So as I add reposts to the new site, I see that I have several recipes without videos from back in the day when I was slave to the lab hours on campus. I’m going to go back and add videos for those so I can demonstrate certain techniques, like making a roux and tempering an egg from my mac & cheese recipe, or figuring out if an avocado is ripe enough for guacamole.
A cop out? Okay, yeah, a little bit. My brother is actually visiting us a few days each week for the next few weeks to do manager training for Marco’s Pizza at our local store, where they have the same computer system that he’ll be using when he takes over at his store. Our mother had turned the guest room into storage, and I knew that if he was going to be able to have a place to sleep while he was here, I would have to shovel everything out of that room. So now our living room is storage, and it’ll all probably sit there until he finishes training and I can shovel it out of the living room back into the guest room.
Then this Wednesday, my mom had a second foot surgery to remove the staples that had been holding the bones in place. Now she’s supposed to stay off her feet and keep her foot propped up to deter swelling, which means I should be waiting on her whenever I’m home and she needs me so she doesn’t have to do stuff (which I would do if she’d just call me, and attempted to make it easy for me).
Also, yesterday at the store, I discovered a terrible change. Simply Potatoes mashed potatoes are no longer “simply potatoes.” Previously, the recipe was basically potatoes, butter, salt, and a couple preservatives like sodium benzoate and potassium sorbate. I looked at the new package, though, and they had added margarine, which as Momma can tell you, IS THE DEVIL!
Excuse you, Simply Potatoes, but the only reason I ever bought your brand was because yours was the only one that was pretty much just mashed potatoes. Do you know when I want trans fats in my potatoes? Never. In fact, not just never, never ever. Do you know the only time I ever want to use “hydrogenated” anything? Biscuits or pie crust. Trans fats serve no other purpose in any other application, except to possibly reduce your bottom line (although adding extra hydrogen to fatty acid chains seems like it would be more expensive than churning cream into butter). So now I’m going to have to figure out how to make perfect mashed potatoes myself, and it’ll definitely take longer than 4 minutes. I hope your production facility burns down, Simply Potatoes. Or, you know, that you just change it back and stop making a lie out of your brand name.
Also, I’ve decided to grow my hair out again to donate. Yes, I love having short hair, it’s the most amazing thing ever, especially in Florida. And I look super-cute with short hair. However, it’s for a good cause, and my hair does grow pretty fast, and it’ll make an amazing wig for some kid who needs it. I’m going with Wigs for Kids again, a wonderful charity that makes wigs at no cost to the family. I wanted to give you guys a heads-up, though. In another few months, I’ll be getting into that awkward mid-length stage, and it’s going to look weird, and there really won’t be anything I can do about it.
Anyway, my pork tenderloin recipe will probably be the next of my reposts, and I will try to do the video for that this weekend. Mom’s got her follow-up appointment Monday, though, and I still have work, so I don’t know exactly when I’ll have time to edit the video and put the full post together. It’ll happen this week, though. Please leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.
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