A special guest post from the expert on PB&J’s, The Husband. In recent weeks, I have even infected the devout chocolate-freak in my household to gratuitously dip into whipped Peanut Butter for snacks, while she is working from home.
However, today– five+ years since my last post– I do not write (merely) to brag. I, Matthew Greenfield, have today discovered a most delectable pairing/pearing that will make you pecan-can with joy…
A Special 2nd Anniversary Blog Entry by Hubby-Face
(2nd Anniversary of our marriage, not this blog…)
Hello, world. Or, to be more precise: Hi, moms. This is The Husband writing; because Jackie loved my recent mashed potatoes experiment so much, she
demanded politely and lovingly requested that I write a blog entry on Rarely Fancy all about ‘em.
Firstly, some shout-outs: this recipe would not have been possible without our (early) anniversary gift from my folks: a Good GripTM masher from OXO. I also learned all I know (and some I don’t consciously know, but have absorbed via osmosis) about spuds from the master chef, my old man. So, doubly thanks, Pops.
I noticed when I made “mashed” the last time (a variety so full o’dill, I quipped: “You ain’t seen this much Dill since The Rugrats, baby”) that my wife loved it with sour cream. So, this time, in lieu of sour cream, and perhaps fulfilling the subtitle of this blog more than the title, I attempted a purely original and exotic concoction that contains the combined creaminess, bite, and sourness of this combo. Let’s just say: I hit it out of the park.