I have recently become fascinated by hasselback potatoes. They look so pretty! So crispy! So tasty! However, the Hippo attempted them at one point and we discussed and she wasn’t a fan. “Not worth the trouble,” she said. I should have listened. They are definitely NOT worth the trouble.
Nonetheless, I present them to you here, in case you, like me, need to learn your lessons the hard way. Or, if you are able to make them worth the bother, please post and let me know where I went wrong!
1 potato per person (I used russet)
butter, salt, pepper or other seasonings
a bit of olive oil
Wash your potatoes.
Slice small pats of butter and insert them in between each potato slice.
In other food news, I experimented making a leftover challah chocolate chip bread pudding (leftover challah mixed into some eggs and milk, chocolate chips added, baked in a buttered dish for about an hour at 350 until the middle was set). It was so good. I served it with vanilla ice cream and some melted caramel candies.
I also made this slow cooker thai soup (without cilantro, of course), Which was good but I think next time I’ll add more red curry paste (do not use red chili paste which is what I bought the first time around! doh!) and more salt. I also used chicken thighs rather than breasts.
And finally, my newest re-discovered passion? Alcohol. But not in a get-it-in-fast-so-I-can-be-drunk-and-party kind of way. More in a I-enjoy-this-taste kind of way. Dark and stormy is my new drink and this beer is a new favorite as well.
Mostly because it’s yummy and also because you can play rock-paper-scissors with the bottle caps. (I’m waiting for them to introduce the lizard and Spock caps). Happy almost holidays!!!