My cooking buddy called the other day with the greatest news ever.


“Did you get your mail today?” She asked.
– Yes…. (Where could this be going?)

“Did you get a Penzey’s catalog?”
– Mmhmm…. (Is there a new spice I need to buy?)


“Okay…turn to page 38.”
– Okay… (Yes, it must be a new spice. Or maybe a recipe I need to try.)

“Look in the first column.”
– OHMYFREAKINGGOD! PENZEY’S IS COMING TO AUSTIN??!!


“I KNOW!”
– WE’RE GOING TO BE SO BROKE!


“I KNOW!”

A few days later, I got a Penzey’s email announcing job openings in Austin. I was milliseconds close to hitting reply and emailshouting HIRE ME! ME! PICK ME! before I realized how beyond broke I would be if I worked there.


If you can’t tell, I’m quite excited. And, I’m refusing to order any other spices until they open. I can’t wait to go smell and touch my options in person. I can’t wait to have fresh spices just minutes down the street instead of a week’s mail order away. It’s going to change my cooking world. Watch out, friend!

Caramelized Onion Mashed Potatoes

I’ve been meaning to post these for awhile. You’ve seen them here. I also make them with this. They’re amazing and they’ve quickly replaced my world-famous garlic paprika mashed potatoes. Plus, they’re far healthier since I cut the butter and use very little cream (and actually, if I have sour cream on hand, I use that instead). The secret? Caramelized onions. It’s becoming a theme.


2 Yukon Gold potatoes, diced
1 sweet onion (I prefer Vidalias), sliced
2 T olive oil
2 T heavy whipping cream
salt, pepper
Preparation
Heat 1 T olive oil over medium heat. Cook onions until caramelized, about 10 minutes. Meanwhile, cook potatoes in boiling water until soft. Drain.
Combine onions, potatoes, cream and remaining olive oil in food processor (or blender). Process until creamy. Season with salt and pepper to taste.

Last Year – Garlic-Mustard Chicken