It may not be your usual bachelor party, but we like where their heads are at. See the game come together in the gallery below.
(via Geek & Sundry)
It may not be your usual bachelor party, but we like where their heads are at. See the game come together in the gallery below.
(via Geek & Sundry)
If you’re someone who celebrates gift-giving holidays in December, you probably know it’s never too early to start shopping. (Yes, it’s only September, and yes, I am going there.) If you’ve got dog lovers on your list, you might be stoked to know that Land of Nod now has always-classic dog balloon bookends available in vibrant orange, pink, and blue. Snatch them up for someone special for the holidays, or gift them to yourself. You totally deserve it. Order from Land of Nod.
DaphneDescends is selling a lot of vintage wedding decor, including an ornate gold framed chalkboard. She is asking $150 for the chalkboard. See her listing for more.
Have a wedding item for sale? Post it with pictures in the Weddingbee Classifieds, and you might see it featured on the blog!
Other great items for sale:
Look, no one is ever going to marry me for my pavlova. (I mean, talking about dodging a bullet…) This one was particularly underachieving. First, I thought I’d be clever and try to add the cocoa at the start, mixed with the sugar, so that it would mix the best. Nope! It never fully whipped. With this in the trash, I began my next one, breaking an egg yolk right into the white. I can usually get it all out (tip! use the empty shell as a scooper/skimmer) but not this time. I started a new bowl and, yup, did it again. Finally, with six uncompromised egg whites and cocoa stirred in only at the very end, ensuring a respectably thick, shiny plume of meringue, I began piling my chocolate plumes on a 9-inch round parchment circle, only to realize this wasn’t very bright, as the meringue would spread. I cut a new, larger square of parchment and used the old one as a sling/tube-of-a-pastry bag to land the new one in a great, elegant swirl and then fell over laughing (and texting everyone I know with the picture because: all grownup here!) because it looked precisely like everyone’s favorite emoji. Smoothed into more of a mound, I baked it at the wrong temperature and it got too crispy and riddled with cracks. Anyone left reading from New Zealand just is doing this right now. (Don’t worry, I retested it — woe is me — to confirm that the correct temperature and times are indeed correct.)
Apparently, global warming was just a distraction for the real environmental menace to civilization—typhoons that throw tiny versions of the moon at pedestrians. The city of Fuzhou in eastern China was first to taste its wrath. Prepare yourself by watching the video below.
— China Xinhua News (@XHNews) September 14, 2016
(via The Verge)
We’ve had a lot of treats around here like Apple Streusel Bars, Funnel Cake and Fried Peaches (!!) So I figured I should be a responsible adult and provide you with something a little more substantial and meal-like (not saying fried peaches don’t make a darn good meal. That was most definitely dinner that day.) I’ve... Read Post
The post Greek Potroast (Pressure Cooker & Slowcooker Friendly) appeared first on Our Best Bites.
Alright, calling this “Stephen King’s Batman story” might be a misnomer – the story, entitled “Batman and Robin Have an Altercation”, is less about the Caped Crusader and the Boy Wonder sidekick and more about the relationship between a man and his aging father who is suffering with Alzheimer’s Disease.
But it is, at its core, about heroes. It’s about love, and loss, and family. A beautiful, strange, poignant piece that’s also more than slightly shocking. It was recently read by actor Stephen Lang (Colonel Miles Quaritch in Avatar) for NPR’s Selected Shorts podcast, and it’s a powerful listen. You’ll want to check it out even if you’ve read the story before.
You can experience it for yourself in the player below. The story itself starts at around the 5:30 mark.
A few weeks ago my friend Jenni sent me a link to this recipe for Tzatziki Pasta Salad with the comment that, “it isn’t too Budget Bytes friendly (too many splurgy ingredients), but it’s really good!” I looked over the recipe and quickly decided that A) I needed to make it because it DID look really good, and B) I needed to budgetize it! My version, which I’m just calling Creamy Lemon Dill Greek Pasta Salad, is a little less splurgy, but still awesomely delicious! So good, in fact, that I almost ate a few forkfuls for breakfast this morning!
So how did I make this pasta salad more budget friendly? First I had to identify the budget breaking ingredients, and there are a lot of them. Kalamata olives, sun dried tomatoes, feta, red onion, Greek yogurt, artichoke hearts, and fresh dill all tend to be on the pricy side, so I had to either cut back or substitute where I could while maintaining the “feel” of the recipe. I reduced the amount of feta in the salad to just 2oz. because feta is pretty potent, so I knew I could get away with using less. I used dried dill in place of fresh, and fresh tomatoes in place of sun dried (funny how one ingredient can be less expensive dried than fresh, but vice versa for a different ingredient). While I would have loved to have just reduced the amount of kalamata olives, I couldn’t find a good deal on them on this particular day, so they went on the cut list. Since I cut the olives, I kept the artichoke hearts. Nixing both would have deviated a little too far from that Greek salad feel I was going for. I also kept the red onion, but vowed to make use of the leftovers either in another recipe or by pickling them. I also kept the Greek yogurt because that’s the cornerstone of the flavor profile, but made sure to buy one of the little cups that were on sale.
The resulting Creamy Lemon Dill Greek Pasta Salad might be a little more expensive than most pasta salads, but at $1.73 per large servings (1.5 cups each, give or take some) it’s still a bargain and is enough to make a nice light lunch.
Oh, one more thing! I know dried dill is not that common of an ingredient, so if you can’t get it or don’t want to buy it just for this recipe, oregano also goes great with these flavors. It will make a dressing very similar to the marinade for my Greek Marinated Chicken.
Begin by removing the zest from one lemon. You’ll need about 1/2 tsp of the zest for the dressing, but you can keep the rest to use as a garnish.
Prepare the dressing first, so the flavors have time to infuse into the yogurt. In a small bowl, stir together one 5oz. container of Greek yogurt, 1/4 cup mayonnaise, 1 clove of minced garlic, 1/2 tsp of the lemon zest, 1 Tbsp of the lemon’s juice, 1/4 tsp dried dill, 1/4 tsp salt, and some freshly cracked pepper. If you can’t find a single-serving container of Greek yogurt that is exactly 5oz, no worries. That part is flexible. It seems like every brand is a different size, but anywhere between 5-7oz. will be okay.
Refrigerate the dressing until you’re ready to use it.
Cook one pound of penne pasta in lightly salted water, according to the package directions. Once cooked, drain in a colander and rinse briefly with cool water to bring the temperature down. Let the pasta drain until it’s slightly tacky or sticky on the surface. This will allow it to grip the dressing better than really wet pasta.
While the pasta is cooking, prepare the rest of the salad ingredients. Slice about 1 cup of grape tomatoes in half, cut one cucumber into quarter rounds (about 2 cups), dice 1/4 red onion, drain and roughly chop one 15oz. can of quartered artichoke hearts, and crumble 2oz. of feta.
Combine the drained pasta, the vegetables, and feta in a large bowl.
Pour the creamy lemon dill dressing on top, then stir to coat.
And you’re done! You can garnish with any extra lemon zest or a light sprinkle of dried dill.
Fast, easy, delicious, and a little more budget friendly. ;)
…and I DID end up having a bowl of this Creamy Lemon Dill Greek Pasta Salad for breakfast as I wrote this post. LOL. What can I say? The photos got to me. :)
These jumbo cookies delight with big chunks of chocolate in every bite. They’re simple but oh so good.
The cookie dough is kissed with creamy peanut butter …
…and hugged by giant chocolate wafers. Oh my… thighs.
I want to go just dive in.
I used a big scoop for these cookies. ?? inches wide that yields 12-13 cookies from the dough. But feel free to use a smaller scoop for more cookies.
Look at these great big balls of cookie dough though.
Before baking sprinkle a little sea salt on top to make them taste extra special.
Oh my … so much melty chocolate.
Speaking of melty. If you can’t wait for these to cool like a certain sweets-loving person I know, then be prepared to enjoy puddles of warm chocolate with a tall glass of cold milk.
Peanut Butter Chunky Chocolate Cookies
2 1/4 cup all purpose flour
1 teaspoon baking powder
1 tsp salt
1 1/2 sticks unsalted butter, room temperature
1/2 cup peanut butter
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
12-18 oz semisweet chocolate baking wafers (I used these.)
I’m a sucker for a good “before and after”, especially when it comes to style makeovers. So, when I saw photographer Grace Chon‘s most recent series HAIRY, I nearly fell out of my chair from delight! HAIRY showcases doggy makeovers, but not in the “breed standard” cuts many are familiar with here in the United States.
I’ve always found before and after photos from dog grooming to be really funny. Usually it doesn’t even look like it’s the same dog in each photo! I had the idea of shooting a photo series that highlighted this extreme transformation. Each dog went way beyond their normal grooming schedule to grow their hair long and shaggy for the shoot. There’s something so funny to me about seeing a dog so scruffy that they can’t even see! I wanted the after photos to be really extreme by showing a type of cut that’s uncommon to most of us here in the United States.
All the dogs have been groomed in a Japanese grooming style, which doesn’t follow the usual breed standard cuts and rules for grooming that we’re used to seeing. Rather, the emphasis is on making the dog look as adorable as possible — cute on steroids — by highlighting the unique characteristics of each dog. These cuts are works of art; each haircut takes hours as the majority of the styling is all done with hand scissoring. All the dogs in the series were groomed by the incredibly talented groomers from Healthy Spot in Los Angeles, CA. Many of the groomers there specialize in this style of cut and have been trained by masters from Japan.
If you weren’t thrilled with Wonder Woman’s muted color scheme in BvS, you’ll love this new poster for her upcoming film. The tagline isn’t bad either. Check out the full poster below.
These XL bakery style chocolate chip cookies make a single serving batch for when you only want 2-3 cookies. They are extra chocolatey, chewy, and so quick to make!
See it HERE!
As much as we try, our garage is always a mess.
It’s a 3-car garage but we only have 2 cars, so the 3rd bay is used for tools and lawn stuff and DIY projects! We tend to accumulate more than we have the storage space for in that 3rd bay and once we get excited about working on a project, we tend to overlook the mess from the last project. We have been needing to get creative with our garage space for some time now……because there is DEFINITELY a better way than what we have going on. Ack! But I feel like everything just needs a designated spot…..and then everyone will know where that item goes, instead of dumping it on the tool bench. Or the garage floor. Or even worse, leaving it on the step by the garage door, hoping someone else will put it away. Agggghhh….drives me nuts! But I’m pretty excited just looking at all of these garage organization ideas, because I’m ready to whip our garage into shape!
Do you have some tips that you love?? Please do share them below! :)
Hook and Chain Cord Hanger via Family Handyman
PVC pipe holders via Newly Woodwards
Amazing bin system via A Bowl Full of Lemons
Lifting garage storage via Amazon
Multipanel Pegboard Storage via Woodsmith Tips
Wall panel with hooks and hanging bins via A Beautiful Mess
Magnetic Tool Storage via Amazon
Garage Ceiling Storage System via Family Handyman
Bike storage via I Heart Organizing
Sports accessories storage via Amazon
Hooks and bench via Sypsie
Cord Hangers from Plastic Pipe via Family Handyman
Pallet shoe shelf via Hometalk
Pallet rake storage via Fix Lovely
Stowaway Work Bench via Build Something
Scooter storage via Digs Digs
PVP Pipe Storage Rack via Family Handyman
Fishing pole storage via Photobucket
Fishing pole pool noodle storage via Pinterest
Garage build in lockers via Dixie Delights
School lockers garage organization via Less Than Perfect Life of Bliss
DIY garage shelves via Ana White
DIY ball storage via Family Handyman
Soda bottle storage via Popular Woodworking
Kids’ toys storage via Domestic Charm
Garage multi-organizer via Amazon
Basket organization via Make It & Love It
Rain Gutter Shelving via Flickr
Steel Pegboard via Amazon
DIY Jumbo Tape Dispenser via Popular Woodworking
. . . . .
Looking for a few more ways to spruce up your home??
Check out these great ideas!
The post 31 Garage Organization Ideas…to whip yours into SHAPE!! appeared first on Make It and Love It.
Happy 4th of July!
I am on a mission to clean out the fridge this week.
Because after hosting a handful of happy hours this month, and testing a few dozen recipes for the blog in between, my fridge is literally overflowing right now with ingredients and leftovers galore. I’d say that this is probably par for the course for any food blogger. But even my friends — who by now are used to coming over and taking it upon themselves to shift stuff around for a minute to find a little spot for their bottle of white wine to chill — remarked at a happy hour this week that it was a freaking miracle that the fridge doors were even able to close. Ha, oops.
Time to essentialize that fridge!!
My first priority, of course, is always using up that time-sensitive produce. So yesterday, I made a smoothie with random leftover fruit, a big green salad with smoked salmon, and my third batch (in one week!) of these miso-roasted Brussels sprouts that I can’t seem to stop making. They’re so easy that I hadn’t even thought of posting them on the blog. But after eating the leftovers all week for literally breakfast, lunch, and dinner, it occurred to me that some of you might need these in your life too.
And the best part? All you need are 5 easy ingredients to make them!
This Garlic Lovers’ Spaghetti is quick and easy to make, it’s packed with simple and ultra-garlicky Italian flavors, and it’s absolutely delicious.
Ok, after sharing my favorite chicken parmesan recipe with you on Monday, I couldn’t resist following it up with my all-time favorite spaghetti recipe. ♥
Guys, I’ve got to be honest with you. I know pasta seems to get a bad rap nowadays, and I try to make veggies and salads and whole-grain-y foods the star of my meals most of the time. But I’ve made my (happy) peace with the fact that pasta will forever and always be my favorite comfort food. And when the craving strikes, this is my tried-and-true recipe that I always turn to.
It’s quick and easy to make. It’s made with ingredients that I literally always have on hand. It’s ready to go in the time it takes to boil your pasta water and cook the spaghetti. It pairs well with just about any protein or veggies on the side. It is wonderfully chocked full of SO MUCH GARLIC. And it is simply my favorite.
So grab some peppermints for afterwards, and let’s make some!
A couple of months ago we were talking and Andrew mentioned that he would be eight on his next birthday. I laughed SO hard, truly believing it was a joke because there was no way that my baby would be eight soon. But then, stunned, I realized he was right!
Initially he was set on the idea of having a laser tag party and to be honest, I was all for it. I baked my brother’s wedding cake and cupcakes and our whole family was in the wedding the week before Andrew’s party so I knew I would be exhausted. But right before I finalized the date, location and invitations, he decided he would rather have a Star Wars party at home. So be it. Thankfully the force was with me and I was able to pull a party together pretty quickly.
For the cake, Andrew requested chocolate raspberry. I ended up making my favorite chocolate cake recipe for the cake layers, filled them with fresh whipped cream folded with fresh raspberries, and frosted with my favorite chocolate frosting. The combination was so, so delicious! Because of the extreme softness of both the cake and the filling, the cake settled overnight and left the fondant slightly wrinkled but it was okay. It still tasted fabulous!
You know I couldn’t resist the opportunity to make some Star Wars sugar cookies with royal icing for the occasion! Even though I know next to nothing about Star Wars, these are still some of my favorite cookies to make.
The Death Star watermelon was a veeeerrrry last minute detail (as in, I made it minutes before the party started) but it was such a hit! I must admit even I love it, and I don’t even know what the Death Star is. (Don’t judge!)
This light saber snack mix was fun and easy to make, although a bit tedious. I made the little sabers by dipping pretzel rods into red, blue and green candy melts. The kids loved it!
These forks were clearly a party essential.
Isn’t this free printable banner adorable? I love it so much.
Since planning this was SO last minute, I didn’t have a lot together in the way of activities. I was confident that a bunch of seven- and eight-year-olds would be able to entertain themselves pretty well with a few props. We made light sabers from pool noodles and duct tape and they had a BLAST with those running around and battling. We also had them draw on balloons to make storm troopers or whatever they wanted, taped them to the wall and then let them shoot nerf darts at them.
I also had a couple sets of these masks around which made for extra fun for kids and grown ups alike. This is me with my best friend since kindergarten, because real best friends take Chewbacca selfies.
I simply couldn’t resist the tank top. Also can we just talk about how awesome the storm trooper balloons are for a minute? SO AWESOME. The guy at the party store didn’t think so, since each part is filled individually. HA!
Happy birthday, my amazing Andrew!
I’ve never seen anything like this, but now I want all my comic strips to be in interactive 3D.
This Calvin and Hobbes strip was reimagined using Blender by artist Gabriel de Laubier.
Experience C&H in a whole new way in the widget below. You can even view it in Google Cardboard.
This maple bacon cake is perfect for sweet and salty lovers! Enjoy it for dessert, or breakfast — I’m not judging!
I had to schedule them back-to-back, because Lucy’s nap time is my only good window of time to talk to a human being in peace. Obviously I’m just sitting at home in my pajamas, but when I talk to brands about doing work for them I try to pretend that I’m a real professional who works in an office and most likely wears pantyhose. And unfortunately, my child screaming, “I got a little bit of poop in my pants!!” is not at all conducive to that whole illusion.
Needless to say, these phone calls loomed over me all day. Honestly, I never understand why people need to talk with real voices when email is a perfectly acceptable form of communication. I mean, this isn’t a break-up or a death in the family. It’s cupcakes. Please just let me type my words.
The worst thing about phone calls is that the people who request them do so with such nonchalance. “Let’s hop on a call,” they say.
THERE IS NO SUCH THING AS HOPPING ON A CALL. What there IS such a thing as is me dying a slow and painful death while I treat my red-hot burning ear (why do phones make my ear so hot?) and cringe while I replay every inappropriate thing I accidentally blurted out during our call.
“I’d LOVE to make cookies using your product!! In fact, I make cookies using your product ALL THE TIME!! I should be paying YOU, if we are being honest! I mean, here — just give me your address. I’m popping a check in the mail now.” <—insert awkward silences, forced laughter, and references to wine, tequila, or some inappropriate combination of the two.
I’m so sorry, world.
I have learned to just stick with what I am good at — baking in my house, with walls that separate me from the rest of the world. I have been loving the maple bacon combo I’ve been seeing everywhere, and I decided that it definitely needed to be a layer cake.
Layers of dense, velvety maple cake, maple buttercream, crispy bacon, and a sweet maple glaze — it’s giving me life and I’m not sorry.
Maple bacon layer cake, anyone? I saved you a slice!
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour, 25 minutes
Yield: 20 slices
**cake batter heavily adapted from Allrecipes almond wedding cake
Enjoy, friends! Have a great day!
Like books? Like shelves? Like putting books on shelves?
You would? Weirdo.
Alright then, how about shelves that look like the logos for your favorite comic book characters? What a coincidence! Istanbul-based designer Burak Dogan has created that exact thing.
Clearly, superheroes value style over functionality when it comes to storage.
Sadly, these are only artist renderings at the moment. Impractical or not, they do look pretty cool.
Check out more designs below.
I’ve seen a lot of Star Wars bookends in my day, but I think I’ve just found my new favorites. Etsy seller MokuShop uses wood to create Star Wars bookends based on the Death Star and AT-ATs.
He also did a Deadpool versoin. You bet I put it in this post because, Deadpool.
Star Wars Bookends ($59 – $78)
(Thanks to Katie Elhoffer for bringing these to my attention!)
(I am scanning up the order of a customer, who is rather elderly, and we are at the end when this happens:)
Customer: “For that $100 cash back, I don’t want a $100 bill.”
Me: *jokingly* “Okay, I’ll give you 100 ones.”
Customer: “Oh, no! That’s even worse. A man like me doesn’t need THAT much money. I’m too old to go to the strip clubs!”
The post Give Him A Dollar Thrill appeared first on Funny & Stupid Customer Stories - Not Always Right.
Finally! A Mother’s Day Cake that anyone can do! Using an open star tip helps to create a beautiful technique but is easy enough for anyone to d0!
I recently make a Rainbow Open Star Tip Cake that people really seemed to like! One of the most common emails I got about this cake was, “How can I make this for Mother’s Day?” I thought I would do a softer version of my original cake that would be a little more appropriate for a Mother’s Day celebration!
To make this cake you will need:
Cake to decorate (I adore this Perfect White Cake recipe)
Decorator’s tips: 16, 18, 22, 32, 172, 195, 2C, 4B, 8B, 9FT (this is simply a wide variety of the same style of tip- see how to store all of these tips HERE)
I also use a #4 tip to write “mom”.
One difference with this cake and the original cake is I added a few larger open star tips like the 2C, 4B, and 8B. I wanted to add a few more colors and thought that the larger star tips would be better than the smaller tips.
One thing that makes a BIG difference in the overall time spent on this cake is how I use my tips. What I mean by that is, how I bag and how I clean up after using frosting in disposable pastry bags.
I like to “double bag” my frostings. Why do I do this?
Here’s how simple it is:
I fill a disposable pastry bag with my frosting.
In a separate bag, I add a coupler set with tip OR just the tip. (depending on the size of the tip)
I then cut the tip off the bag with frosting. Make sure you cut an opening the is slightly bigger than the size of the tip. If the opening is not large enough the pastry bag could interfere with how to frosting comes out of the tip. (I hope that makes sense!)
Simply drop the frosting bag into the bag with the coupler set. When the frosting runs out, simply remove the frosting bag and drop in a new bag. I often store my frosting right in the pastry bag to save time.
Ok! So now that we have the supplies ready how do you actually make this adorable cake? Spoiler: It’s SO EASY!!
Another difference in this cake from the original Rainbow Open Star Tip Cake is the addition of the white frosting ring around the top that you see at the beginning of the video. I did this to create some varying height on the cake. (You can definitely leave this ring of frosting out if you prefer)
I think you can really tell on this image how dramatic and lovely the extra height is:
Ok, so the process for this cake is fairly easy!
Bake cake, cover in crumb coat, (here is a video of me adding a crumb coat) then go back and do your final “beauty” layer. Try and get the frosting as smooth as possible! I found that the contrast of the crisp, clean lines of the cake with the whimsical multi-colored buttercream “stars” is really quite impressive.
Color frosting and add it to pastry bags with open star tips in varying sizes.
Pipe dollops (stars) around the cake. Be sure to stop and look at the cake from different angle’s to see if it looks even and symmetrical.
PRO TIP: Try using ODD (not even) bunches of dollops. If you look at the image below you will see that I used FIVE big blue star dollops. Research shows that odd (like 1, 3, 5, 7, 9) groupings are more visually appealing.
You can use as little as 3 different decorating tips as well as add other varieties and styles. I would recommend a small, a medium, and a large tip. Instead of rainbow colors consider pink, yellow, and blue or even red, dark pink and a light pink. You could also add some round tips in for detail or a leaf tip for extra added fun.
I share more about decorator’s tips and storage here.
As I mentioned above, I just piped out “mom” using a #4 tip. I removed the star tip from my coupler set on the dark pink frosting bag and added the #4 tip.
This is a great way to make a Mother’s Day Cake personalized for mom!!
Dinosaurs roam the earth once more thanks to a controversial cloning method that involves blending dinosaur DNA with origami and a bag of Skittles. After a heavy blast of radiation, this is the surprising and unholy result.
Check out more pics below.
Dino Lamps ($42.49)
I totally don’t utilize potatoes enough in my kitchen. They’re cheap and can be used about a bazillion different ways. So, when someone asked me for a tutorial on how to make crispy hash browns, I was on it! Besides, I like making an indulgent breakfast on the weekend to celebrate the time off and these crispy hash browns made the perfect base for what I like to call my “ultimate hash browns”. Scroll to the bottom of the post to check out what I topped my hash browns with that made them so ultimate. ;)
I’m sure everyone makes their hash browns differently, but there are three things that I have found to be key to making really great, golden brown hash browns:
Yes, that’s right, OIL. Hash browns are fried and there’s just no way around that, aside from not eating them. If you don’t use enough oil the potatoes will be dry and tend to go from white to burnt. Use enough oil and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.
Also on that note, you’ll want to use an oil with a high smoke point, so something like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor to hash browns, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have patience to clarify any butter, so I just used canola oil. #lazybutt
I used my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.
Start with two russet potatoes, or about 2 lbs. You can either scrub them clean and leave the skin on, or peel them.
Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.
Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.
Making sure the potatoes are as dry as possible is key to keeping them crispy. If they have too much water on them that water will turn to steam while they cook and basically steam the potatoes and make them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.
Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes, or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet… and they’ll generate steam again and make everything mushy.
While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I like because I live in Louisiana and we put it on EVERYTHING, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.
Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust and the long strands will kind of break down. So, LEAVE THEM BE. :) Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up. Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy.
Once you get the ratio of crispy/soft that you like, it’s time to move on to the second batch. Remove the cooked crispy hash browns to a plate, then repeat the process a couple more times, or until you’ve cooked all the potatoes.
Hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.
We’re big fans of artist Lili Chin, and we love checking in on what she’s up to. Recently Lili released a collection of drawings of dogs playing games — an adorable spinoff of the classic dogs playing poker — as part of the Cute Every Day Art Show. The series features drawings of American dogs playing Twister, Asian dogs playing Mahjong, German dogs playing Wurstschnappen, and French dogs playing Baccarat (a nod to her Dogs of the World project), and they’re available as limited edition prints here.