Tuesday, May 10, 2016

Welcome to Uncaged

When coming up for a name for the blog, I thought about the magazine I worked for as a reviewer, how much I enjoyed it, and also about the constraints. Reviews had word limits, or they wouldn't fit in it's designated space. Some books deserved more. Some could be summed up very nicely in the space we were allotted. But I wanted somewhere to give the books the space they deserve. So "Uncaged" was born.

I'll be doing a lot of book reviews, and some features with authors and interviews, and the books will get the space they deserve. There will also be a new magazine starting up with this blog, and I don't have a jump off date for it yet, but it will be downloadable, and you will be able to read it via Issuu. Free. It will always be free.

To break it up, I'll post some whacky antics by my goats, and some very odd and hilarious DIY projects I get myself involved in. Being a single mother, I've learned to do things on my own, and probably not in the traditional way. But I'm always evolving and learning, even if it's just a good laugh.

I'm also huge on gardens and canning and freezing vegetables, and I'm hoping to up my experience in canning to pressure canning. May be a disaster in the making. Hopefully I won't blow up the place.

I had horses all my life, and although I lost my horse just a short time ago, eventually I know my heart will open to a new friend when it's time.

So enjoy the blog, and I hope you enjoy and find something you'll want to read!

So to start things off, here is a recipe for you. We grow our own potatoes, onions, garlic and chives, but it's still an easy, low cost, quick side dish whenever you need it.

Homemade Fried Potatoes

3-4 small to medium potatoes (I prefer russets)
1 Tablespoon onion - chopped
2 Tablespoons butter or margarine
1 garlic clove - minced
Salt, Pepper, Italian Seasoning Mix to taste
Sprinkle of fresh chives

Cook the potatoes in the microwave for a few minutes to precook them quicker.
Skin, and slice the potatoes when finished into a fry pan, with all the ingredients except the chives.
Keep turning and cooking until golden brown. During the last 5 minutes, sprinkle the chives on to finish. Serve hot. Serves 2-3. In my house, only 2. ;)

You can double or triple the recipe to accommodate how many you're serving. And you know when you buy those bags of potatoes at the store and always get the smaller ones that won't really work for baking? PERFECT here. Potato lovers unite. 

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