I made potato krub for dinner. Krub is a Norwegian potato dumpling that turns kind of gray and doughy-looking when it's cooked in water that turns into wallpaper paste. Regis likes it, although he had no experience with it as a child which leads him to ask questions like, "What are you going to have with it?". "Butter," I said. You wouldn't want to complicate a meal like this with a vegetable or protein. This is a super-concentrated carbohydrate meal that will help you survive a blizzard in April. See paragraph one above.
There is something kind of surreal about extreme weather changes like this. A week ago it was 80 and sunny and we were cooking on the BBQ grill. Today I needed a winter jacket and a gloves. What the hell. It's like being slammed back into November. I feel like I should be cooking meatloaf and baked potatoes but I have a taste for burgers and margaritas. I need wool socks but the sandals felt so good and my toes want to be liberated from my shoes. What next?
3 comments:
Hi TERESA,
I read your most recent blog entries from top to bottom instead of from bottom to top. It was like watching the Seinfeld wedding in India episode. Now that I think about it, I also read Newsweek from back to front. I wonder why?
Jill
I'm sorry but I don't think an Irish Catholic girl could eat Krub- or whatever you call it- and I thought the Irish cooked ugly food! Joanne
I can't stop laughing about the krub and butter comment. I love getting to laugh out loud. I'm supposed to be working today, but nothing is going on, so essentially, I'm reading your blog and laughing out loud while I wait for something to break!
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