Sometimes I think that cloning is the only way forward.
I’d go all out and order a job lot of 12 clones of myself, which might be just enough to go around. I would place one of those clones exclusively on blog-reading duty, so that I could properly keep up with all of the other blogs that I (attempt to) read. What bliss that would be.
Now before I go any further, I know that the astute among you will point out that your average spud already develops by cloning, in which case I want to know where the other 11 daily spuds have got to. A little phone call every now and then wouldn’t hurt, would it?
Meanwhile it’s just me, myself and I, snatching a few hours here and there in an attempt to take in what the populace of blogland is up to. What’s interesting, what’s new or old-but-new-to-me, what’s entertaining, what’s challenging, what’s something that I must try someday, what’s something that I’d simply never have thought of and what’s something that requires that I drop everything and go make it. I had one of those drop-everything moments this weekend when I read The Duo Dishes post about Muhammara. Er, moo who?
Drop everything and take a dip
Some would say that’s it’s about time.
Some would say that it’s way past time.
And many of you will simply wonder how it happened that I have not presented you with a potato salad before this.
It’s not like I haven’t been eating them – it’s one of the great things to do with new season potatoes. Just boil ’em, chop ’em up, add mayonnaise and/or natural yoghurt, maybe a bit of mustard, some chives or spring onions, parsley or dill, possibly a few capers, salt, pepper and away you go. I guess I didn’t think that you really needed me to tell you how to do that. The salad that I have here is a little different to the usual, though, not least because I had to go on a long journey to find it. All the way to Russia, in fact.
To Russia, with onion domes
Let’s put it this way – “Bahlúa Bread” is far snappier than what I might otherwise have long-windedly referred to as: “Banana Bread With Rum And Walnuts But This Time Without The Rum And Walnuts And With Kahlúa And Macadamias Instead“. Bit of a mouthful. A tasty mouthful, to be sure, but I’m betting that you’d prefer a mouthful of cake, and not quite such a mouthful of words!
Ripe for the baking