Andrea’s grand-mother, the original Little Nanny, kept a diary of day-to-day events. If you wanted to know what you paid to pick strawberries the year before, she could probably tell you. When did we visit Kings Landing last? Nanny could easily find the date in her diary.
Keeping a blog is much like keeping a diary. It reminds you of all the little things in life that start to blend together into one big event the older you get. I was thinking of this yesterday while preparing lunch for Fred and Kathleen who were visiting. Pondering on how much I like preparing meals for others, it took me a moment or two to remember that I’ve prepared six sit down meals for friends and family visits since the 21st of December.
I use to snicker at the “Marthas” who keep a running diary of dinner guests and what was served. Now it sounds like a great idea. So between this blog and my dinner “journal” I’ll be able to remember what I served to who and when. It will also help me to find the recipes I followed. I’m a great one for trying a successful recipe, then not having a clue where I found it to begin with.
Two of my current go-to recipes have been baked onion dip and potato pancakes using leftover mashed potatoes. These dishes get gobbled so quickly I have not had a chance to take pictures despite the numerous times I’ve made these lately. I apologize to the original owners of the pictures I borrowed to tempt you into trying the recipes. These are quick and easy, using ingredients you usually have on hand. The type of comfort food you serve to family and good friends. They may not remember the date nor the occasion, but they will certainly remember the love.
Potato Pancakes
2 c. leftover mashed potatoes
1/4 c. flour
1/4 c. milk
1 egg, beaten
1 tbsp. onion, minced
1 tbsp. green pepper, minced
Bacon drippings or cooking oil
Salt & pepper to taste (optional)
Combine mashed potatoes, flour, milk, egg, onions and green peppers. Salt and pepper as desired. Form into 3 inch round patties and fry in bacon drippings or cooking oil. Brown on both sides. Drain and serve.
Baked Onion dip
2 cups mayonnaise
1 cup shredded cheese
2 cups chopped sweet onion
2 tablespoons grated Parmesan cheese
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
In a medium bowl, mix Cheddar cheese, mayonnaise and sweet onion. Transfer to the baking dish and sprinkle with Parmesan cheese. Bake in the preheated oven 40 to 45 minutes, or until onions are tender and the mixture is bubbly and lightly browned.
