Friday, 20 April 2012

It's Friday! Sweet One makes Carrot Cake!

Sweet one, my daughter in law, made the best Carrot Cake I have ever tasted. Well, that any of the nine people, at her beautiful home, had ever tasted! Everyone, even Wee Bear, went crazy!! The recipe she used, is on Food Network, Ina Garten's Pineapple Carrot Cake. I can tell you, it is over the top GOOD!!

I've had a few requests on how to frost a cake, and I've seen some, that might have been delicious, but looked horrible. They frost the top nicely, but, when it come to the sides, it's like they forgot about it, or rushed it. I take the time to do the entire cake nicely, as we eat with our eyes. If you don't have time to do the entire cake, then, buy one!!

Here you see Sweet One, she is frosting the cake with a spatula, which works well, to get the mass of frosting on the cake. I have made 3" strips of parchment and wedged them under the cake, all the way around it. Then, if frosting drips, it is caught on the paper and not on your pretty footed cake plate and doily. Once you get the mass on the cake, then use a small frosting spatula, or a spatula spreader (Cutco) works well too.
Frosting spatula, smaller and more manageable.
I like to garnish with an ingredient, that is in the recipe. In this case, it is pineapple. It looks simple and elegant and not like the usual marzipan carrots, that you buy at the grocery store. But, if you have children, the marzipan can be fun, and visually appealing to them. You can buy marzipan in any color at Michael's. Just form it into a carrot shape (cone) put a few cuts across it and add a green, up side down triangle, for the green top. Actually, this is a great activity for children, as it is so easy!!



On a properly frosted cake, the frosting extends to the bottom of the cake, it is swirled, as on the top. Beautiful! I have pulled out the parchment to reveal the doily and beautiful vintage footed cake plate.


                                                                         ~

For the Sewists!

 A member here asks for help! Eileen found me through the Arts Connection group here in DM. She asked if I could help her, she was suppose to make a couple of squares for a quilt that was being made for her daughter. Eileen, had no clue of what to do. I met with her and talked about some options. She made some decisions based on my suggestions. Here is one of the squares I made for her. I made four others for her using a technique where I transfer a photo to fabric. The transfer fabric is available through Electric Quilt Company. 1-800-356-4219. It is very easy, done in just a few minutes on your copier.




It's a western themed wedding in Jackson Hole. Her daughter and fiance have and ride horses. I embroidered this on my Bernina 830 LE, for her.
I added the date at the bottom.

I added the bouquet in the wedding colors and colored their hair, to the bride and grooms hair. Eileen offered to pay me several times over the two week period, of deciding what squares to do. I told her, "sometimes you do something, out of the goodness of your heart and doesn't need monetary payment. You, hope that they will pay it forward." She asked me, " do you have a favorite charity, I can donate in your name?" I said, " You aren't giving up on this are you? Yes, there are two close to my heart. One, Fred Hutchinson Cancer Reserch Center and the other, Foothills Animal Rescue." Sometimes, you, JUST DO THE RIGHT THING!
                                                     ~

  The Desert Mountain Quilters, a continuation of the Double Irish Chain


  This is Barbara and her quilt, she had never made a quilt in her life. She took my class a month ago and voila!! She is hooked!




                                                 ~

 In our community, we have a speakers club. They bring in speakers, to talk about various topics. We recently attended  one that interested us. We found him to be interesting as did the 100 + attendees.

John Fer,  Prisoner of war, Viet Nam, spent more time in the"HOLE" than any other prisoner because of his resistance to his captors.

Respect
It was February 4, 1967, when Captain John Fer and six other airmen were dispatched in a Douglas EB66C Skywarrior over North Vietnam. About 40 miles from the China border, in Bac Thai Province, the aircraft was hit by two missiles from a mobile tracking station, breaking the aircraft in half. Three of the airmen, including Fer, were captured. The remains of two others later were recovered; and one remains missing. Bleeding from shrapnel wounds and dressed only in shorts and undershirt, Fer at first feared that the prevailing winds had taken him into China, from which he would never emerge. Fortunately, that was not the case.
Forty-five minutes after touch down, Fer was surrounded by crowds of people waving aged rifles. Marched by the militia along paths lined with peasants holding sickles, he came to a building—the village head man’s house in which a picture of Uncle Ho hung. Fer breathed a sigh of relief; he was not in China. Chants of “war criminal” and “air pirate” filled the air for three hours until a truck arrived with John’s navigator inside. Both men were taken to Hanoi. It was February, and it was cold.
An interrogator they called the “Eagle” came into the room where Fer sat waiting. The Eagle asked John what his unit was. John responded with name, rank, and service number. He was smacked in the face. The Eagle asked a second time for John’s unit. Again, John replied with his name, rank, and service number. Again, he was smacked in the face, only harder this time.
After a third attempt by the Eagle failed, Fer was handcuffed and his arms stretched out behind him and strapped so that all circulation was cut off. The Eagle left the room, and John called out, “Okay, I’ll tell you the unit.” The Eagle returned, untied Fer, and the circulation rushed back.
“What was your unit?”

“I can’t tell you that.”

Fer was back in the straps again. He learned that the key to avoiding painful torture was to give false information. But you had to remember what information you gave because the interrogators took notes.

B-52 bombing runs from Guam frightened the North Vietnamese captors and provided some breathing space for Fer and the other POWs. While in isolation, he began a prayer ritual. From a small piece of rope, he formed a rosary, which became part of an early morning ritual of pacing five steps up and back while praying, exercising, and praying again.
For the North Vietnamese, isolation was key to breaking down allegiance to your country. For the POWs, communications was instrumental in maintaining their sanity. A 5x5 alphabet matrix was developed, in which prisoners communicated by tapping on the walls. If the message was understood, the recipient tapped twice; if not, he tapped several times. It was a simple, yet ingenious way to communicate. On Sundays, camp-wide church services began with a tap on the wall signaling individual recitation of the Lord’s Prayer followed by the Pledge of Allegiance while facing east toward the United States. Before sleep, tapping would spell out “Good Night, God Bless You” (actually spelled out “GN, GBU”).

Another key to remaining sane was mental exercises. Learning aerodynamics or a foreign language were great ways to maximize quiet time. One POW memorized the 350 names of his fellow POWs alphabetically. Fer learned Spanish, French, German, and Russian during his stay.

Feeding the spirit was also vital. Each religious denomination had a chaplain. John McCain was the Presbyterian chaplain. Every Sunday, church services opened with a prayer, reading of memorized scriptures, and hymns that were written by a POW. 
In six years, Fer was allowed only four letters. No packages or photos were given to him. A solid spiritual life, faith in God, and exercise kept him in balance. In 1973, it was all over.

In speaking to his audience at Terminal Island, Fer reminded them that they had a lot in common. They had served this nation, accepted their fate, and would move forward in their lives. He reminded them that we are all sacred, made in God’s image.
The question of one-on-one psychological tactics was raised, and Fer said interrogators tried to pit one POW against another. After a grilling took place, the interrogated POW would tap out the questions to other POWs so they could prepare their responses. Asked if the survivors held reunions, Fer replied that they are held every five years. Many are held in Southern California, but they are also held in Washington, D.C., in a Vietnamese restaurant. What did he miss most during his captivity? The sound of children’s laughter. Fer later became an elementary school teacher, surrounded by the laughter of children every day.
Fer admonished his audience of veterans incarcerated to assert their own individuality, stay strong in the face of adversity, and find the balance between the spiritual and the intellectual in their lives. He urged the men not to get caught up in self-pity and to realize that many are far worse off than they.
He recalled a moment that he refers to as a miracle, when he was bound in such a way that he thought of himself as a basketball. He remembers a guard picking him up like a basketball and tossing him into the corner of the room. In excruciating pain, John said a prayer to the Blessed Virgin Mary. When he finished, the guard returned, untied him, and left the room. 

        

***Earth Day is Sunday and is 43 years old! Use your own bags, plant a tree or get some free Sun Flower seeds at Pottery Barn, on Sunday,  and plant some with your children! GREAT NEW APP for you Iphone!! With this app, you can take a picture of your junk mail, and this company will STOP all future mailings!! Go to the APP store and down load it NOW! PAPERKARMA it is AWESOME!! Go GREEN!!

*** THANK YOU to all the VETERANS who have served and gone to war to protect us. Have a peaceful, fun Earth day weekend! See you on Monday!

* Pacific Northwest viewers- hike week starts June 16-21, followed by Family trip to Lake Chelan, for a week of boating, hiking, wine tasting, relaxing and family barbecues! Contact me, Amy or Holly for details! What do you want that Bum to look like???



Wednesday, 18 April 2012

Vegetable timbales-making veggies fun!

          Here's what I woke up to, here on the Mountain, in the
                                     Valley of the Sun!

I was all set with my blog a few days ago, for today. But, I couldn't, NOT share this with you!
Trichocereus Hybrid~Flying Saucer, named for its saucer size blooms.


My secret - eight drops of Schultz Cactus Plus liquid plant food in 1 quart of water. Do this in March, to give you many beautiful blooms!
                                                 ~


This is  a elegant way to serve a souffle like layered side dish, of vegetables.

Vegetable Timbales
adapted from Eva Kenly (my cooking instructor for 20+ years)
1 1/4 lb. carrots
12 oz. cauliflower
12 oz. broccoli
6 T. butter
3 eggs
3 egg yolks
3/4 c. heavy cream, or half and half
3/4 c. Asiago or parmesan cheese
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp tarragon
salt and pepper to taste

10-12 buttered timbale's or ramekins, I like to cut a piece of parchment paper the diameter of the bottom of your timbale/ramekin, butter it and fit it into the bottom of the vessel. It makes it easier to pop them out, to serve. ( I have some vintage French timbale's in Seattle, I covet them)




Steam each vegetable separately until tender.

In a food processor, finely chop the carrots. Add 2 T butter, one egg, 1 yolk, 1/4 c. cream, 1/4 c. cheese, salt and pepper and ginger. Process until smooth and remove to bowl.



Rinse out the processor bowl and process the cauliflower until finely chopped. Add 2 T butter, 1 egg, 1 egg yolk, 1/4 c. cream, 1/4 c. cheese, salt, pepper, and nutmeg. Process until smooth and remove to a bowl.

Repeat with the broccoli, adding remaining ingredients.

Preheat the oven to 350 degrees F.

Prepare your parchment rounds and fit into the bottom of your ramekins.

Fill each timbale/ramekin with the vegetables by layering them. I put the carrots in first, then the cauliflower, then the broccoli. Fit a round of foil directly on the fillings.

We will bake them in a hot water bath. This is done by, placing the timbale/ramekins into a large baking pan and carefully pour boiling water in, around them. Water should come almost halfway up the sides of the timbales/ramekins.


In the oven, vegetable timbale's, Blue cheese and rosemary potatoes and my favorite meatloaf.


Bake for 30-40 minutes, or until a knife inserted, comes out clean. Carefully remove from oven and remove the molds from the water bath. Let them rest for 10 minutes. Serve warm.

This is a delicious side dish, that takes time to make, but, is worth the effort!


                                                                   

                                                              ~~~
"One can measure the greatness and moral progress of a nation by looking at how it treats it animals." Ghandi................................


Over the last weekend we attended a fundraiser to benefit Foothills Animal Rescue. It was held at one of our Desert Mountain Clubhouses, Chochise/Geronimo and featured our resident band, The Roadrunners! There was a active auction on this oil painting of a Labrador. The bidding went to almost $2000.00, and the gentleman who won it, offered it back to the second bidder, for the last bid they made, they took it and the original man that won, still paid the nearly $2000.00!! So, they doubled the money!! What a class act!! Desert Mountain members are the best!!


Foothills Animal Rescue (FAR) is committed to compassionate and humane treatment of dogs and cats in need through rescue, sheltering, fostering and adoption within Maricopa County.

The Roadrunners band is made up of residents of our community, they in their younger years, were in bands that opened for Eagles, Arrowsmith, or were part of a very famous band. They are Rock and Roll and fabulous!!


Our friend Kip! 

Robert


Tanya



Friends, Gail and Warren

Wee Bear (he is the greatest dancer) and I!


* Pacific Northwest viewers- hike week starts June 16-21, followed by Family trip to Lake Chelan, for a week! Contact me or Holly for details! What do you want that Bum to look like???

 Cheers!
 JJ

Monday, 16 April 2012

A healthy lifestyle

My viewing audience has reached over 2500 viewers in six weeks! Thank you very much! When I look at the stats, I am thrilled, it is growing very rapidly! My foreign countries are growing as well. France, Switzerland, UK, Germany, Scotland, Malaysia, Russia, Malta, Viet Nam, Brazil and on and on. I am having fun with it, and trying to answer all your e-mails, comments, etc. Wee Bear and I researched having a blog, before I started it, and had decided that a healthy blog, needs to be written everyday, to grow your audience. Once you reach a certain point, (what ever you decide) you then, can set the boundaries, of how often you will write. With guidance from my supportive family and friends, we determined three times a week. I will post on Monday, Wednesday and Friday, going forward. Thank you again, I love all your feed back!!
                                                                ~
Proper nutrition is fundamental in helping one achieve their personal health and fitness goals. Developing a menu that not only nourishes, but also tantalizes the taste buds can be simple or be elevated to gourmet status. I have committed to keeping my meals and ingredients to the freshest, best quality available and to make the plate presentation, beautiful. As, we eat with our eyes. 

*Please know I am NOT a dietitian, nutritionist, or a trainer.  This is from personnel experience and reflect my own opinion.

1. Eat Fruit – It’s good for you, supplies you with vitamins, minerals, fiber, water and more.   Fresh or Frozen, as long as there is no added sugar or additives.




2.  Eat Vegetables - Eat as many as you want!  Cut them up, put them in the fridge and grab them when your hungry!  Fresh is best!  But frozen is great too and since most veggies are flash froze, they don’t lose any of their nutrients. Just don’t buy any with added sugar or additives.  Spice up your veggies with herbs, spices, and olive oil!



3.  Eat Salad – My goal is to eat salad everyday, even if it is a little mixed greens with my dinner.  Salad is so good for you as long as you load it up with a little protein and lots and lots of veggies!!! Wee Bear says, I'm half rabbit!!




4.  Stay away from processed deli meat.  Most of it has added sodium to keep it tasty and has preservatives to keep it fresh.  Make a batch of chicken or turkey. Place it in Tupperware in the fridge and when you want salad with chicken, or a sandwich you can cut up your own meat.  It tastes better, it’s cheaper to make and best of all you know what is in it!  Plus if you keep it more plain, you can dress it up with BBQ sauce, dressings, add on pizza or more!


 5.  Cook in batches.  When I make dinner, sometimes I double up on my rice, pasta, meats, vegetables and more.  For example, if you make a big batch of rice, you can use it throughout the week.  Keep it plain, so you can prepare different meals throughout the week with it.   You can also freeze cooked rice and microwave it in a freezer bag for two minutes, all steamed and ready to eat.  This is a great way to portion control!  You can do this with lots of grains, sauces, vegetables and more. I have my mother sauces, basic tomato, brown sauce and  chicken stock, along with a meatloaf. When I make my meat loaf, I make a double or triple recipe, then I am all set for two or three more dinners.



 6.   Purge the Sugar and bad foods – Sugar is my personal downfall, if I had guts, I'd clean it all out of my pantry, there is no reason to tempt myself. I even have my good Fran's and Oh Chocolate in the wine cellar!! If you have it there your bound to eat it or if you feel sad, bored, happy or deprived you could binge on it. ( I am not a binger, thank GOD) Now I think everyone should be able to have a treat once in a while, or even everyday, as long as you have self control and don’t over do it!  I do have a treat everyday, but balance it with exercise, everyday. It keeps me sane!  But keep the stuff you have no control over, out! Chocolate is my downfall, chocolate anything, but, I can control it. I may have a dessert when out with friends or family, but I make sure to split it, with at least one other person at the table. Or, if I am out during the day and buy a cookie, I throw half into the garbage, that way I know I will not dig in the garbage at Starbucks!  ;-)  I’d rather waist a couple of bucks then have it go to my thigh!!



 7. Drink Water – I used to be really good at drinking water, when we lived in Mexico, but I kind of got out of the habit.  I do try to drink 8 cups a day or more.  I try to finish one cup in the morning with 1/2 a lemon squeezed into it, one while working out, one on the way home and I have one before dinner. Then a couple of more during the day.  It cleanses your system, keeps you hydrated and also keeps you full!  As an added bonus you get off your bum, because you have to run to the bathroom constantly. 



 8. Snacks- I believe in eating every 3 hours or so, it keeps my metabolism going and I don’t splurge on junk!   My snacks I try to stay under 150 calories.  I love a tomato hot drink I make (recipe below) or a smoothie made with banana and almond milk. If you are out and about, my daughter and our adorable son-in-law, love Jamba Juice, they took me there last Summer, I loved it! Low in fat and calories!

                                                    

 9.  Exercise – I can’t say it enough and a lot of time I have to tell myself it’s good for me, and not to be lazy and just do it, even if it is for 15 minutes.  I try to do 30 minutes of cardio 5 times a week and Pilates, 3 times a week, for a hour.  I love to hike, so whenever time allows, I go hiking either with a group or with my dogs. I love being outside, there is always something to look at. Strength training is so important, especially for woman.  It strengthens your bones, speeds the metabolism, you burn more calories at rest and personally it makes me feel powerful.  No need to be afraid of strength training, woman aren’t built like men, so you won’t gain huge muscles, but tone and have strength!

Even when on vacation, I take my TRX system, meditation and yoga DVD's. What a perfect atmosphere for yoga and meditation!!

10. White and processed foods – I am really trying to stay away from processed foods and white grains like pasta and rice. This is another hard one!! But, as my cooking instructor said, when asked, "can I cut the butter and cream?" I'll never forget the expression on her face!! Hahaha! She was almost appalled, then, would compose herself and say, "moderation"! Just don't eat the whole plate! In other words, you can have a little Country gravy or a pancake,  you can't have the whole serving! Wee Bear and I, have also got in the habit of splitting entree's, if we agree on dinner. Almost always, we split a beef entree, but, we split most anything, if we agree. If not, eat half when out, the portions are a lot of times double or triple our calorie and fat for a full day!!! We tip the wait staff a little more, for their trouble, and again, it hasn't gone to the waistline!




11.  Healthy Influences -Try to surround yourself with healthy influences like fun family, friends and fitness magazines. Stay away from the negative influences, they only try to sabotage your goals. Last year during the Summer, my daughter, Holly and I created a Hike week, she took a week off from her work and we had so much healthy fun, planning and creating a spa week. We invited friends and family, and organized a hike everyday, that got longer or harder each day, with the challenge hike, the final day. Holly organized a massage for the two of us, at 4 in the afternoon, after every hike. And in the AM, before the hike, sometimes we did yoga or mat Pilates. We all made it work with our schedules, we talked about nutrition, exercise and of course a tiny bit of gossip, we laughed and had lot's of fun. We all took off a couple of pounds and inches. Everyone is looking forward to this now, annual event! And we have more fun family and friends who want to join in! We even had a celebratory dinner, on the final night with our loved ones!

We made our hikes fun by adding fun elements. Here, we posed for a "Owling" picture for GMA. There was a faze, last
Summer, where people would pose like owls and take a picture and post it on the internet or send it in to GMA!! Hahaha!
12. Walk, walk and more walks!

Wee Bear taking Bandit for a walk!



13.  Set small goals and reward yourself – I really believe in setting realistic goals, not ones that are hard to achieve.  I don’t want to set myself up for failure. Don’t say I’m going to lose 20lbs in 3 months, that's a very hard goal to reach, but maybe say, I am going to lose 4lbs this month. When you accomplished a goal, reward yourself! 

Maybe a new pair of shoes, a massage or a movie for your reward!
 *I hope you like my little tips, I personally do TRY to keep with these goals. I’m not perfect, I may not always do it, but the key is to never give up!  You can accomplish anything you want.  Only you have the power to achieve your goals!



 Grilled Veggie Wrap- Joan style!

red pepper, asparagus, zucchini grilled or any you like
kale
whole wheat or multi grain tortilla
hummus

Spread tortilla with hummus, add grilled vegetables and kale. I grill my tortilla on each side, just to make it visually appealing. Roll up! Remember, we eat with our eyes.  This is one of my favorite lunches and is portable. The hummus will make the tortilla soggy, so, if making ahead, put the hummus in a small portable container.




*This drink will give you a perk, mid morning or afternoon!

Revitalizer Perk up
adapted from Cal-a-vie spa

1 48 oz. low sodium tomato juice cocktail
3 c. water
2 c. assorted vegetables
4 tomatoes, chopped
2 ribs celery, chopped
1 large carrot, chopped
1 bunch Italian flat leaf parsley
2 bay leaves
3 T. chopped basil
2 tsp. fresh rosemary
1/2 tsp. fennel seeds
1/2 tsp. crushed hot red pepper or to taste

Combine the tomato juice cocktail, water, vegetables, tomatoes, celery, carrot, parsley, bay leaves, basil, rosemary, fennel seeds and red pepper in a large non-reactive saucepan. Bring to a boil, reduce heat to low and simmer for 40 minutes, stir occasionally.

Press the mixture through a strainer set over a bowl using a wooden spoon to extract the juices, or process the mixture through a food mill. Discard the pulp.

Serve hot or cold. You can freeze the mixture in 1 cup increments for later. I don't recommend using any vegetables in the cabbage family as they impart a strong flavor.

10 - 1 cup servings

35 calories   1 gram fat   2 grams fiber per serving
The vista's in Arizona are world famous, just love it! Let's go for a hike or a walk with some fun family and friends! Have a healthy week! Cheers! Joan


Friday, 13 April 2012

Truffle Fries to die for!

I am not sure where the truffle fetish started for me. I think it was in Italy a few years ago, when I found a dried fettuccine, infused with truffle. I bought up a few packages, listened to Wee Bear complain about it, and brought it home. I cooked the first package, and thought, "it can't get any better than this." Then, on a family ski trip, we found a restaurant with truffle popcorn, OH MY! We were back the next day for more! We went to the local store bought up the truffle oil, and Amy, Laura and I were hooked!! We would search out restaurants for truffle anything, and post it on Facebook, making the others jealous! We were hooked! 

Wee Bear likes french fries, extra crispy.....no truffle, and the two sons and two son in laws agree!! So, if you don't like truffle, don't put it on. But, make the fries, these are the BOMB!!


These facts are disputable!

1. French fries are delicious.
2. French fries dipped in a mixture of ketchup and mayonnaise are divine.
3. Did you know that’s called “Fry Sauce” in Utah? Found that out on a ski trip to Park City with Wee Bear and kids!
4. If you peel a bunch of potatoes and cut them into sticks, then immediately plunge them into hot oil and fry them, they will never, ever, ever, be as good as the french fries I’m showing you below.
5 Finish with truffle oil~ put a fork in me, I'm DONE!!

But it’s really true, to get perfectly golden french fries that are soft in the middle and crisp on the surface, plunging potatoes straight into oil just doesn’t work. The starch on the outside of the potatoes interferes with the texture of the fries and never allows them to become nice and crisp, and in order to cook the fries long enough to soften the potato, the outside can often get too brown. Utter chaos, I’m telling you!
But once you try french fries the way they’re meant to be made—and the way they’re made by most restaurants and fast food chains—you’ll be adding them in to your menu often! Whether or not this is a positive thing, is something I’ll let you figure out, especially after my comment yesterday! But, moderation, we'll get back to health on Monday......I promise!!

  Begin by peeling five pounds of potatoes, then cut them into sticks. Throw them in a pot or large bowl and cover them with cold water, then let them soak for at least two or three hours. Soaking the sliced potatoes is the fundamental first step of making great french fries. The soaking process removes the starch on the outside of the potato, which will help the fries achieve the perfect crispness, as Wee Bear would say! My Mother made us fries often when we were growing up, she always soaked them first!
Note: Because I got into the habit of planning ahead for fries, I usually wind up soaking the fries for several hours, or even overnight. I’d say the minimum time you’d want to soak the potatoes would be an hour, but there’s definitely no harm in going longer.

Truffle Fries

Ingredients

  • 5 pounds Russet Potatoes
  • Vegetable Or Peanut Oil For Frying
  • white truffle oil
  • Sea Salt

Preparation Instructions

IMPORTANT: Please be careful when frying with hot oil. Keep the pot on the back burner, if you have small children. Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!
Peel and rinse the potatoes, then cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours. (You can also stick them in the fridge and let them soak for several hours or overnight.)
When you're ready to make the fries, drain off the water and lay them on two baking sheet lined with paper towels. Blot them with paper towels to dry them.
Heat a few inches of oil in a heavy pot to 300 degrees. In 3 or 4 batches, cook the potatoes for about 4 to 5 minutes per batch, or until the potatoes are soft. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels.
Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove from the oil and drain on paper towels.

Sprinkle fries with sea salt and truffle oil!

 Look at what you made! A beautiful, golden brown, crispy, tender, gorgeous, perfect plate of french fries. If you can do this, you can do most things in life!


This would be me, after eating the truffle fries!!
                                                                

        Have a GREAT weekend! See you on Monday for a healthy recipe! 

Cheers!
JJ