Dear friends,
If you are going to call my cell phone on a holiday (or any other day) and leave a frantic message about requiring immediate cooking assistance, it helps if you mention your name.
I'm talking to you, Amy. At least, I think I'm talking to you.
Return a phone call once in a while, woman!
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3 comments:
It was me, it was! I can't believe I didn't leave my name! SOOOO SORRRYYYYY! And I know I am horrible about returning phone calls, emails, letters, any kind of correspondence really.
I was making your 'best mashed potatoes ever', which turned out to be the best mashed potatoes ever but I got nervous when it came time to adding the garlic because I doubled the recipe and it just seemed like a whole lot. And while I love garlic, I wanted to make sure we would be eating our potatoes with garlic, not our garlic with potatoes. So, I just omitted a clove or two and forged ahead, and they turned out great. And amazing texture when you reheat them, not like traditional boring ones that are all flaky and need extra milk. Rachael has made them too and she loved them also...
I'm going to try the roastbeast sammies sometime soon...
keep those recipes coming!
I'm trying the roastbeef sammies tonight, and just sent you a text message asking you a question. :D My roastbeef is currently marinating in the Italian Dressing...mmm...
On that note, I am a reader, but I am not gentle. Fin.
Love you <3
My mom was laughing, because both of you contacted me for cooking "emergencies" and she thought that was just hilarious.
Also, watch out for those mashed potatoes. Too much dairy in them and you'll have wicked gas, I've learned. I've taken to cutting back on the heavy cream, and I've thought about boiling them only in the milk and adding just a bit of cream to the mash.
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