Friday, February 20, 2015
Home Canned Potatoes ~ On the Wild Side
We were to get a low of an actual temperature of -15°F last night, but it we may have hit -17. We were told the wind chill could be as cold as -23°F last night.
Okay, okay. I retract on saying I wanted this month to slow down so I can meet goals. It can speed right back up and pass on by. I'm so ready to get out of "dodge" right now.
Almost every school closed today, so I actually slept in this morning. I decided to make blueberry pancakes for breakfast.
Yesterday I had to open my bill paying folder.
I figured it was due time to open my "Christmas" bottle of Baileys too.
Yesterday, I also opened a few jars of home canned potatoes. We've tried them in soup/stew, mashed, and fried on the stove top, so this time I roasted them in the oven with rosemary.
I rinsed and sliced them up a bit, tossed them in olive oil, rosemary and salt, and they worked very well this way (vs. fresh potatoes).
Our favorite way to cook them so far, is with olive oil on the stove top. They are not mushy like they were when we froze some one year for hash browns.
If I have a good harvest this year, I will still freeze a few bags to take camping. They help keep the ice chest food cold, and they fry up nicely for any meal over the campfire.
I decided to go on my "wild side" and.....
soak black beans and pinto beans together. I'll be sauteing some onions and garlic to cook these in the crock pot today. These get eaten up so fast that I don't freeze them anymore. They make delicious breakfast, lunch or dinner burritos, and of course make a nice dip for tortilla chips. They make a nice side dish with rice to go with other meals also. I think this time we'll try mixing beans with cooked millet (vs. brown rice).