Happy Memorial Day!
May. 30th, 2011 08:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ramblin_rosieI'm especially remembering my Grampa, who was shot by a sniper in France, and my Granddad, who was a gunner's mate in the Coast Guard. God bless all those who put their lives on the line for our freedom and those whose love went (and still goes) with them.
In other news: I have another kitchen chemistry success to share! Took a bit of trial and not too much error, but here it is: (behind the cut to spare f-lists, though it's not terribly long)
Super-Simple German-Style Creamy Potato Soup
Disclaimer: This is rather oversimplified. The version that inspired it is made with riced potatoes, cheddar, and probably all kinds of other seasonings I couldn't pinpoint. But it's fast and tasty and very filling, and I figure we all need a few of those dishes in our cooking repertoires.
1 package Idahoan Baby Reds instant potatoes
1 small link German sausage (I used Opa's Smoked Beef)
3 Tbsp. margarine or butter
1/2 c. low-fat milk
2 c. boiling water
Cut up the sausage as finely as possible and heat it through in a microwave-safe serving bowl. Empty the package of instant potatoes into the bowl and add the water, milk, and margarine. Stir well until the margarine has melted and let stand a few moments to see whether the consistency is soupy enough. If not, add more milk and heat briefly in the microwave. Season to taste (I used Lawry's Seasoned Salt). If desired, serve topped with shredded cheddar and cubes of pumpernickel.
I would guess that this comes out to around 4 cups and would serve 2-3.
And in other other news, I've just gotten a major project for work and am likely to be around even less than usual. Sorry. Big Bangs are still on, though, and I may have a Memorial Day ficlet to post shortly.
In other news: I have another kitchen chemistry success to share! Took a bit of trial and not too much error, but here it is: (behind the cut to spare f-lists, though it's not terribly long)
Disclaimer: This is rather oversimplified. The version that inspired it is made with riced potatoes, cheddar, and probably all kinds of other seasonings I couldn't pinpoint. But it's fast and tasty and very filling, and I figure we all need a few of those dishes in our cooking repertoires.
1 package Idahoan Baby Reds instant potatoes
1 small link German sausage (I used Opa's Smoked Beef)
3 Tbsp. margarine or butter
1/2 c. low-fat milk
2 c. boiling water
Cut up the sausage as finely as possible and heat it through in a microwave-safe serving bowl. Empty the package of instant potatoes into the bowl and add the water, milk, and margarine. Stir well until the margarine has melted and let stand a few moments to see whether the consistency is soupy enough. If not, add more milk and heat briefly in the microwave. Season to taste (I used Lawry's Seasoned Salt). If desired, serve topped with shredded cheddar and cubes of pumpernickel.
I would guess that this comes out to around 4 cups and would serve 2-3.
And in other other news, I've just gotten a major project for work and am likely to be around even less than usual. Sorry. Big Bangs are still on, though, and I may have a Memorial Day ficlet to post shortly.
