Some realities hit harder than others. After falling asleep on the couch in mid-movie, The Hubs wakes me up.
TH: Babe, why don’t you go to bed….since you can’t even stay awake until 9pm.
M: Gah! I know! I’m so old!
TH: It’s pathetic is what it is.
M: **hangs head and slinks off to bathroom to brush teeth with newly acquired electric toothbrush that I bought on my dentist’s recommendation**
Did I mention that I just turned another year older?
I hope y’all had a blessed weekend. I truly did. Life sure is different when you opt to spend your birthday weekend going on nature hikes, perusing garage sales, and staying home while The Hubs cooks you a wonderful birthday dinner. I wouldn’t trade it for anything!
Song of the Day
Life’s Been Good by Joe Walsh. “I can’t complain, but sometimes I still do.”
Book of the Day
Ford County by John Grisham. This is a collection of seven short stories set in Ford County, Mississippi, the setting of A Time to Kill. I don’t think I have ever read anything by Grisham that hasn’t had me absolutely hooked from the very beginning, and this one is no different. 5 stars on Goodreads.
Recipe of the Day
Homemade Tater Tots via http://www.damndelicious.net. The Hubs and I made these last night, and I was frankly stunned at how well they turned out. Who knew that dill and oregano could make a tot so damn delicious (pardon the pun)?? And, it wasn’t as much work as I had anticipated.
- 2 pounds russet potatoes, peeled
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried dill
- Kosher salt and freshly ground black pepper, to taste
- 1 cup vegetable oil
- 2 tablespoons chopped fresh parsley leaves
- Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
- Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
- Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
- Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
- Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
- Serve immediately, garnished with parsley, if desired.*