…cooking al la queen

I love gluten-free cooking because the art responds well to my wit and whimsy. I have no culinary training, therefore I’m not constrained by any set of rules or recipes, and that makes my gf cooking always new and stimulating. This attitude keeps the repetition at bay and makes every meal exciting—for there may never be another creation quite like the last, and if there were, I have such a short memory, I wouldn’t recall it anyway.

Hey, I’ve salvaged another ruined meal. I decided to whip up instant potatoes for supper. I boiled the water, added butter, milk and salt, and then dumped in the last of the potato flakes. Oops, a little thin.

In retrospect, I should have added onion and parsley and called it soup, but I wanted mashed potatoes. So, I pulled out the few potatoes I had left and snapped off their feelers. After peeling, slicing, boiling, and mashing, I made the mistake of adding them to the soup. Still soup, yet even more of it!

Resolutely not wanting soup, I put them in the oven to bake off some of the water. Meanwhile I warmed tomato soup for supper.

The next morning when I turned on the oven to make muffins, I remembered the potatoes. Voila! They were just the right consistency for potato pancakes!

…welcome for dinner at my house anytime, Terina