I’m writing this post on new potatoes and my heart and head are nowhere near cooking at all. In fact, I doubt I even will tonight. We have Open House at my children’s school- And I just said that in plural form. You see, come Monday morning my baby starts school. For eleven years I’ve had a child home with me and now the little people in this house have done gone and revolted against my authority yet again – they’ve grown into school children.
My husband talks about it like he expects me to throw confetti and shout to the rooftops come Monday, but I’m not quite ready for that yet. I don’t think he really understands that this is a major change in my life, the beginning of a new chapter. Oh I’m sure I’ll be fine and I’ll even enjoy the time once I get used to my voice echoing off the walls of an unfilled house, but they’re growing up and I can’t slow them down.
I’m excited about meeting their teachers tonight, the people I am going to entrust my little ones with, and hope they’ll be as loving and wonderful as every other teacher we have been blessed to have. I’m thankful for people who go into that profession. It takes a lot of hours, a lot of love, and a lot of dedication – none of which are rewarded with adequate pay but they do accept hugs in lieu of a bonus check.
So if you’re a parent who has a child going off to school soon, here is a virtual hug from me. ~HUGS~ I feel ya! If you are a teacher about to begin the new year, thank you for putting your heart in it. I hope you know how very appreciated you are and I hope your parents think to let you know on a regular basis! (Hint to parents: A thank you note goes a long way towards making someone feel appreciated!)
~Now on to our recipe~
This is one of those simple side dishes that I throw together. I hadn’t made them in a while and was debating on whether or not I should post it because – and I know y’all are going to think this is silly – because I was afraid it might be seen as too easy.
When my in laws came to visit (I do a LOT of cooking when I have company) I made them and it was so funny seeing my Father-In-Law, Rick eat them. He put a few on his plate and ate everything.
Then he reached for the spoon and put one more potato wedge on his plate and ate that.
Then he reached for the spoon again and put one more potato wedge on his plate and ate that.
I think he did this four or five times before I started laughing and he said “They’re just too good!”
You’ll need: New potatoes, salt, Dill, and a butter or margarine.
Go with whatever you have in your fridge here and don’t fret over it.
If you don’t like dill, just toss in an herb you like in its place!
Wash and quarter your potatoes
Place them in a pot and cover with water. Bring to a boil.
Once your potatoes are fork tender (can be easily pierced with a fork) drain them.
Place your stick of butter or margarine in a microwave safe dish. Add a teaspoon of salt..
Add a teaspoon of dill.
My dill exploded a bit so I ended up with a little more than a teaspoon.
Now we’re gonna microwave that just until the butter is melted.
Stir that up a bit.
Pour the sauce over your potatoes.
and stir that up a bit.
Now you can serve from the pot or pour back into your bowl to serve!
Don’t nobody go having a conniption fit about how much butter is there. Most of it will end up in the bottom of the bowl – but I won’t blame ya if you reach down and spoon that over their potatoes on their plate!
A pessimist is one who makes difficulties of his
opportunities – and an optimist is one who makes
opportunities of his difficulties.
~Harry Truman. Thanks to Cindy for today’s quote! Submit your quote by clicking here.