Kiki’s Corner: Life is a gift. Appreciate it.
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Life should not be taken for granted nor taken lightly although we all have dreams and hopes.
Who would ever believe or thought that such a disaster that is taking place in California would come about as it is at the present time.
What a devastating happening for so many people that have lost everything in a matter of a few short hours due the various fires all over California. Not only losing thousands of homes and businesses but also the number of deaths are also on the rise.
It is hard not to burst into tears watching the fires and viewing the total destruction of entire neighborhoods and mass evacuations.
On top of this catastrophe the National Guard had to be called in to prevent the terrible looters that were taking advantage of the horrible situation and worse yet is the possibility that some of the fires were purposely set by terrible people.
It is mind boggling to even begin to be able to understand as to how all this can be restored and the years it will take to do so.
It is amazing of all the support that has come about from the first responders to help from all over the entire country and world with manpower, equipment plus food and water for all the victims.
On the light side we just got back from our cruise with our son and his family from the Dominican Republic with the ship docking in Miami where the weather was 80 degrees which sure beats the 20 degrees in Parkersburg with several feet of snow and everything shut down.
I personally enjoyed the cruise along with the 4,500 other passengers and it is so relaxing and they know how to spoil and pamper people and I can adjust to that life very easily.
It is amazing how they can turn out so many different foods and desserts in such a large amount and I always wanted to take the kitchen tour and this time I took the tour which I extremely enjoyed.
Everything was great until our flight got to Charlotte, N.C., and found out that our flight to Parkersburg was canceled due to the weather and we ended up staying in Charlotte for two days finally with the third not looking promising decided to rent a big SUV and we all drove home.
The one nice thing about the delay however that we got to have a mini family reunion visiting with my first cousin and her family that lives in Charlotte plus a time for all of us to go shopping.
Thankfully on the third day the highways were clear all the way back to Parkersburg except for a little snow around Tamarack.
Till next week.
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CHEESY POTATO CROQUETTE
3 Medium russet potatoes about 3 pounds total peeled and quartered
1 large egg lightly beaten
2 tablespoons potato flour
3/4 ounce Parmesan cheese graded with microplane grater, about 1/2 cup
2 ounces mozzarella cheese shredded (1/2 cup)
2 ounces sharp cheddar cheese shredded (1/2 cup)
1 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper plus more to taste
1 1/2 cups panko breadcrumbs
Canola oil
Thinly sliced chives
Bring a large pot of salted water to a boil over high. Add potatoes and cook until fork tender, about 18 to 20 minutes, drain potatoes and let stand until cool enough to handle, about 10 minutes.
Press potatoes through a potato riser into a large bowl (Or mash thoroughly with a potato masher.) Chill uncovered until cold, about 1 hour. Using your hands, gently stir in egg, potato flour, Parmesan, mozzarella, cheddar, 1 teaspoon salt, and 1/2 teaspoon pepper until well combined. Scoop potato mixture and shape into 20 (3 inch) patties (About 1/4 cup per patty).
Place panko in a medium bowl working with one patty at a time, gently press into panko to coat completely. And transfer to a baking sheet lined with parchment paper. Chill, uncovered, for 30 minutes, this will help panko stick to the patties. Pour canola oil to a depth of 1/2 inch in a large skillet, heat oil over medium to 350 degrees F. Working in five batches add croquettes to hot oil and fry until golden brown and crispy, about two minutes per side. Drain on a baking sheet lined with paper towels and immediately season to taste with salt and pepper. Keep warm in 200 degree F oven. Allow oil to return to 350 degrees F between batches. Garnish hot croquettes with chives and serve immediately.