Originally posted on Good Time Stories:
Photo Credit: Mike Licht via CC Flickr
Ode to Thanksgiving
May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
Originally posted on Dean J. Baker - Poetry, and prose poems:
This is a poem instead of a kiss
for those of you who seek out bliss
measured and measuring by indifference:
these are the words of what you still miss
This is the sorrow of borrowed happiness
this light in the night of former loneliness,
the danger of the day you cannot forget:
this is the poem instead of that kiss
This is the tongue instead of those lips
removing from you what’s needed to live;
these are the teeth behind that bright smile,
this is the reason for one more mile
These are the songs whose music is strong,
the melody known the tune you call home;
this the holiness without foreign rules,
the love brought close in all sacredness
This is a poem instead of a kiss,
whose taste is true, whose religion is bliss:
these are the words whose whisper is known
in whose fields passion measures…
View original 39 more words
The dish requires about 40 minutes or so of foresight before you can consume! If you have the ingredients! It depends how many potatoes you are using. The Recipe does not give specific amounts. If you are not experienced with a recipe without specific amounts you might need to ask someone more experienced in the kitchen for help.
Or do what I do! ¡GOOGLE! It depends on how many people you are serving.
Had never heard the term ‘Glug’ before so I did the usual; Googled it! 😎
This is a recipe I never would have made forty-five years ago as a very young bride. ☺️ 😉 😊
Garlic Roasted Crushed New Potatoes
*Glug is about two tablespoonfuls. Depends on the exact recipe of course. Could be three tablespoonfuls depending on the amount of ingredients. It depends on how many potatoes are you using!
*Prepare a tray; Assume it means greasing tray with butter or using Parchment paper.
Preheat your oven to 392F just before your potatoes are done. It will depend on how fast your oven heats.
1. Boil your new potatoes until you can easily prod them with a fork (15-20 mins).
2. Just before your potatoes are done start preheating your oven to 392F. (200C)
3. Crush a good few cloves of garlic using the side of your knife and remove the bottom (stalky bit) of the cloves before placing them on a baking tray with a large *glug of Olive oil and some Salt and Pepper. Go heavy on the salt if you can.
4. Once your potatoes are sufficiently boiled; Drain and place on your *prepared tray before pushing down on each of them with a fork to break the skin and flatten them slightly. “Some Cook’s save the potato water for future use if you want gravy.”
5. Give them a jiggle 🙄 about to fully coat in oil and seasoning before placing in the oven on a tray until crispy. (15-20 mins). Serve hot! 🤗
Top Tip: A sprig or two of fresh rosemary works really well with the garlic should you have some to hand.
Originally posted on Never Too Experienced:
These are my latest quick fix when I fancy something savory with some bite. I would have loved to have given the impression that I serve these up beautifully on a platter when guests come round, but, in reality, I knock them up while multitasking and usually shovel them in my mouth from a bowl with only a fork. I’m one classy bird.
They are so easy to make they just require about 40mins of foresight before you can consume:
- Boil your new potatoes until you can easily prod them with a fork (15-20mins).
- Just before your potatoes are done start preheating your oven to 200DegC.
- Crush a good few cloves of garlic using the side of your knife and remove the bottom (stalky bit) of the cloves before placing them on a baking tray with a large glug of oil and some S&P. Go heavy on the salt.
View original 71 more words