i got my hands full
and this one's gonna own me
Apparently quoting song lyrics and writing bad poetry counts for some form of relief , so humor me please . I'm back to black ! or ash brown / grey if we are to be so specific . Looks black in photos though so black works really .
i'm constantly stuck in a perpetual sloth state and therefore require a constant reminder ;
time is not infinite , and when penning goals down i expend a more sustainable amount of effort achieving them so here goes:
-to getting my tiger painting , harley quinn sketch and card designs settled by month end or mid september
this long weekends have been a blast though !
albeit a little unproductive but i relish lazing on my bed .
HAHA - side note , i've more or less settled my expenses , finished a novel , and re-doubled my culinary efforts .
i made a really huge rosti on saturday using a total of 5 potatoes and here's half of them in the frying pan:
it was surprisingly easy , although slightly troublesome but mostly importantly , a success .
... which reaffirms my opinion that i definitely make a much better cook than baker .
haha anyhoo you only need potatoes , butter and oil to make a rosti
topped mine off with a sunny side up and sour cream and used this recipe
excerpt from the site (cue recipe link above) :
2 medium-sized waxy potatoes
1 tbsp butter
1 tbsp goose fat
1. Parboil the potatoes in salted water until just tender, but not soft. Allow to cool, and chill for at least a couple of hours.
2. Coarsely grate the potatoes and season. Heat half the fat in a small, heavy-based frying pan until sizzling, and then add the grated potato, allow to cook for a couple of minutes and then shape it into a flat cake, pressing down as lightly as possible. Allow to cook for a couple of minutes, then gently shake the pan to loosen the potato.
3. Continue to cook for about 10 minutes until golden and crisp, then place a plate on top of the pan and invert it so the cake sits, cooked-side up, on the plate.
4. Add the rest of the butter and goose fat to the pan and, when hot, slide the potato cake back into the pan the other way up. Cook for another 10 minutes, then serve.
i did it without the goose fat and without chilling (step 1) for a couple of hours . i chilled them for minutes tops . also no shaking of the potatoes (step 2) nor plates on top of the pans (step 3) . eheheh , well , verified that it still worked regardless .
okay gtg . bai !
and this one's gonna own me
Apparently quoting song lyrics and writing bad poetry counts for some form of relief , so humor me please . I'm back to black ! or ash brown / grey if we are to be so specific . Looks black in photos though so black works really .
i'm constantly stuck in a perpetual sloth state and therefore require a constant reminder ;
time is not infinite , and when penning goals down i expend a more sustainable amount of effort achieving them so here goes:
-to getting my tiger painting , harley quinn sketch and card designs settled by month end or mid september
this long weekends have been a blast though !
albeit a little unproductive but i relish lazing on my bed .
HAHA - side note , i've more or less settled my expenses , finished a novel , and re-doubled my culinary efforts .
i made a really huge rosti on saturday using a total of 5 potatoes and here's half of them in the frying pan:
it was surprisingly easy , although slightly troublesome but mostly importantly , a success .
... which reaffirms my opinion that i definitely make a much better cook than baker .
haha anyhoo you only need potatoes , butter and oil to make a rosti
topped mine off with a sunny side up and sour cream and used this recipe
excerpt from the site (cue recipe link above) :
2 medium-sized waxy potatoes
1 tbsp butter
1 tbsp goose fat
1. Parboil the potatoes in salted water until just tender, but not soft. Allow to cool, and chill for at least a couple of hours.
2. Coarsely grate the potatoes and season. Heat half the fat in a small, heavy-based frying pan until sizzling, and then add the grated potato, allow to cook for a couple of minutes and then shape it into a flat cake, pressing down as lightly as possible. Allow to cook for a couple of minutes, then gently shake the pan to loosen the potato.
3. Continue to cook for about 10 minutes until golden and crisp, then place a plate on top of the pan and invert it so the cake sits, cooked-side up, on the plate.
4. Add the rest of the butter and goose fat to the pan and, when hot, slide the potato cake back into the pan the other way up. Cook for another 10 minutes, then serve.
i did it without the goose fat and without chilling (step 1) for a couple of hours . i chilled them for minutes tops . also no shaking of the potatoes (step 2) nor plates on top of the pans (step 3) . eheheh , well , verified that it still worked regardless .
okay gtg . bai !
