Indeed we would be, but more relevantly, it's so
easy to get around.
That's true for television too, or so I've heard.
Would make sense.
Youtube may actually be more lucrative.
I don't understand the mechanism, but possibly. I see
a lot of people going to that channel both to achieve
publicity and to get revenue.
Sometimes corruption has that effect. It's easier to know where
you
stand on some levels.
It's true, when crime is institutionalized, only
institutions are criminals. Something like that.
When it's endemic it's predictable.
A set of rules one can rely on can be very helpful.
You go away, and the horse you Rodin on.
On a Kahlo day in Hell, Norway.
Hell is a lot closer than that - it's in Michigan, and
you could look it up.
What a Kahlo thing to say.
Blackened Home-Fried Potatoes from Hell
categories: side, reason unknown
yield: 1 batch
2 lb potatoes
Too much butter
Too much olive oil
6 cloves garlic, diced
1 md yellow onion, diced
1/2 c fresh rosemary, thyme, or dill
- stems discarded before measuring
salt and freshly ground black pepper
Yukon gold, white, or red potatoes are best, but baking
potatoes like russets, work well too)
Quarter potatoes, skin on, and boil them in 8 c water
with 1 ts salt for 0 min or until tender. Drain.
In a large nonstick pan or well-seasoned skillet over
medium-high heat, add 1 Tb butter and 1 Tb olive oil.
When the butter/oil mixture is hot, transfer potatoes
to pan and use a spatula to chop the quarters into
smaller pieces (there is no science here). As the
potatoes absorb the butter and oil during cooking,
continue to add equal amounts of each as required to
keep the pan well greased. Saute for 20 min, turning
occasionally, or until potatoes begin browning on all
sides. If the potatoes start burning before they brown,
reduce the heat.
Add garlic and onions and continue cooking for 15 min
or until potatoes, garlic and onions are all very
browned and crispy.
When it seems potatoes are almost done to your liking,
add herbs, salt, and pepper to taste and toss well.
Serve immediately on warmed plates.
Bob Blumer via foodnetwork.com
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