AMY: What are those?
DOLLAR: Donut holes.
AMY: Where did they come from?
DOLLAR: The middle of donuts.
AMY: Ha ha ha. Seriously, though.
DOLLAR: My sister.
AMY: She stopped by?
AMY: Hmm... It kind of freaks me out when I see something I don't recognize in my kitchen. Is that totally psycho?
* * *
In other cooking matters, I cannot seem to roast/brown potatoes without them sticking to the pan. I'll use a spatula to try to get them to come off the bottom but then they rip. Soon, I'm left with broken potato pieces in the pan and I feel like throwing the food against the wall. I like to cook and I cook a lot and I know how to cook but this is the one thing that's really bothering me right now.
Example 1: Home fries. Chop potatoes in to large chunks, melt butter in pan over medium/medium high, throw in potatoes, stir to coat, leave alone for 10 minutes, try to turn, stick, rip, bits falling apart, get extremely frustrated.
Why can't I do this?
Example 2: Oven roasted herbed new potatoes. Chop in half, toss in bowl with olive oil and herbs, throw into roasting pan, roast at 400 for 40-50 minutes, shake/turn, everything looks good, cook for another 30 minutes, everything is stuck to pan. Not burned, just stuck to pan. Try to turn/move, potatoes rip. Get extremely frustrated.
I follow recipes, I swear. Boo hoo, boo hoo hoo hoo (this is me crying) boo hoo. Does anyone have a perfectly roasted potato recipe for me to try? I'm desperate.