hand cut fries – at home…

Hand cut fries are something you can make at home. Seriously.

Want to know why making them at home is not only possible, but better than out?

1. If your like me and live 25 minutes from the nearest restaurant, well, it just makes sense to know how to make them. And if your a city/town dweller, well, what’s the harm in knowing how?

2. You can choose to go organic, plus your oil will be super fresh (unlike most restaurant deep fryers which cook up all sorts of foods, sometimes for days, with the same oil…).

3. They will cost you a fraction of the cost of going out.

4. They will be made with love.

…revel in the simplicity of homemade hand-cut fries…you’ll wonder why you don’t make them more often…

Here’s what you’ll need;

Print this recipe!

Russet potatoes (I actually used yukon golds and they worked just fine and were delicious!) – quantity depends on how many you’d like to make. I used about 12 smallish potatoes – russets are larger, so less would be needed.

My suggestion, cut up 3 russets and see how much you end up with – if you need more, cut up another, if its enough, perfect. If it’s too much, store cut potatoes, covered with water, in the fridge for up to two days. Who says you can’t have fries (homemade) twice in one week?

Coarse salt or sea salt

High heat oil – I use sunflower oil. Peanut oil works well too.

A pot for frying. I use my wok or cast iron frying pan. Any heavy bottomed or deep heavy bottomed pot will do.

You’ll also need a slotted spoon, some brown paper (think paper bags), a tea towel (or two), a candy/frying thermometer (if you don’t have one, don’t fret), and (if making a few batches) a cooling rack (with baking sheet placed underneath) to store cooked fries on while keeping warm in the oven…

Here’s what you’ll need to do;

Fill a large glass or ceramic bowl, half-way, with cold water.

Slice potatoes into the thickness and length you like – here’s yet another added bonus – you choose how thick or thin to make them!

As your chopping away, place the cut pieces into water, in bowl. This helps release their starch as well as prevent browning. Add more water as necessary…

Once all potatoes have been cut and covered with water, pour cut potatoes into a colander and drain cloudy water. Refill bowl with fresh cold water. Add potatoes again. Continue this until water is no longer cloudy. Two or three times should do…

Drain water again, though now, place cut potatoes onto a tea towel and thoroughly dry. Remember, water and oil do not mix. So, if you need to use a second tea towel to ensure their super dryness, do so.

While your drying the potatoes, get the oil heating up. You’ll want to use enough oil to cover the potatoes, yet not so much that the oil would bubble over once heated up with potatoes in…trouble for sure…

*be sure to leave enough space at the top of the pot for the bubbling hot oil and the potatoes – do not overfill your pot.

If you have a candy or frying thermometer, great, use it. The oil should be between 350 degrees F and 375 degrees F. If you don’t have such equipment – don’t fret. If you drop a 1″ cube of white bread into the oil and it browns in 60 seconds or less, your up to temperature. You can also try tossing a cut potato slice into the oil, if it starts to sizzle, a lot, well, it’s probably up to temperature… if it doesn’t, let it heat up some more…

The key is to not overcrowd the pan.

Too many and the oil will cool and the fries will absorb too much oil and become soggy. Too few and they fry up super fast – almost to the point of burning…so best to cook in smaller batches, leaving enough room around each piece to allow for proper cooking.

Once potatoes have been added to the hot oil, increase heat, slightly, to compensate for the heat absorption from the fries…Keep an eye on them as they cook. Stirring occasionally and regulating the heat as necessary.

Once the fries look nice and browned, remove with slotted spoon and place on paper bags/paper. Salt generously.

Turn heat slightly down while removing. Once all fries have been removed, increase heat again to bring back up to temperature and repeat the process all over again…

I place the salted and cooked fries onto my cooling rack (seems to prevent them from getting soggy) which is also placed over a cookie tray (to catch the ones which fall through the ‘cracks’) and then tuck them into the warmed oven (200 degree F) until all fries have been cooked or all food is ready to be served…

This recipe can also be used with sweet potatoes – sweet potato fries – YUM!

What do you like your fries with?

I like mine with fried fish – fish ‘n chips – dipped in organic ketchup and malt vinegar. Super deliciousness – at home…

Enjoy!

two tacos please

People love tacos! I’m one of those people…

Tacos can be as simple or complex as you’d like.

My two favorites are black bean and sweet potato tacos and fish tacos with cabbage.

Here’s how I make my black bean tacos;

I season my homemade black beans with finely chopped sauteed onions, a bit of garlic, a heaping dash of cumin, salt pepper and a bit of chipotle and the juice of two freshly squeezed limes – or more, depending upon the quantity.

I mash up some cooked sweet potatoes to make sweet potato mash. I just add a bit of salt while mashing.

I heat up a few organic hard corn shells and assemble chosen ingredients.

Ideas for taco fillings;

goat cheese

avocado

salsa

sauteed mushrooms

raw greens – lettuce, spinach, swiss chard (shredded)

cheddar cheese

walnuts (so good!)

guacamole

refried beans

roasted peppers

seasoned chicken

shredded steak

battered and fried fish

Let your mind go wild – add what you like…keep it vegetarian or not…

What kind of tacos do you like? Hard or soft shells? Flour or corn? The options are endless…

Enjoy

simple living

If you’ve been with me for awhile, then you know I love cooking, baking, gardening and the dump!

Yes, the dump.

Well, it’s not actually the dump, it’s actually a transfer station, but I lovingly (though incorrectly) refer to it as the dump. It’s just what I call it.

It’s where I take my trash and recyclables. I’ve lived in a few areas (and states) where residents can choose to use a service or take care of their own trash, meaning, go to the transfer station (dump) themselves.  I’ve always opted for the later. Why?

Well, first off, it’s free, secondly, it’s no big deal for me to take care of myself (and my trash, which, by the way is quite minimal…) and usually, there is an area for ‘free’ items.  It’s an area where residents can leave unwanted, yet good items, for others to take and enjoy…what’s not brilliant about that? My town has such a place.

I call it the ‘freebie barn’. I love it. Lots of residents do. I have found countless items there…toys, shoes, dishes, beach toys, chairs, tables, televisions, radios, rugs, silver ware (real silver), glasses, fabric, grills, telephones, old cameras … the list goes on and on – sometimes I look around my house and think, ‘Wow, I’ve scored so much cool stuff, for free!’ I love the dump.

It’s second hand stuff, without the price tag. Squeamish about second hand? Well, if you’ve ever eaten at a restaurant or slept in a hotel – you’ve experienced, ‘second hand’… get over it.

More areas need this resource. There are too many things being wasted. Lots of people would just love to have what others are ‘throwing away’ – too many good things (and well made things) get ‘tossed’ simply because another tires of it…thankfully, where I live, good things don’t go to waste.

So, the next time your driving down the road and see a table or chair on the side of the road and it’s got great lines, is well built and could use a good clean or a fresh coat of paint – don’t think twice. Pick it up. Fix it up. And enjoy it.

Why not? You’ll not only save yourself some money, (while adding to or changing your living space), but you’ve repurposed a completely good and useful piece of furniture or whatever it may be, that someone else simply tired of...don’t let well made items go to waste. Use them and enjoy them!

Here’s a look at a few things I’ve recently scored for free from my local transfer station…

Vintage toys are always fun to find. This piece is great. All parts work, the bell dings (without batteries!) while the elevator moves up (and down) and it’s great fun for Finn to push his cars up and down the ramps while allowing ‘passengers’ on and off the elevator.

When you live near the beach, one can never have too many beach chairs. I love how low these are – perfect for sitting at the waters edge…cocktails anyone?

I have scored such a variety of glasses from the dump and here’s a few more I’ve added to my never ending collection…one can never have too many glasses either…I love entertaining and having a plethora of glassware to choose from – and if one breaks (which, they inevitably do), I don’t fret…I will always find more…again, cocktails anyone?

Now, these were a fabulous (and serendipitous) find. Finn has been enamored with mowing the lawn (and we have a BIG lawn to take care of)…though, he’s only 3, so no real mowers, for a long time…though he’s been asking for a toy mower (his own mower)… most are plastic and I didn’t want to buy plastic (there’s too much plastic as it is, without consuming it, new!) so when we found this one (above) – he and I were so happy! He, because he finally had his mower and I, because we’ve recycled it (despite it being plastic), and we will recycle it, again. The red mower in the back, I also picked up! It needed a new spark plug and that’s it – it started right up – $200 mower, free. Love it!

Here’s the real mower again and the wheelbarrow in the back, was also, you guessed it, free.

This (plastic – I know) tool tray we also picked up with these fun tools (below)! I know, more plastic (frightening!), but at least it’s being re-used – even the drills (below) still had (good) batteries in them! What?

Now, I much prefer wooden toys (that is all I choose to buy) so when I spotted all these (below), I had to pick them up! Great additions for play dough play…not only does Finn enjoy working with play dough, but he also enjoys helping me make it! It’s very simple (and fun) to do, see here.

So while second hand may not be for everyone, it is for me.

It’s great for the planet and great for my wallet. You don’t have to spend a lot, to have a lot.

Do you love second hand things as much as I do? If so, I’d love to hear from you!

Share your thoughts, finds and most favorite ‘scores’ below.

enjoy.

how does your garden grow?

Mine has been up and down…the weather has been anything but stable…covering, uncovering, planting, re-planting, attempting to harden-off young plants, though not too soon as we’ve had such cold, wet weather – though tomorrow the forecast is calling for 80+ degrees! What?

Todays weather was extraordinary! So while Finn napped I quickly planted nasturtiums and zinnias outside and started to transplant leeks, but the nap did not last long enough…there is always tomorrow and tomorrow will be sunny again…thankfully!

Here’s a glimpse at what is growing…

baby lettuce

more baby lettuce
   aka mesclun mix

baby spinach

close-up baby spinach

young kale

swiss chard beginnings

tomato plants

cucumbers in waiting

Every garden needs a scarecrow, right? Hat and flannel, from the dump, of course…

Unfortunately, too many of these have made their way into the garden…too many – where do they all come from?

first harvest

The first harvest of spinach was such a treat! It was a small harvest, but oh so appreciated…there’s nothing like picking veggies, out of your own garden, and then using them, immediately!

So much work, though so worth it…don’t have enough space for a backyard garden? Try container gardening…especially for the more expensive vegetables and herbs like tomatoes and basil. One plant can yield so much, why not give it a try?

Though, I must admit, I’ve had no luck with my red onions. I started them, in the ground, from seed and they never germinated… I’ve never grown onions before and this year, it seems I won’t be either…any suggestions?

Just because something doesn’t go according to plan the first time, it doesn’t mean you shouldn’t try again. Gardening is so much about trial and error and learning from others, why not start now? You can grow incredible vegetables and save money – all the while knowing what is in your food as well as where it came from…you can’t put a price on that.

enjoy and happy gardening!

blueberry muffins

Looking for something to do on a rainy day?

Why don’t you bake muffins? Blueberry muffins!

They are super easy, yummy and perfect for breakfast or as a snack. They can be frozen for another day or enjoyed immediately, still warm, and slathered with butter… or given as gifts…what friend wouldn’t just love a dozen of freshly baked muffins?

So why don’t you get out your muffin tins and get going!

Blueberry Muffins

Print this recipe From the Joy of Cooking – All About Breakfast & Brunch

makes 12 muffins

Assemble Ingredients;

2 cups all-purpose flour

1 tablespoon baking powder (aluminum free)

1/2 teaspoon salt

2 large eggs (don’t fret if you don’t have ‘large’ eggs – use what you have)

1 cup milk (or cream – you decide the richness)

2/3 cup cane sugar or light brown sugar (try not using white sugar)

4 tablespoons warm, melted butter

1 teaspoon vanilla

1.5 cups fresh or frozen blueberries

Here’s what you need to do;

Grease or line with paper/silicone muffin cups for 12-cup muffin, standard muffin pan…

Whisk together in a large bowl;

flour (2 cups)

baking powder (1 tablespoon)

salt (1/2 teaspoon salt)

Whisk together in a seperate bowl;

eggs (2 eggs)

milk (1 cup milk)

sugar (2/3 cup light brown/cane, white if necessary)

butter (4 tablespoons warm, melted butter)

vanilla (1 teaspoon)

Add ‘wet’ mixture to the ‘dry’ mixture, until just blended, moistened. Don’t over mix – batter should not be smooth…add the blueberries (1.5 cups), gently…

Divide the batter among the muffin cups. Careful not to overfill or underfill – nearly to the top, without going to the top…Sprinkle brown/cane sugar on top.

Bake for about 15-20 minutes, or until toothpick inserted in a few muffins, comes out clean…

Let cool 15 minutes on cooling rack before removing.

Serve warm, with butter or as is…

enjoy the weekend!

(and the muffins!)

PS. The cooling rack and the cook book were picked up, for free, from my local transfer station…I just love that place!

(:

white bean cutlets save the day

Thankfully, the official last frost date has passed…though, only two days prior to ‘the’ date, we had a frost warning – what? – it’s May, practically June, what’s with this frost advisory?

I couldn’t believe my ears.

Frost advisory?

‘Are you serious?’, I said, out loud, to no one…but the radio…

My immediate next thought was, ‘Well, if this is true, I better go cover the greens in the garden and get cooking – something to not only warm our tummies, but our sprit as well’, so that’s just what I did.

I decided to make white bean cutlets.

They are a lovely blend of warming herbs, fresh bread (crumbs) and sublime white beans…add to this loveliness, chopped carrots, celery and chives and well, you’ve got cutlet love…

Top it all with mushroom gravy and serve alongside freshly steamed, buttered green beans and you’ve got the perfect solution to the ups and downs of spring in New England.

This dish is both for warming and soothing…just what the body (and mind) needs when facing the reality that in the morning there just may be frost on the ground – despite the fact that June is only 12 days away (well, it was when this was written)!

White Bean Cutlets

adapted from savvyvegetarian

Print this recipe!

Ingredients

2 cups white beans rinsed and drained (try preparing yourself from dried)

1 Tbsp. olive oil

1 Tbsp. fresh ginger, minced

2 garlic cloves, minced

1 good pinch freshly chopped chives (or two scallions, chopped)

1 celery stalk, finely chopped

1 carrot, finely chopped

1/2 tsp. paprika

1/2 tsp. cumin

1/4 tsp. fresh thyme

salt and freshly ground pepper to taste

2 Tbsp. parsley, chopped

1/4 cup flour – not all may be needed – any flour will work

1 cup finely chopped fresh breadcrumbs*

* no breadcrumbs?  No problem, chop and whiz bread pieces/slices with crusts in food processor. No processor? Simply rip and finely chop bread and crusts. No bread? Try this yeast free recipe. 

I’m all about being resourceful… (: One has to be when living milessssss from town

Here’s what you’ll do

1. Heat oil on medium/low in heavy bottomed fry pan.

2. Saute carrot and celery until soft, about 5-8 minutes.

3. Add all herbs and spices, except parsley, to fry pan and saute another 2-4 minutes. Constantly stirring…

4. Place cooked and rinsed beans in food processor, add sauteed veggies and spices, parsley, salt, pepper and bread crumbs into processor and combine just until mixed.

5. Add flour, 1 Tbsp. at a time until mixture is thick enough to form patties. aka, cutlets.

6. Form into patties and let chill one hour in fridge.

7. Heat oil in fry pan and fry each 6-8 minutes each side, until nicely browned.

8. Top with Vegetarian Mushroom Gravy.

Vegetarian deliciousness served up in a cutlet…feeds not only the body, but the soul as well…

Enjoy

PS. If you omit the milk and butter in the gravy, you’ll have a delicious vegan recipe too!

these old drawers

While walking past the wood pile, out of the corner of my eye, I spotted two drawers. Two drawers that were obviously old, yet useful and practical for what I had in mind.

These beauties in disguise were tossed atop dilapidated doors, scraps of wood, disintegrating decking, bait tainted pallets, broken chairs – wood rubbish – they were part of the enormous pyramid shaped mound of wood – known around here as the ‘wood pile’.

 

I knew, instantly, I had to have them. They had to come home with me. Just like this had to come home with me a few weeks ago too…oh, the things I drag home…

So, I stepped carefully onto a few bits of heaped rubble and then steadied myself while leaning in to reach them. I picked each one up, inspected more closely and decided, yes, they are worth taking…they were haggard (obviously), but I saw their potential; train track storage.

Finn loves trains. Train play is so much more fun now that Finn has a train table (Michael built it). Assembling wooden train tracks on floors which are anything but level (we live in a 200+ yr. old Maine farmhouse), is a struggle no child or parent should experience – children’s train tracks should not require shims…nor elicit tears…

So, now that the train table has been built (thanks Michael!), a whole new love of train play has ensued and more storage was needed…especially since we’ve recently scored all this track and plethora of bridges; also picked up for free during one of our weekly jaunts to our local transfer station…

We had quite a bit of track and accouterments already, though train play can always be expanded upon…

In come these old drawers…

They were the perfect width, depth and height to fit under the newly built train table. And the best part of all was that one of the drawers already had partitions! Organizing the  track types, while making them easily accessible has never been easier!

Yeah for the dump! (:

A bit of wood putty, a light sanding, two coats of paint, a little help with the castors and some fun contact paper and Finn now has some super cool track storage, which fit perfectly under his custom train table…and best of all, they make organizing and accessibility easy and fun – especially for a three year old!

Recycling and re-inventing at its best!

 

Try this idea under a bed or anywhere low drawers would fit…storage solutions made affordable, easy and fun.

enjoy!