Butter, sour cream, and potatoes - what's not to like?

Butter, sour cream, and potatoes - what's not to like?

All it's really missing is bacon.

And cilantro.

kids in the US (as opposed to Korea) were actually rating themselves as "excellent" at things like math where they clearly weren't.

Hey! Just like the competent study thingy!

I love that. It makes me laugh and laugh.

I'm not a prank person, usually. But this makes me laugh. Perhaps because I have all intersections filed under "worst case no right of way" and "right of way will be forced at some time" from each angle. Which play into my "cost of route" calculations every trip.

Or would, if it weren't so geeky.

Simplify packing.

My two favourite squash/pumpkin recipes (both from Bittman's The Best Recipes in the World, although the soup is supposed to be with carrots):

Squash soup

3 Tbsp butter or oil
1 onion or 2 shallots, chopped
1 large baking pototo, peeled and grated (or chopped)
1 lb squash, peeled and grated (or chopped)
5 cups chicken or vegetable broth
salt & pepper to taste
sour cream or cream to serve

1. Melt the butter over medium heat. Add the onion or shallots, potato and squash and cook, stirring occasionally, for 15 minutes.
2. Add the broth and bring to a boil. Cover, turn heat to low and cook for 15 minutes.
3. Puree with an immersion blender or put through a food mill. Add salt and pepper to taste.

Squash pasta (savory version in brackets)

2 Tbsp butter (or oil)
1/4-1/2 tsp crushed dried chilies
1/4 tsp nutmeg (or garlic)
1 tsp sugar (or omit)
1 lb squash, grated or already cooked
1 lb cut pasta
grated parmesan for serving

1. Put pasta water on to boil (salted). Add the pasta when it boils and reserve 1/2 cup of the cooking water when you drain it.
2. In a large frying pan, heat the butter or oil. Add the crushed chilis, nutmeg sugar, squash and 1/2 cup of water.
3. Cook, stirring and adding more water occasionally, until the squash is cooked, about 15 minutes.
4. Add the pasta cooking water as needed to thin the sauce and toss with the pasta.
5. Serve topped with parmesan.

I brought the pasta to a potluck, and it was quite popular, although people were surprised at the spiciness.

Hmmm. I think the squash or pumpkin angle is a good one, though Gud's Mess o' Potatoes sounds delish. It's hard doing non-desserts because you really need something that's going to be okay at room temp or cold.

Thanks!

Can't agree enough with that article you linked to, Kat, and I'm so glad that you aren't giving empty praise to the teachers, either.

I made carrots and parsnips a couple of weeks ago, AIWFG.

I spend my life in an about even-keeled desirous haze for au gratin potatoes. I fear I may be slipping even deeper into it as I type.

Mmm, au gratin potatoes.

Homer Simpson drool noise