Yesterday it came to my attention, from a blogger that updates about the town, that they are trying to impose a monthly streetlight tax on our energy bills. This issue has not been decided but 30 other towns in Minnesota have already signed on for this. I thought it was a joke.
I mean I don’t own any streetlights (does anyone) and quite honestly, there is one that if we are not adjusted just right in bed, it shoots into our eyes and annoys us from our window every night and NOW, we have to pay for that?!
This is a small town and there are maybe 5 people that venture out a few days a week at night, I know, I hear them. I guess I shouldn’t be too dumbfounded because it is illegal in this state to sleep naked and signs are posted for no smoking underwater. No joke. I’m waiting for the day when I hear that someone was arrested for either of these….what are they going to do, go around knocking on doors at 1AM and question people about their preferred sleep attire? Or have a water police officer underwater in case anyone is smoking? Who is in charge of this?
Even though this event occurred, yesterday was a lovely day. I made 101 Cookbook’s Cheesy Potato Spoon Bread. (The original recipe is by Joyce Piotrowksi from Vegetarian Times.) I changed the recipe slightly. Heidi seems to have a pretty good life and success that I would love to replicate- I do aspire to be similar one day. She travels, she makes great food, she takes great pictures…I adore keeping up on her site. Sigh. Some day, some day. The spoon bread was delicious and it went well with the Red Hook Limited Release Tripel Belgian style ale and Goose Island 312 Urban Wheat Ale that Greg brought home. We watched a movie (4 Last Songs with Stanley Tucci), had some spoon bread and a nice beer or two. Good times and in one week my parents and sister will be here for more good times!
Cheesy Potato Spoon Bread
4 cups leftover mashed potatoes
1 cup all-purpose flour
3 tbsp butter
1/2 teaspoon onion powder (I used garlic powder.)
salt to taste
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
4 large eggs, beaten or 1 cup egg substitute
1/4 cup minced parsley (I used 1 tbsp dried parsley.)
8 oz. Pepper Jack Cheese, shredded or cheese of your choice
8 ounces fat-free cream cheese, softened
Preheat oven to 425. Butter 6 ramekins or 2-qt. soufflé dish or casserole. Warm potatoes until hot. I used already made microwave mashed potatoes and heated them as directed.
Boil 1 cup water and put flour, margarine, onion powder (or garlic powder), salt, pepper and cayenne pepper in mixing bowl. Pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly. In another bowl, mix parsley, shredded cheese and cream cheese and then scoop 1/2 cup potato mixture into each ramekin, or put 4 cups into prepared casserole. Make a well in the center and spoon in 2 tablespoons of parsley-cheese filling. Cover filling with 4 tablespoons potato mixture. If using casserole, top with remaining potato mixture. Place ramekins or casserole on baking sheet. Bake for 50 minutes. Let cool 15 minutes before serving. Garnish with sprigs of parsley if desired.