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I actually had time to make a scrumptuous lunch of potato pancakes and applesauce. I had some cooked potatoes leftover from a corned beef and cabbage dinner I had for the ICS Faculty reunion earlier this week and used my mother's shortcut recipe for potato pancakes. No precise measurements ... more a method than a recipe. Peel leftover boiled potatoes, mash with just enough boiling water to make mashing easy. Add two or three large eggs, well beaten ... the number of the eggs dependent on the amount of potatoes. Today I had 8 large potatoes and I used three eggs. Stir well. Then add between a third to a half a cup of sifted white flour to bind the batter. Finally add either 3 heaping tbs of parsley or chives. Stir to distribute evenly. Fry batter in olive oil till brown on both sides. I served it with unsweetened applesauce and made a large pot of Earl Grey tea. Dessert was a rare treat: Edys frozen juice bars: Tangerine. It was nice to be cooking in my own kitchen after spending so many weeks depending on take-out, frozen dinners and dining out. Healthier, too.
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1 comment:
Hooray for a break in the crazy-busy schedule. And hip-hip hooray for potato pancakes - YUM!
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