All American Meal

If you ever have the intention of making potato chips at home, I highly recommend that you invest in a deep fat fryer. We have made chips in the past with a large kettle with palatable results, but having the right equipment makes it a whole lot easier. The key (I believe) is in keeping the temperature as stable as possible. If it cools down too much, you will end up with soft, oily chips.



Today we are trying our hand at a variety of chips, from purple potato and Yukon gold to sweet potato and parsnip. There are no chips to save for tomorrow...that is how good they are. My personal favorite: sweet potato. The Yukon gold will probably not be used again; good old russets seem to be the best for your standard chip fare.



In addition to our rainbow of crisps, we have some barbequed hamburgers with homemade buns. We are getting the hang of making the bread and it really doesn't take much time now, it is just a matter of planning.

We have been having great success at the farmer's markets and moderate success in regards to finding eggs. In my spare time, I am starting to investigate building a chicken coop...along with definition of lunacy.