Contributors

Rach

I'm daughter to Lissie, sister to Jess, wife to Brien, mom to Hannah, Lily and Eleanor. I am a stay at home mom to my girls, and my free time is dedicated to gardening (I confess I'm still a novice and look to Lissie and Jess for advice), baking and cooking, and card making. I'm doing my part to make the earth a bit greener, trying hard to avoid processed foods and HFCS, and find the "slow food" movement intriguing and inspiring. I love visits to my local farmers' market, fresh produce, reading, getting out in nature, and spending time with my family.

Jess

Catholic, homeschooler, lover of books and great wine and an amateur gardening addict.

Lissie

I'm Melissa aka "Lissie", mother of Rachael and Jessica, and grandmother to a passel of the sweetest children on the planet. I'm a semi-retired public educator and professor who works from home for a small publisher. I am a lover of all things beautiful ... flowers, the mountains, nature scenes, the innocent faces of children, and my rock and fossil collection, to name a few. I enjoy shopping at the farmers' market for fresh foods and then experimenting with new recipes. Good food and good wine delight me. I love to travel so my suitcase is always packed. Like my daughters, I take pleasure in simple things ... clothes drying on the line, tomatoes so fresh they are still hot from the sun, good books, and interesting movies. I'd like to know everything before I die.
Granny Tess Chetties

Granny Tess was my mother-in-law. She was an old country woman who cooked on her wood-burning stove. My husband, Tony, was twenty years older than I so when I was in my thirties, Granny Tess was in her seventies. She had chickens and made everything from scratch. Every Sunday was chicken noodle soup day. She told me her secret ingredient was one tablespoon of tomato paste. One of my favorite things that Granny Tess made was a potato dish. I have never tasted anything like it. After Paul moved to the US and called potatoes, chetties, on a regular basis, we adopted the term ... thus "Granny Tess Chetties" as the name of a favorite dish was born. Here's how to make it:

Cube into 1/2" pieces several large red potatoes. You can leave the skins on but remove any blemishes. Boil them.

While the chetties are cooking, dice a large onion. Melt a stick of butter in a small frying pan and sautée the onions until they are soft and clear.

When the potatoes are cooked, drain them well. Add the melted butter and onions. Then, while you are stirring with your right hand, add evaporated milk with your left. You want to coat the potatoes well but you don't want everything to become too soupy. You want nice wet potatoes. Salt and pepper the potatoes and stir well. Serve immediately.

-Lissie

 

1 comments:

rachd said...

These are SOOOOOO wonderful. They make excellent comfort food! :o)





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