We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Cold, snowy day up here. It makes you want mashed potatoes and meat and stuff.
I have some nice big white onions left over from making my onion pies this weekend. Some onion fritters would be good with last night's left-over roast. It's really sort of like a spidery mess of onion rings.
I never bother with the deep oil frying, though, for fritters. I just fry them in some canola oil, and it works fine. Best if you sautee the onions lightly first (with some chopped garlic) before mixing the onions with the batter. That way, they are certain to be sweet.
It's nice to have a little dipping sauce for them. A chili-garlic-soy sort of thing with chopped chives is good. Lime, as pictured, is interesting too.
Make some beer bread. Quick and easy. I 'sperimented last night and along with the usual self-rising flour and a bit of sugar I put in dried, chopped Montmorency cherries along with 12 oz. of Belgian Kriek cherry beer.
It might sound ghastly, but it turned out to be great for breakfast. Trust me on this one.