Dang Monday Again

Morning everbody and

Yet another weekend gone,hant got no idea what I did for sure,nor where it went to. Is it just me,or do the weekends fly by so fast.Just don't recall what we did oron what day. One thing I know I did do. Was to finish the dog house for my daughter. Going to take it to her tonight. Need room in my shop to start another project,what ever that will be. Have lot of cabinets to build,just don't know which ones I rather do first. My mrs also wants a table with storage space and doors underneath it. Hant never seen one,but pose it can be done. Think that will go to back burner least till late spring or early summer. Cause Iknow I sure will get lots of frustrations on that one for sure. I don't get mad easy, just a lot lol.

Saterday for dinner, I had a hanker for some good ole fried taters to go along with my steak. I have had most ever kind of fried taters you can magine bout. Most of which I just didn't care much for at all. Some if the taters are bout the same size, they don't use onions. Now to me, that's like eatin a plate full of garbage,just hant no good without onions. Then there are those that slice the taters so uneven. Some can almost read a newspapper through, and some so big,may as well left the tater whole. Fussy hant I? But Iknow what I like,and think it's much better. For one, if the tater slices are somewhere near the same thickness, they are going to cook more even. That way you don't end up with some like mush,and others not done. Hant nothing worst then biting into a near raw tater slice. I also like mine so some of them are a golden brown and almost crispy. That sure makes for a good lip smacker.

Here's the way I do mine. Depending on how many taters ya got to do. Depends on how much butter you use. I normaly use a big ole fry pan and 6 to 8 good size taters. Then try slice them bout 1/8 to 1/4 inch thick. So I use at least 4 tablespoons of butter. Now as youknow,butter by it self burns easy. Some use veggy oil with butter or just plain oil. Which to me is a waste of a good tater I use butter and olive oil, gives better taste, and with stands more heat. Then I use either 1 large onion, or 2 medium ones sliced slightly thinner then the taters. Then of course salt and pepper 2 times. Once on top and once when they are turned over. That is also when I add a fair amount of parsley flakes. I always use the dried not fresh. But remember, dried spices of any kind,are stronger then fresh stuff, so use less. To me fresh herbs just don't seem to have the taste I like. Sometimes, I put a little garlic powder in them,and sometimes not, depends on what my ole taste buds are hankering for..

Because of the fowl weather we had at the time. I decided to domy steak in another fry pan. In which again I use butter and a little more olive oil. Be a good idea to turn the exaust fan on, cause you need the fry pan kind of hot to do the job right. That in return creates a fair amount of smoke from it. Never turn your steak or for that matter nomore then once. The more you turn it, the tougher it will be,and not as juicy. Unless you are one of those that want your meat as done on the inside as the outside. Guess that's alright, if ya like what I call garbage, sorry but hant got nouse for well done beef. I like mine,either nice and pinkinside, and at times, when the blood runs out when cut is perfect. What I used to do, but have to be very carefull now days. Is to take hamburg,make a patty slapiton a bun, add a slab of good onion, salt and pepper and chomp it down without cooking it. The only way it's really safe to do that now days, is if ya raise your own beef. All the junk that is used nowdays just not good idea to do that. Ya got junk they use to make the beefers grow faster, put more weight on and so forth. Just so the farmers don't have to keep them any longer then need be. Good for them,but at same time bad for us as well. Is it any wonder why folks back in the good ole days, seemed to be healthier? Cause they didn't have all the junk in meats and even veggies there are today. Everthing is about time and money, not quality.. Now where da hell was I? Oh yeah, now once your steak is done to your satisfaction, don't cut right into it. Let it rest for a bit. At least 5 to 10 minutes. What this does, if ya didn't take all the good juices out by over cooking it. Is to put the juice back inside instead of running out. So just let it set. Then all ya got left to do,is to enjoy a nice meal.

Gusy (phoo) is going to flip her lid when I show her pic in her younger days. But can't help it. Now tell me,hant she purty?

There, how ya like that?Ya ole dried up bean fart.

Guess that bout it from this part of the world. Hope ya all have a safe and prosperous week. Don't forget, Thanksgiving coming up shortly. Time to get that bird if ya hant got it yet. I however prefer ham,but got to keep with tradition I spect. Hey, if you see someone without a smile. Give them one of yours, they cost nothing, and are so priceless. Put a smile on your lips,happy thoughts in your head and a twinkle in your eye. Ole hillie loves ya all.