The Help

It's my new favorite book. I highly recommend it to everyone, especially those who lived through the 50's and 60's in the South.

Please leave a comment if you've already read it. I'd like to know what you think!

I'm an Auntie!

He's finally here! Steph and Neil's first little one. Henry Miles Krauss was born at about 8:15 AM (MST) this morning, making me an auntie! Can't wait to meet the little guy...

Easiest French Fries ever!

This recipe appeared in my latest issue of Cooks Illustrated. Always a sucker for a good french fry, I tried it. The results -- they were so good I was positively giddy (read: jumping up and down in my kitchen much to my family's surprise.) These are super easy and super fast. Fried food isn't the greatest for you, but these are worth the splurge. Especially when paired with a home-grilled hamburger....divine.

Easier French Fries
- Cooks Illustrated, July 2009

Ingredients

				2 1/2 pounds Yukon Gold potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise into 1/4-inch by 1/4-inch batons
				6 cups peanut oil
				1/4 cup bacon fat , strained (optional) Kosher salt

Instructions

1. Combine potatoes, oil, and bacon fat (if using) in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.

2. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.

(Be sure to follow the instructions exactly, including the type of potatoes used. In my cast iron dutch oven, mine only needed 10-13 minutes total until they were done. Supposedly these only have 13% fat, while the traditional double-fry method results in 20% fat -- all the more reason to eat up!)