Cooking & Baking

and cooked down in butter potatoes.

I made mayo based batter, fried the zucchini first, then the chicken. I also fried the rest of the rice from the other day. I peeled red potatoes, cut them in large chunks, brought them to a boil in salted water, then added a tbs of butter, reduced the heat and simmered them about 2 hours. The way my m-i-l cooked them, always a favorite. As they cook down, they absorb some of the butter and end up in a buttery broth. The longer you cook them, the thicker the broth.