Why Do I Do This?

It was one of those weeks where I had to ask myself that very question several times.

I had to be out of the office at a client’s site on Wednesday and Thursday.  I have to do this kind of thing on a semi-regular basis, so you’d think I’d have the process nailed down, but no.  I always wake up too early, get anxious I’m going to be late, get lost on the way there*, still arrive an hour early and end up sitting in my car tweaking my files and running through the agenda until the last minute.

Why do I do this?

To celebrate after a long week, I go out with my girlfriend and SWEAR I’m only going to have two martinis.  It started out innocently enough, but it didn’t end that way.**  I spent all Saturday morning napping and drinking water.  Half a weekend day wasted!

Why do I do this?

One martini, two martini, three martini - FLOOR!

Not satisfied with Friday night debauchery, my Saturday evening boredom leads me to believe it would be a good idea to cook with these ingredients:

You can't go wrong with beer, cheese and onions

I know I’ve mentioned my “issues” with cheese.  I don’t think an entire pan of potatoes, cheese, onions and beer is a good solution to Saturday spinster boredom.***

Why do I do this?

Lastly, carb coma and BTUs**** glue my ass to the couch and I end up watching The Fast & The Furious: Tokyo Drift.  TWICE.


Anyway, I’m going to spend Sunday getting my act together for the coming week and pretending like the last 48 hours didn’t happen.

Saturday Spinster Scalloped Potatoes (makes 8 servings)


4          russet potatoes, sliced in rounds

4          small onions, sliced

2          cloves garlic, minced

12        oz beer

¼         cup all-purpose flour

¼         butter

2          cups milk

8         oz Colby cheese, shredded

1         tsp dry mustard

1         Tbs hot sauce

salt & pepper to taste

Prepare onions:  Heat a heavy-bottomed skillet over medium high heat.  Add onions and garlic with a bit of olive oil.  Cook until onions are tender, about 5 minutes.   Add the beer and continue cooking onions until liquid has evaporated and onions are soft and caramelized.  Remove heat and set aside.

Beer onions - I think these could be used to great effect *** in a lot of dishes

Prepare sauce:  Melt butter in pot over medium heat, add flour and, whisking constantly, cook to a light, toasty brown.  Add milk slowly, whisking constantly and cook until sauce thickens, ~5 minutes.  Add half the shredded cheese, the hot sauce and the mustard.  Stir until cheese is melted, then season with salt and pepper.  Note: it should be a little salty – the potatoes will mellow it out

Put it all together:  Pre-heat oven to 350.  Butter an 8″ x 11″ pan and layer potatoes, half the onions and a third of the sauce.  Repeat, then top with a final layer of potatoes and the remaining sauce.  Cover the whole thing with the remaining cheese and bake for 45 minutes or until potatoes are tender when pierced with a fork.

This is looking like a winner


It really is pretty tasty

* This is probably the cause of my anxiety.  I need a smart phone or a gps or something.

** In my defense, they make the best martinis I’ve ever had – and believe me, I’ve sampled extensively.

*** OK, I only ate one bowl, not the whole pan; but now it’s sitting in my refrigerator calling to me.  At least I made it with reduced fat milk and cheese.

**** Beagle Thermal Units.


3 responses to “Why Do I Do This?

  1. Alex and I are in agreement. We would both risk severe burns to face-plant into those potatoes! Will be making this soon, thanks for the great recipe! xo

  2. Pingback: What the Hell Happened | The Random Brain of Indiana Jayne·

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