Simple Scones

SCONES

Just the word brings back the great memories we made in England.

My best friend sent me 3 (three!) bottles of clotted cream. We found a taste for it when we went to England a couple of years ago.

So, of course, I had to make these Simple Scones sprinkled with lemon sugar.

It was a pleasure to make these. I felt like a real baker!

There wasn't a whole lot to these, and I didn't even have to break out the rolling pin. After mixing everything together, the recipe gave the option, after separating it into two pieces, of rolling out the dough or patting it into 6"-inch circles. Patting was no muss, no fuss.

When I sent my friend pictures, she asked for the recipe and immediately made them.

Here are the photos she texed me:

She had a lemon, so she was able to use real lemon zest in the sugar. I didn't have one nor did I have lemon juice, so I used lemon extract.

She also added cranberries and served them with a local jam.

Exchanging photos and throwing around ideas to change them up really brightened my day. I just wish we could have done it in person over cups of hot tea.

Making 'Tater Pancakes

This is what I do with my
leftover mashed potatoes.

I found a fun app in my phone that turned my little video into this. It's a little clumbsy, but it's fun! And these potato pancakes are so yummy and easy, you don't even have to use real potatoes from scratch. I use instant potatoes and you wouldn't even know it.

Stir an egg into your bowl of cold potatoes. Season your flour with lemon pepper (or whatever you like). Take a heaping spoon full (a little smaller than the size of the palm of your hand), drop it into the flour, then pick up the ball of potato by scooping your hands under the flour so it won't stick to your hands. Turn it over into the flour to coat the rest. I form the patty by kind of tossing it back and forth from one hand to the other. You can feel the potato flatten with every toss. If it doesn't, just pat it with your hand.

I actually fill the entire pan, cooking about a dozen at a time.

Fry the potato patties in about a half-inch to an inch or so of hot Canola oil (or whatever you prefer). I like to add a splash of Sesame Oil for extra flavor. Let them brown, then turn and let the other side brown. I found the safest way to flip them over is to use a spatula in my right hand and a big spoon in the left. I use the back of the spoon to steady the potatoes as I turn them over.

It only takes a few minutes on each side. Be sure to place them on a plate with several paper towels to help soak up the grease. Salt and pepper to taste.

This is one of my family's favorites.

And now I want some more.

A video version of my kielbasa stuff, fried golden potatoes in olive oil with Kielbasa and sweet onions, topped with cheddar and Monterey Jack cheese. Made in one of my favorite cast iron skillets.

I could fall asleep to that sizzle.

My plan is to make a cookbook for my daughters, so I've been taking photos of my not-gourmet-by-any-means things I cook. I figure after I'm gone they'll be able to recreate some of their favorites instead of lamenting as I did about missing my dad's cooking and having to experiment to get as close as I could to his version of meals I miss. I may as well do a digital version and include videos like this, eh?

 

Tonight Dawn made mini bagel pizzas!

Last night Valerie made brussel sprouts (I didn’t even know I liked them, everyone else found out they didn’t), rice and chicken. Neither one of them cook, so I’m beside myself with munchie joy!

Onions

The other day I chopped up 4 onions for one meal. I think that's some kind of record.

I cut one chunky for the kielbasa, which I sautéd in a bit of olive oil. I needed two smaller chopped onions for the potatoes I cut up into bite-sized pieces which I put in foil with olive oil and butter and baked in the oven (oops, no picture).

The last one I chopped up very small to make fried corn, something I used to make only around the holidays. I don't know why I didn't make it any other time, but I found myself making it several times this year. Go me.

The corn must drain for a bit before trying to fry it or it takes way too long to start that yummy carmelization. I put a bit of olive oil and butter in the pan, let it melt and add the onions. After they get going really well I toss in the corn. I've never timed it, but I would say it takes about 15 minutes to start seeing that nice brown color that lets you know it's ready.

The sweet Vidalias weren't overpowering, believe it or not, they just sort of melted into the food, especially the potatoes and corn. My daughters aren't crazy about onions, but they sure are crazy about that corn.