![]() But it’s easy, just make a roux! The hardest part is arranging the tater tots in perfect rows and columns that would have made egggrandma proud. The fanciest we’re getting here is in making our own homemade creamed soup, because mum would text me some very sassy bitmojis if ever she caught wind of me buying canned creamed soup. This is what you need for your winter hibernation. But they are cozy and lovable, like your oldest fleece pullovers. The flavors are not fancy, they are meat, potatoes, and very basic soup seasoning. They're like creamy meat pies that are everything you could ever want when it's cold, and they're also great make-ahead meals. The battle for most classic hotdish usually comes down to wild rice versus tater tot, and because I have a kick butt recipe for wild rice hotdish that I’ll be posting a little bit later, in time for you to make it with all of your Thanksgiving turkey leftovers, we’re starting here with tater tot. Hotdishes make up a subset of casseroles that are a very hearty meal in a pan. To review, a hotdish is: a meat, a vegetable, creamed soup, and a starch. I just went straight to Chinese hotdishes and miniature hotdishes, but there’s a reason that the classic is a classic and that’s because it’s delicious and comforting, and for the lucky people who grew up with it here in the upper Midwest, as nostalgic as can be. It occurred to me recently that I’ve never posted a classic hotdish. We don’t know what the heck we’re doing so if you have links to posts that are basically like house building for idiots plz send. Like make potstickers and kubbeh and maybe start a soup and bread club, and maybe do Facebook lives? Do we like those? Do you watch those? Oh and (!) did I tell you this, we are in the beginning stages of planning to build a house or remodel our current one. Now that yogurt book deadline is very near, I’ve begun thinking about all of the projects that I’d like to do after it’s turned in. Regardless, I’m having a bunch of fun learning it and the classes are giving me more ways to get rid of the 12,000 scones and things that I’m having to test for yogurt book. Because the vowels! Where did all of the vowels go? From my limited understanding, modern written Hebrew doesn’t have vowels, so, like, “pizza” would be “pzz.” I appreciate the minimalist nature of this but I am also anxious to be able to read Al Hashulchan and this one Janna Gur book that I have that’s only in Hebrew, and I see a long road ahead of me. Eggboy has been power washing all of the tractors and combines so that they can get tucked in for their winter slumber and I’ve been finishing up my yogurt book and studying Hebrew! So far I think I know about half of the alphabet, or at least enough to know that it’s going to be a very long time before I can read the Instagram captions of my Israeli food blog friends. These last couple of post-harvest, post-travel weeks have been but a dream, filled with hockey games and cat belly rubs and house concerts and Sunday meatballs.
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