Although life's been hectic, we TRY to get some home cooked meals in there most days. In fact last week Ephraim made the most amazing pan fried potatoes I've ever eaten thanks to carefully followed instructions from Terence and Vicki Conran's cookbook, Classic Conran. They were cut, boiled for 12 minutes then coated in hot meat drippings and baked until they were golden and gorgeous. Those aren't the official instructions and I'm not looking it up for you. Sorry. You get the idea.
I'm counting boxed Ghirardelli's as homemade.
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