So....because I was enjoying that company with friends, I have nothing creative to show you today.
And finally, a couple of notes to some people who left comments and are set to 'no-reply'.... Lesley in UK asked about the availability of my family diary books in UK - Leslie, the cost in postage alone to mail the books to you would make them beyond the reach financially of most people. If you are truly interested, I would be happy to talk to you about it and you can email me (marmic1954 AT hotmail DOT com)......and there was interest expressed in the slow-cooker potato recipe I showed you. So, ask and ye shall receive...
GARLIC BAKED POTATOES
4 large baking potatoes, skins on, washed and patted dry
8 garlic cloves, thinly sliced
1/4 tsp. each of salt and black pepper
2 T. melted butter
2 T. olive oil
sour cream, for garnish
Slice each potato crosswise every 1/2 inch, almost but not all the way through. Shove as many garlic cloves as you can into each slit. Place potatoes into slow clooker. Sprinkle with salt and pepper. Combine butter and oil and drizzle over top of each potato, trying to get it into the garlic-filled slits. Cover and cook on low for about 6 hours, or on high for 2-4 hours. Top with sour cream to serve.
- Recipe from 'Make It Fast, Cook It Slow' by Stephanie O'Dea.
Phew. Now you've made it this far in this post, I will reward you with the daily quote... "The food that enters the mind must be watched as closely as the food that enters the body" (Pat Buchanan)