Ulog No. 33: "My Homemade Recipe for Baked Spuds with the Lot"

In my previous post, I used baked spuds as one of the examples to explain some of my food analogies. Please check it out and also find out how you can win 3 SBI shares by clicking this link: https://steemit.com/@evlachsblog/ulog-no-32-some-of-my-food-analogies-and-a-chance-to-win-3-sbi-shares.

In that post, I also said I was going to write about my homemade recipe for baked spuds on my next post. So here it is!

First of all, what are spuds?"

"Spuds" is an informal term for potatoes. You might have also referred "spuds" to a narrow-bladed dagger which is used to cut roots or dig up weeds - perhaps, that's how the word "spuds" originated. People used spuds to dig up potatoes, then eventually they started calling potatoes "spuds".

"What do you mean by "the lot"?"

According to the Outback Dictionary, "the lot" means everything. So if you order, steak sandwich with the lot, it has everything in it: 5-minute sizzle steak with bacon, cheese, egg, tomatoes, onions, lettuce, pineapple, beetroot, tomato sauce.

So, my baked spuds with the lot are baked potatoes with cabbage, grated carrots, cheese, bacon, shredded cheese, beetroot, and sour cream. Other people prefer it with pineapple, too. You can add anything you want, but I think it's the sour cream that makes the difference.

My Homemade Recipe of Baked Spuds with the Lot

	Ingredients
potatoes	salt and pepper	olive oil
carrots	green cabbage	beetroot
sour cream	grated cheddar cheese	bacon

Method:

• Preheat oven to 180^o Celsius.

• Wash the potatoes and dry them with a paper towel. Do not peel them.
• Prick each potato with a fork and rub with olive oil and season with salt and pepper.
• Place the potatoes in the baking dish and cover with aluminum foil. (Ideally, potatoes need to be individually wrapped in alfoil or aluminum foil).
• Bake for 1 hour or until the desired soft texture is achieved.

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• While the potatoes are being baked, prepare the other ingredients.
  ** Grate carrots.
  ** Dice or mash beetroot.
  ** Slice bacon into thin slices. Cook them in the frying pan until brown and crispy.
  ** Using a cheese grater, run the cabbage across the grater until shredded.
  ** Grate cheese.

• Once the potatoes are baked, take them out of the oven and add an amount of sour cream to your liking.

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• Add a layer of shredded cabbage.
  ** Whatever the ingredient you want to add after the sour cream is up to you. Like I said, I improvise. This can change the next time I make baked spuds again.

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• Add diced or mashed beetroot.

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• Add grated carrots.

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• Add bacon.
  (I didn't get to cooking the bacon so I thought I'd just grill the baked spuds so I'd cook the bacon in the process.)
• Preheat the grill at this stage.

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• Add sour cream.
  (I love sour cream so I added a generous amount on top of the bacon.)
• Add grated cheese.
• Put the dish in the griller, and cook for 5 minutes, or until cheese is melted.

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This is the end product. That thing on top is not scrambled eggs. I realised I should have just put the grated cheese first before I added all the vegetables because it turned out that as the cheese melted, it solidified when I didn't take it out of the griller quick enough. I overcooked the cheese. So I'm a little disappointed with myself because of the cheese, but the baked spuds were still delicious.

Oh well, isn't cooking just like life? Even when we are faced with disappointments, life is still beautiful. We just have to take the good in every bad situation and savour life regardless of our circumstances. We need to accept that we don't achieve perfection overnight, or on our first few attempts. We will only learn from our mistakes, and we must humbly and graciously accept that we are not perfect. What matters is that through those failures, we are surrounded by our loved ones who will cheer us up and encourage us to keep trying and to never give up.

Just like these baked spuds, even though I thought it was a failure, it became a special and perfect dish because of the love that my husband and I shared as we enjoyed every savoury mouthful of it. (Now, that sounds too cheesy... again, just like my baked spuds!!!)

Thank you for reading and please leave any feedback in the comment section below. Thanks and bye for now!

I would like to acknowledge @surpassinggoogle for his Ulog initiative because it helps us (Steemit users) write something about ourselves even on a daily basis.

The "U" in #Ulogs means "You."

The following are some of my Ulog posts since I started #ulogging on 1st June 2018:

Ulog No.	Title
32	"Some of my Food Analogies" and a chance to win 3 SBI Shares
31	My Maiden Last Name is now my Middle Name
30	"What was my day like in the city?" also, my Monday in Adelaide
29	Sunday Bustle

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