I made a potato salad to go with dinner that night, using 2 russet potatoes. I peeled the potatoes in wide and thick strips, setting the strips aside. While the peeled potatoes boiled, I tossed the peels in some garlic oil, spread on a baking sheet, sprinkled with salt, then baked at about 375 F for 12 minutes or so, until browned along the edges. The result was a small batch of tasty tater skins, just enough for one large serving.
After the potatoes were cooked, I salvaged the cooking water, too. Potato water is reported to be good in many bread products, replacing milk in quick breads or adding moisture to yeasted breads. I'd never tried either before. I used half of the water in place of milk in a large batch of pancakes and the other half in place of water for a double batch of French bread. Both turned out very well.
Water from boiling potatoes can be saved in the refrigerator for up to 24 hours or frozen for a couple of months. It can be used in making soups, gravy, and added to baked good doughs and batters.
Using every last bit of a food means that I can go longer before needing to go back to a store or place an order, extending the days that I shelter in place or have no physical contact with others outside my household.
How is everybody doing? I think my family is doing okay. Mostly, I just feel so sad for all of the lives lost and suffering experienced. Right now, just surviving this period is good enough.
