HO’S MAY BLOW-TATOES

March 10, 2009
“Kiss Me, I’m Irish!” said the drunk leprechaun gnawing on a potato.

“Kiss Me, I’m Irish!” said the drunk leprechaun gnawing on a potato.

You have to love the simplicity of the Irish.  The simple potato prepared in so many different ways kept a civilization alive, healthy and able to withstand the Roman Empire.  Not bad at all.  The potato has gotten the Irish through the worst famines, droughts, pestilence and snake invasions.  Much props to Saint Patrick for telling those slithery suckers to piss off.  So next time you indulge in a potato feast, think about the history of the carbohydrates you are eating.  When you’re done with that, pounce on your date and blame your crazy Irish roots, even if you don’t have them.

Total time: approximately 30 minutes
Projected cost: $3
Drinking Buddy: Depends on what you serve this with. If you are eating them solo, celebrate the Irish with a Guinness or whiskey

jane-potatoes-prepIngredients (serves 2):
1. 2 tablespoons of olive oil
2. 6 red potatoes
3. 1 tablespoon of coarse sea salt
4. 1 small handful of fresh rosemary
5. Pepper to taste (not pictured)

Step 1
Preheat the oven to 350 degrees F.  Wash off each potato, then cut them into mouthful pieces.
jane-potatoes-wash-cut
Step 2
Lay tinfoil over a baking pan.  Lay down the olive oil.  Toss in the potatoes and crown it all with salt, rosemary and pepper (if you so desire).  Toss the potatoes with your hands, ensuring the potatoes are well coated.  Throw the pan into the oven and cook until the potatoes brown (approx 25 minutes).
jane-potatoes-toss-roast
Allow these potatoes to compliment your favorite ENTRÉE and date.

jane-potatoes-served

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GARLIC GOING ON MASHED POTATOES

November 18, 2008

Vampire proof holiday comfort food

Vampire proof holiday comfort food

Garlic can kill your game and the plants in your living room if you aren’t careful.  Sure the vampires might stay away, but so might your sexy time play pal.  But use the right amount and your palette and date will thank you.  Garlic can take boring old mash potatoes to a higher plane full of robust flavor and passion.  You can cut the garlic bit using buttermilk that will leave your taters velvety and sparkly.  This savory side dish can certainly save a main course that resides in Bland City.  What better way to impress your new lover’s family during Thanksgiving?  You will forever be remembered as that derelict whose only redeeming quality was that killer side dish that outshined their turkey.  You might even get invited back next year, with or without their son or daughter.  Garlic is also incredibly good for your immune system, which you will need in tiptop condition considering all the banging to be done this holiday season.  Should you overdo the garlic, realize you and your date are both stinky, and can make sweet stinky love, relieved to know no vampire will interrupt your tryst.  Happy Holidays!

garlic-mash-potatoes-prepIngredients:
1. 1 tablespoon salt
2. 1 cup of buttermilk
3. 4 cloves of garlic chopped
4. 1 onion chopped coarsely
5. ¼ stick of butter
6. 7 small red potatoes quartered

Step 1
On medium heat, sauté the garlic, onions and salt in butter until they are soft.
garlic-mash-potatoes-saute2
Step 2
Boil a covered pot of water on high heat until it boils.  Throw in the potatoes, return it all to a boil, cover and cook for about 15-20 minutes.  Use a fork to test if they are cooked through; if the fork easily pierces the potato you are golden.  Drain the potatoes in a colander.
garlic-mash-potatoes-boil-taters-combo
Step 3
Combine the sautéed onions and the boiled potatoes.  Pour in the buttermilk and blend with a fork, eggbeater or hand blender.  Serve up the potatoes as a badass side for Thanksgiving, with pork chops or use as a tasty lubricant.
garlic-mash-potatoes-puree

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