Kitten’s Play Time

Good Omens | The Rest of Our Lives Series   A very short series about the small snippets of Aziraphale and Crowley’s lives after the notpocalypse. Part 1 • Part 2 • Part 3 • Xmas  Made by me and @eamikkir Patreon | Ko-fi

Here’s another one of my bargain finds. This Queen Anne Victorian in Ohio is a steal for $65,000. The details inside are incredible. 

I have never seen a curved door before- even the leaded glass & wood screen door are curved.

This staircase is pristine.

Gorgeous fireplace and pocket doors. 

Original kitchen sink and cabinets. I want this house.

Potato soup

In Skyrim, winters are cold and harsh, and the potato plays a large role in the diets of everyone in the province. Potato soup is a popular comfort food in every home and tavern, which, though bland, can be turned into a sophisticated dish with some spices and leeks for a simple hearty soup that’ll warm the chill from your bones! This recipe can also be made entirely vegan by substituting butter with olive oil and either omitting the cheese or using a cheese substitute.

You will need:

5 large potatoes, washed

3 leeks, sliced thinly

1 ½ cups beef or vegetable stock (I use 2 bouillon cubes if I’m lazy)

2 cups milk or milk substitute

½ cup shredded mature cheddar

3 cloves garlic, minced

1 tsp chili powder (not flakes)

1 tsp smoked paprika

1 tbsp mixed dried herbs of your choice

2 tbsp butter or olive oil

Leaves of 5-6 stalks fresh thyme

Salt and pepper, to taste

Parmesan cheese, to sprinkle (optional)

Method:

Bring a large pot of water to the boil and boil the potatoes with the skins on for 25-30 minutes (this may be longer or shorter depending on the type of potato. To check if the potato is done, take a knife and poke it- if the potato slides off easily, it’s boiled perfectly). Leave the potatoes aside to cool.

In a pan, fry the leeks and garlic on medium heat with the thyme until fragrant and evenly golden brown. Set aside.

In a food processor, blend the potatoes with the skins on to a smooth creamy mash (you can do this manually in the pot if you don’t have a food processor). Add the leeks and garlic, dried herbs, cheddar, chili and paprika, then whiz again until well combined.

Bring the stock and milk to a boil in a pot, then scoop in the potato mixture. Stir constantly until it is dissolved and even in consistency. Season with salt and pepper to taste.

Microwave a potato, you ask?

MICROWAVE A POTATO, I SAY.

Mum and I tested this recipe out when I was in Texas and holy shit it’s the best oven-baked potatoes I’ve ever put in my mouth. Moist and creamy on the inside, crisp and salty on the outside. I don’t even like baked potatoes but these oven-roasted ones are glorious. AND WE OWE IT ALL TO THE MICROWAVE (though you can also parboil them on the stovetop if you have no microwave). 

Sam And Mum’s Fluffy Crispy Potatoes

6-8 potatoes, peeled and chopped into chunks (gold potatoes brown best) About 2 tbsp flour ¼ to ½ cup oil  Salt and pepper to taste Garlic, paprika, onion, or other seasoning as desired

Microwave chopped potatoes under a wet paper towel for 5-10 minutes just until tender on the edges. (It has so far always taken us 10 minutes in a 1100 watt microwave.) You will know when they’re ready because when you scrape them with a fork they just barely start to flake. 

Meanwhile, mix seasonings (salt, pepper, etc) into oil. We have tried it with generic vegetable oil and also olive oil, both work fine. Mum’s spice mixture is salt, pepper, garlic powder, and paprika; I used Old Bay with a bit of extra salt. You will have to find your own tastes in this but I know when I used Old Bay it was basically two generous tablespoons plus an extra pinch of salt. 

Place chopped potatoes in bowl and sprinkle with flour. Stir with a metal spoon to “rough” edges. (Flake them edges up!)

Toss potatoes with oil and herb mixture.