what's cooking?

This is a very busy week for my blog, I promised to put in my well-published recipe for Sarah’s Favorite Mashers and it’s also my yearly lament about getting older.

Yes, by the time you read this I will have become one year older (and as the song goes-deeper in debt). It’s hard to believe I’m now 51. I don’t look any different than I did last year. I can’t remember if I feel any different. Let’s face it, pain is pain and with me-it doesn’t seem to be going anywhere-just keeps hanging around in varying degrees and lengths of time.

Although this year I am no longer working a “day job”, I’m a grandmother of two, not one. I’m about to become a mother-in-law for a second time and I’m finally pursuing my dream to become a full time journalist.

So I guess I do feel different. More confident about what my wants are, more definite about what I need to do to get there. A bit more scared about all the “what ifs” ahead of me. But that’s a good thing-if you stagnate you become boring. Who wants to be boring?

Therefore, I’m looking forward to 2009-it will be fun (and I’m sure frustrating at times) to see who I meet, whom I talk too, what events occur and how I will handle them.

My husband hasn’t said too much about my being home. He is enjoying the more elaborate meals and the re-institution of constant homemade dessert items. But I know he’s worried about my lack of a steady income. We’ve certainly been pulling our belts tighter. I think that’s a growing trend all over the country though, so I’m not making too much of that.

This birthday girl will now share her recipe for mashed potatoes. They’re really pretty easy, very low-fat, addictive and so popular that it’s been published in several major venues. They will not disappoint anyone!
Here it is-
Sarah’s Favorite Mashers-just in time for your Thanksgiving table!

Serves about 6
3 lbs russets-cleaned, peeled and cut into like size chunks
1 large head cauliflower, in florets
¼ C each margarine and soy milk (or use butter and skim milk if you aren’t dairy free like our crowd)
Kosher salt and pepper

Have two large pots ready. Place the potatoes in one, cover with cold water and 1 tbsp of salt. Bring up to a boil and simmer-just until FORK tender. Drain well and with a ricer, process in batches. You can use a regular masher if you like the little lumps!
In the second pot, bring 1-1/2 C water to a boil. Add cauliflower and cover. Steam until very tender. Drain well. Put into a blender with milk and margarine. Puree. Add 1 tsp of salt and ½ tsp pepper-preferably freshly ground.

Gently combine the cauliflower mixture with the potatoes. Adjust seasonings if necessary to suit your taste.
Serve immediately. If you want these can be made the day before and then reheated. Do so in the oven at 350 for about 30 minutes or in the microwave. Use high heat and stir every 5 minutes until hot.

And that’s a wrap on turning older and making mashed potatoes for another year.

And a very Happy Thanksgiving to you all!

THE NEXT IS A SHAMELESS PROMOTION-I AM NOW A MONTHLY COLUMNIST FOR THE LAGUNA HILLS AREA IN THE ORANGE COUNTY REGISTER-PLEASE READ IT, FORWARD IT TO FAMILY, FRIENDS, CO-WORKERS AND CLICK THE RECOMMEND!!!

http://www.ocregister.com/articles/center-shea-penny-2237226-years-jon