper inside and smelled. . . lasagna. He left it out all night. I said a cuss word.
From the bedroom I heard a very faint, "Baby? I left the lasagna out." I went into the bedroom and DH was lying in bed. He sounded so sad. I wanted to be mad, but rubbed his back instead. I told him I would make Migas for dinner. Oh, he complained because I don't make migas like his mother. Whatever.
When I woke Sunday evening he was talking to his mother (it was Mother's day). I went about my business getting ready for work. I made the decision to get something to eat on the way to work. Poor DH. He kept asking if I was going to make anything. I replayed that mornings conversation for him. Finally, I broke down and decided I would make migas in the 10 minutes I had before I needed to leave. Because I don't do them right, he released me from dinner duty.
There is a taco joint close to the house so I grabbed a few tacos for him. That made him happy and then I went to La Madeline for me. That made me happy.
Lasagna would have been even better.
Monday, May 12, 2008
Sunday, April 27, 2008
Bailey Summer Vacation
A little less than 4 months until the famous, annual, Bailey summer vacation. This brings the looming cloud: what to cook? I already have some ideas and after last year's experience, it'll be much easier.
I am thinking beef satay with peanut sauce and citrus broccoli ( carry on the Asian theme) with icebox key lime pie ( to carry on the citrus theme).
MIL already made mention that we'll need to cook more seafood. Nobody cooked any last year. Well, dear cousin in law and her family did, but it was frozen shrimp?? Well, thank heavens for shrimp anyways. This year there will probably be much more seafood because so few cooks will be in attendance. I hope to share Uncle Bob's shrimp. Dear Husband and I had that recently and I'll have to share the recipe. It was fantastic! - - I told DH I would cook shrimp if he cleaned it. These shrimp were quite large and they were FULL, I mean ENGORGED. It was disgusting and I am glad that DH was in charge. I would have been sick and then not eaten them ever again. I still feel queasy from what I DID see! Blehck!
In the words of Husband, "I digress." There are several recipes I need to share and I will . . . once finals are over.
I want to post my Easter Dinner. Sad news there. The pictures of the war wound and bowl of pie were deliberately deleted from the digital camera. I was told from now on all photos I take must immediately be put on my computer. Fine! I'll just ask for my own camera.
I am thinking beef satay with peanut sauce and citrus broccoli ( carry on the Asian theme) with icebox key lime pie ( to carry on the citrus theme).
MIL already made mention that we'll need to cook more seafood. Nobody cooked any last year. Well, dear cousin in law and her family did, but it was frozen shrimp?? Well, thank heavens for shrimp anyways. This year there will probably be much more seafood because so few cooks will be in attendance. I hope to share Uncle Bob's shrimp. Dear Husband and I had that recently and I'll have to share the recipe. It was fantastic! - - I told DH I would cook shrimp if he cleaned it. These shrimp were quite large and they were FULL, I mean ENGORGED. It was disgusting and I am glad that DH was in charge. I would have been sick and then not eaten them ever again. I still feel queasy from what I DID see! Blehck!
In the words of Husband, "I digress." There are several recipes I need to share and I will . . . once finals are over.
I want to post my Easter Dinner. Sad news there. The pictures of the war wound and bowl of pie were deliberately deleted from the digital camera. I was told from now on all photos I take must immediately be put on my computer. Fine! I'll just ask for my own camera.
Saturday, March 15, 2008
It's Pi day!
As I laid in bed this morning with a washcloth over my eyes, and under a sleep mask (for extra darkness) I hear the bathroom door open.
"Are you asleep?" comes barely audible from my husband.
"Yes," I reply, fully awake.
I thought he was going to come lie down with me until I fell asleep, which is our usual working weekend ritual. I come home at 7am, usually baring kolaches, and then I sleep next to him while he watches the news.
"What is so magical and mystical about pi?" he asks.
Even though my mind should be shutting down, pi is at the front. With the math classes I am taking, my brain never shuts down. I dream about differentiation.
"Pi has something to do with circles; it is a ratio of something, but it is a constant. No matter what size circle you have, pi is the same. Whatever, I mean the ratio always comes out pi."
"Are we talking apple or peach?" he quips.
"Blueberry. There is even a pi day. . . March. . . oh we missed pi day. Why do you want to know?" DH isn't mathematically inclined. When he was in school, math was just called math, not trig or calculus.
"Because it is pi day," he says as he leans in to kiss me.
"No that was the 14th. Today is the 15th. Do you know there are even people who have memorized pi to the thousands of places?" I offer.
"Yeah, that's nice. Go to sleep."
"You could just Google it."
"No, you answered the question."
As I lay in the darkness I started laughing. The feeling I had from the encounter was too much. The quiet opening of the door to the barely audible alert, all for an explanation of pi.
"Are you asleep?" comes barely audible from my husband.
"Yes," I reply, fully awake.
I thought he was going to come lie down with me until I fell asleep, which is our usual working weekend ritual. I come home at 7am, usually baring kolaches, and then I sleep next to him while he watches the news.
"What is so magical and mystical about pi?" he asks.
Even though my mind should be shutting down, pi is at the front. With the math classes I am taking, my brain never shuts down. I dream about differentiation.
"Pi has something to do with circles; it is a ratio of something, but it is a constant. No matter what size circle you have, pi is the same. Whatever, I mean the ratio always comes out pi."
"Are we talking apple or peach?" he quips.
"Blueberry. There is even a pi day. . . March. . . oh we missed pi day. Why do you want to know?" DH isn't mathematically inclined. When he was in school, math was just called math, not trig or calculus.
"Because it is pi day," he says as he leans in to kiss me.
"No that was the 14th. Today is the 15th. Do you know there are even people who have memorized pi to the thousands of places?" I offer.
"Yeah, that's nice. Go to sleep."
"You could just Google it."
"No, you answered the question."
As I lay in the darkness I started laughing. The feeling I had from the encounter was too much. The quiet opening of the door to the barely audible alert, all for an explanation of pi.
Friday, February 29, 2008
What a Man!
Oh, we have had many meals since my last post and I have many new recipes to post. First, I have to study for Calculus and Statistics.
However, I have to tell quickly of the best meal I have had in a while. Last night we had a Totino's frozen pepperoni pizza with garlic, parmesan spaghetti. This was a meal that I have had many times at my grandmother's house (she is a better cook than this, but we were kids). This time dear husband made it while I was in the shower. I preheated the oven and boiled the water. Just before I hopped (carefully) in the shower I threw the pizza in the oven and the spaghetti in the water. I showered so quickly because I needed to "dress" the spaghetti. As I was rinsing off dear husband asked "When the timer goes off, is the pizza done? What about the spaghetti?" Perfect timing. If I towled off really quickly DH would just be done draining the pasta.
What is this? As I entered the kitchen DH was putting away the parmesan. Oh joy! He knew what I had planned and he did it. I was so excited and declared my love. "I did it becuase this is how I like it," he replied. That may be true, but I didn't have to do it. He sliced the pizza, plated the pasta and even handed me a napkin. What a man. What a terrific meal.
However, I have to tell quickly of the best meal I have had in a while. Last night we had a Totino's frozen pepperoni pizza with garlic, parmesan spaghetti. This was a meal that I have had many times at my grandmother's house (she is a better cook than this, but we were kids). This time dear husband made it while I was in the shower. I preheated the oven and boiled the water. Just before I hopped (carefully) in the shower I threw the pizza in the oven and the spaghetti in the water. I showered so quickly because I needed to "dress" the spaghetti. As I was rinsing off dear husband asked "When the timer goes off, is the pizza done? What about the spaghetti?" Perfect timing. If I towled off really quickly DH would just be done draining the pasta.
What is this? As I entered the kitchen DH was putting away the parmesan. Oh joy! He knew what I had planned and he did it. I was so excited and declared my love. "I did it becuase this is how I like it," he replied. That may be true, but I didn't have to do it. He sliced the pizza, plated the pasta and even handed me a napkin. What a man. What a terrific meal.
Wednesday, February 13, 2008
Stephen's Pie and Chocolate sheet cake.
This weekend I wanted cake; I just woke up knowing I wanted one. I'm fat and I want a lot of things, but I haven't wanted cake in a while. Out of a box wouldn't do and I didn't want to have to buy $20 worth of ingredients so I went with a Drake family standard, Chocolate Sheet Cake.
Here is the recipe.
Chocolate Sheet Cake -preheat oven to 375
2 c flour
2 cup sugar
1/2 teaspoon salt
1 cup water
2 sticks butter
4 tablespoons cocoa powder
2 eggs (whisked and room temp)
1/2 cup buttermilk
1 teaspoon baking soda
1 tablespoon vanilla
1 teaspoon cinnamon
Sift together flour, sugar and salt into a large bowl or bowl of stand mixer.
Just bring to a boil the water, butter, and cocoa powder. As soon as you see boiling bubbles add the mixture to your dry ingredients.
Slowly pour, but quickly incorporate the eggs. Pouring too much or incorporating too slowly will produce cooked egg bits in the cake. Finally, add the remaining ingredients.
Pour the batter into a greased jelly roll pan (will lead to sensible serving sizes, provided you don't eat a quarter of the pan) or pour into a greased sheet pan (will lead to taller cake with deeper fudge icing - yum). Bake about 20 minutes . . . you know the drill.
Fudge Icing
- start this about 10 minutes after the cake comes out of the oven. In this case you want the warmth of the cake to help distribute the frosting.
1 stick butter
4 tablespoons cocoa powder
6 tablespoons milk
1 tablespoon vanilla
1 box powdered sugar
1 big spoonful of peanut butter.
Just bring to a boil the cocoa powder, milk, and butter. Pour the mixture into a bowl and slowly incorporate the powdered sugar. Icing should have the consistancy of fudge, just before it is fudge. If the icing looks too thin, add a heaping spoonful of peanut butter. This will more than likely fix the problem without having to add more powdered sugar, although sometimes you will have to. Pour the warm frosting over the warm cake and spread. Let the cake cool and serve with HUGE glass of milk.
Now, onto the precooked meals portion. What to do about dinner now, so I can sleep later?
Stephen's Pie. This is an Americanized (butchered) version of Shephard's pie. Dear Husband begged me to make it and I never would because DH's exbitch wife use to make it. Well, after trying a few traditional recipes, I have come up with one we really like. we aren't fond of a heavy herby flavor, but omitting the herbs leaves it bland. I use about a 1/4 teaspoon of each herb. This isn't gourmet, this is good food, fast. The recipe makes 2 pies, cook one and freeze the other one sans potato topping.
Stephen's Pie - serve with a great green salad.
2 frozen pie shells
1 1/2 lb grd sirloin
herbs - srinkle of thyme, rosemary, sage
1 small onion
3 cloves garlic
2 tablespoons flour
2 celery stalks
chicken stock
1 tablespoon butter
1 carrot
1 c frozen peas
1 c frozen corn
1 package instant potatoes
1/2 cup shredded cheese
salt
pepper
Dock the bottom of the pie shells and bake at recommended temp. Don't thaw the shells as the package might say, because then you'll need to add pie weights. Simply remove from freezer, dock the bottoms, and bake for about 12 minutes.
1. Mince the carrot, celery, onion, and garlic. You can omit carrot from the dice if you can find a frozen pea and carrot mix. I like the fresh carrot and always have baby carrots on hand.
2. Brown the grd sirloin with salt and pepper. Towards the end add your herbs. Once the beef is brown, remove from skillet and pour off any liquid. Add the frozen vegetables to the warm beef and set aside.
3. Start the instant potatoes and cook according to package instructions.
4. Add the butter, diced vegetables (except garlic) and salt and pepper to the skillet and sweat about 5-8 minutes.
5. Add the garlic and cook 30 seconds more.
6. Stir in the 2 tablespoons flour to coat the vegetables and cook until nutty.
7. Slowly pour in enough chicken stock to make a small amount of sauce/gravy. You don't want too much liquid, just enough to coat everything.
8. Add the meat back to the skillet, stir and then divide the mixture between the two prebaked pie shells.
9. Top one pie with the mashed potatoes and bake at 350-400 for about 25 minutes to get a little brown on the potato. After 25 minutes, top with whatever shredded cheese you like ( I use 2% Cheddar) and bake until cheese is melted. Serve.
I freeze the second pie in a zip lock bag without the potato topping (potato doesn't freeze well) for a week or two. When you're ready to serve, make the instant mashed potatoes, top frozen pie and bake at 350 for about 45 minutes. Top with cheese and bake 15 minutes more. This way, you have a nice main course with no work. And the preperation of the second pie, from freezer to oven, is so easy, DH can do it.
Here is the recipe.
Chocolate Sheet Cake -preheat oven to 375
2 c flour
2 cup sugar
1/2 teaspoon salt
1 cup water
2 sticks butter
4 tablespoons cocoa powder
2 eggs (whisked and room temp)
1/2 cup buttermilk
1 teaspoon baking soda
1 tablespoon vanilla
1 teaspoon cinnamon
Sift together flour, sugar and salt into a large bowl or bowl of stand mixer.
Just bring to a boil the water, butter, and cocoa powder. As soon as you see boiling bubbles add the mixture to your dry ingredients.
Slowly pour, but quickly incorporate the eggs. Pouring too much or incorporating too slowly will produce cooked egg bits in the cake. Finally, add the remaining ingredients.
Pour the batter into a greased jelly roll pan (will lead to sensible serving sizes, provided you don't eat a quarter of the pan) or pour into a greased sheet pan (will lead to taller cake with deeper fudge icing - yum). Bake about 20 minutes . . . you know the drill.
Fudge Icing
- start this about 10 minutes after the cake comes out of the oven. In this case you want the warmth of the cake to help distribute the frosting.
1 stick butter
4 tablespoons cocoa powder
6 tablespoons milk
1 tablespoon vanilla
1 box powdered sugar
1 big spoonful of peanut butter.
Just bring to a boil the cocoa powder, milk, and butter. Pour the mixture into a bowl and slowly incorporate the powdered sugar. Icing should have the consistancy of fudge, just before it is fudge. If the icing looks too thin, add a heaping spoonful of peanut butter. This will more than likely fix the problem without having to add more powdered sugar, although sometimes you will have to. Pour the warm frosting over the warm cake and spread. Let the cake cool and serve with HUGE glass of milk.
Now, onto the precooked meals portion. What to do about dinner now, so I can sleep later?
Stephen's Pie. This is an Americanized (butchered) version of Shephard's pie. Dear Husband begged me to make it and I never would because DH's ex
Stephen's Pie - serve with a great green salad.
2 frozen pie shells
1 1/2 lb grd sirloin
herbs - srinkle of thyme, rosemary, sage
1 small onion
3 cloves garlic
2 tablespoons flour
2 celery stalks
chicken stock
1 tablespoon butter
1 carrot
1 c frozen peas
1 c frozen corn
1 package instant potatoes
1/2 cup shredded cheese
salt
pepper
Dock the bottom of the pie shells and bake at recommended temp. Don't thaw the shells as the package might say, because then you'll need to add pie weights. Simply remove from freezer, dock the bottoms, and bake for about 12 minutes.
1. Mince the carrot, celery, onion, and garlic. You can omit carrot from the dice if you can find a frozen pea and carrot mix. I like the fresh carrot and always have baby carrots on hand.
2. Brown the grd sirloin with salt and pepper. Towards the end add your herbs. Once the beef is brown, remove from skillet and pour off any liquid. Add the frozen vegetables to the warm beef and set aside.
3. Start the instant potatoes and cook according to package instructions.
4. Add the butter, diced vegetables (except garlic) and salt and pepper to the skillet and sweat about 5-8 minutes.
5. Add the garlic and cook 30 seconds more.
6. Stir in the 2 tablespoons flour to coat the vegetables and cook until nutty.
7. Slowly pour in enough chicken stock to make a small amount of sauce/gravy. You don't want too much liquid, just enough to coat everything.
8. Add the meat back to the skillet, stir and then divide the mixture between the two prebaked pie shells.
9. Top one pie with the mashed potatoes and bake at 350-400 for about 25 minutes to get a little brown on the potato. After 25 minutes, top with whatever shredded cheese you like ( I use 2% Cheddar) and bake until cheese is melted. Serve.
I freeze the second pie in a zip lock bag without the potato topping (potato doesn't freeze well) for a week or two. When you're ready to serve, make the instant mashed potatoes, top frozen pie and bake at 350 for about 45 minutes. Top with cheese and bake 15 minutes more. This way, you have a nice main course with no work. And the preperation of the second pie, from freezer to oven, is so easy, DH can do it.
Thursday, January 31, 2008
Explanation
I am a scatter brain, enjoy cooking and trying new recipes. In this blog, I do not intend to explain myself. If you don't know how to dice an onion, I am not writting for you. Also, most of my recipes come from publications (magazines, subscriptions) or friends (who probably get them from publications, subscriptions). I am not giving out the exact published recipe. What you see is what I did. A printed recipe rarely ever tastes as good as the version you make with your own touches.
Lastawhile meal
Well,
it's back to working nights and the morning classes are killing me. I don't get to bed until 11:00am and it is so hard to NOT watch my stories, although I really miss Martha. I won't see her again until Spring Break (sob).
I needed to find something hearty and delicious that would last a few days. The first few days of the work cycle I am just too tired to even brush my teeth. I found a Belgian Beer stew that sounded very promising and I was not disappointed.
The recipe calls for 3 1/2 pounds of blade steak. First of all, I couldn't even find anything called "Blade Steaks," and so I had to ask Butcher. My local pantry store was selling wafer thin slices for $4/lb. Not in the budget. I asked Butcher for an alternative and walked away with a tri tip. That guy is a genious. I will return often because recipes list cuts I am unfamiliar with (don't know my meat / alternate names) and he actually made a better recommendation.
Serves 6? (4 meals so far and more to go.)
3 1/2 lbs tri tip trimmed of fat (big thick pad on bottom)
salt and pepper
vegetable oil
2 med yellow onions, large dice
1 T tomato paste
3 medium cloves of garlic rasped (I prefer rasping because it melts away)
3 T flour
3/4 c chicken broth
3/4 c beef broth (may need a little more of either to deglaze pan if it gets to dark at anypoint)
12 ounce bottle belgian beer
3 sprigs thyme (not a fan so I use two baby ones)
2 bay leaves
1 T cider vinegar.
1 Dice the two onions and grate the garlic. Set both aside.
2 Trim the tri tip and cut into 1 inch cubes.
3 Heat a little vegetable oil in the skillet and brown the meat in small batches. The recipe suggested 3 but I had to do 4. The meat will still be raw so set asied in a bowl to catch all the juices. Add a little vegetable oil with each batch. If the fond gets too dark, deglaze and pour off into the meat bowl.
4 Sweat the onions with the tomato paste and a little salt, scraping the bottom. After about 5 minutes, turn the heat up and carmelize. I had to add a little stock at this point because the bottom was really getting dark - just enough to pick up the fond.
5 Add the garlic and count to 30 while stirring.
6 Add the flour and cook about a minute while stirring.
7 Add the remaining liquid ingredients and scrape up the rest of the fond.
8 Add back the beef and all the accumulated juices.
9 Bring to a full simmer and either cook (covered) in a 300 degree oven for 2 - 2 1/2 hours or cover it, leave it on the stove top at a real low heat for 1 1/2 hours. I don't have a dutch oven for stove top cooking so I did this in a stock pot and left it on the stove.
I was not prepared for the wonderfully yeasty flavor of this dish. Made me wish for a giant crusty loaf of bread.
The recipe suggests serving this over mashed potatoes of buttered egg noodles, but I think it would be great over polenta.
it's back to working nights and the morning classes are killing me. I don't get to bed until 11:00am and it is so hard to NOT watch my stories, although I really miss Martha. I won't see her again until Spring Break (sob).
I needed to find something hearty and delicious that would last a few days. The first few days of the work cycle I am just too tired to even brush my teeth. I found a Belgian Beer stew that sounded very promising and I was not disappointed.
The recipe calls for 3 1/2 pounds of blade steak. First of all, I couldn't even find anything called "Blade Steaks," and so I had to ask Butcher. My local pantry store was selling wafer thin slices for $4/lb. Not in the budget. I asked Butcher for an alternative and walked away with a tri tip. That guy is a genious. I will return often because recipes list cuts I am unfamiliar with (don't know my meat / alternate names) and he actually made a better recommendation.
Serves 6? (4 meals so far and more to go.)
3 1/2 lbs tri tip trimmed of fat (big thick pad on bottom)
salt and pepper
vegetable oil
2 med yellow onions, large dice
1 T tomato paste
3 medium cloves of garlic rasped (I prefer rasping because it melts away)
3 T flour
3/4 c chicken broth
3/4 c beef broth (may need a little more of either to deglaze pan if it gets to dark at anypoint)
12 ounce bottle belgian beer
3 sprigs thyme (not a fan so I use two baby ones)
2 bay leaves
1 T cider vinegar.
1 Dice the two onions and grate the garlic. Set both aside.
2 Trim the tri tip and cut into 1 inch cubes.
3 Heat a little vegetable oil in the skillet and brown the meat in small batches. The recipe suggested 3 but I had to do 4. The meat will still be raw so set asied in a bowl to catch all the juices. Add a little vegetable oil with each batch. If the fond gets too dark, deglaze and pour off into the meat bowl.
4 Sweat the onions with the tomato paste and a little salt, scraping the bottom. After about 5 minutes, turn the heat up and carmelize. I had to add a little stock at this point because the bottom was really getting dark - just enough to pick up the fond.
5 Add the garlic and count to 30 while stirring.
6 Add the flour and cook about a minute while stirring.
7 Add the remaining liquid ingredients and scrape up the rest of the fond.
8 Add back the beef and all the accumulated juices.
9 Bring to a full simmer and either cook (covered) in a 300 degree oven for 2 - 2 1/2 hours or cover it, leave it on the stove top at a real low heat for 1 1/2 hours. I don't have a dutch oven for stove top cooking so I did this in a stock pot and left it on the stove.
I was not prepared for the wonderfully yeasty flavor of this dish. Made me wish for a giant crusty loaf of bread.
The recipe suggests serving this over mashed potatoes of buttered egg noodles, but I think it would be great over polenta.
Monday, January 21, 2008
Breakfast for Dinner
I love breakfast for dinner. Since our household is comprised mostly of my husband and myself (sometimes a stepson), I don't like dinner to be a chore. I don't think it should take an hour and 45 minutes to prepare a meal for two. I am not cheerleading for a 30 minute lifestyle, I just hate spending an hour on dinner that will be gone in less than 30 minutes. Yet, I do.
I work nights 7 on, 7 off and I go to school in the morning so there are nights when I am only willing to spend 15 minutes cooking. Impossible you say. What can you cook in 15 minutes? Breakfast tacos baby. Dear husband and I are quite happy eating breakfast for dinner. Besides, sometimes his dinner is my breakfast!
Tonight we made a sausage potato popover pie. I am not posting the recipe yet, because I don't have it handy, but I'll tell the story. I am in my 7 on cycle and sleep during the day. I made a very specific grocery list and debated the other morning whether or not I should ask DH to go shopping for me. During our brief morning time together he told me he was going shopping that day so I gave him the list. Wouldn't you be surprised to know he bought everything on that list just exactly right! (I think I'll start teaching him to cook. Wait, that means I'll have to clean?) So, when he got home from work tonight I was already cooking and asked him to pitch when. I just needed him to fry the potatoes while I mixed the batter and grated the cheese. He grabbed a beer and helped out. This made cooking so fun because I didn't have to multitask and burn something or put something on hold while I was grating cheese.
The result? It was delicious and DH said this was definitely on the reorder list. It was delicious and simple and if he helps, I will make it again.
I work nights 7 on, 7 off and I go to school in the morning so there are nights when I am only willing to spend 15 minutes cooking. Impossible you say. What can you cook in 15 minutes? Breakfast tacos baby. Dear husband and I are quite happy eating breakfast for dinner. Besides, sometimes his dinner is my breakfast!
Tonight we made a sausage potato popover pie. I am not posting the recipe yet, because I don't have it handy, but I'll tell the story. I am in my 7 on cycle and sleep during the day. I made a very specific grocery list and debated the other morning whether or not I should ask DH to go shopping for me. During our brief morning time together he told me he was going shopping that day so I gave him the list. Wouldn't you be surprised to know he bought everything on that list just exactly right! (I think I'll start teaching him to cook. Wait, that means I'll have to clean?) So, when he got home from work tonight I was already cooking and asked him to pitch when. I just needed him to fry the potatoes while I mixed the batter and grated the cheese. He grabbed a beer and helped out. This made cooking so fun because I didn't have to multitask and burn something or put something on hold while I was grating cheese.
The result? It was delicious and DH said this was definitely on the reorder list. It was delicious and simple and if he helps, I will make it again.
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