1. Bake the potato for about 7 months. It doesn't need special attention while it is in the oven: no kisses, maybe a couple hugs. But it is young and still doesn't know what it is missing if it is never given these things. When you feel like it is probably crispy enough, open your oven and set it free. Cut it in half cleanly - be sure to remind the potato that it's your fault, not his - and eat up whichever half looks more like you.
2. Mash your potato well; don't do this quickly, but remember: to make it into a blob as formless as possible is the goal. Set it in a bowl on your counter for safekeeping. Every few days or so, whenever you feel in the mood, mash it a little bit more with a whisk or a fork. Don't worry; it won't leave because its skin is no longer in tact to allow it to leave your bowl. Eventually it will be broken down enough that you may want to stir in some spices to fool it into thinking its fate is more appealing. This way you won't feel so guilty about what you've known would happen all along. At least your mashing was not a consistent process, so it is probably safe to assume that she did think you really were trying to preserve her all these months. Consider whether the formless lump on your counter looks appetizing; throw out your potato when you make up your mind.
3. This year, you are a real chef. You've studied your spices, and you love this particular potato you've found. (You've decided this after about 6 months of glazing, spicing, and fawning over how well it seems to be taking to your recipe.) This potato could be the most delicious of all... But you have recently been considering the idea of keeping this masterpiece just to look at. Maybe to take pictures of it for your potato cookbook.
No comments:
Post a Comment