FFOF 62

#1. Waffles. Do you usually eat frozen or homemade?

Mmm. Prefer homemade (that's what we had on Christmas) but realistically end up with frozen a lot.

#2. Eggs. Do you buy brown, white, or it doesn’t matter?

Doesn't matter. I try to order them from the CSA as often as possible as I've seen those chickens and know they lead a fine chicken life, wandering around the farm and eating the same veggies I do.

#3. Oatmeal. Do you usually make instant or cooked?

Usually I put oatmeal in cookies! But if it's for breakfast, it's instant. I rarely have time to do the cooked version.

#4. Bacon. Share instructions or a recipe that you use bacon in.

Well, there was my mom's chicken roll-up recipe, which is one of the best uses of bacon I know. But my other favorite is German potato salad. I'm still trying to find the exact recipe my mom used but this one is pretty close.

Hot German Potato Salad

PREP TIME 10 Min
COOK TIME 50 Min
READY IN 1 Hr

INGREDIENTS
9 potatoes, peeled
6 slices bacon
3/4 cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon ground black pepper
3/4 cup water
1/3 cup distilled white vinegar
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DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
Saute onions in bacon drippings until they are golden-brown.
In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

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