October Monday Starch
Oct. 10th, 2005 12:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lauraanne_gilmanFor when only the starchiest of starches will do...
but you'd rather not work too hard. Or, in fact, at all.
Take a mess o red potatoes. Scrub and slice. Slice in a few cloves of garlic. Boil potatoes and garlic for about half an hour, adding Stuff to taste (I used sea salt and white and black pepper, and dried parsley, and some other relatively simple pantry staples). When the potatoes begin to fall apart, drain and dump into a large bowl. Taste and re-season as needed (I added some chicken bullion and a splash of olive oil).
No butter, no cream, no fuss and very little muss. Is good. And the post-surgery gums approve, too.
In work-news, the line edit continues apace, as does various other editorial reading. Am starting to itch to get to the pending revisions, which is always a good sign.... ah, the oh so exciting life of a freelancer. Aren't you all just so jealous? (don't be -- I've been working since 7 this morning)
but you'd rather not work too hard. Or, in fact, at all.
Take a mess o red potatoes. Scrub and slice. Slice in a few cloves of garlic. Boil potatoes and garlic for about half an hour, adding Stuff to taste (I used sea salt and white and black pepper, and dried parsley, and some other relatively simple pantry staples). When the potatoes begin to fall apart, drain and dump into a large bowl. Taste and re-season as needed (I added some chicken bullion and a splash of olive oil).
No butter, no cream, no fuss and very little muss. Is good. And the post-surgery gums approve, too.
In work-news, the line edit continues apace, as does various other editorial reading. Am starting to itch to get to the pending revisions, which is always a good sign.... ah, the oh so exciting life of a freelancer. Aren't you all just so jealous? (don't be -- I've been working since 7 this morning)
