ANSWERS: 2
  • Asparagus. I like it roasted with olive oil, sea salt, and fresh-ground pepper. I normally prepare it myself. I'm the cook in my household, though I'll happily eat asparagus at restaurants.
    • Linda Joy
      I thought I didn't like asparagus for years because the time I got it, it was slimy. Overcooked, I think. I got it in a dish one time and couldn't believe it was the same thing! It was a little crispy on the inside and I realized I did like it!
  • Potato is what I eat the most of, and have the most recipes for, but the potato flavor itself is mostly bland. The only vegetable flavor I actually like is asparagus. For the former, I mostly have potato soup. Take the biggest russet potato you have, peel it, cut in half lengthwise, put in a nonstick 5QT pot with lid. Start cutting red-skin potatoes into cubes (no need to peel) until the pot is 3/4 full. Cover with water, boil til done. Dump into colander. Fish out the russet, turn into mashed taters. Dump the cubes back into the pot, the mashed taters over them, pour in enough half'n'half to cover. Melt 1/4 stick butter in small skillet, with 3 chopped green onions, package of chopped chives; teaspoon each freshly ground dill seed, dill weed, and black pepper. Don't brown the butter! When it just barely starts to sizzle, dump it into the pot. Stir well. Bring to simmer over low heat. Stir. Add lid. Turn off heat. Let cool. Package in containers. Into the fridge overnight. Ready to heat'n'eat the next day. Sprinkle with smoked paprika before serving.

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