These are potatoes my mom used to make every saturday morning, served with scrambled eggs, ketchup for dipping and a side of bacon! So hearty and delicious and easy to make! Serves: 4 Prep Time: 10 mins Cook Time: 20 mins Ingredients:
2 large russet potatoes, diced small 1/2 cup yellow onion, diced small 2 sprigs fresh dill or 1 Tablespoon dried dill 1-2 Tablespoons canola oil 1) Heat a cast iron skillet over medium heat, then when hot, add oil. ( if you don't have a cast iron skillet, just use a non-stick skillet ) 2) Wash and dry then skin potatoes with peeler. Dice small, about 1/2 inch cubes. Then dice onion small. 3) Toss into the skillet and cook about 10 mins, shifting the potatoes throughout cooking process. Then add dill and cook another 10 mins or until golden brown. Enjoy!!
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Tis the season of apples!! I love getting apples at roadside stands, apple picking at apple orchards, and checking out farmers markets this time of year. I learned a "peck" of apples means two of these: a cute paper bag that you fill to the top twice equals one "peck". Half a peck is just one of these guys filled:) So, if you want to fill up on apple yummies this year by making: apple sauce, apple butter, apple cake, apple crisp etc. here's what you do with all those cheap, in season apples! Step one: get a clean, cardboard box. Thank Rose for the Scribbles:) Step 2: get some newspaper from an old penny saver or flyers and wrap each apple well. Step 3: place wrapped apples in box and close up and store in a dark, cool, dry place like a basement or anywhere that stays below 65 degrees to prevent spoilage. That's it! Side notes:
I check mine for squishness every couple of months just to make sure they are still holding up. If you find some that are, remove them right away before they infect more apples. I've had mine last as long as 4 months in these boxes and I'll use them as I need them, I'm able to make apple treats throughout the winter this way:) Here's what you do if they are unusable for cooking or eating ( become squishy ) : if they aren't rotten, they go to the chickens. If they are rotten, the compost. Enjoy!! Freezing Celery: I bought celery a few days ago at my favorite place, Aldis, and I got it because it's in season for .69 cents a head! Cheap ! So of course I can't go through a whole head of celery, so...I freeze it. Here's what you do to have celery all year long for soups, stocks and used in other dinners like my Juicy Roasted Chicken Recipe. step 1: wash the celery very well and dry on towels. step 2: cut off the stumps and tops ( the leafy part ) and either give to the chickens, compost, or add to your Veggie Stock freezer bag. step 3: cut up the celery in small strips, like 3 inches long. Step 4: pat dry one more time to make sure all the excess water is off and do a single layer on a baking sheet that you can either line with parchment paper or don't. Step 5: pop in the freezer over night or until frozen solid (a few hours) step 6: your celery should look like this now you can stick a handful into little baggies and voila! You have celery in your freezer on hand for anything your little heart desires! Enjoy! note: over time, your celery will develop freezer burn, these are perfect for veggie stock and chicken stock so don't throw them out! :)
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