Column & Photos by Ali Carter, WPVGA Auxiliary Member
The potato is one of the culinary world’s most versatile and humble (in a very good way) little veggies.
The simplicity and flexibility of potatoes are what I love most about this tuber. Those characteristics saved the day for me and I will admit to you that this month’s recipe came about out of a little bit of desperation and a huge lack of time with an end result of deliciousness.
I had intended to create a beef stew with potato dumplings this month. However, life does not always go as planned and occasionally a well thought out meal ends up inedible and not photogenic.
Unexpectedly, while cooking up what I thought would be a fabulous dinner for my family, I found myself with camera issues, an unavailable photographer, multiple interruptions while cooking and finally, dumplings with the texture of paste.
Additionally, I seasoned them with far too much nutmeg, as my daughter so kindly announced.
