NEW CASTLE —
My new “toy” is a combination Valentine’s/birthday gift.
I just wish it wasn’t quite as tricky to figure out as the toys of my past — a Barbie doll, the Candyland game and my first Huffy bike.
Actually, it has been fun playing with the new tablet/Ereader and I’m starting to get the knack of it. Just as I did when I first got a SmartPhone, little by little — with experimentation — I saw the light at the end of the tunnel.
Although I accidentally loaded “The Three Musketeers” and “Treasure Island,” I finally may read “Pride and Prejudice” because it’s on there, too. I’m looking forward to many hours of reading pleasure.
And then there are apps.
There’s a tendency to download everything that comes into view just because you can. But I was discreet — only the important items at first — like Words With Friends and Facebook. Loading Angry Birds will most likely only make me angry.
But I found many, many recipe sites and I bookmarked one. And today, I have included a few of the ones I located.
Meanwhile, it’s been a few weeks since we have received contributions for Culinary Conversation — the venue for sharing recipes, and cooking stories, successes and failures. It’s a chance for relatives, neighbors and friends to enjoy what you submit. Maybe, too, you’re looking for a particular recipe. This is the place to help find it again.
It’s Culinary Conversation and it’s a tasteful place to be.
- 3 tbsps. butter
- 1 clove garlic, minced
- 2 tbsps. finely chopped parsley
- Salt, to taste
- Pepper, to taste
- 4 medium Idaho potatoes
Preheat oven to 400.
In a small saucepan, melt together butter, garlic and parsley.
Peel each potato and cut crosswise into 1/4-inch slices without slicing all the way through the potato.
Place potatoes in baking dish and drizzle with butter mixture.
Bake for 1 hour or until golden, crispy and the potatoes have fanned out.