I’ve been waiting months for the weather to be warm enough, dry enough and nice enough to get outside.
I’ve been looking forward to mowing the lawn and weeding the garden and trimming the trees.
All winter long, as I sat in the house, looking out at cold, gray, rainy days I dreamed of sunshine.
The old adage is: Be careful what you wish for.
Why is it that we sit (yes, I said sit) all winter long, waiting for spring, and when it finally gets here, everything has to be done at once and we don’t get to sit again until the middle or summer, when we collapse, exhausted.
And whose bright idea was it anyway, to clean out the woods, clear the brambles, trim the trees, and clear the brush in that last untouched corner of our property!?!?
Fine, it also gets rid of rabbit habitat, but I’ve been working on it for 3 weeks!
I really hate it when I have to execute my own bright ideas…..
And now I have to do it on nice, warm sunny days, dressed in hot, heavy work clothes to protect me from the brambles and…. I have to wear my tall Wellies because of the snakes!
Well, got that out – feel so much better now.
Still deserving of some nice comfort food.
One more before we switch to summer cooking….
Lightly stir the shredded cheddar into the hot potatoes just before serving; some will melt into the potatoes giving them a lovely golden color, some will turn into trails of molten cheese.
Cheddar Mashed Potatoes
Preparation and cooking time: 30 minutes
2 medium potatoes
1/2 cup (2oz, 60gr) cheddar cheese, shredded
2 tsp butter
1 – 2 tbs milk
1 tsp fresh or dried chives
The potatoes: Peel potatoes and cut into large chunks. Put potatoes in medium saucepan and add just enough water to cover. Add salt and cover. Bring to a boil over medium heat. When boiling (and pay attention or they will boil over) reduce heat and take cover partially off. Continue cooking until done, 15 – 20 minutes. They should be very done, easily coming apart when poked with a fork. When done, drain and put back on the heat 10 seconds or so to evaporate any excess moisture.
To finish: Mash potatoes with a potato masher (or fork if you don’t have one) Add butter and enough of the milk to get your desired consistency. Add half the cheddar and stir well. Add the remaining cheddar and stir lightly.
In addition to this, for the week of March 25 we have Pasta with Creamy Shrimp and Scallops, Roast Cornish Hens, Goat Cheese and Tapenade Pastries, Savory Beef and Root Vegetable Stew, Chicken with Spanish Rice….
Thyme for Cooking is a Weekly Menu Planning Service focusing on healthy, seasonal foods, now with more options:
- Complete menu for 7 dinners, main course and sides, including 2 with first courses
- Complete menu for 6 dinners, main course and sides only
Join now and try it free for a week! The menu, complete recipes with meal preparation instructions, and shopping list is available each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere).
Don’t need complete dinners? Try the Main Course Menu Mailer option: 6 new main courses every week – with suggestions for side dishes.