"You're making me wear Vesper's old jacket? This is so not cool."
"Now what's the problem?"
"I brought you the ball; so throw it!"
"Come on; I haven't got all day."
"No, I don't want to sit down first."
"Alright, already, I'm sitting."
"Now I have to listen to stories about Vesper?"
IRISH BOXTY BREAD
from BRITISH COOKERY, edited by Lizzie Boyd
1 lb mashed potatoes
1 lb peeled potatoes
1 ¾ cups flour
2 tbsp baking powder
½ tsp salt
⅛ tsp pepper
4 ounces melted butter
- Boil and mash one pound of potatoes.
- drape the inside of a large bowl with a clean cloth.
- Half-fill the bowl with cold water.
- grease a baking sheet.
- Melt the butter and set aside.
- Preheat the oven to 350.
- Peel one pound of potatoes and finely grate them onto the cloth in the bowl of water.
- Wring the potatoes out and mix into the mashed potatoes.
- the starch will settle to the bottom of the bowl of water. Pour off the water. Stir the starch into the potatoes.
- Lightly flour a counter. Roll into two large circles.
- Set on greased baking sheet. Mark each round into quarters.
- Bake 45 to 55 minutes. (They will still be soft inside at 55 minutes -- they’re actually big potato pancakes.)
- Serve hot with butter. Split them in half or just butter the top.
We thought we’d just make these once for the experience but we actually REALLY LIKED them.
So did Kepler!