Yesterday was a huge day for us! Ryan was officially sworn in to The Bar Association as an attorney. We’ve finally made it. It feels like we’ve been on this journey for such a long time, but I think that length has only made days like yesterday that much sweeter for our little family. Now to start paying down those student loans from law school and save up for a healthy down payment on a new home for us. Exciting times!
It wasn’t always this way, though, for a while when we were both finishing up our undergrads at BYU, we loved our Pell Grants, both had part time jobs, and then Ryan had another job on top of that: freelance sports journalism.
At first I hated it. I dominated our Friday or Saturday nights. After going to school full time, rehearsals, music practice, track practice, working 4 or so hours every day, and studying, the last thing I wanted to do was to go out to a high school football game. It just so happened, that’s exactly where we found ourselves almost every Friday night in the Fall. We’d go to the game, Ryan would phone in the halftime scores and write down the plays/stats, and would interview the players/coaches after the ending buzzer sounded. Then he’d write up an article for the Deseret Morning News within the hour, and we’d call it a night.
As the weeks went on, I ended up looking forward to it, instead of dreading our frequent visit to the high school scene. It was fun to feel the excitement, see the homecoming royalty be crowned on the field with their proud parents fawning over their children, see the equally enthusiastic parents get right into the games by yelling at their children on the field and equally passionate people in the audience, hear the pep bands play… bad memories, and most of all…
…enjoy the cheap football food and hot chocolate.
Corn dogs scream “game food,” and since football season is in full-swing, I decided to revisit those old memories, and make a batch of corn dogs at home for my little family on a cozy Saturday afternoon.
Instead of using regular hot dogs, I used my favorite pick: polish dogs. The side was equally as fun to eat and create: easy herbed potato wedges! I loved making these from scratch, and they were pretty easy to throw together. Normally you see these doused in mustard, but if you know me well enough, you know I can’t even stand the stuff. As most normal human beings should agree with. That stuff is crazy, man.
Homemade Polish Corn Dogs
makes 16 half dogs or 8 whole dogs
1 pack of polish hot dogs
1/2 C yellow cornmeal
7 T all-purpose flour
1/2 t salt
1/2 t baking powder
1/2 t cayenne pepper
1/2 C milk
1 egg, lightly beaten
1 T honey
vegetable oil for deep frying
1. prepare the dogs: Boil your polish dogs for a few minutes on the stove. Sounds strange, but they taste better this way. I promise. Remove from the water, and pat each one dry. Slice in half so there are two thick halves. Push a stick more than halfway into the sliced end of the polish dogs.
2. prepare the batter: Combine dry ingredients in a medium (and deep) bowl. In a separate small bowl, combine milk, egg, and honey. Add wet ingredients to the dry and whisk until blended.
3. Make sure your oil is pretty hot (enough to boil rapidly when you submerge these dogs). Dip each hot one-by-one into the batter, let drip a little bit (should be thick enough to coat and stay), then place into the hot oil to fry. Don’t let them fall to the bottom, you might have to hold them in for a minute, then let them go to float & fry. When they’re a little darker than golden brown, remove from the oil. Repeat with the remaining dogs. Serve warm
Easy Herbed Potato Wedges
makes 6 servings
4 large baking potatoes, cleaned, sliced in 6ths (half once, then those halves in thirds lengthwise)
4 T EVOO
1 1/2 T sea salt
3/4 t ground black pepper
1 t dried thyme
1 t dried rosemary
3/4 t garlic powder
1. Preheat panggangan to 400 degrees F.
2. In flat bowl, stir together the all the ingredients. Make sure all potatoes are coated in oil and seasonings. Dump seasoned potatoes onto a cookie sheet covered in parchment paper. Make sure to use a spatula to scrape out all extra oil/seasonings onto the pan as well over the potatoes. Lay each potato flat in one layer with one cut-side down.
3. Bake potatoes for 20 minutes, turn each potato slice, then 30 minutes. Bake until they are slightly crisp on the outside, and tender on the inside. Sprinkle with additional sea salt and serve with your favorite dunking sauce.
recipe loosely adapted from: Ina Garten Sumber https://bakingwithblondie.blogspot.com