Hi all. Remember me? Sorry, it’s been a while I know, but I’ve had a few things to do. Find a new job, find a new home, create a new life. You know, simple stuff. It’s not that I didn’t love parts of my old life. I loved the friends made that I now consider part of my family. I loved the beauty and bounty of the Columbia River Gorge, and the people who take what the region offers and make truly amazing, wonderful things. And I’m grateful to my hungry gorgers, who encouraged and embraced Cooking in My Heels, some buying, many drooling, but all along supporting my quest for tasty pastry world domination. Yet life rolls on, situations change, and it was time to move forward. Or in this case a little south-eastward, trading Cascade for Wasatch, and rural for city.
When you pick up and move to a new and somewhat unknown world, with a new and more-what uncertain future, it helps to be organized. Structure takes the fear out of chaos, and I was banking on that. You see, I’m usually a very organized gal. Genetically teutonic, trying to be anything other than overly prepared would be swimming upstream. And since I was crazy enough to do this whole dance less than three years ago, I knew a few things. Like don’t start packing earlier than two weeks before the big truck pulls up, unless you actually like living encased in cardboard. Or don’t seriously start the apartment hunt until less than a month before opening that new door, unless you’d like to pay for a month of empty. But most importantly, don’t forget to schedule the panic.
I discovered the importance of scheduling panic during a full-on panic. My panic reasons were certainly legit – in three weeks time I would be homeless, jobless, with a great big truck pulling up in front of my soon to be non-home, taking all my worldly possessions to a zip code. Yup, just a zip code. Not even my zip code as it turned out. Just one of the several in the city of Salt Lake. And as I was relaying this insanity to my remarkably calm mother, through backdrop of snot, tears and ridiculously squeaky voice, she suggested I set a panic day in my calendar. The absolute last day that anything could be organized, wherein panic would certainly be the most appropriate activity.
You’d be amazed at the calming effect scheduling panic has. It’s really quite logical, once you’ve blown your nose, wiped your eyes, and the palpitations cease. Why live in chaos before chaos ensues? Seriously. It’s not like you are more productive or have clearer thought when you are running around in circles, shrieking and thinking the worst, right? Panic when it’s time to panic. Pick a date, then put it aside. The magic of it is, once you do you get a hell of a lot more things done. And, if you’re lucky, you won’t have to keep that appointment.
So while I’m completely certain my move was the right move, and absolutely love my new kitchen, home, and city, everything isn’t rosy in my new world just yet. But I’m not panicking. It’s on the calendar, though. 😉
To honor my new Salt Lake digs and give a shout out to some new friends, I’m sharing the most appropriate recipe I could find, one I’ve posted about a year ago on my first visit here, and the first thing I wanted to share with my niece when she visited: Fried Mormon Funeral Potatoes. These wonderful nuggets, and the recipe are courtesy of The Garage on Beck. I have a feeling I’m going to like it here. 🙂
Fried Mormon Funeral Potatoes (From Sunset Magazine, February 2013) – Makes 20
These little nuggets from The Garage restaurant, in Salt Lake City, are based on Mormon funeral potatoes, a crunchy, cheesy, creamy casserole dish that is served at just about any big function in that town. Rolled into balls and deep-fried, they are totally over the top.
- 8 ounces bacon, chopped, cooked, and drained
- 4 ounces cream cheese
- 1/2 cup chopped onion
- 1 or 2 jalapeño chiles, minced
- 1 green onion, chopped
- 1/4 cup sour cream
- 1 1/2 cups defrosted frozen shredded hash browns
- 1 cup coarsely shredded cheddar cheese
- 1 tablespoon flour
- 1 tablespoon cornstarch
- 2 teaspoons kosher salt
- 2 large eggs
- 1 cup finely ground corn flakes, divided
- Vegetable oil for frying
- Chopped parsley (optional)
Whirl bacon, cream cheese, onion, jalapeños, green onion, and sour cream in a food processor, about 1 minute. Place in a large mixing bowl. Stir hash browns, cheddar, flour, cornstarch, salt, eggs, and 3 tbsp. ground corn flakes into bacon mixture. Line a baking sheet with parchment paper. Scoop up a scant 1/4 cup of potato mixture and roll into a ball. Drop ball into a bowl filled with 3/4 cup corn flakes and roll to coat (mixture will firm up once coated). Place on sheet and repeat with remaining mixture. Chill until ready to cook. Heat 2 in. oil in a medium pot until it registers 350° on a deep-fry thermometer. Fry potato balls, a few at a time, until golden, 5 minutes per batch. Drain on paper towels.
Wasabi Ranch Dip/Dressing Makes about 1/2 cup, and can be doubled/tripled easily Whisk together the following ingredients. Chill until ready to use. (This is also pretty awesome on a steak sandwich!)
- 5 TBSP sour cream
- 2-3 TBSP buttermilk (depending upon how thin you want dip)
- 1/2-3/4 tsp prepared wasabi (depending on taste and heat tolerance)
- 1/2 tsp yellow mustard
- 1/2 tsp Lowry’s Season Salt
- A few grinds of black pepper
- 2 tsp – 1 TBSP mayonnaise
- Squirt of lemon
Horseradish Honey Mustard Whisk together the following and chill until ready to use.
- 1/2 cup Dijon mustard
- 1 TBSP prepared horseradish
- 2 tsp honey
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