Melt a little bit of butter and olive oil over medium heat in a deep skillet. Chop the parsely finely and add to pan. Saute until wilted and remove from heat.
Drain and rinse the beans. Mash them in a large bowl and add the parsely.
Add a little more butter and oil to the skillet. Bring heat to medium. Finely chop the red pepper and chives. Peel and shred the potatoes and parsnip. Add all the veggies to the skillet and sautee for 5 minutes. Add salt and pepper, and other spices. Cook for 2 more minutes. Cool a little bit and then add to the bean mixture.
Add the eggs to the bean mixture along with enough flour so that you can easily make patties. Cook the patties over medium heat until both sides are browned. I like to precook these and then heat them up later on the grill!
Sorry for the lack of posts, but I’ve been very busy with Kickball and an ultra top-secret project during the last few days. If you want to check out the kickball action, you can see pictures from our first game on facebook or read a recap on our website.
Next, Serious Eats has instructions on how to make your own Peeps! I’ve made marshmallows before, and the results were not pretty, so I think I’ll be sticking with the store bought variety. (via Jezebel).
Garrison Keillor’s A Prairie Home Companion was taped in my hometown of Appleton, Wisconsin last weekend. Even more exciting is the fact that the show featured the music of my friend Amelia’s brother, Ethan Cook (aka American Fiction). PS-Amelia is also having a big week-her story about the Madison Film Festival made the front page of the Isthmus!
You can listen to the show here.
