Happy Tuesday! I hope you all had a warm and fuzzy Thanksgiving! Ours was particularly stress-free and delicious. It was a terrific small gathering of old friends and family. The food came out very well, if I do say so myself. And the children are now all finally old enough to entertain themselves and allow the adults to eat, drink and be merry.
And though I'm still trying to get back into the swing of the whole non-vacation/pre-Christmas thing, I do have a few Random Tuesday Thoughts.
It's a site where you can take a quiz (I love them quizes) in which you get to decide who said it, Adolf or Taylor? You'll find such words of wisdom as "Hate is more lasting than dislike." But who said it? You'll have to go take the quiz and find out. I scored a 6 out of 10 - it's much harder than you'd think.
Jude found this video. It's the answer to the ridiculous song/question "What Does the Fox Say?" Turns out, foxes gekker. Who'd a thunk?
I think this is something to keep in mind when planning teacher holiday gifts...
I have to say, the mashed potatoes I made this year for Thanksgiving were the best I've ever eaten. Really. I swear. It sounds super simple, but the combination of the buttermilk and the browned butter is amazingly rich. I suggest that you copy this out and put it in your Save For Next Year file...
Browned Butter Mashed Potatoes
3/4 cup butter
4 lbs potatoes, peeled and cut into 2-inch pieces
1 tbsp. salt, divided
3/4 cup buttermilk
1/2 cup milk
1/4 tsp. pepper
Cook butter in a 2-qt. heavy saucepan over medium heat, stirring constantly, about 6 to 8 minutes, or just until butter begins to turn golden brown. Immediately remove from heat and pour into a small bowl (butter will continue to darken if left in the saucepan). Remove and reserve 2 tbsp. browned butter.
Bring potatoes, 2 tsp. salt and water to cover to a boil in a large saucepan over medium-high heat. Boil 20 minutes, or until tender. Drain. Reduce heat to low. Return potatoes to pan, and cook, stirring occasionally for 3 to 5 minutes or until potatoes are dry.
Mash potatoes with a potato masher. Stir in remaining browned butter, buttermilk, milk, pepper, and remaining 1 tsp. salt, stirring until blended.
Place in a lightly greased 2 1/2 qut. ovenproof serving dish. If you are serving immediately, drizzle with reserved browned butter. Serve. If making ahead (which I did), hold off on the reserved brown butter. You can cover and chill up to 2 days. Let stand at room temperature for 30 minutes, then bake, uncovered at 350 degrees for 35 to 40 minutes or until thoroughly heated. Warm up the reserved brown butter and drizzle over the baked potatoes.
So damned decadently yummy that you won't be able to stand it.
This is damned silly, but it made me giggle...
You know how when you first date a guy you think about what your name would be if you married him? If your name would sound good together with his? Well, check out these unfortunate pairings. Some of the most dreadful...
That's the randomness for today. Go visit Stacy and the others.