23 Feb

Meh describes my feelings about these taters:

Which is too friggin’ bad since I used the last of my organic fingerling potatoes to make them. The recipe? Buttermilk scalloped potatoes from a super old school vegetarian cookbook: Laurel’s Kitchen. That’s what I get for foresaking Bittman again, perhaps. I mean, the potatoes weren’t bad, but they needed a heck of a lot of salt. I am not even gonna leave the recipe cause it’s not worth making in my book unless you happen to be a huge buttermilk fan. Which if you are I am tickled. That’s sort of adorable.

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