Kim Dannies: Lifestyle & Adventure writing

All Teched-Out and Nowhere To Go
November 10, 2005

I’m exhausted. I’ve spent the past 6 weeks launching my new writing website kimdannies.com and I’m melted into amass of microchips from all of the nerve wracking detail that such an endeavor demands. I thought the web would simplify my writing life- what a laugh! My brain is fried from choosing images, fonts, and meta-tags, and I’m too tired to write. Google this, download that- if the ipower tech support company put me on hold one more time, my phone would have been found pulsed to shreds in the Cuisinart. Thank heaven for my wonderful web designer, Mary Hill, who kept me sane and moving forward; she even created a special section just for my Everyday Gourmet readers to visit archived recipes and discover new food stories.

I feel like I’ve delivered a baby- all I want to do is lay on the couch and sip some of my garlic potato soup laced with sherry and cream. Maybe if I can figure out how to turn on my DVD player (without experiencing another tech-induced nervous breakdown) I’ll relax for a bit with my new favorite movie “What’s Cookin?” It’s a hilarious parody about families coming together at Thanksgiving and communicating the old fashioned way: talking face to face.

Creamy Garlic Potato Soup
Peel 6 medium potatoes and cut into quarters. Place in a cooking pot and just barley cover the potatoes with cold water. Add 6 whole garlic cloves and 1 medium chopped onion. Cover and bring to a full boil on high heat, then simmer the soup for 20 minutes until potatoes are very soft. Warm 1.5 cups of low fat milk with 2 tablespoons of sherry and 2 tablespoons of butter in the microwave, on hi, for 1 minute. Mash the potatoes and add milk mixture. With an electric beater, whip the soup until it is smooth. Adjust the flavor with kosher salt and white pepper. Serve warm with a dollop of crème fraiche. Serves 6.