Peeling A Multi-Layered Potato
Posted by Caveman Cooking on March 3, 2010
As you know, a potato is no onion. That is to say, a tater only has two layers: the skin and the starch. This post, contrarily, will have several layers. Yet, it will still pay homage to the layer-declined tuber.
First, however, a quick update on dad. The good news is that he continues to, once again, be able to swallow small amounts of water and pureed food. Hence, the end is no longer as imminent as we believed it to be just a week ago. Of course, the insidious disease that has put him in his near vegetative state remains cureless and will eventually regain it’s dominion over his ability to sustain himself. I thank each of you that has offered support and sympathy in this difficult time … I can’t begin to describe the comfort and succor it has given to my family and me.
Secondly, a quick update on the new cave. We have just three more days to complete all the work we need to get done before moving day. Yes, the pressure is on. Yes, I am having great doubt that I can meet that deadline for all my projects and packing. Yes, I am freaking out! 😮 To add to my feelings of dread, the weather report is calling for a huge storm this Saturday … moving day. Can we buy a break?!? The good news: the Cavewoman loved the light fixtures I picked up for the bathrooms. One thing (actually five things) I won’t have to return!
Thirdly, did anyone else notice that yesterday was “Countdown Day”? (3/2/10)
And, lastly, I have been feeling very guilty about not being able to post anything here food related in the past week or so. Getting ready for our northward migration has not only limited my writing time, it has pretty much wiped out any chance for me to do some cave-cooking. So, it is with great delight that I get to share with you the awesome tater tip below, sent to me by the Cave-in-laws.
My excitement exists on several levels (ie. layers). Obviously, I finally get a long overdue culinary concept published on this cyber-rag, and it really is a great tip. But, perhaps the most arousing part is that it is delivered by Dawn Wells who played Mary Ann on the infamous sitcom “Gilligan’s Island”. Growing up, nearly every heterosexual male I encountered had a thing for Ginger – the voluptuous actress stranded on the uncharted, yet often visited, island along with six other castaways. My “thing”, however, was always for the unassuming, Daisy-duke clad, Kansas farm girl played by Ms. Wells to whom time has been extremely kind (ie. she is still hot! ;)). So, it was with incredible glee that I watched the following and made plans to try the next time a potato needs peeling:
On a side note, I find it amazing that GI has received such legendary status considering that it only lasted three seasons on network TV. Though, back then, a season consisted of 30+ episodes, as opposed to today where as few as 6 shows may constitute a season. With 98 different episodes to choose from, syndication was what made this show such an enduring hit that will actually spawn a major motion picture to be released later this year. IMHO, the incredible post-cancellation success of shows like GI and Star Trek are proof that many, if not most, television executives have no idea what the heck they are doing. But, that is fodder for a whole other subject on a different forum.
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.