i had a lovely time picnicking by myself this past afternoon! ethel even made her way up a hill! i listened to Local Natives and Tuung! I ate a delicious turkey and cheddar sandwich on rosemary parmesean bread with spinach, and fruit salad (bananas, granny smith apples, blackberries, cantaloupes, and strawberries), and iced tea. i read some of Faulkner’s the sound of the fury and i laid in the sun! then i rode ethel home and watched house. i babysat after that, and then i got home, about an hour ago and had this sudden urge to make popovers and thinly baked potatoes! below are the recipies to both delicious dishes!
spring time popovers
1 cup of all purpose flour
1 1/2 teaspoon motron salt
2 large brown eggs
1 cup of whole milk
1 tablespoon melted unsalted butter
preheat your conventional oven to 400 degrees, and keep muffin tin inside oven until preheated. while oven preheats take all ingredients and combine in blender, food processor, or by hand. grease warm muffin tin and pour batter into each cup about half way to 3/4 of the way full! then put in oven and bake for 40 minutes. when removed from oven, cut a slit in the top of the popover so steam can escape! serve with fresh strawberries! (makes 6-9)
thinly baked potatoes
1/2 a red potato
3 tablespoons of olive oil
a healthy dash of motron salt
a healthy dash of fresh ground black pepper
a handful of shredded parmesean or cheddar cheese
thinly slice your half potato into circles no thicker than 1/8 of an inch, 1/16 is ideal. place into a baking dish, and overlap them. drizzle potatoes with olive oil, and then add salt and pepper. shake around in the dish to ensure proper mixing. bake in a 400 degree oven for 25 minutes. when finished, sprinkle with shredded mozzarella or cheddar cheese and have a side of ketchup handy!
enjoy the grub!