French Fries (Pommes Frites)


There are very few foods that are so universally loved and so easy to make.  So why, oh why, do we buy the flash-steamed-oil-sprayed french fries in the freezer department.  They are just not good.  Not good at all.  Why not just grab some potatoes, oil and salt and have at it.   That is all you need.  For about the price of one bag of Gon-Ho (does anyone get that? I worked on it for a bit), you can buy a bag of potatoes and a bottle of oil to fry enough for a small army. Continue Reading

Pat’s Baked Beans


Beans.  The Rodney Dangerfield of of the food world.  They get no respect.  Though poems have been written about them, they are the sort of poesy that brings unwanted parental attention upon recitation.: Beans, beans, the musical fruit …. Beans, beans, good for your heart … You can sing them both, can’t you?  Beans need the PR that prunes got a few years back … dried plums, anyone?  Though beans are highlighted in practically every cuisine worth mention, for most of us, they are relegated to side dish just meant to round out a meal.  And here I am … relegating them to side dish.  Irony.  Well, no, I am not relegating anything.  Pat is.  How to get in good with your mother-in-law?  Throw her under the bus.  These are Pat’s beans.  Pat Smith is my mother-in-law and she introduced me, nay, opened my eyes to the deliciousness that is these baked beans.  Though the pic above has the beans as a side, these beans are my main.  Fresh and hot?  to die for.  Cold out of the fridge for breakfast?  move over coffee.  Yes, these beans are that good.

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