Beautiful Cabinets Do Not A Kitchen Make
It's a blessing and a curse, I tell you. A blessing and a curse.
Cabinets are gorgeous. Love them. It was very nice (understatement of the month) to move all of the formerly-in-the-kitchen stuff out of the living room where it had been living back to the kitchen.
But.
No oven. No running water. I feel like I'm living a made-for-tv movie about the humble origins of a country and western star.
If I were to be doing any cooking, this is what I'd be making.
Mashed Potato Casserole. Really, how could you NOT make this?
You can also sprinkle fromage, and cover with tin foil, saran wrap, tyvek house wrap, and Teflon tape to keep freezer burn out, and stash it in the freezer for a rainy (premenstrual) day. But you'll have to bake it longer.
Surgeon General's warning: You will not care about carbohydrates or hardening of the arteries while you are eating this. It's best to have a trusted friend nearby to peel you away from the dish and pry the large-sized serving spoon you'll be eating it with out of your greasy fist after an agreed upon period of time has elapsed.
From Back to the Table, by Art Smith, formerly Oprah's food bitch - and how's that for a job description. Now he has a restaurant. Although on her show, Oprah did claim full credit for him having a restaurant. Still, I amafraid of impressed by Oprah. It's a mystery.
Cabinets are gorgeous. Love them. It was very nice (understatement of the month) to move all of the formerly-in-the-kitchen stuff out of the living room where it had been living back to the kitchen.
But.
No oven. No running water. I feel like I'm living a made-for-tv movie about the humble origins of a country and western star.
If I were to be doing any cooking, this is what I'd be making.
Mashed Potato Casserole. Really, how could you NOT make this?
- Put the rack in the center of the oven. Preheat oven to 350.
- Butter the bejeesus out of a 13 x 9 pan.
- Boil 4 lbs yukon gold (whatevah) potatoes, peeled, cut into chunks. Bring potatoes to a boil over high heat, then reduce to medium low. Simmer until potatoes are tender...about 15 minutes.
- Drain.
- Return to pot. NO...THE POT. Naughty monkey.
- Mash potatoes until "chunky" - I realize that sounds gross, so I'll just recommend that you mash them but not completely - with a hand-held mixer.
- Add 8 oz light cream cheese, room temperature (whatevah) and cut up lest you clog the mixer and have to jam your fingers into cream cheese.
- Add 3/4 shredded sharp cheddar cheese, 2/3 c. milk, 2 TB unsalted (isn't everything better WITH salt? If you're going for the butter, why not add the salt? I don't get it) butter, some salt (see??? You added salt anyway? Why not just cut out the middleman??) and pepper. Freshly ground, so it says, but seriously, life is short.
- Mix until smooth. Dechunkify, if you will.
- Stir in 2 TB fresh chives.
- Spread in the baking dish and top with the remaining (holy crap that's alotta cheese) 3/4 cheddar shredders.
- Bake her up until cheese is melted and the whole shebang is heated through. Probably about 30 minutes.
- Serve hot.
You can also sprinkle fromage, and cover with tin foil, saran wrap, tyvek house wrap, and Teflon tape to keep freezer burn out, and stash it in the freezer for a rainy (premenstrual) day. But you'll have to bake it longer.
Surgeon General's warning: You will not care about carbohydrates or hardening of the arteries while you are eating this. It's best to have a trusted friend nearby to peel you away from the dish and pry the large-sized serving spoon you'll be eating it with out of your greasy fist after an agreed upon period of time has elapsed.
From Back to the Table, by Art Smith, formerly Oprah's food bitch - and how's that for a job description. Now he has a restaurant. Although on her show, Oprah did claim full credit for him having a restaurant. Still, I am
I can hear the Domestic Goddess moaning from here...
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OH MY GAAAAAAAAHHHHHHHHH!!!!!!!!!!
THANKYOUTHANKYOUTHANKYOU!!!!!
*DG doing the happy dance*
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