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I have a feeling that jambalaya is a very, very personal thing. If you asked 100 jambalaya-lovers how they make/like their jambalaya, you just may get 100 different answers. But if I could encourage you to try one version and one version only, it would be this one. Sent to me by Bliss P., this is a direct recipe from her grandmother’s recipe cards, and let me tell you, there is no wonder it has been handed down from generation to generation. Not having ever made jambalaya myself (shocking, I know!)
We have all had it one time or another-those nasty gooey, thick as paste, mashed potatoes. Or how about those bland and watery mashed potatoes? You followed the recipe exactly and it still turned into a mess? So what happened? If you follow this simple rule, those nasty mashed potatoes will be a distant memory.
This post is obviously a continuation of my previous post, featuring my Bacon and Egg Cups . I served this perfect little crispy breakfast potatoes alongside them, and let me tell you, what a breakfast it was. I loved dipping these potatoes in my baked eggs, but they were absolutely delicious on their own. The secret? Bacon fat!
Kramer and I had a pretty relaxing weekend. We had some friends over, went to dinner at our new favorite Italian restaurant in Brooklyn, PT , and had a few drinks. For the most part, though, we stayed in. Kramer put together some of the new bedside tables that we got at Ikea last weekend, and I did a bunch of cooking. I also got a chance to play around in Lightroom , which is a program that I should already know how to use, but, of course, don’t. Kramer and I took at class at 3rd Ward last Tuesday so that we could both learn how to use it, and it’s been so much easier to work on my photos now that I am comfortable using it.
Why there is no need to purchase pre-made fries in the freezer aisle – in pictures and rhyme: One potato (find a potato) Two potato (cut the ends off)